Five Things You're Doing Wrong with Japanese Food
These Japanese knives are everywhere these days, and everyone from Rachael Ray to Emeril Lagasse are touting them as the best thing ever. Personally, I dislike the shape of the rocker-less edge, but what I like less? That people with broadcast powers are still mispronouncing it. It's correctly: san-toh-ku. The marketers, media and the celebrity chefs that still butcher a word that's not all that hard to pronounce in the first place? They ought to commit "hari-kari" (don't even get me started on that one)..
1. Mistaking Miso for Shiso Leaf
Speaking of Emeril, I watched an episode of Emeril Live once where he was teaching us to make Japanese food. While you parse that, I'll tell you that he trotted out the distinctive herb shiso and introduced it as "miso leaf."
I know, I know. The man is from Massachusetts and can barely pronounce American English, but with that much power to misinform people, I expect him to know the difference between shiso the herb and miso the fermented bean paste. It still grates my nerves this many years later.
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