This might look like good for sharing big dinner.Marinated Lamb steaks. Herby Crispy Potato and Carrot Rapees I use Greek olive paste for the potato as hidden flavour (whispering). Do you think you would need special big works if you would fancy these big meals? No worries, guys, honestly. The keys […]
We would like to say a huge thank you to all who joined our sushi making workshop in Truro.It was really lovely to have a chat with our familiar and new people in such an intimate atmosphere at The Language Tree in Truro. This workshop is for fund-raising for Inspiring […]
All were made of ingredients which were left-over of yesterday’s event. Miso simmered Cornish Mackerel& Mooli (鯖大根), Stir-fried mackerel rice (鯖チャーハン) And Miso soup. And one more, Fresh Mooli Salad, Fig and Spicy Cheddar and Dashi Jelly Salad I made them wishing this busy week peaceful and successful for myself. […]
Ummm Feeling Friday?(Yes, I am!) All in oven is great for Friday dinner. We are holding Sushi Making Workshop for fund-rising for Inspiring Women Network in Truro tomorrow morning.See you there everyone who has booked your space. Have a lovely weekend to other lovely guys! Naoko xx
When you pour the warm Dashi broth over the Udon salad, the cold vegetable Dashi jelly is melt and turn into flavourful dipping broth. This trick is traditional and formal way for our Japanese culinary.
It’s the middle of summer holiday.A heat wave that used to please us isn’t here anymore, but it’s still lovely summer. We need much energy to enjoy throughly, so I made this hearty meal which was packed lots of vitamins. I cooked the freshest local mackerel which were caught the […]
Thank you so much to everybody who joined our launch night with lovely Azura at The Valley Cornwall. We will be back again soon, so if you have missed this time, please keep your eye on our website. Thank you so much to the team Azura also! Naoko xx
The other day, luckily I got a super fresh Cornish octopus which was caught on the day before. Then after I cleaned it, I have frozen some parts for 48 hours for the sake of making the meat tender. After to be frozen, the meat is really soft. Look at these […]
Whenever I have such a lazy weekend morning (especially in a bank holiday morning!), I much prefer to make a noodle for a brunch as that’s the most simple cooking for me. For this long weekend, I made a Soba brunch.Simplicity is the best but the taste is not simply […]
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