Category Archives: Uncategorized

Feijoas with Riesling and vanilla

The feijoa is an unusual fruit originating in South America and grown in southern Russia, Iran and New Zealand. Their distinctive aroma comes from the chemical compound methyl benzoate and the taste divides opinion sharply – either you gag or find it ambrosiac. This dish takes them to the next level. Perfect for preserving too.

Continue reading Feijoas with Riesling and vanilla

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Spajiro Spaghetti

Sami was craving for pasta in Tokyo and I very reluctantly went into a Japanese-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

White rice

I have a permanent dispute with my wife over how to cook rice. This method from The Guardian collates the best advice.

Take 450 g basmati rice, rinse briefly and soak in cold water for 30 minutes, drain well.

Place in a wide pot over medium heat with 585 ml cold water and a large pinch of salt. Bring to the boil, stir, cover and reduce heat to low. Cook for 25 minutes.

Remove from heat, stand 5 minutes.

The amount of water is likely different for Jasmine (Thai) rice. I will update the post when I’ve worked that out.

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