Feasts & Festivities with Miki Nomura and Eri Miyagi

This season, we're reflecting on the food traditions that make the holidays most meaningful to us. We'll be highlighting chefs, tastemakers, and friends as they share some favorite festive meals and well-seasoned memories.

This week, we’re connecting with Miki Nomura and Eri Miyagi, the two AAPI women behind the fast-growing brand, Cabi.

The duo's deep-rooted commitment to making quality Japanese condiments is clear the first moment you try their products. Read on as we discuss home cooking, culinary traditions, and celebrating simplicity through the classic Japanese skewer dish, yakitori.

Words and Photos by: Miki Nomura and Eri Miyagi, co-founders of Cabi

On Japanese Cooking

Time and again, we've encountered genuine curiosity: "How do I even start with Japanese cooking? What role does mirin play? What's the essence of dashi? The myriad forms of miso?" We realized that for many, the intricate tapestry of Japanese culinary traditions seems daunting, especially without the foundation of growing up in its embrace. Yet, the alternative—oversimplified versions—often dilute the authenticity and intricate flavors that define it.

As native daughters of Japan, who blossomed further during our pivotal years in America, we're passionate about sharing the flavors of our homeland that are so dear to our hearts. When we created Cabi, which means "mold" in Japanese, we wanted it to serve as a reminder that even the most unassuming elements can birth extraordinary flavors and stories.

Our initial offering introduces three quintessential products to help usher people into the majestic world of Japanese cuisine: Umami Dashi Soy Sauce, Sweet Yuzu Vinegar, and Zesty Sansho Peppercorn Miso. But Cabi is more than just a brand; it's a reflection of our personal journeys, interwoven with a modern spin and a genuine respect for traditional craftsmanship.

Celebration of Simplicity Through Yakitori

The more we reflect on Japanese cuisine, the more we see the beauty in showcasing an ingredient's natural taste; it's a testament to the elegance of simplicity.

With yakitori, each bite resonates with flavors, from the smoky char of the grill to the delicate succulence of the meat. As the tender pieces of chicken are marinated and grilled to perfection, the essence of the chicken is highlighted in a manner that few other dishes can replicate. To us, yakitori is not just a dish—it's a reminder that when you treat ingredients with respect and care, they can provide the most amazing flavor experience.

Yakitori

This versatile dish can be enjoyed on a weeknight as much as it can find a place in your holiday spread. You can easily scale up to feed a larger group and add other ingredients to allow everyone to choose their own flavor adventure when making their skewers think mushrooms, zucchini, and green onions. The possibilities are endless!

Ingredients:

• 3-4 chicken thighs
• 1 Tbsp cooking sake
• 5 Tbsp Cabi Dashi Soy Sauce
• Infused Lemon Zest Salt
  
  

Process:

Boil 5 tablespoons of Dashi Soy Sauce for 10-15 minutes until the sauce has reduced and thickened. Set aside and let cool.

To prep the chicken, pat it dry with a paper towel and trim off any excess fat. Cut the chicken into bite-sized pieces, ensuring they're of equal size. Drizzle and spray pieces with cooking sake and allow to marinate for 5 minutes before skewering onto wooden sticks.

Cook the skewers either on a grill or pan with heated oil, approximately 3-4 minutes on each side until fully cooked and golden brown.

For the soy sauce skewers, brush both sides of the cooked skewers with the reduced Cabi Dashi Soy Sauce.

For the salt skewers, generously sprinkle the cooked skewers with Infused Lemon Zest Salt.