Nikujaga is a Japanese dish made up of beef, potatoes, onions, carrots, and konnyaku, and other vegetables (varying in different regions) stewed in a sweetened soy sauce. It’s boiled altogether, allowing the the flavours to soak into the food, this home-cooked winter dish reminds people of their mothers cooking! It is often eaten with a bowl ofContinue reading Mum’s home cooking: Nikujaga
Tea was introduced to Japan during the 9th century when a Buddhist monk, Eichu, returned from China with a tea plant. Tea was used by Chinese monks for spiritual, and medicinal purposes. Eichu served the tea to the Emperor, which then began the cultivation of tea across Japan. Initially tea was had at Buddhist ritualsContinue reading An intro to Japanese Tea Ceremonies
Tea is a staple in Japanese culture, having been a prominent aspect of everyday life for over 1000 years, even having a ceremony dedicated to the making, serving, and consumption of it. In Japan tea is just as common in Japan as it is to have a fizzy drink or soda. Hot and cold teaContinue reading Japanese tea is the best tea!
Oden is a traditional Japanese dish that’s served in a large pot, filled with a dashi broth and an array of staple Japanese foods and vegetables in it. The ingredients stew in the broth Some ingredients and broth vary depending on the region in Japan. It’s believed that oden originated from around the 14th centuryContinue reading Oden: Japan’s staple winter food
Natto is a historical dish in Japan, it’s been a staple of Japanese breakfasts for over 1000 years. These fermented soybeans are often eaten with soy sauce and Japanese mustard with rice, I personally love to have it with kimchi(spicy fermented Korean cabbage and radish). I’ve eaten natto since I was a child, and myContinue reading Natto: Smelly soybeans!
Knives are a crucial tool when it comes to cooking; they come in different shapes and sizes, with different blades to slice a variety of foods. Having been a sushi chef for the past 10 years I’ve used knives a lot, especially sharp Japanese ones. Japanese chefs show a lot of respect to their knivesContinue reading Japanese Chef Knives!
I love rice. I’ve eaten Japanese white rice since I was a child, and it’s a staple in my diet. My mother would tell me to eat brown rice instead because it’s healthier, but I always preferred the taste and texture of white rice more. I’ve heard many people talk about preferring white or brownContinue reading Mum says brown rice is better!
Mochi is made from a type of Japanese glutinous rice that is pounded until it becomes a sticky paste. The making of mochi is strenuous and can take a whole day to make, so nowadays there are machines that can make them a lot quicker and easier. However there’s nothing quite like eating fresh mochiContinue reading Mochi! (class coming soon!)
In my years of living in the U.K. I have never met anyone who knew their blood type, apart from just a handful of exceptions. I grew up with the concept of blood types as being an important part of who you are and what your personality is like, and many people would adjust aspectsContinue reading Blood personality types!
Match and green tea are enjoyed by many people, and the flavour has increased in popularity through its use in desserts, but they are often mistaken as being the same thing. The are both made of the same type of tea pant, but the key difference between the two is that matcha has been groundContinue reading Green tea and Matcha