Sweet Azuki Paste, ‘Tsubu-an’ and ‘Koshi-an’, are often called ‘Anko’ in Japanese. Freshly made Mochi covered with ‘Anko’ was one of my favourite foods when I was a young child. For the new year’s celebration, my family used to make an enormous amount of Mochi by pounding steamed Glutinous Rice. To make ‘Anko Mochi’, my …
I love Coffee, and I love Coffee Jelly. But, many people prefer Tea. If you prefer Tea, Tea Jelly is also easy to make just like Coffee Jelly. The basic ratio of Gelatine Powder to Liquid to make a jelly is 2g to 100ml. That’s the ratio I have been using for many decades. Most …
I used to cook this dish with Japanese thin noodles called ‘Somen’, but I use Capellini (Angel Hair Pasta) these days, because Capellini is much easier to find, cheaper, and I like its texture. The sauce has a typical Japanese flavour, that is made with Dashi, Soy Sauce and Mirin. The dish can be enjoyed …
Wombok is in season now and very cheap. I bought a whole Wombok the other day, and again I am struggling to use it up. Today I made a soup, and it was surprisingly good, so I decided to share how I made it. I think the key element is Potato Starch that I added …