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 –…

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….

My mum’s Recipe : Anko – Japanese Sweet Red Bean Paste

My memory of Japanese sweets is my mum’s homemade Anko (Japanese Sweet Red Bean Paste).  Well…, it is not exactly the anko itself…. It is more like my mum and my sister. They love anko. They sometimes had this sudden craving for anko (and I do not know why, but this happened always at night),…

Gari – Pickled Ginger

Today, I would like to share with you my mother’s Gari recipe. Gari is Japanese Pickled Ginger, you might know it as the free side you get with sushi. It is perfect for refreshing and cleansing your palate. To make this pickle, it has to be young Ginger. Young Ginger has paler skin and pink…

Happy New Year – 2018

Happy New Year! May your 2018 be peaceful and fun with a touch of excitement. I cannot believe that it’s already 2018…. It still sounds like the future to me…. This is this year’s Osechi –  a set of several dishes prepared for New Year’s Celebration. (Please see my previous post about the Japanese tradition of…

Chestnut Rice – Autumn has come

One thing that I really like in Japanese culture is that we can feel the season through food. Now it is autumn. In Japan, we say “Shokuyoku no Aki”, which means “autumn brings a good appetite”. This is because autumn is the season when a lot of fresh produce is in season, such as rice,…

Happy New Year – 2017

Happy New Year. Wising everyone peace, health and a lot of joy throughout the year. Again I prepared Osechi. It takes time but it is very rewarding. Most of all, it is delicious…. I love Japanese traditional food. Menu: Kohaku Namasu (pickled daikon and carrot) Ebino Umani (prawns cooked in soy sauce, sake and mirin) Gomame/Tazukuri (dried…