TATEKITCHEN
Classic Gluten-free chicken shoyu ramen
Look, I'll be honest - most gluten-free ramen is disappointing. Mushy noodles. Weak broth. It's like someone gave up halfway through.
Not this one.
This is the ramen that made my gluten-free friends actually EXCITED about ramen again—crystal-clear golden broth. Real chicken chashu. That umami depth you've been missing. And yeah, it takes some time—but you're building something incredible here.
Vegan Gluten-Free Ramen
A Vegan Gluten-Free Ramen recipe that will tantalize your taste buds and inspire your culinary journey! Unlock the secret to endless flavor with our all-purpose umami oil. From dried shiitake mushrooms to a rich infusion with EVOO, this vegan marvel elevates any dish. It’s not just oil; it’s a flavor explosion in every drop.
Grilled Artichoke Salad with a sprinkle of reindeer bone broth
It's my wife's birthday. What she wanted: drop the kids at daycare, get coffee at Copley, and just exist. That's luxury for a busy mom. Then I bought fresh seafood from Eataly and cooked her a proper four-course Italian dinner at home. Duck magret, pasta al pescatore, insalata di artichocchi grigliati, mousse al limone. The real gift? Time, effort, and three hours where she wasn't "Mom." Just herself, being served.
Osechi 2024
It's 9 AM on January 1st, 2024. Everyone's sleeping off their hangovers. And I'm standing at Castle Island in Boston, about to jump into the Atlantic Ocean. In January. My kids are watching. "Is my dad crazy!?" After the 38-degree plunge, we go home to Osechi - traditional Japanese New Year's feast spread across lacquered boxes. Cold water for discipline. Osechi for intention. This is how I start the year.
French Cassoulet 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.
Christmas Eve Duck Breast
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.
Thanksgiving 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.
Roast Beef Bowl
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.
Black Ink Paella
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.
Ribeye Steak at a campsite
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.
Biceps Rissoto
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.
Chicken Confit
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.
Wild Boar with Wagyu Ragù
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.
Lobster and Salmon Roe Pasta
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.
“Okuizome” (first meal) for Lui
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.
Osechi 2023
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.
French Cassoulet 2022
Tatekitchen in a Christmas tradition featuring a hearty French Cassoulet. Discover the joy of slow-cooked casserole with white beans, sausage, and duck, a perfect blend of Japanese heritage and French cuisine. Follow Tateki's detailed recipe for a warm, comforting, and flavorful holiday meal.
Duck breast marmalade
Tatekitchen in a cherished holiday tradition featuring two whole ducks. Discover the joy of Duck Breast Marmalade, a new twist on the Matsuda family's Christmas and New Year's culinary journey. Experience the rich flavors of duck confit, homemade stock, and the blend of Japanese heritage with innovative cooking.
Thanksgiving 2022
Tatekitchen for a Thanksgiving 2022 feast featuring a unique turkey covered with caul fat, colorful roasted vegetables, and traditional Boston baked beans. Experience the joy of shared meals with special guests from Tsurumen Inc. Discover the warmth of Thanksgiving, where cooking nourishes the soul and deepens connections.
Buffalo Testicle
Tatekitchen on a bold culinary adventure with Buffalo Testicles simmered in tomato broth. Discover the unique flavors and humor in cooking with unconventional ingredients. Explore the balance of robust testicle flavor with tangy tomato, and experience a testosterone-boosting dish that's both daring and delicious.
