Tongbaechu-kimchi 통배추김치

Tongbaechu-kimchi 통배추김치 Ah the sweet smell of fermentation, the technique used to preserve food for centuries before the invention of refrigerators and freezers. Fermentation allowed food to be kept for longer periods of time, especially important during the winter when food was scarce, while also allowing people to eat fruits and vegetables outside their seasons. Making…

Umeboshi Onigiriうめぼしおにぎり

Umeboshi Onigiriうめぼしおにぎり Onigiri, the Japanese equivalent of the sandwich, consist of balls of rice stuffed with tasty fillings, wrapped with a crispy piece of nori seaweed. They are extremely popular snacks in Japan and can be brought from almost every convenience store. Other than store brought Onigiri, it is also very easy to make it…

Kurume Tonkotsu Ramen 久留米ラーメン

久留米ラーメン Whenever I meet up with an old friend that I haven’t seen in a long time, we never catch up on each other’s lives over a cup of expresso in a dimly lit chic cafe, instead I’d much rather reminiscence the good old days over a piping hot bowl of ramen with a pint…

Iberico Pork Japanese Style Chashu チャーシュー

チャーシュー Before even opening the door to the kitchen, the glorious smell of melting pork fat coupled with the sweet and salty smell of simmering soy sauce is enough to make anyone salivate. This is a recipe for Japanese chashu made from Iberian pork, which is a Japanese adaptation to a barbecued pork dish that…

Tajarin with Fresh Porcini Mushrooms and Wild Calamint

Tajarin with Fresh Porcini Mushrooms and Wild Calamint The Porcini mushrooms, as it is known in Italy, is more commonly known as cèpes in the French culinary world, and the Penny Bun in America (it is never called Penny Buns in the UK). It’s scientific name is the Boletus edulis, and it is part of the Basidiomycete group…

Langoustine and Lobster Oil Risotto

Risotto à l’huile de homard et au langoustine This dish consists of a langoustine stock based risotto, seasoned with langoustine oil, tomato puree and parsley, before being finished with lobster oil and thickened with Parmesan cheese. It is accompanied by an assortment of seafood, with garlic fried langoustines and white wine steamed clams. Langoustines (Nephrops…

Lapin à la Moutarde

Rabbit with a Mustard Cream Sauce This dish is a classic provincial French dish that consists of a rabbit leg and loin served with a vibrant mustard cream sauce. The rabbit can be done two ways, the first using a sous vide machine and the second by simply pan frying it and finishing it in…