Great ways to learn new skills – classes, books and demonstrations.

School of Wok’s Stir Fried Sichuan Chicken Recipe

I’ve attended many, many, many cookery classes over the years. I’ve enjoyed nearly all of them but a few have definitely stood out from the crowd, and those include every class I’ve ever taken at School of Wok. There is a great balance between fun and learning, with class sizes of 8-16 ensuring that everyone gets all the help they need throughout the class. Everyone is encouraged to relax and enjoy the experience but the tutors are very good at leading everyone through the class agenda and making sure that everything promised is covered and covered well. As well as basic knowledge such as knife skills and using a wok, the class works through several recipes – the tutors demonstrate first and the students have a go afterwards. After all the hard work, everyone is invited to have a drink while the staff clear up and set the table, ready for you to sit and eat all the delicious treats you have cooked.

The hands-on learning is so important and is what differentiates attending a class like this from reading a cookery book or watching a recipe video.

KFInstagramSchoolofWok

This Stir Fried Sichuan Chicken had so much flavour and texture. The School of Wok Clock system of laying out ingredients on a plate in the order in which they are used made the wok cooking really easy to do.

You can win a School of Wok round-bottomed carbon steel wok and steel wok ring in my giveaway, here.

 

School of Wok’s Stir Fried Sichuan Chicken

Published with permission.

Ingredients
200g chicken thigh, or breast
2 cloves garlic
1 tsp Sichuan pepper corns
1 Birdseye chilli
1 onion
1 pepper
2 spring onions
100g cashew nuts
The Marinade
Sesame oil
1 teaspoon sugar
1 pinch Chinese 5 spice
2 tablespoons light soy sauce
1 tablespoon corn flour
The Sauce
1 tsp chilli bean paste / chilli paste
1 tbsp hoi sin sauce
1 tbsp light soy sauce
2 capfuls rice wine
To finish
Sesame oil

Preparation

  • Cut the chicken into large slices and place in a medium sized prep bowl.
  • Finely chop the garlic and chilli and place in separate prep bowls.
  • Slice the onion & pepper and place in a prep bowl.
  • Throw all the marinade seasoning into the meat bowl and massage well ensuring you add the corn flour last.
  • Finely slice the spring onion and place in a small prep bowl.

Cooking

  • Heat 2 tablespoons vegetable oil in a wok to high heat.
  • Once smoking hot, add the onions & peppers and stir-fry for 2 minutes.
  • Push the onions & peppers to the side of the wok and add an extra tbsp vegetable oil to the centre of the wok.
  • Bring oil to a high heat and add the crushed pepper corns, garlic and chicken. Stir-fry until chicken is golden brown.
  • Add the cashew nuts to the wok and stir fry for a further 2 minutes.
  • Now add the chillies along with all ‘The Sauce’ ingredients to the wok. Continue to stir-fry on a high heat.
  • Add the spring onion and a drop of sesame oil to finish.

Note: If sauce is too thick, add a dash of hot water to the wok whilst cooking the meat through. If too thin, use corn flour paste to thicken.

  • Garnish with finely sliced spring onion before serving.

 

Kavey Eats attended a cookery class as a guest of School of Wok. This recipe is published with permission.

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Wok & Roll At The School of Wok | Giveaway + Recipe

At the School of Wok you’ll not only learn to wok around the clock, you’ll become a bona fide wok star! Yes the puns come thick and fast but teaching is taken seriously, with a clear focus on students not only having fun (of which there is plenty) but also learning, learning, learning.

Over the last few years I’ve attended several classes at this excellent Asian-focused cookery school in central London and I’ve always come away with lots of new skills and the confidence to recreate what I’ve learned at home.

KFInstagramSchoolofWok

Tonight’s class was a special event to launch the School of Wok’s own range of woks and cooking utensils, available to purchase at the school as well as from a range of other stockists. The school was already selling a range of cookware related to the classes. However, always keen to improve every detail of what the school offers, Jeremy Pang (School of Wok’s charismatic founder), has been working with Dexam to perfect a branded range that performs to his exacting specifications.

