Just some quick throwbacks. Two types of pincho: Cornish crab & Lobster Miso paste and Yuzu-Kosho (Yuzu pepper) cured Plaice & Quail EggAnd served with homemade Alioli. As Japanese canapés, there were Inari (deep-fried tofu) Sushi and Cured spicy cod roe (Mentaico). And the feast was going on going on… […]
Hi there! Today’s dish was inspired by two completely different countries: a Japanese traditional dish which is called Jibu-ni and a German traditional dish, Sauerkraut We normally use chicken meat for Jibu-ni and add wasabi paste as a hidden flavour.This time, I chose lamb shoulder meat instead of chicken and […]
Hello everybody!It’s gonna be cold and windy here Cornwall, so I think the season of warm soup is just around the corner. Then as we mentioned in other blog before, we would like to share how to make Japanese Dashi from scratch. We have two types of broth using dried […]
For making a good sushi, we definitely need a quality fish.Then today, we would like to share how to check the quality of oily fish that is very popular for Sushi. I hope that would be helpful for you when you struggle to find out delicious fish. Happy Cooking, Healthy […]
We had a fabulous time together with lovely customers who came down to Cornwall for their holiday. We made three Japanese food together which includes two different types of Sushi and Japanese Sake first. They made their own sushi amazingly well, I was so overwhelmed! The sushi which they made […]
Making Dashi (broth) is one of the most important skill in Japanese cooking because Dashi is essential in our cooking and we use Umami flavour of Dashi to any dishes as extra deep taste. Basically we have two types of Dashi using dried kelp and bonito flakes: Ichiban Dashi (the […]
Hello everyone!Today’s recipe is not Japanese food, however that is hugely popular and my favourite in our menu. If you find fresh lamb shoulder meat, it’s worth trying this easy minty casserole.That would always be the winner! You just need to stay in the kitchen for 30 minutes. It’s going […]
Hello!I hope you had a great weekend.Here Cornwall of the UK, it is going to be autumn but still very warm, which is good! Today what we are going to share is very pleasant salad recipe.We use fresh beetroot and Japanese condiment, Yuzu juice. This very simple salad is so […]
A huge thank you to everyone who joined our sushi making course yesterday.Everyone were so enthusiastic about making various types of sushi and we were so astonished by their high skills! Also it was really pleasant to see young people who really loved cooking. We really hope you had a […]
It’s Fish Friday! Today we are going to share a very British dish but added some twists of mine. That’s Monkfish Cheek Wrapped in Pancetta, Oyster & Chips Monkfish cheek is really rare to get from fishmonger but luckily my fishmonger did.The cheek is so meaty and lovely chewy texture […]
Copyright © 2019 by Naoko Kashiwagi and Naoko's Kitchen