Secret to Juicy Yakitori

Yakitori is a Japanese grilled chicken skewer which is made from all different parts of chicken; such as thigh, breast, wing, liver and even cartilage (! I know…). At the restaurants, it is normally charcol-grilled and basted with the special Yakitori sauce or seasoned with salt. There are a lot of casual Yakitori bars in…

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…

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…