Tamahide Nagoya Cochin Oyakodon Recipe 玉ひで名古屋コーチン親子丼

Nagoya Cochin Oyakodon名古屋コーチン親子丼 One of Japan’s most famous comfort food, Oyakodon, was invented in 1891 by a restaurant in Nihonbashi, Tokyo called Tamahide. Tamahide is now run by its 8th generation family owner who maintains the tradition of making it. The name Oyakodon literally means parent (oya) and child (ko) rice bowl which basically summarises…

Sansai Recipe (山菜)

As spring arrives in Japan just around the blooming of plum trees and just before that of the cherry blossom trees, the snow on the mountains start to melt, while a variety of wild green shoots start to peak through the soil. Many of these plants have come to be known as Sansai (山菜), a…

Sweetbreads, Veal Jus and Almond Puree

Sweetbreads, Veal Jus and Almond Puree Sweetbreads are a type of offal that consists of the thymus glands and pancreas from veal or lamb. Unlike other offals such as heart and kidneys that have a strong rust-like and musty taste, sweetbreads in contrast are mild and creamy, similar to that of calf brains. While slightly…

Suckling Pig Porchetta with Fennel Pollen/Flowers

Suckling Pig Porchetta Porchetta is a dish that originates from Ariccia (Lazio, Rome). It consists of a log of rolled pork flavoured with garlic, rosemary, and black pepper, roasted over wood for many hours and is one of the dishes selected by the Italian Ministry of Agriculture, Food and Forestry Policy as a prodotto agroalimentare…

Uni Chawanmushi

Uni Chawanmushi (海栗茶碗蒸し) Chawanmushi or Japanese steamed egg, is an appetizer that is adapted from Chinese steam egg and thus originates in Nagasaki, where Chinese sailors were allowed to trade with Japan during Japan’s period of isolation from the world. The name chawanmushi literally means steamed (蒸し) in a tea bowl (茶碗) and is thus…

Japanese Dashi (出汁) Stock

Dashi (出汁) Dashi (出汁), plays the same role in Japanese Washoku (和食) cuisine in the same way that stocks are the fundamental building blocks on which French Cuisine is built on. Just like a white canvas to a painter, dashi stock provides the cook with a base on which flavours are built on. This means…

Tourin à l’ail (French Egg Drop Garlic Soup)

Tourin à l’ail The Dordogne is a department located in South-west France and is named after the river Dordogne that runs through it. This land that encompassed the Dordogne is the exact same land that was once known as the county of Périgord and is synonymous of course with France’s most luxurious ingredients, from the…