Sweet Miso & Walnut Sauce is very versatile. You can add it to Grilled Tofu or Grilled Eggplant. You can mix it with vegetables such as ‘Kurumi-ae Spinach’, or with Harusame noodles like this dish. Walnuts can be replaced by Toasted Sesame Seeds or other toasted nuts. Makes 4 Servings Ingredients 100g Harusame Noodles (Bean …
Japanese Anchovies, large and tiny, often dried or half-dried, are very popular ingredients for Japanese home cooking. It’s so hard to find in Melbourne where I live, but ‘Ikan Bilis’, or South East Asian dried anchovies, are available from most supermarkets. I cook ‘Ikan Bilis’ in Japanese way. Makes 4 to 6 Servings Ingredients 100g …
I love the combination of Dates and Walnuts, that is excellent for cookies, cakes and anything. These slices don’t look sophisticated but they are absolutely delicious. You would need a cup of tea or coffee! Makes 25 Slices Cake Tin 20cm Square Tin*If you use a larger tin, make more Filling and Crumble. Filling 1 …
This is one of the cakes that I have been repeatedly baking for decades. It’s a humble looking cake and taste very simple. It is not very sweet but I don’t add icing. I enjoy a slice of this loaf with a nice cup of tea. Cake Tin Loaf Tin Ingredients 100 to 125g Butter1/2 …
I came across a blue cheese for the first time in Australia. It had a very strong smell like rotten food. And it contained blue mould. The taste was far too strong for me and I hated it! And now? It is one of my favourite cheeses. Since I discovered a soft gooey type of …
There is a variety of condiments that are consumed with cooked rice in Japan. ‘Furikake’, the dry sprinkles is one of them. I have introduced some on this website, such as ‘Nametake’ Enoki, Salmon Sprinkles, Nori Tsukudani, Baby Sardines Tsukudani and more. This is another condiment for you to try. Young leaves of ‘Sansho’ (Japanese …
These ‘Muscovado Dates & Walnuts Cupcakes’ can be baked in the oven or even microwaved. But the result is best when steamed. When soft batter is steamed instead of baked, the cupcakes become very soft and tender. That’s why I often love to steam. It’s quicker, too. However, when I took this photo, I did …
I grew up in a subsidised public housing which was a very tiny house with a small back garden, where there was a fig tree. I enjoyed the fresh fig fruit from the tree and my mother used to make fig jam and preserves. This is why fig is always special fruit to me. And …
I love Biscotti, the crunchy Italian sweet ‘twice-baked’ biscuits . Classic Almond Biscotti is my favourite. My daughter made Cranberry & Pistachio Biscotti on the other day and they were absolutely delicious. Do you like Biscotti? Why don’t you try my Japanese inspired ‘Matcha Biscotti’? I usually use Walnuts, but Almonds, Macadamia or Pistachio are …
I used to make these cookies without cinnamon. OriginalIy it was ‘Kinako’, finely ground roasted soy beans, and Muscovado Cookies. One day, my daughter told me that cinnamon would be good to add extra flavour to it. The result was great. 1 teaspoonful of ground Cinnamon really improved the flavour. I admit that my daughter’s …
‘Shira-ae’ is a type of ‘Ae-mono’, Japanese style salad, which is mixed with mashed Tofu. The most common ‘Shira-ae’ is probably Spinach ‘Shira-ae’, but a variety of Vegetables, Mushrooms and Konnyaku (Konjac) are used for this dish. I used Rockets because I have a lot of them in my veggie garden. Please use Spinach if …
Mochi, Japanese rice cake made of short-grain glutinous rice pounded into rubbery chewy paste, is often used for making sweets. With limited ingredients and utensils, this mochi sweet can be actually easily made using rice flour. It takes only ten minutes. Makes 4 to 6 Servings Ingredients Rice Flour 1/2 cupGlutinous Rice Flour 1/2 cupMuscovado …