I still remember the fantastic aroma and taste of my very first homemade Yuzu Koshou. For those who have never heard about this Japanese product,…
Celery is not the most traditional Japanese vegetable and yet the aroma and flavours of these pickles seem so typically Japanese, I would not put…
What do you do once your jar of pickles is empty? Some people keep the vinegared brine and add it to different sauces, but, I…
I have just come back from another short trip by car. This time it was Berlin. Upon my arrival the fridge was totally empty (no…
As I have mentioned, I brought lots of food products from my September trip to Japan. Among them was a dozen of marvellous fragrant yuzu…
Ramen (ラーメン) is a famous Japanese soup, composed of stock, noodles and different toppings. I don’t think I have ever met anyone who didn’t like this…
Going back from holidays I realised I must hurry with this year’s pickling sessions. Both chilli and sweet peppers are now particularly ripe, they smell…
I grew up accustomed to long-term storage pickles, i.e. lasting at least a year, so my biggest regret while discovering Japanese sunomono (vinegared dishes) was…
Pantry-filling season has started for good. This weekend was cucumber pickling time. Cucumbers pickled in vinegared brine are easy, relatively quick and the seasoning possibilities…
One is not supposed to refrigerate tomatoes since they easily lose their delicate aroma at lower temperatures. I manage to follow this advice, but when…