A bowl of crisp, light but filling salad is one of the best ways to break the monotony of winter soups, stews and to feel…
I still remember the fantastic aroma and taste of my very first homemade Yuzu Koshou. For those who have never heard about this Japanese product,…
Celery is not the most traditional Japanese vegetable and yet the aroma and flavours of these pickles seem so typically Japanese, I would not put…
In spite of the messy looks this curry is the ultimate feast for egg lovers. The mere idea of eggs laced by a thick, aromatic…
A good cookery book must have reliable, clearly explained recipes, but, as I realised some time ago, I consider it excellent only when it inspires…
What do you do once your jar of pickles is empty? Some people keep the vinegared brine and add it to different sauces, but, I…
This is one of the most beautiful things I have ever taken out of my oven and probably the easiest side-dish I have ever prepared.…
Seasoned toasted chickpeas are probably not new for many of you. They have been tempting me on many blogs for quite a long time. Whatever…
Have you ever had Short Ribs Braised in Soy Sauce with Star Anise? It’s my favourite way to prepare ribs and also one of the…
As I have mentioned, I brought lots of food products from my September trip to Japan. Among them was a dozen of marvellous fragrant yuzu…