Dexam is a family company celebrating its 60th anniversary next year. Founded by two brothers who travelled the world discovering and importing great products for the domestic kitchen, they have built a successful business selling all manner of kitchen and home goods from tools and utensils to cookware and tableware, not to mention accessories such as aprons, table linen and storage products.

The Dexam School of Wok range includes woks, steamers, cooking utensils as well as branded aprons and tea-towels.

Our session was based on the school’s popular Understanding The Wok class. As well as learning and practicing basic knife skills, we were taught how to stuff and fold Jao Zi (dumplings), and how to cook Egg Fried Rice and a delicious Stir Fried Sichuan Chicken. After a demonstration, each pair of students took to the wok – there is nothing like hands on experience to cement learning!

Jeremy advocates classic carbon steel woks over non-stick – though there are a few non-stick in the range for those who prefer them – and our class also included a tutorial on how to season and clean our woks to keep them in good condition.

WokInPackaging
WokRing

To celebrate the launch of the new range, I’m giving away one 13” School of Wok ‘Wok & Roll’ Round Bottom Wok and a Steel Wok Ring that makes it easier to balance your wok on your stove top.

Click here to read more and to enter the giveaway.

For those interested in the food, check out the School of Wok Stir Fried Sichuan Chicken recipe here.

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Kavey Eats Cookbooks 2016 + Eat Your Books Giveaway

I’ve enjoyed lots and lots of great cookery books this year, and reviewed several of them here on Kavey Eats.

I used to find it hard to make use of my full collection until I started using Eat Your Books, an online service that helps you catalogue all the books you own, and to easily search the resulting index to find recipes using a given ingredient… if you’re wondering just what to do with that aubergine and tub of crème fraiche, just plug in those ingredients to see a list of every matching recipe so that all you have to do is grab the relevant book from your shelf and flick to the right page. You can also search on cuisines or by course if you prefer. And to add even more value, Eat Your Books also catalogues and links to a huge list of recipes online, including some of mine here on Kavey Eats. You can read my full review of Eat Your Books here, though note that prices and features may have changed slightly since then.

My friends over at Eat Your Books are offering a reader a free year’s membership of Eat Your Books worth US$30.
Click here to enter.

In the meantime, here is a reminder of all the books I’ve reviewed this year. Please note that this post contains Amazon affiliate links (see sidebar for more information).

Tokyo Cult Recipes cover

Tokyo Cult Recipes by Maori Murota.
Read my full review of Tokyo Cult Recipes.
Find Tokyo Cult Recipes on Amazon.

growyourowncake

Grow Your Own Cake by Holly Farrell.
Read my full review of Grow Your Own Cake.
Find Grow Your Own Cake on Amazon.

Vegetable Perfection Mat Follas

Vegetable Perfection by Mat Follas.
Read my full review of Vegetable Perfection.
Find Vegetable Perfection on Amazon.

Pride and Pudding (mini)

Pride and Pudding by Regula Ysewijn.
Read my full review of Pride and Pudding.
Find Pride and Pudding on Amazon.

everyday harumi 2016 paperback cover

Everyday Harumi by Harumi Kurihara.
Read my full review of Everyday Harumi.
Find Everyday Harumi on Amazon.

Ferment Pickle Dry cover

Ferment Pickle Dry by Simon Poffley and Gaba Smolinksa-Poffley.
Read my full review of Ferment Pickle Dry.
Find Ferment Pickle Dry on Amazon.

Chocolate jacket

Chocolate: Indulge Your Inner Chocoholic by Dom Ramsey.
Read my full review of Chocolate: Indulge Your Inner Chocoholic.
Find Chocolate: Indulge Your Inner Chocoholic on Amazon.

If you are looking for more great cookery books, check out my round up of cookbooks from 2015 here.

