BLOG , Home Cooking , Seasonal Topics

Yuzu kosho is one of my favourite Japanese condiments, perfect with simply grilled chiken. I made my own, as we had a plentiful harvest of Japanese chillies from our small balcony garden. The yuzu fragrance was absolutely fantastic- but the spiciness was so powerful, making me a cough and bringing tears to my eyes!I’ll use just a bit in our hot pot- a much-loved winter dish at home.

BLOG , Home Cooking , Seasonal Topics
Yuzu kosho is one of my favourite Japanese condiments, perfect with simply grilled chiken. I made my own, as we had a plentiful harvest of Japanese chillies from our small balcony garden. The yuzu fragrance was absolutely fantastic- but the spiciness was so powerful, making me a cough and bringing tears to my eyes!
I’ll use just a bit in our hot pot- a much-loved winter dish at home.
This sweet is from Funawa, a long-established confectionery shop in Asakusa. They are best known for their imo-yokan- a sweet potato yokan- but I a...
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Tamagoyaki, the Japanese omelet is one of the most popular Japanese dishes. Its taste changes depending on the region or where you eat it- at home, in a sushi restaurant, or as part of a traditional kaiseki meal. In eastern Japan it’s usually sweet, while in western Japan it often includes more dashi.My mother made hers with lots of sugar- it was so delicious and still a nostalgic taste for me. Nowadays, I cook mine with less sugar and a touch of dashi, sometimes adding tuna, sweetcorn, or nori.