Great videos via The Guardian featuring Yoshinori Ishii, executive chef at Japanese restaurant Umu in London. Somewhere he makes the comment "Western cooking is about mixing flavors whereas Japanese is about taking them away, revealing the essence of a flavor". Almost makes you believe you could do this... Keep the batter cold, that is secret of tempura. Nice, got it now. [Guardian vids are often a bit glitchy to embed, you can start here if needed.]
Plus, just found the perfect gift for the man who has everything. Shark skin grater, to grate your own wasabi fresh from the root. $15 for a small one.
