Vietnamese Cuisine Growing up in England with two Asian parents, both of whom previously lived in Vietnam, meant inevitably I was to be exposed to the eastern delights of Vietnamese home cooking. The half a year I have spent in Japan has been filled with sushi dates, ramen meet ups and sober soba get-togethers but…
Everyone loves a good acronym and in February I coined a new one. Admittedly PDDN is not as catchy as ATM, LBD, LOL or any of the other TLAs (Three Letter Acronyms) which have so sneakily invaded our everyday speech; no longer being used ironically but as words in their own right – who’s guilty…
The oyster season has started again, so what better time to try this easy and delicious dish. Ingredients Serves 3-4 as a main dish with rice and sides 12 oysters (about 300 grams) 1 bunch of spring onions 3 tablespoons red miso paste (akamiso) 1 tablespoon white miso paste (shiromiso) 2 tablespoons mirin 2 tablespoons…
Come with us now on a journey through time and space……. and mochi! I bid you welcome to Chapter 1 of ‘The Mochi Diaries’ and invite you to join me as I indulge in my infatuation with exploring the world of the sticky delicious Japanese sweets known as mochi!!! ☆*:.｡. o(≧▽≦)o .｡.:*☆ But Daniel, you…
Part of the reason I decided to start writing for the Times was to hold myself accountable for my beliefs. And I’m not ashamed to say that a huge obstacle lies between my proclaimed dedication to the art of sustainability and its practice: I’m a lazy bastard. Well, I guess I’m not that lazy. I fill…
Delicious shitake mushrooms stuffed with tuna and spring onion. serves 4 as an appetizer or side dish 12 shitake mushrooms 150 grams fresh minced tuna (maguro) 5 spring onions (aonegi) 3 tablespoons ponzu a little black pepper a little starch (katakuriko) Cut the stems off the mushrooms. Mince the spring onions, tuna and mushroom stems….