Southland Sessions

Southland Sessions

Start watching
Professor T

Professor T (UK)

Start watching
SoCal Update

SoCal Update

Start watching
Us

Us

Start watching
The Latino Experience

The Latino Experience

Start watching
Key Art of "Summer of Rockets" featuring Keeley Hawes and Toby Stephens.

Summer of Rockets

Start watching
Line of Separation Key Art.

Line of Separation

Start watching
Artbound

Artbound

Start watching
Death in Paradise Series 10

Death in Paradise

Start watching
millionaire still

KCET Must See Movies

Start watching
Independent Lens

Independent Lens

Start watching
MJ250sC-show-poster2x3-Bflky7i.png

Tending Nature

Start watching
Earth Focus

Earth Focus

Start watching
City Rising

City Rising

Start watching
Lost LA

Lost LA

Start watching
Member
Your donation supports our high-quality, inspiring and commercial-free programming.
Support Icon
Learn about the many ways to support KCET.
Support Icon
Contact our Leadership, Advancement, Membership and Special Events teams.

Tsubaki's Koji Marinated Grilled Shrimp

Tsubaki menu | Courtesy of Life & Thyme
Support Provided By

A beautifully simple dish that brings together the freshness of the sea with the delicious taste of garlic, shio koji and lemon over the grill. Perfect for easy going barbecues.

Learn more about Japanese cuisine in Los Angeles with "The Migrant Kitchen." Watch <a data-cke-saved-href="https://www.kcet.org/shows/the-migrant-kitchen/episodes/omotenashi" href="https://www.kcet.org/shows/the-migrant-kitchen/episodes/omotenashi">S2 E3:&nbsp;Omotenashi</a>.
Omotenashi

INGREDIENTS

1 pound large, head-on shrimp (we use new Caledonian blue prawns) 
½ pint shio koji 
3 cloves of garlic, grated
30 grams of ginger
garlic oil (equal parts garlic and canola oil simmered for an hour, then strained) 
lemon
espelette pepper

Koji Marinated Shrimp | Courtesy of Tsubaki
Koji Marinated Shrimp | Courtesy of Tsubaki

INSTRUCTIONS

1. Butterfly and devin shrimp, keeping shells intact. 
2. Mix the koji together with the ginger and garlic. 
3. Lightly brush each shrimp with the koji mixture, just enough to coat. The koji is very salty so a little goes a long way. 
4. Grill over charcoal, shell side down, until the meat begins to turn opaque
5. Remove from grill and char the tops of the shrimp with a kitchen torch or under a broiler. 
6. Finish with a drizzle of garlic oil, lemon zest and a sprinkle of espelette pepper.
7. Serve with lemon wedges. 
 

Support Provided By
Read More
Clear vodka in a pitcher, pictured with metal cups.

From Vodka to Kvass: A Guide to Russian Imbibing

Crack open some Russian literature or poetry and you won't get far without a scene involving imbibing. Russians love to drink — from sour, fermented concoctions to celebratory sparklers. Learn more about Russian spirits and drinking culture with this guide.
Pickled dishes from Anastas Mikoyan’s “Book of Tasty and Healthy Food,” first published in 1939.

The Surprising American Fast Food Roots in Stalin's Russia

Although McDonald's wouldn't arrive in Moscow until 1990, the seeds of fast food were planted over 50 years earlier during Joseph Stalin's second Five-Year Plan. Learn how a pivotal trip to the U.S. would eventually lead to the translation of several American foods into what is now considered traditional Russian cuisine.
An illustration of the Three Sisters Garden depicts a tall stalk of corn with beans growing up its stalk. Broad leaves from the squash plant and squash are at the bottom of the stalk.

The Importance of Restoring Ancestral Seeds to Indigenous Communities

Through the process of seed rematriation, where seeds are returned to their place of origin, Indigenous communities restore relationships with their ancestral seeds.