Nikumiso is simple and satisfying Isakaya dish of ground meat and miso that I discovered in Kagoshima. It is fast to prepare and great as a dip for raw vegetables or on top of cold or hot noodles. Continue reading Nikumiso
Dashi is one of the most essential ingredients in Japanese cuisine for all kinds of soups, sauces and simmering liquids. Instant dashi-powder is an absolute no-go because it is full of artificial stuff and does not taste remotely as good as your own easy to make stock. Continue reading stock science part 1: dashi
For this dish, the meat is sliced very finely and briefly marinated, this works superbly well with lower grade cuts of pork and beef. A fast and satisfying dish. Continue reading yakiniku pan-fry
I had my first taste of Ceviche while filming near the Chilean border with Peru, in a plastic shack on the beach, very memorable. Ceviche is a traditional Peruvian dish that has become popular around the globe. It is also very easy and quick to make, requires no cooking and is the perfect summer dish. The basic components are raw fish cured in citrus juice, chilli, alliums and aromatic herbs. There are infinite variations, below are some tried and tested examples, including a vegetarian version. Continue reading Ceviche
I love Rhubarb and I wanted to see what can be done with it beyond deserts and sweets. Since it is a vegetable and because of its tartness, Japanese pickles came to mind, so I tried a miso curing technique and it turned out wonderful, sour, umami, fruity, crunchy. You can use the same recipe with many different vegetables such as carrots, radish, turnip, beetroot etc. Continue reading rhubarb miso-zuke
This is a staple dish of Japanese cuisine that is a bit of work but well worth it. You have to start one day in advance but you get several dishes out of it in the process.
There is a multitude of recipes for this on the internet that are all confusingly different. The following is compiled from different ones. Continue reading Buta no Kakuni – Japanese braised meat
This is a popular isakaya-style dish which makes a great starter in a Japanese menu. White radish is transformed into delicate, soft disks.