Gluten Free -Brown Rice Shiitake Risotto

  This risotto is one of our regular menus but the recipe has never been written down before. Spring came to Australia. I was researching about seasonal food in spring. At the time, I learnt that Shiitake was actually in season twice a year – spring and autumn. I did not know that! I always…

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,…

Ginger Rice

I made this recipe when main dish was grilled king fish. I wanted to serve something refreshing with it; something to cut through the oiliness. A small amount of ginger gives a light aroma to rice and a hint of spiciness refreshes your mouth. It is a good combination with oily fish. Try it while…

Chirashi Sushi with Smoke Salmon

Serving : 4 Ingredients For Sushi Rice 2 Cups of Japanese Rice or Sushi Rice or Short Grain Rice (Please use Rice Cooker’s Cup) 15cm x 5cm of Dried Kelp 7 Tablespoon of Rice Vinegar or White Vinegar 2 Tablespoon of Sugar A pinch of Salt For Toppings Simmered Dried Shiitake Mushroom ( Hoshi Shiitake…

Japanese Pilaf – Takikomi Gohan

Serving : 4 ingredients *2 Cups of Japanese Rice or Sushi Rice or Short Grain Rice ( Please use Rice Cooker’s Cop) 1/2 Carrots – grated 3 Mushrooms (size of about 4-5cm in diameter) – sliced 1/2 Usuage (thin deep-fried tofu curd) – sliced into 4cm long 3 Teaspoon of Dashi Powder ( Fish Stock)…