Ready-to-use, frozen dumpling skins were a huge revelation to me. As soon as I realised how quickly they thawed and how easy they were to…
The successful experiment in simmering daikon with squid (click here to see the recipe) reminded me how much I love squid and made me look for…
Okonomiyaki (お好み焼き ) can be translated roughly as “grill what you like” (“okonomi” means “what you like/want” and “yaki” means here “grilled”). This thick savoury…
Yesterday I realised I had a dying daikon in the fridge. One or two more days and I would have to throw it away, but…
I still remember the first time I read about Jansson’s Temptation and it was at least ten years ago. Since then I have been meaning…
I have fallen in love with edamame a couple of months ago. These bright green, kidney-shaped young soy beans are the healthiest and one of…
I usually drink only a big coffee for breakfast and don’t start being hungry before 10 am. If I happen to work at home, this…
This simple, but surprising way to prepare scallops is another palatable – but maybe not visually appealing – discovery I owe to the Japanese Cooking. A…
I have been meaning to post this recipe a long time ago, but no matter what I did this dish always looked unappetising. Finally I…
“Accras/Acras de morue” (pronounced “akh-ra de morew“), probably the most famous Carribbean dish from French West Indies, are small fritters made with salted cod (“morue”…