TATEKITCHEN

Tagliatelle con Gamberi e Melanzane

Tagliatelle con Gamberi e Melanzane

Official cheat meal… I am telling you that I am a 90% gluten-free guy, but when I cheat, I always go for the highest quality with full respect for history and tradition. Guess what? I made homemade Tagliatelle with ancient organic flour from locals in Massachusetts.

Tagliatelle con Gamberi e Melanzane is a classic Italian pasta dish that combines the savory flavors of shrimp and eggplant with the delicious texture of fresh tagliatelle pasta. It's perfect for a quick, easy, filling, and flavorful dinner.

TatekitchenTateki MatsudaMay 9, 2020Pasta, Organic, tomato sauce, Shrimp, EggplantComment

Pasta Negra con Langostinos

Pasta Negra con Langostinos

Valentine's Day again? I know it is a special day for showing love and appreciation to your significant other. This year, I decided to invited my teammate Kyle Bochniak and his wife. We train together almost everyday, but haven’t hang out together, so we made it happen.

TatekitchenTateki MatsudaFebruary 15, 2020Pasta, Organic, tomato sauce, Spanish, Tapas, Shrimp, Pate, Koji, grass fed beef, grass finished, Steak, Liver pasteComment

Salted Cod on Carrot Purée

Salted Cod on Carrot Purée

Valentine's Day is a special day to celebrate love. What better way to show your loved ones how much you care than by cooking them a full-course meal? This Valentine's Day, I made a fancy dinner.

TatekitchenTateki MatsudaFebruary 14, 2020broccoli, Pasta, Gluten Free, Wild Boar, bacalhau, Chocolate, Full CourseComment

New England Favorite

New England Favorite

So what did we have? Well, I thought he must miss some hometown taste! Lobster is Bostonian’s favorite as you know, and I remember he likes lamb because of his family background. For dessert, the best New England famous fruit is apples, so I baked them with my “go-to“ homemade ice cream.

TatekitchenTateki MatsudaDecember 28, 2019Tatekitchen, grass finished, organ meat, Mushroom, Lobster, Herb, sauerkraut, Pasta, Organic, tomato sauce, Vodka, lamb, Japanese sweet potato, Baked Apples, ice creamComment

Thanksgiving 2019

Thanksgiving 2019

Happy Thanksgiving to everyone! The fall and winter holiday seasons are upon us and I’m looking forward to one of my favorite holidays, Thanksgiving.

TatekitchenTateki MatsudaNovember 28, 2019Tatekitchen, Organic, Turkey, Thanksgiving, family, sourdough, party, traditional, Boston, Baked beansComment

Buffalo Spleen

Buffalo Spleen

I know post-competition binge was what I used to do, but now I am not young anymore. I was in Cinderella time after my last fight on 7/26th. One week after a fight is my “happy“ time when I allow myself to eat whatever I want.

TatekitchenTateki MatsudaAugust 4, 2019Tatekitchen, grass finished, wild berry, Buffalo, heart, organ meat, or, Risotto, matsutake, Mushroom, Summer, citrusComment

Pichania

Pichania

People in Japan got an extra holiday, like 10days? because of the event. My father visited me in Boston and we enjoyed family time. Other than showing him around the city, I did Tatekitchen on weekend.

TatekitchenTateki MatsudaMay 12, 2019Tatekitchen, Octopus, Spring vegetable, Guanciale, grass fed beef, grass finished, beef, Foie Gras, pannacotta, wild berryComment

Probiotic Sour Soup

Probiotic Sour Soup

My sister in law was visiting us in Boston and she asked me for cooking dinner. By coincident, my training partner got venison in southern Mass, I cooked fresh venison steak for the main dish. Let’s see what I cooked!

TatekitchenTateki MatsudaMarch 29, 2019Tatekitchen, Ketogenic, keto, Venison, Beets, sauerkraut, porcini, prosciutto, kion, kion barComment

Uni carbonara

Uni carbonara

Make it at home! Tatekitchen has been busy around this time because my wife’s birthday is Jan 31st, and Valentine’s day is 2 weeks after, so I have been spoiling my wife with full course dinner to make her happy at the most wonderful time of the year. Cooking makes us warm, at least during the coldest season in Boston. How was your valentine’s day?

TatekitchenTateki MatsudaFebruary 14, 2019Tatekitchen, Full Course, Ossobucco, Slow cook, Carbonara, uni, valentine's day, escargot, Wine dinner, Avocado, Homemade PastaComment

Faisan rôti

Faisan rôti

If you have been following Tatekitchen, you know that I cook pescatore once a year for my wife’s birthday. This year was a little bit different because I didn’t use tomato sauce at all. I tried to make her birthday dinner very romantic as much as I could. Should I take her to high end/fancy restaurant in Boston?

