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 →

What is it with new rice???

Japanese are big fans of “new” things. “new” as in newly harvested: of course there is new potatoes, but also new tea 新茶 - shincha, new sake 新酒 - shinshu and new rice 新米 - shinkome. If you are not an aficionado of any of the above products you may not get the point of... Continue Reading →

Negimiso – ネギ味噌

There are plenty ways of eating miso in Japanese cuisine: miso soup of course but not only! I have quite a lot of miso remaining from the past years I made some and in 2-3 months the miso I made last year will be ready, so it is time to start emptying a few pots.... Continue Reading →

A twisted “nimono” recipe

I love nimono, that is not new... I learned how to make them right with Japanese cookbooks and when I was going to cha-kaiseki classes, but for some reasons, I often wrongly thought that it takes time to make a nimono dish, and so not cook some as often as I should. But as my... Continue Reading →

Tonkatsu!!! No, hirekatsu!

What the heck!!! Tonkatsu is the famous, and usually most beloved by foreigners, Japanese fried pork cutlet. It is a fatty part of pork, further rolled in panko and deep fried. It’s heavy, fatty and honestly the rice and the shredded cabbage on the side cannot help pumping the fat!!! We never eat it. But... Continue Reading →

Koyadofu – 高野豆腐

There is more than one ingredient in Japanese cuisine that is intriguing, konyaku, fu and koyadofu are some of them. So let’s talk about koyadofu this time... Koyadofu 高野豆腐 or freeze-dried tofu is a product that has been used in temple vegan cuisine and for traveling warriors for about 500 years. It is a way... Continue Reading →

Japanese simplicity

Who said that cooking Japanese cuisine was complex??? I have the simplest and most delicious recipe of miso soup for you today and an ultra easy ochazuke recipe. Of course both require basic Japanese ingredients: dashi, and miso for the first one, and Japanese rice, dashi and umeboshi for the second one. Indeed now is... Continue Reading →

Edamame and eggplant

Whether on weekdays, when we have little time to have lunch or on the weekends when we are busy with surfing/bodyboarding, playing tennis or gardening, having a good lunch easily ready is important. Moreover, if that can be prepared in advance it is even better! Fresh pasta have been quite a good candidate as they... Continue Reading →

Super easy pickles

In the summer it is nice to enjoy refreshing pickled vegetables. After many attempts of different methods to make pickles there are a few that I find particularly not adapted to our life style, and some others that require too much equipment. But there are two that I really like and that are very simple,... Continue Reading →

A new veggie

There’s always something new to discover or to learn... that is true in any discipline, but even more in cooking!!! The quantity of potential ingredients is really enormous, and the variety depends so much on customs and climate that I am far from having explored a hundredth of what exists. Even in after 16 years... Continue Reading →

Edamame soup

As you already know, I am a great fan of greens and even more in the form of beans: green beans, fava beans and of course the famous Japanese edamame. You have seen this year already my edamame ravioli, and many years ago edamame rice, but there is so much more to do with edamame!!!... Continue Reading →

Potato salad

For those that have been to Japan they know that potato salad ポテトサラダ is a quite important dish in Japanese cuisine. It is probably one of this japanized version of western food that is so popular it looks like genuine Japanese food!! You can find potato salad on the table at every party and it... Continue Reading →

Edamame ravioli

Every week, I am hoping for a more quieter week and every week day is getting busier and I end up with very very little time to cook... for example today my lunch was some raw carrots, a piece of Comte cheese and some nuts... as I rushed between meetings and things to do. It... Continue Reading →

Edamame fougasse

Ohoh! Exploring new possibilities with edamame will last the whole season!!! This recipe of fougasse came naturally to my mind as I love to bale fougasse for summer evenings drinks or summer lunches when I need something quick. In Japanese bread shops you can sometimes find edamame and gouda breads, and I like them very... Continue Reading →

Sansho – 山椒

This shrub looks like nothing particular in the garden, yet it bears fragrant leaves and fruits. It is sansho -山椒 or Japanese pepper. I planted the tree the very first spring we started our kitchen garden, and without failure it has produced the fragrant leaves we often eat during early spring with bamboo shoots, and... Continue Reading →

Loquat – 枇杷

Among the many trees in our garden we have in the very back of it a loquat tree. Loquats-枇杷-biwa are quite common in Japan and have been there around for long enough such that a music instrument bears the same name but writes differently 琵琶. The location of the tree in our garden was very... Continue Reading →

The garden doesn’t wait…

I know it, but sometimes nature reminds it violently to me... whether it’s a roof tile broken during a typhoon by a branch we neglected to cut, an overflow of the gutter because it was filled with fallen leaves... I learn my lessons. I also now monitor more closely the plants and trees, can predict... Continue Reading →

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