フレンチ・カスレ 2023

It's Christmas at the Matsuda house, and I've been cooking for over a week. Cassoulet - the ultimate French winter feast. Duck thighs cured with petit salé for seven days, bones saved and frozen for stock, then assembled with pork ribs, chorizo, and white beans. My old BJJ training partner Takashima drove up from New York with his family. He brought ribeye steaks. I laughed - there's already a whole duck, pork ribs, pork hock, and chorizo in this cassoulet. "More meat is always better," he said. He's not wrong.

TatekitchenTateki MatsudaDecember 25, 2023French, Cassoulet, Duck, Pork, SausageComment

クリスマスイブの鴨ロースト

My younger brother was in Boston for Christmas. We drove him up to L.L. Bean headquarters in Freeport, Maine. When we got back, I cooked duck breast for Christmas Eve - crispy mahogany skin, perfect pink medium-rare center, red wine reduction. This is what Christmas Eve should be: intimate, quality, and worth remembering.

TatekitchenTateki MatsudaDecember 24, 2023DuckComment

感謝祭 2023

It's 6 AM on Thanksgiving. Everyone's asleep. I'm pulling a 15-pound brined turkey from the fridge, ready to wrap it in caul fat and roast at 450°F. Boston baked beans have been cooking overnight. This is my solo Thanksgiving tradition. And I always save room in my stomach for what really matters: the turkey sandwich on homemade sourdough after everyone's gone.

TatekitchenTateki MatsudaNovember 30, 2023Thanksgiving, Turkey, caul fat, Baked beansComment

ローストビーフ丼

The beef is sliced thin, medium-rare pink showing through. Caramelized onions on top, scallions for garnish. Rice underneath. And hidden in that rice? Chopped broccoli. My kids had NO IDEA. They ate the whole thing. Victory.

TatekitchenTateki MatsudaSeptember 24, 2023Beef, grass finished, grass fed beef, KidsComment

イカ墨パエリア

It's the 4th of July and I'm making black squid ink paella topped with red and yellow peppers arranged like the Spanish flag. Celebrating American independence with Spanish cuisine? The irony is perfect. Good food transcends borders.

TatekitchenTateki MatsudaJuly 4, 2023Paella, Spanish, Black InkComment

キャンプでリブアイステーキ

The smoke is rising through the pines. I'm watching two massive ribeyes sear over charcoal and wood at our Maine campsite. My daughter wants to know when dinner's ready. My son is grabbing for the tongs. This Father's Day meal taught me more about food and family than any restaurant ever could.

TatekitchenTateki MatsudaJune 17, 2023Steak, grass fed beef, CampingComment

牛の前スネ肉リゾット

Transforming an overlooked beef cut into a creamy, flavorful Bicep Risotto. Discover how slow cooking and constant stirring can turn the humble beef extensor into a melt-in-your-mouth delight. Learn to appreciate budget-friendly cuts and create extraordinary meals with Tatekitchen.

TatekitchenTateki MatsudaMay 14, 2023grass finished, grass fed beef, RisottoComment

鶏モモのコンフィ

Experience a special Valentine's night with Tateki Matsuda. Despite a busy schedule, Tateki prepares a loving meal for his family - featuring a tender Chicken Confit slow-cooked in lard, comforting rice cooked in chicken stock, and a fresh Arugula and Beet Salad. Join Tateki's culinary journey as he balances professional fighting, teaching, and expressing love through his cooking.

TatekitchenTateki MatsudaFebruary 14, 2023Organic, Chicken, valentine's day, Confit, Lard, Beets, RiceComment

野生イノシシのスネ肉と和牛の濃厚ラグーソース

Join Tatekitchen in celebrating his wife's birthday with a full-course Italian feast, from a refreshing Antipasto of pickled radishes and green salad to a seafood-loaded Tagliatelle alla Pescatora, a hearty Wild Bore Shank with Wagyu Ragu and a light Blackberry Mousse for dessert. Experience the joy of home-cooked, gourmet meals with Tatekitchen.

TatekitchenTateki MatsudaJanuary 31, 2023Full Course, Birthday Dinner, Pescatore, Pasta, tomato sauce, winter, carrot, salad, sea urchin, Seafood, Wild Boar, Wagyu, beef, BlackberryComment

ロブスターとイクラのパスタ

Cooking this meal for my parents was a labor of love. It was a way for me to show my appreciation for them and to share a piece of my life here in Boston. As we sat around the table, sharing stories and laughter, I couldn't help but feel grateful for these moments. After all, the best meals are the ones shared with loved ones.

TatekitchenTateki MatsudaJanuary 8, 2023Full Course, Pasta, salad, Lobster, Salmon Roe, beef tongue, Chocolate, AvocadoComment

ルイ君のお食い初め

Okuizome is a beautiful and meaningful tradition that reflects the importance of family, community, and cultural heritage in Japanese culture. It's a way for families to come together, celebrate the birth of a new life, and express their hopes and wishes for the future. As Japanese living in the United States, we must keep this tradition alive and pass it on to future generations so that our cultural heritage remains an integral part of our lives.

TatekitchenTateki MatsudaJanuary 7, 2023Japanese, tradition, Okuizome, Sea breamComment

令和五年御節料理

Osechi

In Japan, the New Year is a time of celebration. Families gather together to eat traditional food called osechi. There are many different dishes in this special meal, and each one has a meaning or symbolism related to the New Year. For example, one popular dish during New Year's celebrations is ozoni. This soup typically contains mochi (a type of rice cake) and vegetables.

TatekitchenTateki MatsudaJanuary 1, 2023osechi, new year, holiday, celebration, tradition, authentic, duck, rice cake, sake, saikyo miso, onishime, nimono, namasuComment

TATEKITCHEN

Osechi