All posts by Georg Misch

Quince pan fry

Another recipe for quince, the forgotten autumn fruit – savoury, sour and sweet: Continue reading Quince pan fry

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Spajiro Spaghetti

Sami was craving for pasta in Tokyo and I very reluctantly went into a Japanese-Italian-Pasta-Fusion joint, Spajiro. This is a retro-engineered version of the very satisfying dish I had there that makes natto, the infamous fermented soy beans, accessible even for the sceptics. Continue reading Spajiro Spaghetti

eggplants in mustard tsukemono

An usually hearty and spicy Japanese tsukemono (pickle).

500 g thin long eggplants
2 tsp / 10 grs salt
100 ml water
1 tbsp hot english mustard (Colemans’s)
1,5 tbsp soy sauce
1 tbsp mirin
1 tsp sugar

Cut eggplant into irregular bite-sized pieces wioth the rangiri technique. Mix with salt, add water and weigh down with a plate and weights. Let stand for 4-5 hours until a lot of liquid has been released. Drain and squeeze out moisture. Blend mustard and the rest of the ingredients. Add to the drained eggplant and mix. Serve topped with chopped shiso, shiso seeds or some yukari powder.

From: Tsukemono – Ikuko Hisamatsu