Can’t get enough of sashimi, but can’t afford to eat out at restaurants every time you fancy this simply delicious, elegant raw fish dish from Japan? Think that it’s too time consuming or too difficult to make yourself? Continue reading “A Guide to Making Sashimi at Home”
There are so many differences between the cuisine coming from the East, and the food we eat in the Western world. East Asian cuisine, in particular that being from China, Japan, Korea and Taiwan, includes dishes featuring plenty of rice, noodles, soy beans and seafood, and showcases light flavours like soy and oyster sauce, chilli, and ginger. Continue reading “East Meets West in Food Influences”
If you’ve ever eaten Japanese food, you’ll know that visual presentation is an absolutely essential ingredient – it’s as much a part of the dining experience as the actual taste of the food. Continue reading “The Art of Japanese Food Decoration”
Umami is the fifth taste, after sweet, salty, sour, and bitter. It means ‘savoury deliciousness’, which is usually associated with Japanese cuisine (eg dashi – a broth made of seaweed). Umami is also described as brothy, meaty, flavourful, and satisfying. Continue reading “10 Japanese Flavour Combinations”
It’s no secret that the world is in the midst of a Japanese cooking bubble. Over the past few years, through the emergence of social media and the popularity of restaurants such as Kobe Jones, Japanese cooking is well and truly on the radar of many home cooks. Continue reading “12 Amazing Japanese Seafood Recipes”
Japanese meals involve finding a balance between flavours and beautiful presentation. There’s a lot to love in traditional Japanese cuisine, including its fresh, light and flavoursome qualities. Continue reading “How to Eat Like the Japanese”
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