 

Kavey Eats was not compensated for this post, but still uses a subscription to Eat Your Books originally provided for review in 2014. Amazon links are affiliate links – please see sidebar for more information.

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Win a Copy of Dom Ramsey’s Chocolate: Indulge Your Inner Chocoholic

Check out my review of Dom Ramsey’s Chocolate: Indulge Your Inner Chocoholic. This gorgeous book is the perfect gift for chocolate lovers wishing to learn more about their favourite food. As well as a history of the discovery and development of chocolate, you will learn about how chocolate is made today, what fair trade means, the difference between mass-produced and small-batch bean-to-bar chocolate, and how you can make your own bean-to-bar chocolate. At the end is a great selection of recipes to make great use of your chocolate.

Chocolate jacket

GIVEAWAY

Publisher Dorling Kindersley are giving away three copies of Chocolate | Indulge Your Inner Chocoholic | Become A Bean-to-Bar Expert to readers of Kavey Eats. Each prize includes delivery to a UK address.

HOW TO ENTER

You can enter the giveaway in 2 ways – entering both ways increases your chances of winning:

Entry 1 – Blog Comment What would you most like to learn about from Dom’s book and why?

Entry 2 – Twitter Follow @Kavey on Twitter. Existing followers are, of course, welcome to enter! Then tweet the exact sentence (shown in italics) below.
I’d love to win a copy of Chocolate by Dom Ramsey published by @dkbooks. http://bit.ly/KaveyEatsChocolateDR #KaveyEatsChocolateDR
(Do not add my twitter handle or any other twitter handle to the beginning of the tweet or your entry will be considered invalid. Please don’t leave a blog comment about your tweet either; I track twitter entries using the competition hash tag.)

RULES, TERMS & CONDITIONS

  • The deadline for entries is midnight GMT Friday 18th November 2016.
  • The three winners will be selected from all valid entries using a random number generator.
  • Entry instructions form part of the terms and conditions.
  • Where prizes are to be provided by a third party, Kavey Eats accepts no responsibility for the acts or defaults of that third party.
  • Each prize is a copy of Chocolate published by Dorling Kindersley. Delivery to a UK address is included.
  • The prizes are offered by Dorling Kindersley and cannot be redeemed for a cash value.
  • One blog entry per person only. One Twitter entry per person only. You may enter both ways but you do not have to do so for each individual entry to be valid.
  • For Twitter entries, entrants must be following @Kavey at the time of notification.
  • Blog comment entries must provide a valid email address for contact.
  • The winners will be notified by email or Twitter so please make sure you check relevant accounts for the notification message.
  • If no response is received from a winner within 10 days of notification, the prize will be forfeit and a new winner will be picked and contacted.

Winners are @wray_sarah (twitter), Suzanne Brzeski and George Wright (blog).

Kavey Eats received a review copy from Dorling Kindersley. Chocolate | Indulge Your Inner Chocoholic | Become A Bean-to-Bar Expert is currently available from Amazon UK for £13.48 (RRP £15).

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Chocolate by Dom Ramsey | Indulge Your Inner Chocoholic

My friend Dom Ramsey has been a big influence on my love affair with chocolate. One of the first bloggers I met after launching Kavey Eats back in 2009, we became friends during a tour around a chocolate factory. In the years since then, our palates have developed, as has our hunger for the very best chocolate.

I’m just an enthusiast but Dom has become a true expert in top quality chocolate, constantly seeking more knowledge, getting to know many artisan chocolate makers and chocolatiers and learning about what they do – not just in the UK but around the world. He has helped so many people to better understand chocolate and discover their own favourites. A few years ago, he was one of the founders of successful online specialists Cocoa Runners, and has also provided a consultancy service to many other businesses.

