September 7, 2004
you can't tell until you try it
Monday, September 6
This is an extraordinarily unusuall kind of pasta dish named spaghetti alla crema con alghe, or spachetti with cream and laver. This is a creation of Yoshimi Hidaka, a prominent Japanese chef who has several very successful Italian restaurants in Tokyo and a couple other places.
I first came to know about this dish in a Japanese foodblog and it caught my eyes not because it was created by a celebrity chef but because of its simple unusual set of ingredients: cream, laver, and most interestingly, yuzu kosho or a Japanese condiment made from green chili peppers and yuzu, a very aromatic citrus fruit that has a refreshing scent a little simiar to that of lemon or grapefruit. I don't think I have ever tried to pair cream and with laver, let alone yuzu kosho. It might appear gross to some people, but it sounded very tempting to me.
Because I couldn't get yuzu kosho in my neighborhood, I had to wait for several months to try this one until recently when I made a brief trip back to Japan where I could easily find one.
I tried the recipe (in Japanese) once several weeks ago, and it turned out OK although the flavor was a little too weak, I thought. So this time I was being generous with the amounts of salt and yuzu-kosho, which worked extremely well I fell for it at once. I had had no idea how it would turn out, but laver and cream went well, to my surprise - although I am sure that, without yuzu-kosho, it would have tasted too dull.
posted by chika at: 9/07/2004 02:32:00 PM