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Spinach, Persimmon & Black Bean Yuzu Shiro-ae

Serving: 4 INGREDIENTS 100g spinach, blanched and squeezed of excess liquid 100g persimmon, sliced into 2mm-thick rounds 100g kuromame (sweetened cooked black beans) 150g silken tofu 1 tablespoon sesame seeds, ground (or paste) 1 tablespoon white miso paste 1 teaspoon…

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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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