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,…
Usually when the lamb season starts, I start enjoying it by grilling lamb chops. However, since it has been quite cold for over a week…
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…
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…
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…
They are quick, they are easy, they require few ingredients, they don’t need any beating, rolling, kneading, they help using up leftovers and, most of…
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…