Surimi – すり身

What the heck?! you may think... When you hear the word “surimi” you probably think about this disgusting white or orange industrial thing they sell in supermarket, I would definitely at first. I have never eaten any so I don’t know how it tastes like or feels like but my surimi looks quite different... it... Continue Reading →

More of the little red beans!

I hesitated in doing an adzuki week but thought I would come dry of ideas quickly except from the many sweets... but we don’t eat so many. But discovering more and more recipes, maybe I should have had... another time! So to change a bit from sweets I wanted a savory recipe to test and... Continue Reading →

Kintsuba

Sorry for the delay! I was hoping to publish it much earlier but then I got busy with work and I am struggling with wordpress and jetpack... technical issues that are getting more and more annoying. So to continue with adzuki, there are a few more recipes I would like to share, and as promised... Continue Reading →

The magic of the little red beans

One thing I have very rarely talked about here is adzuki - 小豆 literally small bean. They are present in many Japanese recipes and in most of the Japanese sweets. In fact beans are an important staple in Japanese cuisine: to name only a few the soya beans or daizu 大豆 literally big beans, the... Continue Reading →

The holidays…

Or I rather write “THE holidays”... as this year we didn’t take any real holidays until this week, rather a few days here and there to make long weekends and get away from the city. But for the new year, both the university and A.’s company are getting in a real slow mood, so it’s... Continue Reading →

Christmas crazy, no more…

The frenzy of Christmas leaves me more and more perplexed and this year, having the opportunity (if one can says so) to spend it at home, just like a normal day off was actually more than welcome. Since we’ve been in Japan, rare are the years we haven’t spent Christmas with our families in Europe.... Continue Reading →

Kwarezimal… again and perfect!

A few months ago I made Kwarezimal and posted the recipe. Kwarezimal are these Maltese vegan treats usually for easter that we had in Valetta last year when visiting. My first attempt at recreating these delicious sweets was tasty but I wasn’t quite happy. The recipe posted reflected the slight modifications needed to improve it... Continue Reading →

New local cheeses 🧀

On rainy days when we can be outside in the garden, in the ocean or elsewhere there are a few things we like to do. One of them is to look at real estate agencies websites (that’s actually how we found our house), and simultaneously look at google map satellite view and see the properties,... Continue Reading →

Wafu pasta 和風パスタ

If you’ve been following me for a bit you are no stranger to the fact that I LOVE pasta. All kind!!! Wafu pasta are a common thing on our table, even if for Italian people I reckon this is a terrible thing. But honestly... it is delicious, and since it mainly involves spaghetti or capellini,... Continue Reading →

Lotus root burgers

I often talk of recipes with lotus roots. It’s a Japanese staple easy to find when in season and super very versatile to cook and delicious. I love it in Japanese classic preparations such as stuffed or with vinegar, but also in more western style like on pizza or in quiche... lotus root is reaching... Continue Reading →

Quick ravioli

“Lucky” store in Isumi not only sales wines, sakes and rare whisky (they still have some aged Hibiki, which is quite rare to find now), they also sale a few local products with a small stall of cheeses. So while A. browses the liquor shelfs, I usually check the local cheeses from a tiny cheese... Continue Reading →

Chestnut flour pancake 2-ways

Funnily Japanese are very found of chestnuts 栗 kuri, and the fall comes with all sort of chestnut preparations savory and sweet. The most famous is probably 栗ご飯 kurigohan (rice with chestnut) or 栗の渋皮煮 kuri no shibukawa ni (boiled chestnut in syrup). The use of chestnut flour though is more restricted, and often limited to... Continue Reading →

Soup and bread…

What is more comforting than a warm soup when you have spent the whole day outside and the temperature have suddenly dropped? Every year I am shocked by the sudden change of the temperatures in Japan in autumn. There is always one day in November when you start the day wearing tea shirts and short... Continue Reading →

Omurice – オムライス

I am lucky to work with one of my students on the development of a system that proposes variations to things someone do depending on preferences... for developing such a system we decided to chose a concrete example, and the first idea that came to our mind was a system that could help you in... Continue Reading →

Burdock – 牛蒡

With the fall, burdock 牛蒡 gobou is back in season. This long root that looks like a salsifis but is firm and ressembles in texture artichokes, and a bit in taste too... is a classic flavor in Japanese cuisine. Probably because of a rather country style strong flavor and its fibrous texture, it often appears... Continue Reading →

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