I was thinking the other day, that if I were to have an autobiography, I would call it Nasturtium. It’s…
Sweetfish Rice with Sweet Pea Shoots (Ayu Gohan/鮎ご飯)
In season from late spring all the way through to autumn, Ayu (アユ/鮎), Plecoglossus altivelis, or sweetfish in English, is…
A Short on Japanese Sea Bream (Madai/真鯛), Naruto Bones and the Nine Tools
Random musings on the bone structure of Japanese Sea Bream (Tai/Madai/真鯛), a topic that I’d read about many years ago…
Steamed Managatsuo Cantonese Style 蒸し真魚鰹 (まながつお)
Introducing a much well less known premium fish in Japan- Managatsuo. Much more famous in South East Asian countries such…
The Taste Of Farmed vs Wild Unagi/Eel 養殖対天然のウナギの味
*A commonly asked question by people on this site so I thought I’d give my take on this topic following…
Ume Sour Recipe (梅サワーの作り方)
June is the season for Japanese plums (Ume/梅) in Japan. Having already posted a recipe for Umeshu (梅酒) or plum…
Shisen Hanten’s Dan Dan Noodles (Dry), 四川飯店の担担麺(乾麺)
One of the types of food you learn to miss whilst living in Japan is definitely spicy food, which is…
Raw Egg Over Rice (Tamago Kake Gohan/卵かけご飯)
This recipe is inspired by the Tamago Kake Gohan I used to eat at Mengekijou Genei (麺劇場 玄瑛) Ramen, countless…
The Siren Call of the Wastepaper Basket- Esme’s Corner
Unbelievably, after having written a grand total of two blog posts, I already compare every paragraph, every sentence and every word to the last one I wrote.
Nagatanien’s Kamado-san Claypot Rice Cooker Review 長谷園のかまどさん + cooking comparison with Kumoi Kiln’s Donabe
Nagatanien’s Kamado-san Claypot Rice Cooker 長谷園のかまどさん After having talked about Kumoi Kiln’s Donabe Claypots (雲井窯) by Nakagawa Ippento (中川一辺陶先生), let…
