Let's Wrap! Vegetable Gyoza – Japanese Pan-fried Dumpling

I always say that cooking is therapeutic, especially when you have time to do it. Now I lost 2 out of 3 my hobbies (in case you are wondering, they are dancing and travelling). Yes I have time, and yes I need a good therapy to calm myself down for “not being able to do…

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…

The Secret to Juicy Karaage

Today, I would like to introduce my new Karaage recipe. Did you think “another one”? – Do not leave me yet!! It is not “just another” Karaage recipe. Today, I am revealing my secret how to make your Karaage juicer and tenderer. You might have already known a cooking method called “Brining”. In short, brine…

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….