BLOG , Ingredients

For cooking, I usually use cane sugar.This one is made from 100% sugarcane grown on Miyakojima island, one of the Okinawa Islands. It has an extra-fine texture, melts easily, and is rich in minerals and flavour. Crops from Miyakojima are especially tasty- they thrive in the island’s rich soil and sunny climate.

BLOG , Ingredients
For cooking, I usually use cane sugar.
This one is made from 100% sugarcane grown on Miyakojima island, one of the Okinawa Islands. It has an extra-fine texture, melts easily, and is rich in minerals and flavour. Crops from Miyakojima are especially tasty- they thrive in the island’s rich soil and sunny climate.
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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!

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.