Less than 18 months ago, he started to experiment with making his own bean-to-bar chocolate at home and discovered that he has a real talent for it. Within mere months of making that very first batch, his chocolate was already winning awards from the prestigious Academy Of Chocolate and that’s facing some incredible stiff competition! His business, Damson Chocolate in Angel Islington, is now producing and selling small-batch chocolate that is amongst the very best I’ve tasted – and that’s not just me being nice because he’s a mate! It’s phenomenally good chocolate!

You might be surprised to learn that many big brand chocolate makers don’t make their chocolate directly from the cocoa bean – rather they buy couverture that has already been processed by someone else and just melt it down to make their own bars and confectionery. This means that they are not in direct control of the complete process in the way that bean-to-bar makers are. More importantly, the big producers tend to buy the cheapest cocoa they can find – usually high-yield, low quality cocoa available in bulk.

But in recent years, more and more bean-to-bar producers have set up shop creating small batch chocolate from the very best cocoa beans they can source. All those I’ve met have expressed a strong desire to support cocoa farmers, ensuring that they are fairly paid and helping them to implement sustainable and environmentally sound growing practices. Many work directly with farmers and small co-operatives, cutting out the middle men so that more of the money goes to the farmers.

Chocolate jacket

To address the growing interest in bean-to-bar chocolate making, Dom has worked with publishers Dorling Kindersley to produce this fantastic book, Chocolate | Indulge Your Inner Chocoholic | Become A Bean-to-Bar Expert.

Inside the glossy gold and brown cover you’ll find a comprehensive guide that covers everything from the history of chocolate, to an explanation of the chocolate trade today and how Fair Trade fits into that, an introduction to the main cocoa-producing regions of the world, tutorials on choosing, tasting and enjoying chocolate, lessons on how to make bean-to-bar chocolate yourself and a great selection of chocolate recipes from a range of contributors including Paul A Young, Maricel E Presilla, Edd Kimber and Micah Carr-Hill.

As is the norm in DK’s Food Reference titles, the book is beautifully and illustrated with lots and lots of photographs and diagrams and everything is explained in an approachable, easy-to-understand way. What I like is that this book works well for different audiences – whether you know very little about chocolate or you are pretty familiar with the process but looking for more detail and guidance on making your own.

From cacao tree to chocolate bar cacao pod
Click to view larger size versions, published with permission from Dorling Kindersley

The recipes Dom has chosen are really enticing; from a savoury duck ragu with 100% chocolate to a sweet cherry and chocolate mousse with balsamic glaze, everything looks and sounds so delicious.

00991244 00991452
Images published with permission from Dorling Kindersley

Dorling Kindersley have kindly given me permission to share two extracted recipes here on Kavey Eats, Paul A Young’s Brownie Pudding with Sea-Salted Caramel, Tea & Figs and Edd Kimber’s Flourless Chocolate & Almond Bundts (coming soon).

I also have three copies of the book to giveaway to readers. Click here to enter.

Want to save this for later? Here’s a handy collage to save on Pinterest:

Chocolate by Dom Ramsey - Review on Kavey Eats

If you are thinking of buying this as a gift, can I suggest you also visit Damson Chocolate and buy a few bars of Dom’s bean-to-bar chocolate to go with the book? And you can also buy a signed copy of the book from his site too.

Kavey Eats received a review copy from Dorling Kindersley. Chocolate | Indulge Your Inner Chocoholic | Become A Bean-to-Bar Expert is currently available from Amazon UK for £13.48 (RRP £15).

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Tips from a Professional Food Stylist

Today’s post is a rare foray into blogging about blogging ; specifically, one of the more useful skills for a food blogger today – Food Styling.

I recently attended a session in which professional food photographer and stylist Carole Poirot shared her tips with a group of bloggers. First, an Atelier des Chef class instructor showed us how to make a hazelnut torte, which each group diligently made too. Then, in our groups, we put Carole’s tips into practice by styling our own cake using a few seasonal props provided.

