We are on a bit of an onigiri kick at the moment–you may have seen the Tori Meshi (Japanese Chicken & Rice Balls) recipe we shared a few weeks ago–so we were immediately drawn to these Hot Bacon Okaka Onigiri (Hot Bacon Rice Balls) from Tim Anderson’s Hokkaido cookbook. in which he shares cuisine and ... Read more »
Venison (deer meat) has long been a key source of meat for the Ainu people of Hokkaido, but in recent years its popularity is increasing and it is now used in both Japanese and yōshoku (Western origin) dishes too. Popular on izakaya menus these days are recipes such as this rare venison steak served with ... Read more »
Although potatoes are not a traditional Japanese crop, they are one of numerous fruits and vegetables introduced to Hokkaido during the late 19th century. These mochi (dumplings) use mashed potato and potato starch in place of the more commonly used glutinous rice used for classic mochi across Japan. They also feature a filling of cheese, ... Read more »
I adore Hokkaido, the latest cookbook from Tim Anderson, and yet I suspect it’s a book we may not cook from quite as much as his previous titles. That statement got me to thinking about what I value in a cookbook and I realised there are three different categories that I appreciate. The first are ... Read more »
Depending on how long you’ve been reading Kavey Eats (and especially if you follow me on social media too) you will already know how huge a fan I am of Clay’s Kitchen & Bar run by Nandana Syamala and husband Sharat. Last weekend we enjoyed a double whammy, visiting the restaurant on Saturday evening for ... Read more »
Burgers are pretty popular in Japan–one of many yoshoku (foods that originated outside Japan) that have been soundly embraced by Japanese consumers. Alongside global chains like Burger King and McD’s are some fabulous Japanese brands such as Mos Burger, Lotteria and Freshness Burger. These chains have developed the original American-style burger to suit local palates ... Read more »
Onigiri are to the Japanese what sandwiches are to Brits–of course, sandwiches are also available and popular in Japan, but far more ubquitous when it comes to convenience food are these often triangle-shaped balls of rice with fillings in the centre, or mixed through the rice. They are straightforward to make, easy to transport and ... Read more »
Onigiri are to the Japanese what sandwiches are to Brits–of course, sandwiches are also available and popular in Japan, but far more ubquitous when it comes to convenience food are these shaped balls of rice with fillings in the centre, or mixed through the rice. They are straightforward to make, easy to transport and the ... Read more »
Like most visitors to Japan, on our first trip there many years ago, Pete and I were blown away by Konbini–Japanese convenience stores. The term comes from the English for “convenience store”, pronounced konbiniensu sutoru in Japanese and commonly shortened to konbini. These amazing shops, ubiquitous across Japan, are quite different from the little corner ... Read more »
We became fans of Chef Connor Turner’s cooking a couple of years ago after eating a few times at his previous restaurant Y Bwyty Bach in Tretower; we also attended the tasting menu pop-ups he ran in the space after the restaurant closed. We love his approach to ingredients and flavours, so were very excited ... Read more »