Forget the basil, forget the chives, the mint or the parsley; shiso is undeniably the tomato’s best friend. Shiso (紫蘇) or perilla, a staple in…
Crème brûlée or burnt cream is probably the most frequent dessert I make and my favourite along with chocolate mousse. It is light, it is…
The name of my cake has probably already put off all those who hate tofu and made sceptical even some tofu fans. I must admit…
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…
Oyakodon or Oyako Donburi belongs to the “donburi” dishes category. Donburi (丼) means either a rice bowl or a rice-bowl dish and includes many quick…
I discovered the existence of okara quite recently while browsing through Hiroyuki’s blog and observing his experiments with this mysterious product. Okara (おから) is a by-product after…
Mint is not the herb I often use in the kitchen, and yet I buy it sometimes when I simply cannot resist its fresh,…
As a continuation of the Primary Dashi recipe I posted last week this post will be a very short one. As a quick reminder, dashi…
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…