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Mineko Takane Moreno
Mineko Takane Moreno, born and raised in Tokyo, received her degree in French literature. Her love of food has inspired a lifelong education in many cuisines, including Japanese, Chinese, French, and Italian. Moving to San Diego in 1973, she began teaching Japanese cuisine, with a specialty in sushi. She currently teaches dozens of sushi classes a year at seven culinary schools, including Macy’s, Williams-Sonoma, and Sur la Table. Mineko consults with restaurants wishing to put sushi and other specialties on their menu. Her culinary work has been featured in numerous print publications and on television and radio shows. She is a member of the International Association of Culinary Professionals.
Articles & Books From Mineko Takane Moreno
Cheat Sheet / Updated 03-25-2022
Maybe you love sushi, but you’re not sure you’re completely familiar with all the different types of sushi or the items available. Fortunately, you can find that information here, as well as key phrases that can have you talking to your Japanese sushi chef like a native.How to read the menu at a sushi barWhen you go out for sushi, the number and variety of dishes on the menu can be overwhelming.
Article / Updated 03-26-2016
This recipe takes the classic crème brûlée and bumps up the flavor with an Asian twist, crystallized ginger. Crème brûlée is a custard that’s baked in the oven, chilled until firm, and finally covered with a thin crackling crust of caramelized sugar.
Preparation time: 15 minutes
Cooking time: 40 minutes
Yield: 8 servings
1 1/2 cups heavy cream
1/2 cup whole milk
4 eggs
1/4 cup plus 1/3 cup sugar
1/2 teaspoon vanilla
3 tablespoons (about 3/4 ounce) finely minced crystallized ginger
Preheat the oven to 325 degrees.
Article / Updated 03-26-2016
Keep sushi dry goods in a cool, dry, dark pantry or cupboard —as for all dry food ingredients. Sushi dry goods quickly deteriorate if exposed to heat, moisture, or light. Most of these sushi dry goods are best used within six months of opening, and should be refrigerated or frozen after opening:
Dashi konbu (dried kelp): Resembles broad, leathery, wrinkly ribbon.
Article / Updated 03-26-2016
Some of the ingredients you use in sushi need to be refrigerated — and not only the fresh, raw fish that you can use to create sushi magic. Look for these refrigerated sushi ingredients in your local Asian market:
Pickled ginger: Sweet and tart at the same time, sliced pickled ginger plays a major role in sushi.
Article / Updated 03-26-2016
What distinguishes Japanese sushi knives from Western-style knives is that many types of Japanese sushi knives are honed on only one side, the right side, to create the sharpest cutting edge possible. Sushi knives primarily fall into three categories:
A heavy duty cleaver: Used for tough jobs, such as cutting through thick fish bones and filleting whole fish.
Article / Updated 03-26-2016
Chilled seasoned tofu is a hot-weather favorite in Japan, but this tofu dish is a favorite year-round with sushi lovers worldwide. Custardlike tofu soaks up the flavor of the soy sauce it’s served with, so use the highest-quality, naturally brewed soy sauce you can get.
This dish is yummy with sliced avocado, broiled eggplant, or steamed asparagus.
Article / Updated 03-26-2016
Sweet Tuna and Snow Peas Pressed Sushi offers contrasting texture: crunchy snow peas; soft, slightly sweet tuna; and chewy vinegared sushi rice. Make this appealing pressed sushi an hour or two ahead and keep it covered in a cool corner of the kitchen.
Special sushi tools: Sushi mold that makes 5 pieces
Preparation time: 30 minutes
Cooking time: 5 minutes
Yield: 20 pieces
1 teaspoon vegetable oil
1 can (6 ounces) albacore tuna, packed in water
4 teaspoons sugar
4 teaspoons soy sauce
2 tablespoons sake
1/4 pound snow peas
2 teaspoons mirin
4 cups prepared sushi rice
1 tablespoon reroasted white sesame seeds
Drain the tuna well.
Article / Updated 04-26-2016
This light, refreshing cucumber and wakame salad possesses just the right amount of thin, crunchy cucumber in proportion to delightfully chewy wakame seaweed, to tease your palate into wanting more.Tip: Make the dressing, and soak and drain the wakame and cucumbers well in advance, refrigerating them until needed.
Article / Updated 03-26-2016
Cucumber sliced rolls are a time-honored favorite on sushi bar menus around the world. They’re thin sliced rolls, consisting of a half sheet of nori and only one filling ingredient (cucumber, in this recipe), making the quality of that ingredient paramount.
Special sushi tools: Bamboo mat, sashimi knife
Preparation time: 25 minutes
Yield: 4 thin rolls (24 pieces)
1 Japanese cucumber
2 sheets nori
2 cups prepared sushi rice
2 teaspoons wasabi paste, or to taste
2 teaspoons reroasted white sesame seeds
Soy sauce
Pickled ginger
Trim the cucumber to 7 inches long.
Article / Updated 03-26-2016
Six fabulous fish always star at a sushi bar: bluefin tuna, big-eye tuna, yellowfin tuna, red snapper, Japanese yellowtail, and salmon. These are the six most popular fish for sushi. Sushi with raw fish requires the absolutely best fish you can get. Any of the fish on this list, if you get it fresh, can make mouthwatering sushi.