This quite simple Japanese recipe is really delicious and I like it very much now, but for sometimes I hated it because the first time I tried to prepare it, it was a terrible failure. The first and only time I prepared something to eat that ended up in the trash because it was not… Continue Reading →
Radish soup and miso grilled sea-bass
This litlle radish (little compared to giant Japanese daikon), or this big turnip, was so beautiful that I couldn’t help buying it at th coop shop. I didn’t how to prepare it and what to do with it at first, but suddenly the idea of using it for a soup was obvious. So I peeled… Continue Reading →
Turnips filled with miso and pork
Sunday as a side dish of the buta shoga yaki I prepared an experimental recipe of some turnips filled with a mixture of miso and pork. This idea comes from two Japenese dishes, one is quite classical: boiled daikon in dashi topped with chicken and miso (for the recipe please contact me), the other is… Continue Reading →
The endless discoveries
There is no need to go far to discover new things and in particular when it comes to food, there is always something new and curious to discover at the farmers market. You just need to look around and you’ll surely find something you haven’t seen before. This time I found negibosu 葱坊主 leek’s flower… Continue Reading →
Winter favorite
A., and I too, are big fans of Brussels sprouts. Anytime there are some at the farmers market I would bug some even ic sometimes there are sold in tiny portions of 5 or 6! A few years ago we tried growing some in our kitchen garden, hoping for a consistent harvest, but once again… Continue Reading →
Mochi – 餅
If you have read Natsume Soseki’s novel the cat, watched Juzo Itami’s Tampopo or check the Japanese news today, you may not think highly of this Japanese new year specialty that is eaten widely, but kills about 300 people every year!!! No kidding! Despite the caution announcement every year before new year. And if you… Continue Reading →
Cucumber 🥒 love
If you like cucumbers you surely like even better Japanese cucumbers. They are tiny, crunchy, juicy, with much less seeds. Chilled they are perfect for the summer. Slightly pickled or not we love them and eat some every day in the hottest season. They are good just cut and dipped in miso for a very… 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 →
Failures… and successes
The weekend is so short that two days are not enough to do all we want to do… first there is the mandatory refill of fresh local products, there is no way we can miss that, it’s a must, I couldn’t imagine buying all my vegetables and fruits in Tokyo (I don’t know how I… Continue Reading →
