Do you ever cook anything in the microwave? I mean from the scratch? For many years I used it only to reheat and defrost, probably…
Did you know not only the rhizome, but also wasabi stems and leaves are edible? I learnt it several years ago in an izakaya (a…
I must have seen this dish dozens or maybe hundreds of times in the past years but never tried making it. I haven’t had any…
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…
Spring vegetables are nowhere to be seen yet, so the only comfort one may find in the kitchen is a new exciting dish with winter ingredients that start…
“Sprinkling” would be the closest translation of “furikake”, though I guess “topping” sounds more correct. Furikake ふりかけ(“furikakeru” means “to sprinkle” is one of those Japanese food inventions that merits to…
Mackerel is in season. At least this is what I assumed seeing several luscious looking mackerel dishes on my favourite blogs. I was right: my…
After green salads, maki sushi are my second biggest spring cooking frenzy. I am not able to prepare perfectly shaped and equal rolls, but the…
First I saw Hiroyuki’s Pork and Radish Rolls, then Kelly posted her Sticky Pork Ribs… Not only have I started to crave pork, but…
Beautiful, uncomplicated, healthy, nourishing and luscious. Most of you will not be surprised if I add it is a Japanese dish I’m talking about.…