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…
Crème brûlée or burnt cream is probably the most frequent dessert I make and my favourite along with chocolate mousse. It is light, it is…
Last week I had some leftover lean pork and decided to look for a new recipe. I wanted something simple, quick, light, but nourishing and…
When I saw Green Bean Shira – ae recipe at Nami’s blog (Just One Cookbook) I knew I would love the dish. Miso, tofu and…
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…
In my previous post I explained how I made (quickly and easily) okara (おから) at home. (As a reminder, okara is a very healthy by-product of…
I discovered the existence of okara quite recently while browsing through Hiroyuki’s blog and observing his experiments with this mysterious product. Okara (おから) is a by-product after…
Buckwheat is cultivated in as different countries as Russia, Japan, France and Brazil. Japanese soba noodles and soba shochu, Russian blini гречневая каша, French “gallettes”…