Blog
Ishikawa Kawase
These little yams are delicious roasted, steamed or grated fresh. They can be peeled or just steam them and the skins come off real easy afterwards.
Continue Reading
Oyster mushroom(Hiratake)
These mushrooms had me mesmerized the moment I opened the pack, which I don’t believe should have been a sealed airtight affair allowing for sweating and general degradation but perhaps this storage choice added to the aromas of the woods with sharp pine citrus highs and weighty juniper mid notes consummating the arrangement with fermented […]
Continue Reading
Essential lingo
So you are comfortable raising the necessary digits indicating your group number as you enter the izakaya and IRASSHAIMASE!! is barked by the staff at you in unison, but sometimes we need to dig deeper beyond the basics of restaurant behaviour and although using the odd slang word will generate some good energy or amusement/bemusement, […]
Continue ReadingSenbei (rice crackers)
Let’s be honest people, unless you are a health guru, chips or crisps are a rite of culinary passage for westerners. Japan has a very civilized version from the Edo period in the form of baked crackers traditionally cooked over charcoal and brushed with soy sauce but now flavored with wasabi, curry, mentaiko, sesame, nori, […]
Continue ReadingTogarashi
This spicy enlightenment pictured above is straight up togarashi and its big brother shichimi togarashi is pictured underneath. When you are looking for focused attack without distraction out of your spice then straight togarashi is your candidate but if what you are eating could do with some help then shichimi togarashi will deliver dynamic toasty, […]
Continue Reading
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 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 Reading