TatekitchenTateki MatsudaJanuary 31, 2019Tatekitchen, Full Course, Birthday Dinner, pheasant, Pescatore, Pasta, tomato sauce, winter, carrot, Beets, salad, se, sea urchin, uni, cocoComment

Thanksgiving 2018

Thanksgiving 2018

I was not major in History during my undergrad, but I know Thanksgiving history started with the harvest celebration of the pilgrims and the Native Americans that took place around this time. As a non American individual, I recognize this day as an official pig out day in U.S. just saying…

TatekitchenTateki MatsudaNovember 23, 2018Tatekitchen, vegan, Gluten Free, Full Course, Vegetarian, vegan cheese, Bolognese, PastaComment

Short Rib or Vegan Bolognese

Short Rib or Vegan Bolognese

It has been for a while since the last Tatekitchen. I always cook for myself and family, but not Tatekitchen style for everyday meal scenes. A dinner hang at home can be way more satisfying than a night out at a restaurant, but serving a specific diet in one's home takes effort.

TatekitchenTateki MatsudaOctober 22, 2018Tatekitchen, vegan, Gluten Free, Full Course, Vegetarian, vegan cheese, Bolognese, PastaComment

Meatless Monday

Meatless Monday

A plant-based diet is a diet based on foods derived from plants, including vegetables, whole grains, nuts, seeds, legumes and fruits, but with few or no animal products. I have been doing #meatlessmonday for 6 months this year. Every Monday, I become a complete vegan.

TatekitchenTateki MatsudaJune 18, 2018Tatekitchen, miracle noodles, Ketogenic, keto, low carb, diet, vegan, Gluten Free, grain free, Dairy FreeComment

Venison Medley

Venison Medley

I still had frozen venison hunted by my student from western Mass in the freezer. I cooked different parts of venison meat; loin and burger. My friends came over to my place and cooked a full course meal! Here is Tatekitchen spring version.

Beef tongue

Beef tongue

Like many things in life, cooking a romantic dinner for two sounds better than it generally ends up being. What you're thinking is a bottle of wine, soulful looks into one another's eyes, and maybe a little joke that you two will remember and laugh about for years and years. I cook Pescatore once a year for her birthday.

TatekitchenTateki MatsudaJanuary 31, 2018Tatekitchen, Homemade Pasta, Full Course, pasta, salad, Pescatore, tomato sauce, Seafood, Quinoa, sea urchin, beef tongue, Truffe, Foie Gras, AvocadoComment

New year 2018

New year 2018

Osechi ryori are traditional Japanese New Year foods. The tradition started in the Heian Period (794-1185). Osechi are easily recognizable by their special boxes called Jubako , which resemble bento boxes. Like bentō boxes, Jubako are often kept stacked before and after use. "Osechi is what most people in Japan eat at the beginning of the new year. Regardless of how many times you go to Japanese restaurants, osechi isn't something you'll ever find on a Japanese menu. Its time and place are the first few days in January, in the Japanese home.

TatekitchenTateki MatsudaJanuary 1, 2018osechi, new year, holiday, celebration, tradition, authentic, duck, rice cake, sake, saikyo miso, onishime, nimono, namasuComment

Cassoulet

Cassoulet

I got caul fat from my favorite local butcher shop. Caul fat is the membranous fat that surrounds the digestive organs of pigs, cows, and sheep. Visually, it’s the most beautiful of all the fats; it looks a lot like a delicate spiderweb. I got pork caul fat and was very excited to use it, so I told my friend that I got a really a rare ingredient. As soon as my foodie friend heard that, he said he was going to pop Bordeaux wine. Then I suddenly became nervous. lol

TatekitchenTateki MatsudaDecember 25, 2017Tatekitchen, Homemade Pasta, Full Course, pasta, salad, sardine, Sicilian, fennel, crepinette, caul fat, meatball, ice cream, raw milkComment

Fermented Foods

Fermented Foods

The consumption of fermented, probiotic foods has many benefits. The microflora that lives in fermented foods creates a protective lining in the intestines and shields it against pathogenic factors. Fermented foods lead to an increase of antibodies and a stronger immune system; plus, they regulate the appetite and reduce sugar and refined carb cravings. The fact is, most of that stuff is heat-processed and pasteurized, and if you really want the full gut benefits of good bacteria, you should try to make some of your own probiotics at home.

TatekitchenTateki MatsudaNovember 20, 2017diet, gut health, fermentation, fermented foods, kefir, sauerkraut, pickles, kombuchaComment

Crépinette

Crépinette

I got caul fat from my favorite local butcher shop. Caul fat is the membranous fat that surrounds the digestive organs of pigs, cows, and sheep. Visually, it’s the most beautiful of all the fats; it looks a lot like a delicate spiderweb. I got pork caul fat and was very excited to use it, so I told my friend that I got a really a rare ingredient. As soon as my foodie friend heard that, he said he was going to pop Bordeaux wine. Then I suddenly became nervous. lol

TatekitchenTateki MatsudaSeptember 2, 2017Tatekitchen, Homemade Pasta, Full Course, pasta, salad, sardine, Sicilian, fennel, crepinette, caul fat, meatball, ice cream, raw milkComment

Sourdough Bread

Sourdough Bread

Bread never be issue in my diet. Gluten-free diet? When I heard the word at the first time, I didn’t care about gluten at all. True story? Yes, I had been living in North End Boston for 3 years. Do you know what it is called? “Little Italy”.

TatekitchenTateki MatsudaJuly 16, 2017Tatekitchen, diet, vegan, Gluten Free, bread, sourdough, homemade, fermentation, fermented food, cast iron, bakingComment