A fantastic Japanese / Korean tsukemono (pickle) that is eaten together with the refreshing pickling fluid. Good on a hot day with barbecued or spicy dishes. The original recipes says it is a good remedy for hangovers, too. I was not able to verify that.
True fast food from Shanghai, “kai yang cong you mian.” Very little work, few ingredients, lots of taste. Serves 4. Continue reading Shanghai style noodles with spring onion oil
Another recipe for quince, the forgotten autumn fruit – savoury, sour and sweet: Continue reading Quince pan fry
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. Serves two. Continue reading Spajiro Spaghetti
Another staple dish of Japanese izakaya “tapas” cuisine. Traditionally, this is made with gobo, a Japanese burdock root but works well with carrots, turnips and salsify. Easy and fast to make. Continue reading Kinpira
Super simple, fast and absolutely wonderful. Miceleaine made this as staff food for the last Essen ohne Grenzen (although we never really got round to eat it, because things got too busy, as always…) Continue reading Miceleaine’s Filipino Chicken Hotpot