Food Styling (c) Kavita Favelle (2)
This was my team’s efforts, after watching Carole’s demonstration, below

Carole Poirot’s Professional Food Styling Tips

  • Decorate the item itself, the plate or dish its on (or in) and the space around it.
  • Arrange the dish and props to create a balanced layout, using items of different sizes, colours and textures. Take into consideration the height of items, how far forward or back they are from your shooting point, and how each item relates to the ones next to it. Non symmetrical compositions are often more pleasing to the eye.
  • Use seasonal props, not just in terms of a recipe’s ingredients but by adding seasonal flowers and foliage.
  • Vary your images by adjusting how close or wide you shoot. Close ups can show details such as flowers, an individual ingredient or part of the dish.
  • Depending on the mood you are trying to capture, adding movement to the image may be beneficial – perhaps a hand doing something relevant such as picking up an ingredient or a forkful of food. Another way to add movement is to drape lots of fabric, which also serves to soften the setting.
  • Some colour combinations can be jarring to the eye, so use a colour wheel to help pick two or three main colours that work well together. Analogous colours (those that are adjacent to each other on the wheel) create a gentle palette, while complementary colours (those that are opposite to each other ) are more dynamic. That said, if colours are found together in nature, then you can use them together regardless of whether the colour wheel agrees – Carole’s rule is that ‘if nature says it goes, it goes.
  • Tell the story of the food by using ingredients and tools used to make the dish – egg shells, leftover ingredients, extra garnishes, specialist cutlery.

 Food Styling (c) Kavita Favelle-9253 Food Styling (c) Kavita Favelle-9260

I like to take photographs that show the making of a recipe, not just the finished dish. Here, a bowl of hazelnuts (a key ingredient in the cake) and our filling neatly arranged over the bottom layer, before the second layer was placed over the top; you can just about make out a bowl of apples in the background.

Food Styling (c) Kavita Favelle-9263 Food Styling (c) Kavita Favelle-9268
Carole Poirot showing her food styling tips in action

Food Styling (c) Kavita Favelle (1)
Carole Poirot’s demonstration on Food Styling

This Baked In Style event was hosted by Currys (in partnership with Neff) and held at Atelier des Chefs St Paul’s location.

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A Taste For… Miso | Japanese-Style Miso Cod

Are you familiar with umami? Discovered (and named) by Japanese scientist Kikunae Ikeda back in 1908 and known as the fifth taste group (alongside sweet, sour, bitter and salty), umami is most commonly translated as ‘savoury’ or ‘meaty’ and is a flavour profile that most of us enjoy in our food, whether or not we could name or identify it. Although it occurs naturally in many foods – including mushrooms, ripe tomatoes, chinese cabbage, asparagus, sweetcorn and shellfish – many cultures have become adept at creating umami-rich foods by cooking, curing and fermenting; these include cheese, green tea, fish sauce and yeast extract.

Miso is one such umami-bomb – an ingredient at the core of Japanese cuisine.

Miso Cod on Kavey Eats (overlay)

Made by fermenting soybeans, salt and additional grains such as rice or barley with a mould fungus known in Japanese as kōji-kin, the result is a thick, salty and intensely savoury paste used as a seasoning throughout Japanese cooking.

There are many different varieties available in Japan, often broadly divided by their colour. The most common misos are red and white, made with soybeans and rice. White has a higher percentage of rice than its red counterpart and is the mildest and sweetest. Red, aged for longer, is stronger and saltier and darkens with age through red into brown. Some vintage misos are almost black in colour.

There are other types that are made with different grains such as barley, buckwheat, rye or millet.

Regional differences also play a part; in Sendai the locals prefer their miso slightly chunkier, so the soybeans are coarsely mashed rather than ground; in parts of Chubu and Kansai there’s a preference for darker, saltier and more astringent miso. In Eastern Japan, mild and sweet pale misos are the favourites.

Fermentation of foods has been prevalent in East Asia since ancient times. Grains and fish were fermented in the Neolithic era and there are records describing the use of Aspergillus moulds in China as far back as 300. BC Fermented soybean products may have been introduced to Japan from China at the same time as Buddhism in the 6th Century CE.

