All recipes, both our own plus those reprinted with permission from cookbook publishers
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 »
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 »
Mot people I know love a good chicken satay, but the offerings in restaurants can often be very one-dimensional in flavour, whereas if you’ve enjoyed the dish in South East Asia, you’ll know how complex the flavours in both marinade and sauce can be. This barbeque chicken satay with tamarind peanut sauce is from Shu ... Read more »
As readers of my review of Good Eggs by Ed Smith will already know, I utterly adore eggs! If left to my own devices I might well eat eggs for breakfast, lunch and dinner every day, even though there are so many other delicious things to enjoy. This recipe is another from Shu Han Lee’s ... Read more »
This fabulous salad from Agak Agak: Everyday Recipes from Singapore is inspired by Singaporean rojak, an eclectic mix of crunchy fruit and vegetables in a punchy dressing. Author Shu Han Lee has kept all the elements she loves from that dish – crisp cucumber, soft and juicy pineapple and crunchy, salty roasted peanuts – and dressed ... Read more »
We love the strong, spicy flavour of ‘nduja (a spreadable pork sausage from Calabria in Southern Italy) so this recipe for Poached eggs with ‘Nduja Butter and Spinach from Ed Smith’s Good Eggs cookbook was on the shortlist for our first few dishes to make. Even with Ed’s eggcellent instructions, poaching eggs is not ... Read more »
The Place of Onions, in old Lille. After last night’s rainstorm the intense sticky heat has broken and today is cool, breezy, fresh… I love it! A drop of… [more]
We went to Star Wars: Secrets of the Empire at The Void this morning, an amazing VR experience where we got to be Rebel Alliance members going undercover as… [more]