This is my favourite herb mix made with shiso leaves, spring onion, ginger, myoga and sprouts. I prepare it in advance and keep it in the fridge, ready to use. It tastes amazing with tofu, salad, miso soup or whatever else you prefer!

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Asakusa today.Nakamise is also in full bloom.It is enveloped in a flurry of che…

Which do you prefer: regular natto or hikiwari natto? Regular natto is made from whole fermented soybeans, while hikiwari natto is made from finely...

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This is my favourite herb mix made with shiso leaves, spring onion, ginger, myoga and sprouts. I prepare it in advance and keep it in the fridge, ready to use. It tastes amazing with tofu, salad, miso soup or whatever else you prefer!

Which do you prefer: regular natto or hikiwari natto? Regular natto is made from whole fermented soybeans, while hikiwari natto is made from finely chopped soybeans that are then fermented, giving it a crumbly texture. Regular natto comes in three soybean sizes: small, medium and large.

This is my favourite herb mix made with shiso leaves, spring onion, ginger, myoga and sprouts. I prepare it in advance and keep it in the fridge, ready to use. It tastes amazing with tofu, salad, miso soup or whatever else you prefer!

Which do you prefer: regular natto or hikiwari natto? Regular natto is made from whole fermented soybeans, while hikiwari natto is made from finely chopped soybeans that are then fermented, giving it a crumbly texture. Regular natto comes in three soybean sizes: small, medium and large.

This is my favourite herb mix made with shiso leaves, spring onion, ginger, myoga and sprouts. I prepare it in advance and keep it in the fridge, ready to use. It tastes amazing with tofu, salad, miso soup or whatever else you prefer!

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