This is one of the dishes I have been preparing for ages and would have never thought of posting about if it hadn’t been for…
Aji no hiraki (鯵の開き) is probably the least photogenic dish I have ever made. This is the reason why I have waited several months and went…
Yesterday I realised experiments and discoveries have recently dominated my blog (hence the overwhelming presence of the Japanese cuisine I become more and more fond…
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…
Oyakodon or Oyako Donburi belongs to the “donburi” dishes category. Donburi (丼) means either a rice bowl or a rice-bowl dish and includes many quick…
I know in the spring I should normally start craving light green salads, raw vegetables, grilled fish… but what can I do if one day…
As a continuation of the Primary Dashi recipe I posted last week this post will be a very short one. As a quick reminder, dashi…
Dashi (出し) is the Japanese word meaning more or less “stock”. However dashi cannot be compared to the Western countries’ stock’s concept. Dashi is THE cornerstone…
Even though the Spring is indeniably there, I still have to wait a bit for the local asparagus and try out Clarkie’s Asparagus and…
Even though the ingredients are not unusual, nor exotic and their combination is not really surprising, this tart’s flavour is extraordinarily different. Sweet pears and…