Maki sushi is one of the staples in my house. I make sure I always have nori seaweed sheets, Japanese rice is my recent addiction,…
What do you do with leftover roast? For many years I used to put it into salads, sandwiches or stir-fries and then one day I…
In spite of what some of you might think the white balls you see above are not gnocchi or any other floury dumplings, but tama…
As you can see I’m getting really obsessed with rolls, skewers, finger food and all types of snacks. In fact, I start serving them more…
Looking for some new Japanese dish ideas in Izakaya: the Japanese Pub Cookbook by Mark Robinson, I stumbled upon some luscious skewers photographs, and among them grilled…
Simple combinations and cheap, basic products sometimes give amazing results and fresh cheese with chives is one of the best examples I know. Fresh cheese…
Observing some of my friends’ blogs (Hiroyuki’s Blog on Japanese Cooking, Just One Cookbook and Shizuoka Gourmet) I quickly deduced rolling vegetables into thin meat slices is…
When about two weeks ago Charles (Five Euro Food) posted the famous Kedgeree recipe, using smoked mackerel, I was very glad to discover a new…
This salad is another very simple, but surprisingly good dish I have found on the Humble Bean blog. The author adapted it from a Japanese cook’s…
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…