Aji no hiraki (鯵の開き) is probably the least photogenic dish I have ever made. This is the reason why I have waited several months and went…
The first time I saw a photo of nanban-zuke on Hiroyuki’s Blog on Japanese Cooking I instantly felt I would love it. It was original,…
Together with vinegared herring, lightly cured herring plays a big role in Northern European, German and Slavic countries and is also often associated with the…
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…
Horse mackerel, or jack mackerel (aji in Japanese, Trachurus genus in Latin, chinchard in French) is highly praised in Japan, but treated as a cheap,…
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…
One more desacralization of the venerated scallop! And a pure delight at the same time! The above seemingly simple toast was realised following a recipe from…
Canned tuna is probably the most versatile canned fish I can imagine. Contrary to sardines or anchovies, it is equally good in both hot and…
I have a very quickly growing affection for scallops. They are delicious, smell divinely (the detail which I find rare in seafood), are beautiful and even…
Teriyaki is a Japanese cooking method, which consists in broiling or grilling meat or fish in a glazing sweet sauce. Teriyaki sauce is composed of…