These rolls are the result of an exceptional craving for tonkatsu (Japanese breaded pork cutlets) combined with a desperate need to do something with an…
Fresh corn is the only vegetable I used to eat always in the same way: whole cobs, grilled or boiled, then salted and smothered with…
Okonomiyaki is one of the most frequent Japanese dishes in my house. From the beginning I took its name literally (it means roughly “grill what you want”)…
In many countries imported fresh chilli is available all year round, but the most delicious aromatic local ripe chilli – the best for preserves –…
Tonkatsu 豚カツ (breaded pork) and especially chicken katsu チキンカツ are among those Japanese dishes I could eat practically every other day. Until recently, I thought they had a…
Have you ever considered making your own Japanese stock (dashi)? If you like miso soup, you should try doing it at least once. Then you…
While in Japan we usually follow the same eating pattern: restaurant for lunch and izakaya for dinner. Izakaya could be described as the equivalent of a pub, but no one goes there only…
Happy New Year, my dear visitors! I hope all of you have spent wonderful festive days and that your return to active life was not too…
If you have planned time-consuming festive meals, this quick, made in advance side-dish might be what you look for, especially since, in spite of its exotic appearance, it…
Furikake is one of the – still not famous enough – wonders of the Japanese cuisine. It’s usually translated as “seasoning” or “topping”, but to…