I always like being positively surprised by recipes I don’t expect much from, particularly if they are as simple as this one. You steam or…
I prepare Japanese egg custards (chawan mushi) and modify them so often, I was sure I had posted one of the versions earlier this month. Luckily, it was in March,…
I grew up ignoring the taste of squid and clearly remember the first time I had it, as an adult. The “honey and garlic” squid…
Setting a mixture of yogurt and fruits with a reduced amount of gelatin was a breakthrough in the sweet part of my cooking. Such a tiny change allowed…
I have deep-fried whitebait and fillets many times, but doing it with a big whole fish was a new surprising experience. In spite of its unappealing look, the result was…
Have you ever wondered what to do those with beautiful garlic heads you see in spring on farmers’ markets? Roasted garlic spread is apparently the best when…
I think I have already mentioned that I grew up eating kohlrabi, but uniquely as a snack. If you have never had it (or if you…
My rudimentary photography equipment requires natural light, so, just like every year, I had waited for long months until days became long enough to feature on my blog also…
Even if you have tasted lots of different chilli preserves, pickles, jellies or sauces, you will still be blown away by the extraordinary richness of flavours of this…
Learning that certain kinds of chrysanthemum have edible leaves which actually taste fabulous was a stunning discovery, so several years ago I bought lots of seeds in Japan, hoping…