April, 2017
Natto
This pungent fermented soybean attack on the senses is loathed by most foreigners and plenty of Japanese(somewhere around 30% and way more in Kansai for example) as well but don’t be swayed by its horrendous odour before you at least give it a try! Its most commonly eaten at breakfast time with rice/green onion and […]
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Cherry blossom action
Flower viewing (Hanami) of cherry blossoms (Sakura) in spring is one of the most important times in the social seasonal calendar in Japan with friends getting together for a fleeting glimpse of these beloved trees. There is something for everyone at a Hanami get together as if like me you have seen ’em all and […]
Continue ReadingSea bream (madai/tai)
Sea bream, similar to snapper, is revered in Japan as an important celebratory/festive choice as it is both red(ish skinned) which is a colour of fortune and its homophone connection with the word Medetai which means joyful/optimistic. It is a great source of omega 3 and 6 fatty acids with a balanced, elegant flavour and […]
Continue ReadingKamakura farmers market
Kamakura is an interesting and opulent place to visit if Japanese history and temples are your thing. On the other hand, chilling or indeed partying at the beach is also an option if you wish but for me, i go for the veggies. There is a rotation of farmers who are as unique and varied […]
Continue ReadingJapanese curry
Curry is extremely popular in Japan over rice, udon noodles and inside bread! It was brought to these shores by the Brits during the Meiji era(1868-1912) and really became widespread in the 60`s when it was available nationwide in supermarkets and restaurants. One of the biggest curry restaurant chains called Curry House Coco Ichiban which […]
Continue ReadingEssence…
Here is a flavor combination that is barely a recipe but showcases, at the lower end in cost, the lofty synergistic heights of balance and harmonious sophistication that washoku embodies. I love a pristine piece of Uni from Hokkaido but these three ingredients, rice, tsukudani kombu and togarashi miso from Yamanashi, are beautiful poetry showcasing […]
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Miso happy!
Miso is an umami packed paste , high in vitamins, minerals and amino acids that is essential in Japanese cooking. Aspergillus oryzae mold culture is steamed with rice to make Koji. The next stage is fermenting the Koji, soybeans and salt which, through the magic of enzyme breakdowns and love create natural acids, heady aromas […]
Continue ReadingSmoked tofu
For the non-purists out there, sometimes tofu needs to get up early, shave put on a suit and smile! There are many ways you could do this and smoking it is one of my faves. It uses Japanese cherry (Sakura)wood and employs the Indian “dhungar” method which is one of the easiest and most effective […]
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