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Creamy gratin basically consists of meat/seafood, onion, mushrooms and white sauce which is called bechamel sauce in French. I learned authentic bechamel sauce in Paris a few years ago and keep trying to find out my twisted version. Now, I reached one using Amazake (甘酒 sweet rice sake) that is […]

The chicken that was marinated with homemade Shio Koji and garlic soy Koji was so tender and juicy, and they were coated with oats as batter, that is why this Karaage is so crispy and tasty 🙂 I would like to say this is all in one food because the […]

This is Aosa, it’s a very traditional and healthy food in Japan. This exquisite product is dried Aosa which is mostly sold as dried and if once you re-hydrate it, their taste is subtle but nicely coastal.I made a sauce for the beef using this Japanese ingredient. Wagyu is very […]

A quick sharing of a quick cooking 🙂 Aburi Uni Rice Ball with Creamy Oyster Soup What you need to do is cooking rice (actually a rice cooker does it though!) and adding the Uni flavour to the cooked rice and pour the Oyster soup over. Just that!As an extra […]

This is our home-made Shio Koji and garlic Soya sauce Koji. Our lovely customers kindly shared the recipes and I was super excited to grow them. They are not only tasty also so useful for adding extra flavour and nutritions! This time, we marinated Toro Salmon (belly) and horse mackerel […]