When it comes to food recipes, I love mixing and matching ingredients from different cultures to experiment with flavours and indulge my own creativity. Many of my recipes are influenced by Japanese ingredients and one of the most recent dishes I’ve experimented with is beef and sake kasu pie with green beans.
Read on to learn how to make this crunchy and delicious pastry meal in your own kitchen.
Natto. The marmite of Japanese food. Either you love it or you hate it and it’s definitely one of the most unique Japanese meals you’ll come across. This fermented soybean dish can be recognised by its slimy texture, pungent smell and cheesy qualities. It’s also recognised for its health benefits, helping to improve digestion, potentially lowering blood pressure and promoting a healthier heart.
After trying it for the first time recently, I’ve fallen into the ‘I love Natto’ camp and see it as an extremely versatile ingredient. It was one of the main attractions in my natto breakfast bowl and here is the recipe.
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.
When it comes to breakfast, porridge is a staple meal. But it can often be unexciting if you’re just eating it with milk or water every day. Mixing different ingredients with oats can make for a much more interesting breakfast and sweet toppings are a popular choice. But have you ever considered savoury porridge? It’s a revelation for me!
Japanese cooking is defined by precise techniques and an attention to detail with varied ingredients. The versatile nature of Japanese food means there is plenty of opportunity for experimentation and fusion. This has led to the birth of a cooking discipline called wafu, which means ‘Japanese style.’
At its core, wafu is about bringing western food and Japanese preparation techniques together for fusion meals such as wafu pasta. I decided to combine the heartiness of Italian cooking with the elegance of Japanese ingredients by making healthy wafu pasta in a sweet tomato sake sauce served with adzuki beans and roasted nori (seaweed). Continue reading “Wafu Adzuki Spaghetti With Homemade Sake Sauce Recipe”→