Until the late 19th century, Japan’s population ate mainly fish and vegetables. Since miso is high in protein and rich in vitamins and minerals, it became an important nutritional element of the Japanese diet, especially for Buddhists following a strictly vegetarian regimen.

In Japan, miso is obviously a key ingredient in miso soup (for which it is combined with dashi stock) but it also features in sauces, marinades, pickles and dressings (such as the tofu, sesame and miso dressing for green bean salad that we shared in our last issue). It is even used in sweet dishes; miso mochi – chewy dumplings made from rice flour – offer a delightful balance of sweet, salty and savoury.

Miso also lends itself to fusion cooking, offering a great way to add saltiness and savouriness to your dishes. Combine with honey, mustard and oil for a salad dressing; whip into butter and spread on fresh bread or melt over steamed vegetables; thin with water and brush onto meat before grilling or barbequing; stir half a teaspoon into porridge instead of salt; or add to a bean casserole for extra flavour. Whenever you need a kick of umami, miso is the perfect ingredient.

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Miso | image via shutterstock.com

Japanese-Style Miso Cod

This simple marinade works beautifully with cod but can also be used with other fish such as salmon. It’s also delicious on aubergine or firm tofu.

Serves 2

Ingredients
2 tbsp white miso paste
2 tbsp mirin (Japanese sweet rice wine)
2 tbsp sugar
2 fillets of sustainable fresh cod, skin on

Note: White miso has a slightly sweeter and milder flavour than the red version, which suits this recipe well. However, you can use red miso paste instead; use a touch less in that case.

Method

  • Preheat your grill to a medium-hot setting.
  • Heat the mirin, white miso paste and sugar in a small saucepan, over a gentle heat, until the sugar has completely dissolved.
  • Place the fish fillets skin side down on a piece of foil.
  • Spread the paste generously over the surface of the fish, top side only.
  • Grill until the fish is cooked through and the paste is bubbling and starting to char. Depending on the thickness of your fillets, this will take 5-8 minutes.
  • Serve with rice and green vegetables.

Miso Cod on Kavey Eats-0176

Where to buy miso

Search the major supermarkets. Most now offer miso pastes in their speciality ingredients ranges (though these may not be available in every branch). Do check the ingredients – some products are actually ready made marinades or soup blends (with additional ingredients added to the miso). For use in recipes, you need a plain miso.

If you have an oriental supermarket within reach, you’ll usually find a decent selection at lower prices. Online stores also offer a wide choice.

Try clearspring.co.uk (organic), japancentre.com, souschef.co.uk, waiyeehong.co.uk and wingyip.com.

 

This piece was written in 2014 and first published in Good Things magazine. ©Kavita Favelle.

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Visiting The Suzuhiro Kamaboko Museum

Have you heard of kamaboko? It’s a type of surimi fishcake from Japan. Surimi is made by creating a paste of pureed white fish paste that is flavoured, formed into different shapes and steamed to cook. In Japan there are many surimi products which are sold both fresh and dried for consumers to add to their soups, hotpots and other dishes. You may already be familiar with one surimi product that is consumed around the world – imitation crabsticks, made from coloured and flavoured fish paste.

Kamaboko is a large loaf-shaped surimi fishcake that is cooked whole, most commonly by steaming, but it can also be fried, grilled or poached. It us usually served sliced, either on its own or within other dishes.

Suzihiro, a traditional manufacturer of kamaboko, have created a centre where visitors can learn more about the history and manufacture of kamaboko. Originally a retailer of fresh fish and seafood, Suzihiro began making kamaboko in 1865, expanding their local customer base to Tokyo during the 19th and 20th centuries. Many Tokyo customers would purchase Suzihiro kamaboko on their journeys to Hakone’s onsen (hot spring bath) resorts.

