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Tatakikyuri is a popular Japanese home-style dish.
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Kashiwa-mochi is a traditional Japanese sweet made from rice cake, typically enjoyed on Children’s Day, 5th May, to celebrate children’s health and family prosperity. It is filled with sweet red bean paste, known as anko, and wrapped in an oak leaf. The type of filling varies by region- popular varieties include smooth paste, chunky paste, and miso paste, which has a sweet taste with a hint of savouriness. The oak leaf is not edible, but it adds a lovely fragrance to the rice cake.
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This is Ganmodoki, a type of fried tofu. It is made by crushing tofu and mixing it with vegetables such as carrot, burdock root and lotus root. The mixture is shaped into balls and then deep-fried in oil. Today I warmed the Ganmodoki in a toaster until the surface turned crispy, and served it with a bit of grated daikon and soy sauce.
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Yuanyaki, a traditional Japanese method of grilling fish or meat after marinating it in equal parts of soy sauce, mirin and sake- sometimes with a touch of citrus juice to add freshness. Today, I simply marinated the salmon in equal parts soy sauce, mirin and sake.
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This is Buri no Kamayaki. It’s the collar of a yellowtail, simply seasoned with salt and grilled until the skin gets nice and crispy. I’ve served it with a bit of grated daikon and a slice of lemon- just as it’s traditionally enjoyed in Japan.
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This is Tonjiru, or pork miso soup – one of my favourites. It’s really healthy, and I love how I can add all sorts of ingredients to it. So many flavours come together in one bowl. Today, I used pork, fried tofu, burdock root, carrot, potato, onion, ginger, garlic,kikurage mushrooms, and topped it with chopped spring onion.
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Salmon, first baked and then simmered in daikon-oroshi, soy sauce, mirin and sake. delicious with shiitake mushrooms and spinach!
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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.
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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!
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Daikon-oroshi, or grated daikon, is finely grated white Japanese radish. It is commonly used as a garnish for grilled fish, grille tofu, steak and Japanese omelet. It is believed to aid digestion and is rich in vitamin C. I usually use daikon skin to make pickles or dried vegetables.