This is wild horse mackerel that was caught in Indonesia. That’s appearance is different from Aji (Japanese horse mackerel) and UK’s one, the South East Asian’s one is wider and the flesh is thinner however it has similar scale with others. The taste is slightly subtle than Japanese Aji, but […]
This is Prosciutto that is an Italian dry-cured ham and that is usually thinly sliced and served uncooked. Like as the left block, I wrapped Sashimi tuna with the Prosciutto. The flavourful saltiness of the ham infused into tuna, which was amazingly tasty! The Dashi jelly was seasoned subtle than […]
I know, if you live in Singapore, you are in tropical mood any time. I was not exceptional to cherish the summer atmosphere and mood all around, and we are so grateful to appreciate so many summer seasonal harvests. This fresh beauty inspired me to make some party foods π […]
Ten Don that is another vital food when we capture Japanese cuisine. Ten Don is consisted with seafood/vegetables Tempura that is deep-fried battered and rice. Tempura has a long history in Japanese cuisine and each Tempura restaurant has their own secret recipe for a sauce of Ten Don that is […]
Another very Japanese home-style dish. The reason I like this is amazingly healthy since I don’t use any oil for this dish! Even with no oil, we use the tasty Umami Dashi decently for the sauce, so that’s why we feel satisfying for this light food π See? This clearest […]
Kushi Age is well-known as Osaka food but actually there are so many regional other Kushi Age across Japan, and every area have their own sauce and style for serving. Kushi Age literally means skewer (δΈ²) and Age means deep-fry (ζγ) and it is called in Western area. In other […]
We had a wonderful and amazing weekend that was held Japanese cooking classes for three consecutive days! We are briefly sharing some photos of these precious moments πSharing not only our cooking but also Japanese cultures and background of the food is our passion and love! Most importantly, we are […]
What an appetising sound! Can’t resist π Using the marinade and juice & oil from the meat, I made gravy sauce that is based on Japanese Dashi. Then finally, we could say ‘Itadakimasu’ ! We love juicy and succulent meat that is flavourful! The potato salad was seasoned with my […]
Sometimes only the simplest nibble is enough as long as everybody is happy and busy. The chicken was rolled with bacon and cheddar cheese. Who can reject this combination? (no way!) π Then I used my favourite Japanese condiment, Yuzu Kosho, for the sauce. We are so grateful for our […]
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