Kamoboko Museum and Market in Kazamatsuri Japan. On Kavey Eats-105223 Kamoboko Museum and Market in Kazamatsuri Japan. On Kavey Eats-105551

The Suzuhiro Kamaboko Museum is located in the Kazamatsuri district of Odawara City, in Kanagawa Prefecture. Visitors heading to Hakone from Tokyo can easily make a stop at the museum, which is right next to Kazamatsuri Station, on the Hakone Tozan Line between Odawara and Hakone-Yumoto.

Kamoboko Museum and Market in Kazamatsuri Japan. On Kavey Eats-103836 Kamoboko Museum and Market in Kazamatsuri Japan. On Kavey Eats-103223

As you exit the station, the path from the exit will lead you straight to a large modern building which houses the Suzunari Market, an indoor food market selling a wide range of food including plenty of fishcake products as well as other local delicacies. There are a few eateries within the space, plus plenty of takeaway food to enjoy fresh. There are also products to take home, some of which are designed as omiyage – the customary gifts that Japanese travellers bring home for friends and colleagues.

Kamoboko Museum and Market in Kazamatsuri Japan. On Kavey Eats-103957 Kamoboko Museum and Market in Kazamatsuri Japan. On Kavey Eats-104537
Kamoboko Museum and Market in Kazamatsuri Japan. On Kavey Eats-104358 Kamoboko Museum and Market in Kazamatsuri Japan. On Kavey Eats-104203

A coffee shop overlooks the station, with a small garden area between. To one side is a store showcasing and selling ornate Suzihiro kamaboko products. If you exit the market building onto the main road and turn right, the next building along houses the Suzuhiro Kamaboko Museum.

Kamoboko Museum and Market in Kazamatsuri Japan. On Kavey Eats-103051

Admission is free. There are also paid activities to try your hand at making simple surimi products. These run at set times; contact the museum to reserve in advance if you want to participate.

There is very little information in English so having a good translation app on your phone will make it easier to understand the exhibits detailing the history and manufacturing process.

Best of all though is the opportunity to watch, through enormous glass windows, skilled workmen and women crafting kamoboko in the large factory kitchen.

 

Thanks to Robb at WhereInTokyo for his tip to visit the museum. You can see more photos of the museum exhibits on his site.

You may also enjoy my previous posts about my travels to Japan.

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Kimchi Biscuits | Ferment Pickle Dry

I recently reviewed new cookery book release, Ferment Pickle Dry. This lovely book by Simon Poffley and Gaba Smolinksa-Poffley shares a wide selection of recipes for preserving food by fermenting, pickling and drying. More unusually, the book also provides ‘partner recipes’ that showcase how the preserves can best be put to use in your cooking.

Two lucky readers can win their own copy of Ferment Pickly Dry in my giveaway but everyone can enjoy these delicious kimchi recipes from the book, which publishers Frances Lincoln have given me permission to share with you.

Ferment Pickle Dry cover Ferment Pickly Dry - Kimchi biscuits (small)
Book cover, kimchi biscuits made with different kimchis – image by Kim Lightbody

Kimchi Biscuits

Extracted from Ferment Pickle Dry by Simon Poffley and Gaba Smolinksa-Poffley

These moist, almost cake-like savoury biscuits are a brilliantly healthy and filling snack. They have the same satisfying bite of a falafel, but with a spicy kick. You can make these recipes with napa cabbage kimchi, fermented pink turnips, carrot kimchi or baby courgette kimchi for a variety in colour and flavour.

Makes 10-12 of each biscuit

Ingredients
100g/3½oz/¾ cup wholewheat flour, plus extra for dusting
50g/1¾oz/½ cup quinoa flour 50g/1¾oz/½ cup buckwheat flour
150g/5½oz/²⁄³ cup butter, softened 1 tsp pink Himalayan salt
clip_image001100g/3½oz of fermented pink turnip cut into small pieces
100g/3½oz napa kimchi

Note: Replace the napa kimchi and pink turnip with the same quantities of carrot kimchi or courgette kimchi for biscuits with different flavour and hue.

