Indian Aubergine with Sesame, Tamarind and an Egg

In which part of the world do you look for inspiration when looking for new aubergine recipes? For me India is a definite number one (Japanese cuisine comes in second position), so whenever in search for new aubergine ideas, I usually start with this part of my culinary library, especially if I have a new cookery book to play…Continue Reading “Indian Aubergine with Sesame, Tamarind and an Egg”

Kohlrabi Saengchae (Korean Salad with Kohlrabi)

I think I have already mentioned that I grew up eating kohlrabi, but uniquely as a snack. If you have never had it (or if you were unlucky to have it only cooked), raw kohlrabi is a more delicate and juicier version of pink radish. This year I have tried to include kohlrabi for the first…Continue Reading “Kohlrabi Saengchae (Korean Salad with Kohlrabi)”

Chicken with Chrysanthemum Leaves (Shungiku) and Cucumber

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 this plant would grow on my balcony. I soon realised not only that this chrysanthemum was one of the easiest and fastest growing plants, but also that it could be harvested as already as April and…Continue Reading “Chicken with Chrysanthemum Leaves (Shungiku) and Cucumber”

Baby Spinach Salad with Sesame Seeds

Recently I have been leafing through my old recipe notebook I had used for long years before the existence of this blog. I was surprised – and even shocked – to see so many fantastic but forgotten recipes. This simple salad of Asian inspiration is one of the many dishes I regret not having made for such a long…Continue Reading “Baby Spinach Salad with Sesame Seeds”

Katsuobushi to Goma no Furikake (Dried Bonito and Sesame Seed Topping)

“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 be more known and practiced all around the world. If you don’t like eating plain white rice (I know many of us Westerners are not big fans) and you have already been…Continue Reading “Katsuobushi to Goma no Furikake (Dried Bonito and Sesame Seed Topping)”

Korean Chicken and Gochujang Stew (Dak Dori Tang 닭도리탕)

After all the festive food and excellent wines I have been drinking during the holiday season I found it very difficult to choose what recipe should be the first one posted in 2015. The food I’ve been preparing is particularly simple since I’m busy at work and these short winter days make me all sleepy and lazy… Does…Continue Reading “Korean Chicken and Gochujang Stew (Dak Dori Tang 닭도리탕)”

Korean Cucumber Salad (Oi Saengchae)

Back to Korean cuisine! With its refreshing subtle flavours cucumber has endless serving or cooking possibilities. Thanks to it high water content and almost zero calorie count, it is also one of the best weight-controlling allies I know. This recently discovered Korean spicy salad is one more fantastic dish I am proudly adding to my collection of cucumber recipes.  I found this salad in Hi…Continue Reading “Korean Cucumber Salad (Oi Saengchae)”

Fennel Salad with Yogurt and Sesame Paste (Tahini) Sauce

While we all keep on saying taste preferences change with age, I think that, most of all, they broaden. The funny thing is that sometimes a slight difference in seasoning or cooking method makes one fall in love with previously despised food products. Such was the case with my dislike of fennel, tasted only in…Continue Reading “Fennel Salad with Yogurt and Sesame Paste (Tahini) Sauce”

Korean Style Seasoned Olives

Whether you celebrate the upcoming Easter or simply enjoy a nice weekend at home, there are chances that apart from “proper” meals, you also plan small snacks. If you intend to buy seasoned olives, my advice is: don’t! Olive seasoning is quick, effortless and, most of all, the results are incomparably better. The most popular,…Continue Reading “Korean Style Seasoned Olives”

Quick Chilli and Garlic Oil with Sediments (Simplified Taberu Rayu)

I am a lazy cook. If I prepare something regularly, you can be sure that at a certain point I will try to  simplify the method, to cut down the preparation time, reduce the list of ingredients, etc.. My beloved thick Japanese chilli and garlic oil (taberu rayu) is the best example. This lazy version…Continue Reading “Quick Chilli and Garlic Oil with Sediments (Simplified Taberu Rayu)”