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…
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…
I did have salt-pickled aubergine in Japan several times, but I have never prepared it and, most of all, I have never suspected that salting it for ten minutes…
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…
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…
Drying fruits, vegetables and mushrooms is not only a way of preserving them. First of all, they have a different use in the kitchen and…
Kyuri no kyu chan (きゅうりのキューちゃん) is brand name of extremely popular Japanese cucumber pickles. I’m always thrilled at the idea of reproducing a famous factory made…
A very funny thing happened to me about a week ago (my Asian friends will laugh their socks off now!). I went to my Asian…
Pickles take a big space in my pantry and apart from the regular ones (like Pickled Sweet Pepper), I like experimenting with new vegetables or…