Hello everybody! Today we would like to share our some pictures of Middle Eastern-style dishes which I was taught in London last year. I dressed up each dishes like a party as our good friends joined our dinner. The menu was ‘Grilled Marinated Neck of Lamb with Yogurt Sauce, Herby […]
Hi everybody! Today we put one of the most popular British food, Fish & Chips, on a Cornish rock plate. The seaweed tuile is made of seaweed which is called Aosa and dried krill. That hearty dish was for my lovely husband who works so hard and loves F&C so […]
Hello everybody! Our project to move to Singapore is just going on, going on…“Keep Calm and Clean Up” I’ve kept a tin of confit of duck produced in France which I bought at a local superstore in Brittany. It was Saturday and I had three hungry boys (including my husband!) […]
Hello everybody!Today we are going to share another Japanese food which is called Kimpira. Kimpira is one of the most well-known home-style dish in Japanese cuisine, I think.Generally we use root vegetables like burdock (Gobou), carrot and lotus root, however there is no chance to get fresh burdock in Cornwall, […]
Oh my goodness, I have spotted something on the focaccia! Please let me explain that the black thing on the focaccia is not a bug, that’s just baked rosemary! 🙂 Oh dear, still I can’t stop minding the rosemary that seems grasshopper!! lolPlease allow me to shout that THAT’S NOT […]
Busy half-term has just opened the curtains.Here, Cornwall, is luckily blessed with glorious autumnal weather. These stunning and picturesque scenery and vibrant colours allow me to be more creative.I made one of very Japanese dish for my family: Marinated deep-fried Cornish Sprats (Nambam-zuke) Local fresh sprats which were deep-fried with […]
Cold and wet…it’s proper autumn.And here Cornwall, it’s really rainy autumn this year. In that shivering evening, somehow I am keen to have thick soup or sauce on my dining table.In western cooking way, I assume using flour or corn flour would be main stream for adding thickness.Originally Japanese dish […]
William Merritt Chase (American, 1849–1916) who drew the oil painting, Spring Flowers, is one of my favourite artist.And this painting is so attractive to me. I think this figure in Kimono might be bit different from proper traditional Japanese Kimono, but I like the composition and colour balance of the […]
Using all leftovers of the night before… This crystal icy thing is jelly which was made of kelp broth. The recipe of this very quick Udon dish is Here.You can substitute pork mince for the cha-shu.I hope you have a wonderful week! Naoko
Hello, everybody! Today I’m gonna share one of typical Japanese food, タコの柔らか煮 (Braised Octopus, Yuzu, Ginger, Pickled Plum), which is on the stone plate (again)! lol It’s not so easy to find a real Yuzu (Japanese citrus) in the UK especially here is Cornwall where is far from London.So I […]
Copyright © 2019 by Naoko Kashiwagi and Naoko's Kitchen