Since I discovered a passion for preserving about two years ago, pepper jelly jars have been occupying a big space in my pantry. I don’t…
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…
Posting the same recipe year after year looks probably weird, but I simply cannot resist presenting once more this extraordinary and surprising strawberry sauce. Last…
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”…
Tempura (天ぷら), batter-coated deep-frying, belongs to “agemono (揚げ物)”, or Japanese deep-frying methods. Tempura is used with different vegetables, mushrooms, seafood and fish and the resulting…
I have almost missed the only occasion in the whole year when making bunny-shaped pastry doesn’t look ridiculous or childish! To be honest since we…
Mint is not the herb I often use in the kitchen, and yet I buy it sometimes when I simply cannot resist its fresh,…