The Secret to Crispy Tempura – Tempura Batter Recipe

If you remember, I was a TV star a few years ago -> Here… I have already shared my “losing” recipes (Cucumber Tataki & Salmon Namerou) on my blog, and today, I would like to share another one – my Tempura Batter Recipe. I have been asked about this recipe several times before, and I’ve…

Honey Matcha Latte

When I came to Australia 15 years ago, no one knew what Matcha was. However, this young and free country is really open-minded to different cultures. Now I can enjoy a cup of authentic matcha latte from the tea shop across the road from my work. When I had been ordering a cup of matcha…

My mum’s recipe: Sardine Nanbanzuke – Japanese Escabeche

When I opened a bag of sardines that we purchased, I realised that they were a bit smaller than usual. I could still fillet and pan-fry them as per my original plan, but they might not be as meaty as I like. So, I decided to call my mum. Her suggestion was Nanbanzuke. Nanbanzuke is…

No Waste Food Recipe: Salmon Flakes from Salmon Head & Frame

My strong Mottainai feeling especially occurs when I go to the fish shop – the bait section. There are so many edible parts of fish there. Some of them are the best part of the fish. And…, is this the price for this quality?! The bait section is honestly my treasure chest. So, what do…

Mottainai Culture for my No Waste Food Recipes

I started “No Waste Food Recipe” series in the blog. Well…, there are only 2 recipes (here and there) available at this moment, however, I would like to introduce more ideas and more recipes in the future. The reason why I want to do this is purely because of my passion – I passionately hate…

Happy New Year 2020

Portugal – that was where we spent last New Year. We stayed at a B&B in Lamego in the Douro Valley. The place used to be a servants’ quarter and had a big open fire pit. We were watching the fire while drinking beautiful homemade (real) port. That was our beginning of 2019. Perth –…

Is Kanten a New Superfood? Layered Red Bean Jelly Terrine (Mizu Yokan)

Have you heard of Kanten (寒天) before? Japanese jelly sweets made out of Kanten are one of my favourite summer desserts. The chilled, light and sweet desserts have been a little oasis for me in the super humid Japanese summer. Kanten is called Agar Agar in English. Kanten is a jelly-like substance made from a…

Traditional Japanese Cooking : Simmered Sardines with Ginger

Raw = Fresh It is my food formula. When you think about Tsukiji Fish Market, you can see where my idea comes from. For this reason, I feel really strange to see a lot of fish shops in this city selling frozen fish. We buy our favourite New Zealand King Salmon from this fish monger….