As an avowed coffee addict I also adore desserts containing my favourite drug. Last week I thought it was high time I tried to make…
Even though I grow my plants only in balcony boxes, I have several herbs (chives, mint, dill, basil, marjoram… and even mitsuba!) and such weird…
Apart from the very practical home-cooking books I also buy those written by famous – usually French – chefs or confectioners with breathtaking, state-of-the-art photos…
Chanterelles (Cantarellus Cibarius) have always been my favourite mushrooms and since I paired them with goat cheese for the first time in my life, I…
Horse mackerel, or jack mackerel (aji in Japanese, Trachurus genus in Latin, chinchard in French) is highly praised in Japan, but treated as a cheap,…
Marmite is a British dark brown spread made from brewer’s yeast, a by-product in the the beer industry. It has a very characteristic strong taste…
I have recently realised it has been a very long time since I wrote about cocktails. It doesn’t mean however I haven’t been enjoying drinks…
Forget the basil, forget the chives, the mint or the parsley; shiso is undeniably the tomato’s best friend. Shiso (紫蘇) or perilla, a staple in…
Eringi is my most recent discovery in the mushroom world. I saw it for the first time about a year ago and it was a…
Robert-Gilles (from Shizuoka Gourmet) reminded me by one of his comments I haven’t cooked yet any recipe from Izakaya: The Japanese Pub Cookbook by Mark…