Simmered Kabocha
Autumn is a season of transitions. The weather gets cooler, colours shift from green to fiery shades of red, yellow and orange, and although we …
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Crispy Kabocha Seeds
It’s getting cold out and the memories of summer are long gone… There couldn’t be a better time to find something to celebrate, so I …
Simple Chicken Jibu-ni
Jibu-ni is a representative of Kaga ryouri, the regional cuisine of Kanazawa in Ishikawa prefecture, on the west coast of Japan. It spread from samurai families in …
Agedashi tofu
Agedashi tofu is an easy and delicious traditional dish you can find as an appetizer at Japanese izakayas. Similar to our tofu steak recipe, this one is …
Green Pepper and Chirimenjako Stir Fry
Chirimenjako is the Kansai region name for small dried whitebait fish, often from Japanese anchovy, herring or sardine. If it is boiled instead of dried, it …
Juicy Chicken Mizore-ni
Winter is just starting to melt away, and if you live in a place where snow is an inevitable part of the season, you also …
Miso-Marinated Pork
Miso is an ingredient that has long been a staple in Japanese cuisine. Full of protein, fibre, nutrients and antioxidants, miso is a fermented condiment …
Country-style Konnyaku
Some can’t stand the texture, but for others, that’s the best part! Konnyaku is a jiggly grey-coloured food made from the corm of the konjac plant, which …
Kombu-Flavoured Asparagus
In Japanese, this type of dish is called kobujime, or “tightened with kombu”, and was originally used during the Edo period to extend the shelf life of …
Takenoko Gohan (Rice with Bamboo Shoot)
One of the tenets of washoku (Japanese cuisine) is its respect for nature’s seasons. All ingredients have a shun, a window of time in which …
Komatsuna and Scrambled Egg Stir-Fry
Komatsuna, meaning “greens of Komatsu”, is a leafy plant from the same family as turnip and bok choi, although it’s also known as Japanese mustard spinach. …
Daikon Salad with Ume-Ae
Daikon, the long, white, giant carrot-shaped radish, is a popular winter root vegetable in Japan. It is commonly added to soups and simmered dishes because …
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