Art of Food
Articles by Naoko Kashiwagi
Recipe
Chicken Salad with Nutty Dressing & Clear Tomato Chicken Soup
Hi there!It’s Friday (whoo hoo!), hope you are feeling like almost weekend.Here, Cornwall has gusty wind and all covered with grey sky, ha! sounds typical Cornish winter?Never mind, I love Cornwall including these their nature. In such a wintery evening, I’m almost keen on thick and rich taste’s dishes but […]
Art of Food
Cooking Sessions
Ramen Master Class 02.02.2019 -Thank you so much!
We would like to say a big thank you to all who took part in our first Ramen Master Class on Saturday in Truro.We much appreciated your kind and friendly support during the class. We had a lot of laughing and sharing our each cultures and experiences in relaxing atmosphere, […]
Recipe
Chicken two ways -Chicken Salad with Nutty Dressing & Clear Tomato Chicken Soup
Hi there! Today I just want to pre-reveal an easy quick two dishes which share almost same ingredients and cooking time, which means you can save your money and time for cooking! The first dish is called Chicken Salad with Nutty Dressing. And another dish is Clear Tomato Chicken Soup. […]
Supper Club
Sushi & Ramen Night at Newlyn Art Gallery Exchange 02.03.2019
Saturday 02 MARCH 2019 18:30 — 23:00 Newlyn Art Gallery THE EXCHANGE 2 course Japanese dishes Sushi (6 pieces) Marinated Cornish Mackerel Nigiri Kombu (kelp) Cured Cornish Sea Bream Nigiri Scottish Salmon Nigiri Cornish Crab Inari St Ewe’s Free Range Egg Roll Sushi Ramen Chicken Noodle Soup with Marinated Egg, […]
Supper Club
SUSHI & RAMEN NIGHT at The Boatyard Cafe 23rd February
SOLD OUTThank you! Saturday 23rd February from 7.00-9.30pm. A three course Japanese meal. Tickets are £25. Available from the cafe or via Eventbrite https://www.eventbrite.co.uk/o/the-boatyard-cafe-17955590425 Spaces are limited so please book early!
Recipe
Recipe: Avocado and Aubergine Japanese Salad with Soured Plum, Kombu Dressing (V)
This is salad is perfect for vegetarian and vegan people.Most of traditional Japanese condiments are made of Umami flavours of fermentations of botanical ingredients. For this side dish, we use sourness of marinated plum and typical Umami flavour of Kombu so that these elements create deep flavours and healthy effect! […]
Culinary Impressionism
Culinary Impressionism