Incorporating Japanese ingredients into your cooking is a sure-fire way to elevate a dish, adding a whole new world of flavours. In particular, sake is an exceptional ingredient, working as a liquid to thicken up a sauce, braise food and include some oomph in a Japan-inspired meal.
Have you ever considered using sake kasu in a recipe? During the pressing stage in sake production, solid lees are separated from the mash and work as their own unique product. This sake kasu embodies the Japanese philosophy of not leaving behind any waste and can be put to good use in your cooking.
With that in mind, here is my sake kasu cheese scone recipe that’s super easy and really brings on some delicious flavours!
Continue reading “Sake Kasu Cheese Scones Recipe”
Japanese ingredients are incredibly versatile, working with a number of dishes to draw out certain flavour profiles and an ingredient that I’ve enjoyed experimenting with recently is wasabi.
Pairing this spicy Japanese staple with one of my favourite comfort foods seemed like a no brainer. So, let me introduce my wasabi macaroni and cheese recipe with nori seaweed.
Continue reading “Wasabi Macaroni And Cheese With Nori Dressing Recipe”
When Japanese food comes to mind, ideas immediately form. Sushi, ramen, katsu curry, yakitori. Meals that have taken the world by storm and can be found in some form or another just about anywhere these days. Yet there is so much more to explore and the depth to be found in Japanese food is truly extraordinary.
If you have a hunger to learn more about the beauty, history and flavours of Japanese food, then it’s time to add a new podcast to your list. Japan Eats!, hosted by Akiko Katayama, dives deep into the exciting world of Japanese cuisine.
Continue reading “Sate Your Hunger For Japanese Food Knowledge With The Awesome Japan Eats! Podcast”
Sake production is a magical process that requires a great amount of skill, with the ingredients being a key factor in the finished product. Rice, water, yeast and koji are the main ingredients for brewing nihonshu.
Another important factor to producing great sake is soil, yet it’s often overlooked. Soil imparts different nuances into sake, differentiating by region and rice varietal. Here’s why the earth should never be taken for granted when it comes to making sake.
Continue reading “Native Soil: How The Earth Affects The Flavour Of Sake”
Embarking on a journey into the sake world means coming across a countless number of varietals. From the type of rice used to the final flavour, there’s so much variation across the categories and a type of nihonshu that’s gained traction in recent years is koshu.
Known as aged sake, koshu can be recognised by its distinctive dark colouring and depth of flavour. Although there are no official rules for the category, sake must be aged for a minimum of three years to qualify as koshu.
While considered a niche product today, there was a time where koshu was considered the cream of the crop, signifying its potential to rise to the top of the mountain again. The history of koshu is like the drink itself: intriguing, complex, full of contradictions.
Continue reading “Making The Case For Koshu Sake”
Bringing together food from different cultures can be a fun way to experiment with new dishes and develop unexpected flavour combinations. That’s why I enjoy creating wafu meals that combine European aesthetics with Japanese ingredients and cooking techniques.
Pasta is one of the easiest ingredients to mix into a wafu meal, especially when using leftovers. With that in mind, here is my wafu pasta jumble recipe that includes tofu and cannellini beans soaked in a homemade shochu roux.
Continue reading “Wafu Shochu Pasta Jumble With Tofu And Cannellini Beans”
Beautiful food is an integral part of Japanese culture and perhaps the best kind of food to emphasise this fact is Japanese confectionary. Known as wagashi, Japanese sweets are traditionally served alongside coffee and green tea to heighten the drinking experience.
But what really stands out about wagashi is the depth of creativity and storytelling that goes into such a tiny object. Each style of wagashi is different, telling the story of a season or representing a certain mood or region. There are so many to appreciate and here are six types of wagashi that will make you appreciate the beauty of Japanese sweets.
Continue reading “6 Types Of Wagashi That Represent The Beauty Of Japanese Aesthetics”
the art of kitchen combat
soothes heart and soul
It’s no secret that ramen dishes are some of the tastiest meals on the planet and that it’s very likely you’ll find the meaning of life at the bottom of a bowl once you’ve finished slurping up all the noodles and broth. This deliciousness comes from the heart and soul that ramen chefs put into their craft.
Using a wide variety of techniques and tools, the chefs elevate ramen making into an artform and one of the most intriguing skills that’s put into practice is yugiri. This technique involves ‘cutting’ hot water in a strainer, producing some of the most elegant moves that you’ll ever see in a kitchen.
Continue reading “Appreciating The Art And Drama Of Yugiri In Ramen Making”
Japanese food is perfect for experiential dining, as there’s an art and tradition behind Japanese cooking that goes back centuries and deserves to be shared with people from all walks of life. One of the most interactive Japanese dining experiences is an omakase menu, which puts the power of food in the chef’s hands. The customer must place their trust in the chef, who serves a range of dishes that are personal to them.
I recently had my first omakase experience at Auradaze, a small Japanese deli/restaurant combination in Ambleside in the Lake District. The definition of a hidden gem, Auradaze was a truly unforgettable experience that brought together humble beginnings, fine dining, great stories and good company under one roof. Continue reading “The Definition Of A Hidden Gem: Experience Some Of The Best Japanese Food In The World At Auradaze”