More Wafu pasta

I have a principle that I apply for pretty much anything and even more when I cook or think about cooking, it’s to be always flexible and opened to opportunities, or see change in plans as one. Nothing is definite. A recipe evolves and comes to life as ingredients are mixed together, taking the mood... Continue Reading →

Scones x Qagħaq tal-Ħmira

The very special blend of spices, citrus fruits zest and sesame seeds of Maltese Qagħaq tal-Ħmira is still floating around me and inspires me a lot, but it’s not always that I can wait for my sourdough Lois to work slowly a dough which in this still cold season can be 12 to 24 hours...... Continue Reading →

Warming up!

Sunny but cold days follow each others this week, so a warming and rich soup is always good, isn’t it? I had rice ready for lunch and a romanesco in the fridge, and I wasn’t sure about how to eat them together, when the idea of combining them in a soup came to my mind.... Continue Reading →

Chandeleur VS Setsubun

In France, on February 2nd, it’s Chandeleur. A quick search on the internet told me that it’s Candlemas, a Christian celebration, 40 days after Christmas, the presentation of Jesus to the temple (thanks Wikipedia for enlightening my ignorance), but for me Chandeleur was just the day we ate crepes. A most awaited time as for... Continue Reading →

One year of ochazuke…

Last winter you could see that I discovered having a thing for ochazuke. This thing suddenly arrived when I was stuck at home with a pneumonia and I thought it may be temporary until I fully recovered, but it continued on... so I thought then when winter would be over, but not even... it has... Continue Reading →

Quick! Quick! A little pie!

This is the time of the year when work gets busy with graduation thesis to read, budget to close, new contracts to search for, and plans for the new term to make. Every year it comes inevitably, together with the excitement of new things in preparation and the sadness of seeing students wrapping up their... Continue Reading →

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 →

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 →

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 →

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 →

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 →

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