BLOG , Home Cooking , Ingredients

Surigoma, or ground sesame, is ready to use straight from the pack. Of course, it’s much more fragrant if you roast and grind the seeds just before cooking, but in everyday life we don’t always have much time. So I sometimes use this kind of ready- made products- it’s really handy. Sesame comes in white, black, and golden varieties.

BLOG , Home Cooking , Ingredients
Surigoma, or ground sesame, is ready to use straight from the pack. Of course, it’s much more fragrant if you roast and grind the seeds just before cooking, but in everyday life we don’t always have much time. So I sometimes use this kind of ready- made products- it’s really handy.
Sesame comes in white, black, and golden varieties.
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This nikomi is another incredibly tasty pork dish from my absolute favorite izakaya.Different parts of pork are simmered in a soy sauce-based broth in a big hot pot. Under all the pork, you’ll find tofu that’s been quickly simmered and has soaked up all the flavour. I always order a boiled egg as a topping- it’s cooked in the same pot and tastes amazing.On top, there’s chunky chopped leek, Japanese mustard, and I usually sprinkle some shichimi, a Japanese chilli spice.The umami is deep, and the flavour and texture are rich and complex. Honestly, it’s hard to describe just how good it is- but one thing’s for sure: it goes perfectly with a beer!

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.