Tamago: The Sweet Egg Omelette That Belongs in SushiTamago is a Japanese rolled omelette made from beaten eggs, sugar and seasonings. It is often served as a sushi topping, where a neat slice of golden egg sits…
How To Pair Sushi With Sake: A Beginner’s GuideSushi and sake are natural partners, yet the best match is rarely about following rigid rules. Sake can be clean and delicate, rich and creamy, fruity, dry, or…
Udon And Soba: How Japanese Noodles DifferUdon and soba are two of Japan’s best-known noodles, yet they create very different eating experiences. Udon is thick, smooth and satisfyingly springy, while…
Why Our Sashimi Is Sliced Against the GrainSashimi looks simple on the plate: pristine fish, a sharp knife and perhaps a small dish of soy sauce. The technique behind each slice, however, has a direct…
Our hibachi shrimp recipe for a perfect searHibachi shrimp is all about contrast: a quick, smoky sear on the outside, tender seafood in the centre, and a savoury glaze that clings without hiding the…
Soy Sauce In Japanese Cuisine: Beyond The Sushi DipSoy sauce is one of the most recognisable flavours in Japanese cooking, yet its role extends well beyond the small dish beside a sushi plate. Known as shoyu in…
A Simple Miso Soup for Clever LeftoversMiso soup is one of the easiest ways to turn small amounts of food into a warm, satisfying meal. A spoonful of miso paste, a quick stock and a handful of…
Mild and fun sushi rolls kids will loveSushi can be an easy family meal when children have a few approachable options on the plate. Mild fillings, familiar textures and playful shapes help young…
