Learning that certain kinds of chrysanthemum have edible leaves which actually taste fabulous was a stunning discovery, so several years ago I bought lots of seeds in Japan, hoping…
I have written so much about this Japanese savoury custard, I don’t really know where to start… I am still under its charm and my recently…
My favourite omelette is the French-style, rugby ball-shaped fluffy one, which apparently gives a very clear idea of a professional chef’s skills. I often order it for lunch…
Spring vegetables are nowhere to be seen yet, so the only comfort one may find in the kitchen is a new exciting dish with winter ingredients that start…
“Sprinkling” would be the closest translation of “furikake”, though I guess “topping” sounds more correct. Furikake ふりかけ(“furikakeru” means “to sprinkle” is one of those Japanese food inventions that merits to…
Tsukune, or ground meat skewers, are the first thing I order whenever I go to an izakaya, a Japanese pub (the probability they serve it is…
Most people, both vegetarians and carnivores, are so convinced that tofu is simply a meat substitute, they are utterly surprised when I say I like tofu most when…
Some dishes suffer from even the tiniest modification, but sometimes what seems a daring crazy fusion idea proves one of the most natural harmony of flavours and…
The abundance of chives and green onion on my balcony garden has led me once more to look for new dish ideas. As a result I found…
Chawan Mushi with Chanterelles crossed to my mind a couple of days ago, when I was still half asleep, taking first sips of my morning coffee.…