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Professional-grade blender — silky purees, hot soups, nut butters
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Long oval pan with rack — poach whole salmon, trout
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Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Long oval pan with rack — poach whole salmon, trout
Hand blender for emulsifications, purees, soups, sauces
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Brew sencha in hot (170° F) spring water for about 2 minutes. Decant immediately after it has been brewed; set aside. 2. Lightly brush the filets with olive oil and sprinkle a pinch of white pepper on each side. 3. Grill or broil salmon about 4 minutes on each side, depending on size. The filets should flake easily with a fork when they are done. 4. Gently remove skin and bones, and shred the filets with a fork. 5. Place rice in four deep bowls, arranging fish atop rice. Sprinkle with watercress. Pour hot brewed sencha into bowls until rice is nearly submerged. 6. In a small bowl, dilute the wasabi with some of the same tea. Garnish the bowls of fish and rice with the nori and a tiny bit of the wasabi. 7. Serve immediately.