Saveur August - September 2015

This magazine is edited for people interested in food. It explores the authentic cuisines of the world, tracks recipes and ingredients to their places of origin and illuminates their history, traditions and local flavors. It includes all aspects of the world of food including eating, cooking and reading. In addition, it contains informative news about the latest in culinary trends, kitchen tips and techniques and a calendar of culinary events.

United States
Bonnier Corporation
6 期号


an obsessive’s ode to onigiri

SNACK PACK As a portrait and travel photographer, I’ve visited and lived in many countries, but Japan is an exceptional place to me. So exceptional, in fact, that I made Tokyo my home earlier this year. In daily life, there is a near reverence for detail and quality that I have not seen elsewhere. This is apparent in almost everything, but for me it’s most poetically expressed in the simple rice ball snacks called onigiri. I love their versatility, their minimalism, and the fact that even in the humblest of places, onigiri are made with attention and care. Onigiri are portable parcels that fit in the palm of your hand (nigiri means “to squeeze”). They are sold in tiny rice shops, izakayas, department-store food halls, and convenience stores, like 7-Eleven. They look…

drinking rituals from all over...

The Vietnamese phrase that follows each toast is tram phan tram, which means “100 percent.” After standing up and consuming 100 percent of their drinks, revelers shake hands as a sign of camaraderie. Drunk both ceremoniously and casually, kumis (traditionally made of fermented mare’s milk) is the country’s national drink. It’s customary to pour whatever is not finished back into the communal jug, so that nothing is wasted. At feasts in this former Soviet republic, a tamada, the official toast master, leads a series of 20 or more toasts . For each round, the tamada gives a rousing speech before anyone can drink. Miners commonly drink sugarcanebased cocoroco, which is more than 90 percent alcohol. They also leave it in the tunnels for El Tio, the lord of the underground, in exchange for…

big island family meal

Ishift my Jeep into four-wheel-drive and inch my way down the narrow, roughly paved road that skims the edge of the Kohala mountain range on the windward side of Hawaii’s Big Island. The steep descent is treacherous at the best of times, one side plummeting 2,000 feet to a black-sand beach. I drive past tsunami evacuation signs and the occasional pickup truck roaring around a blind switchback in the opposite direction. Guardrails? Who said anything about guardrails? And then I ford the streams that run off Hi’ilawe Falls. It’s a hell of a journey for a party. I’m heading to an annual gathering hosted by Jayson and Alberta Mock Chew, taro farmers in the Waipi’o Valley, also known as the Valley of the Kings for the many Hawaiian rulers who called…

summer entertaining

@SAVEURMAG Want to throw a great dinner party? Check out for tips, stories, recipes, and menu plans. We can’t get enough of Hawaii —its food or its landscape (page 24). Visit for a bonus recipe and photos. After perfecting your onigiri technique on page 17, head to for a guide to Tokyo’s rice balls and scenes from the city. Read about the fresh bounty of Martha’s Vineyard (page 54), and go to to plan your trip. THE RECIPES Appetizers & Sides Caramelized Onion and Sunchoke Dip 14 Grilled Corn and Ricotta Dip 14 Summer Tomato and Herb Dip 14 Onigiri 17 Herbed Squash Confit 20 Orange-Marinated Gravlax 36 Smoky Baba Ghannouj with Oil-Cured Black Olives 45 Turnip Salad with Green Grape Vinaigrette 47 Grilled Greens and Leek Tops with Chile-Garlic Sauce 48 Marinated Tomatoes with Mint 61 Grilled Shiitake Mushrooms with Chile and Thyme 62 Shaved Fennel and Grilled Corn Salad…

a gathering by the sea

“These drive me insane,” says Chris Fischer, a hardshell clam in hand. The chef, a Martha’s Vineyard native and 12th-generation islander, is standing under a low sky on a sliver of seaweed-strewn beach. “Insane in a good way.” In one muscle-memory-honed move, he shucks, slurps, and swallows. After a pleased sigh, he tosses the shell onto the sand. “My dad used to feed me these when I was in diapers,” he tells me. “It’s like I have a Pavlovian response to them or something.” He reaches down into the half-bushel bucket he and his father have just filled from the cold, salty waters of Menemsha Pond, grabs another clam, and readies his pocketknife. The Vineyard is an island, about 100 square miles, off the coast of Massachusetts, and a world away from my home…

crafted by innovators for connoisseurs

Today, beer lovers can’t turn a corner without discovering yet another small craft brewery. It takes a lot to stand out and impress the most seasoned connoisseurs. As the world’s first dry-hopped and unfiltered non-alcoholic beer, Clausthaler Amber is an absolute game-changer. Seeking out the finest hops, the Clausthaler brewers hand-selected the exceptional Cascade Hops, which makes Clausthaler Amber an all-natural product, redefining nonalcoholic beers. Known for their fresh, spicy character, the Cascade Hops add crisp citrus notes to Clausthaler Amber’s rich, naturally dark aroma. The zesty spikes of these hops perfectly complement the brew’s full- bodied taste; hints of malty caramel make for a truly colorful taste profile that is a well-suited match for any meat or fish. As consumers embrace higher standards of refreshment, from artisanal iced teas to crafted…