Jessica Thompson

Jessie is a food writer and published cookbook author living in Tokyo. She can most commonly be found at food festivals, farmers markets, sake workshops, perusing depachika and convenience store selections, or cooking in her teeny Tokyo kitchen. http://jessie-thompson.com/

Sake-Cured Salmon

Servings: 1 INGREDIENTS 2 tablespoons sake 50g salt 50g sugar 200g salmon (skin off) Mitsuba leaves and pink peppercorns, to serve PREPARATION Combine sake, salt and sugar in a bowl and mix well. Rub salmon thoroughly with the mixture, then…

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Grape & Shiso Rei Shabu with Yuzukosho Dressing

Recipe: Grape & Shiso Rei Shabu with Yuzukosho Dressing Servings: 4 INGREDIENTS Grape & Shiso Rei Shabu 60ml sake 60ml mirin 2 tsp salt ¼ onion, shaved or very finely sliced 1 tsp rice vinegar (optional) 400g shaved pork 150g mixed…

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Genmaicha Panna Cotta

Recipe: Genmaicha Panna Cotta Servings: 4 INGREDIENTS 200ml milk 300ml cream (40%) 2 tsp gelatin 2 tbsp water 2 tbsp genmaicha 3 tbsp sugar Kuromitsu syrup (or golden/caramel syrup), to serve Kinako powder, to serve PREPARATION Grease four half-cup dariole molds…

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