If you make the courgette kimchi biscuits, try adding 2 tablespoons spirulina powder for a vivid green colour and health boost.

Method

  • Preheat the oven to 230°C/425°F/ gas mark 7. Line 2 baking trays with baking parchment.
  • Process the flours, butter and salt in a food processor until the mixture starts to turn into a dough, then remove half of the mixture and set aside.
  • Add the pink turnip to the remaining mixture in the food processor and process until all the ingredients are well combined, about 2 minutes. Remove the turnip dough from the food processor and set aside on a floured work surface.
  • Return the remaining half of the flour and butter mixture to the food processor, add the napa kimchi and process until all the ingredients are well combined, about 2 minutes. Remove the kimchi dough from the food processor and set aside on a floured work surface.
  • Roll out the turnip dough on the floured surface into a 15cm/6in long, thick sausage, then cut into 2cm/¾in- long pieces.
  • Roll each of these pieces into balls and place on the prepared baking tray. Use the bottom of a glass to gently press the balls into discs about 5mm/¼in thick.
  • Repeat this process with the other kimchi dough.
  • Place both baking trays in the oven and bake for 12–15 minutes.
  • The biscuits won’t go hard, but will crisp up slightly on the top

 

This recipe extract was published with permission from Frances Lincoln. Ferment Pickle Dry is currently available from Amazon UK for £16.59 (RRP £20).

Pumpkin Kimchi Recipe | Ferment Pickle Dry

I recently reviewed new cookery book release, Ferment Pickle Dry. This lovely book by Simon Poffley and Gaba Smolinksa-Poffley shares a wide selection of recipes for preserving food by fermenting, pickling and drying. More unusually, the book also provides ‘partner recipes’ that showcase how the preserves can best be put to use in your cooking.

Two lucky readers can win their own copy of Ferment Pickly Dry in my giveaway but everyone can enjoy these delicious kimchi recipes from the book, which publishers Frances Lincoln have given me permission to share with you.

Ferment Pickle Dry cover Ferment Pickle Dry Baby Courgette and Pumpkin Kimchis

Book cover, carrot kimchi (left) and baby courgette kimchi (right) – images by Kim Lightbody

Pumpkin Kimchi

Extracted from Ferment Pickle Dry by Simon Poffley and Gaba Smolinksa-Poffley

Prep 15 minutes + 3-day process Ready 10–14 days
Makes approx 500ml/18fl oz jar

Ingredients
400g/14oz pumpkin
10 tbsp (100g/3½oz) coarse sea salt
Paste
1 tbsp gochugaru (Korean hot chilli flakes)
2 large leaves napa (Chinese) cabbage, chopped
50g/1¾oz (10cm/4in long piece) large leek or ½ bunch of spring onions (scallions), finely chopped
10 large garlic cloves, grated
2.5 cm/1in piece (25g) piece of ginger, skin scraped and grated
1 tbsp salt
1 tsp sugar
1 tsp white miso paste (optional)

Method

Day 1

  • Peel, deseed and cut the pumpkin into rough squares and rectangles of no more than 1cm/½in thick and place in a large bowl.
  • Add the salt and mix together until the pumpkin is coated. Cover and leave to stand at room temperature overnight.

Day 2

  • Rinse the pumpkin well, washing off all the salt.
  • Place all the ingredients for the paste in a blender and blitz until smooth. Add the paste to the pumpkin and mix until it is coated.
  • Place the pumpkin in a large sterilised jar P12, seal with the lid and leave to stand at room temperature overnight.

Day 3

  • Place the jar in the fridge and leave to chill for 10 days, then taste to check if it has fermented enough for your liking.
  • It can be stored in the fridge for 3–5 weeks. The flavour will become stronger over time.

This recipe extract was published with permission from Frances Lincoln. Ferment Pickle Dry is currently available from Amazon UK for £16.59 (RRP £20).