Robert-Gilles (from Shizuoka Gourmet) reminded me by one of his comments I haven’t cooked yet any recipe from Izakaya: The Japanese Pub Cookbook by Mark…
Last week I had some leftover lean pork and decided to look for a new recipe. I wanted something simple, quick, light, but nourishing and…
I think I have already mentioned I am growing herbs on my balcony. Some grow easier, some less and some refuse to sprout. This year’s…
When I saw Green Bean Shira – ae recipe at Nami’s blog (Just One Cookbook) I knew I would love the dish. Miso, tofu and…
Tempura (天ぷら), batter-coated deep-frying, belongs to “agemono (揚げ物)”, or Japanese deep-frying methods. Tempura is used with different vegetables, mushrooms, seafood and fish and the resulting…
I have almost missed the only occasion in the whole year when making bunny-shaped pastry doesn’t look ridiculous or childish! To be honest since we…
Mint is not the herb I often use in the kitchen, and yet I buy it sometimes when I simply cannot resist its fresh,…
I know in the spring I should normally start craving light green salads, raw vegetables, grilled fish… but what can I do if one day…
Having bought a serious amount of wild garlic and having made a lot of wild garlic pesto, I had been using it mainly as a…
Ramsons, wild garlic, buckrams, bear’s garlic, bear paw garlic… (Allium Ursinum) is a wild, wide-leaved plant with a very distinct garlic scent and apparently a…