Even though I grow my plants only in balcony boxes, I have several herbs (chives, mint, dill, basil, marjoram… and even mitsuba!) and such weird…
I have recently realised it has been a very long time since I wrote about cocktails. It doesn’t mean however I haven’t been enjoying drinks…
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…
I think I have already mentioned I am growing herbs on my balcony. Some grow easier, some less and some refuse to sprout. This year’s…
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…
Mint is not the herb I often use in the kitchen, and yet I buy it sometimes when I simply cannot resist its fresh,…
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…
Ramsons, wild garlic, buckrams, bear’s garlic, bear paw garlic… (Allium Ursinum) is a wild, wide-leaved plant with a very distinct garlic scent and apparently a…
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…