Togarashi is not only the Japanese word for chilli (pepper), but it also encompasses a range of mixes that have chilli as a main ingredient. I love Japanese Togarashi mixes and always have a homemade shichimi togarashi at hand. In Japanese,…
Shiso leaves are from the shiso plant, a perennial herb that is also known as perilla (perilla frustescens) and belongs to the mint family. The leaves come in two colours, green as you see here, as well as red It…
Easy recipe for a delightful amuse-bouche I call Pad Thai Tamagoyaki, a fusion of Thai flavours and Japanese method! Pad Thai Tamagoyaki Pad Thai Tamagoyaki first appeared in publication in my Simply Singapore cookbook, as a bonus recipe, in anticipation…
Soy sauce is one of the oldest condiments in the world, made with fermented soy beans and various other ingredients. There are countless varieties, what with the low sodium ones on the market now too but, here, we concentrate on…
Zosui (Zōsui) and its counterpart, Okayu, are the Japanese equivalent of the Italian risotto or the Chinese congee. Often made with the stock from Nabe. Zosui (Zōsui) and its counterpart, Okayu, are the Japanese equivalent of the Italian risotto or…
How to make shiso leaves stuffed with beef shigureni. Shiso Parcels came about because my shiso plant needed a trim very badly! So easy to make, just a case of stuffing them with your choice of filling; in this instance,…