I discovered this wonderful spread in an overpriced, but otherwise average restaurant I’d certainly try to forget if it hadn’t been for quark with caramelised red onion, the highlight…
While in Japan we usually follow the same eating pattern: restaurant for lunch and izakaya for dinner. Izakaya could be described as the equivalent of a pub, but no one goes there only…
Somehow, even though lettuce is available throughout the year, I rarely have it in winter (while I can have prepare a green salad sometimes every other day in the summer!). At…
Happy New Year, my dear visitors! I hope all of you have spent wonderful festive days and that your return to active life was not too…
If you have planned time-consuming festive meals, this quick, made in advance side-dish might be what you look for, especially since, in spite of its exotic appearance, it…
Received in the morning, extensively bookmarked in the evening and put into practice – with a successful result – the following day: this is my…
I know most of us have been looking for warming, filling autumn dishes, but maybe, just like me, from time to time you need something…
Furikake is one of the – still not famous enough – wonders of the Japanese cuisine. It’s usually translated as “seasoning” or “topping”, but to…
Bok choy (or pak choy) is one of the rare autumn and winter vegetables I always look forward to. As much as I love its…
Eringi エリンギ (king trumpet, king oyster or saesongi) is my favourite Asian mushroom. I love its meaty texture, its delicate flavours and its incredible versatility. It is…