Blog

It’s a bonito season in Japan!!We call bonito, ‘Hatsu gatsuo 初鰹’, in this season in Japan and the flesh is very red and taste is fresh and light. The Sashimi grade bonito arrived from Toyosu to Singapore. To be honest, it is very expensive, but not surprised because the quality […]

This is a rich and buttery nibble, Uni & Shiso. This is light and clean, Sakura Ebi & Salted Sakura Leaf Which would you like to toss into your mouth first? 🙂

It’s been such hot days in Singapore, which is truly a summer vibe 🙂We should need more vitamin for a lot of splash of sun.Then we made this dish using home-grow organic herbs. Buri (Yellowtail) Steak with Fresh Herb Sauce and Butter Ponzu, that is kind of fusion of Japanese […]

Homemade Shime Saba is the best 🙂 The fresh mackerel is so fatty and melt in mouth. And you can adjust the balance of sharpness and sweetness of marinade if you make it.Mine is slightly less sweetness but bit more savoury than shop-selling one. Oh boy, I know you love […]

This is a Japanese ginger flower, Myoga.It is so aromatic herb and I love that sharp and bitter taste, however when I was a little, it was too strong for me to appreciate it. Now my palate is enough tough and much enjoy it.I marinated Myoga with Umeboshi (soured plum) […]

Yomogi, Artemisia princeps, is a Japanese herb that is a very traditional ingredient for Japanese sweets Wagashi, and also it used to be used for medical effect in old times. It’s season is just now, from March to May around. That is an enough reason to make a Yomogi sweet […]

Monaka 最中 is made of glutenous rice and another very historical food in Japan, which has almost 1300 years. And the taste is very subtle, so it is so useful and versatile for any food. This time, we chose grilled Unagi (eel) as a garnish of rice ball which is […]

The Wagyu beef taste rich enough, so what we just need is a quality salt only for seasoning. Charred smokiness is extra Umami and that tantalises our taste buds!