This meaty dish originally came from Chinese dish but people have arranged for Japanese taste for long time.And now it is a super popular Japanese food especially the most southern island called Okinawa. This might look like very fatty, but no worries, for preparing, we boil the pork belly for […]
This is a Japanese condiment called Kombu-cha which is made of Kelp essence. This is so useful because you can easily add extra Umami flavour to your food even if you are vegetarian or vegan. This time, I sprinkled this kelp powder over Sashimi Wrass for seasoning. Wrass has very […]
We had a great time for sharing how to make authentic sushi on the stage of Heart Food Festival yesterday. A huge thank you to everybody who joined our demonstration, and special thank you, Clair, your host was absolutely fantastic and supported a lot. Hope to see you all again […]
It’s Fish Friday! The other day, I got the freshest plaice which was caught just the day before from Cornish sea.Super beautiful. Cleaned and fillet.Of course that’s Sashimi grade fish though, this time somehow I preferred much rich taste. Then sprinkle some sea salt and plain flour over, then pan-fried […]
This is my style of Spaghetti Bolognese. Sauce are made of a lot of various vegetables, tomato puree, herbs, cherry and as a hidden extra flavour, I add homemade bone marrow butter in the sauce. Bone marrow that is cleaned for removing any blood before cooked is amazingly flavourful. I […]
PeonyThat’s one of my most favourite flower. The other day, my special good friend gave this bouquet and this beauty lit my life up! Then I was so inspired by these exquisite beauties to make something special. At the same time, I got a local caught Pollock from my fish […]
It was really wet and windy day but we had wonderful time to cater for our client, Savills Cornwall, in Royal Cornwall Show on Friday 7th June. Thank you so much for having us, that was really great opportunity for us. If you are looking for someone who cater authentic […]
My beloved season has just come! Wild garlic, elderflower and dandelion etc… I quite like to pick these seasonal harvests up and make some food.This time, I made elderflower syrup first. Elderflower syrup is so versatile, we can make cordiale that my children absolutely love to drink and if we […]
We had such an amazing day to make various types of sushi with lovely 10 people at Exeter Cookery School.The course started with a fantastic welcome kit which filed recipes. Following that, we made Salmon Roll Sushi (thick roll, Futo Maki), Tuna Tataki with Ponzu dressing, Marinated Mackerel Nigiri (Shime […]
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