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My go-to recipe for hot and humid summer days is stir-fried pork with ginger, called shogayaki in Japanese. In my version, I use fresh ginger in two ways: first to marinate the pork, then again in a sauce made with soy sauce, mirin, sake, and a little sugar. With plenty of ginger, it’s packed with stamina-boosting power. Let’s beat the summer heat!

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My go-to recipe for hot and humid summer days is stir-fried pork with ginger, called shogayaki in Japanese.
In my version, I use fresh ginger in two ways: first to marinate the pork, then again in a sauce made with soy sauce, mirin, sake, and a little sugar.
With plenty of ginger, it’s packed with stamina-boosting power. Let’s beat the summer heat!
Asakusa today.It was a hot day.But the wind was blowing and it was comfortable …
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Shichimi Togarashi, which means seven-flavour chilli pepper, is said to have originated about 400 years ago in old downtown Edo- now called Tokyo. It was inspired by traditional Chinese medicine and mixed chilli pepper with other ingredients. It gradually became a special Japanese spice mix. As Edo food culture spread, shichimi began to be sold all over Japan. Each brand has its own mix, but most of them include three main ingredients: chilli pepper, sansho- Japanese pepper, and sesame seeds. This one is from one of the major shichimi brands, called Yagenbori. Their mix includes chilli pepper, sansho, roasted chilli pepper, black sesame, dried citrus peel, poppy seeds, and hemp seeds. Shichimi tastes amazing with yakitori!