I’ve written several times about my adventures with okonomiyaki and I will probably never stop because I keep on inventing new versions and playing with…
If you like Japanese soba noodles and don’t mind a typical coarse texture of certain grains, you might be tempted to test this combination of buckwheat and…
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…
I have written so much about this Japanese savoury custard, I don’t really know where to start… I am still under its charm and my recently…
My favourite omelette is the French-style, rugby ball-shaped fluffy one, which apparently gives a very clear idea of a professional chef’s skills. I often order it for lunch…
Spring vegetables are nowhere to be seen yet, so the only comfort one may find in the kitchen is a new exciting dish with winter ingredients that start…
“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…
Galangal, lemongrass, makrut lime leaves, coriander root, chilli, lime juice… In this famous soup Thai flagship ingredients’s flavours are perfectly recognisable, one by one, creating a recurrent mixture of…
Some dishes suffer from even the tiniest modification, but sometimes what seems a daring crazy fusion idea proves one of the most natural harmony of flavours and…
Chawan Mushi with Chanterelles crossed to my mind a couple of days ago, when I was still half asleep, taking first sips of my morning coffee.…