Springtime Elegance: Hinamatsuri - A Festival Perfectly Paired with Chirashizushi This vibrant sushi dish became a symbol of celebration, tradition, and good luck - it's also a fast type of sushi, with no need to roll!

Full of hope and energy when the sun’s out and spring is starting - feels like I’m defrosting! Enjoy this read about two of my favourite springtime traditions. ❤️ #food

Homemade Lemon Koji - Add a Zesty Umami Twist to Your Cooking Make up a jar and keep it in the fridge, use it to add citrusy, flavour to dishes like Guacamole (recipe incl.)!

A Jar of Zesty Umami - Lemon Koji - a favourite of mine, I always keep a jar in the fridge. #food #japanesefood #japanfood

Yuki Gomi on Substack Red Mooli spotted in a local grocers in East Dulwich. I’m going to roast them simply with some onion koji, v. Excited!

Italian red mooli! AKA daikon, very excited by this find! #food

Yuki Gomi on Substack Yes, fantastic idea! You can use Amazake as a condiment, similar to mirin, sake, or sugar. It adds sweetness and contains enzymes that help break down proteins, making it great for marinating fish or ...

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Yuki Gomi on Substack Tōnyū Miso Ramen is the perfect dish to keep you satisifed and comforted. This creamy, plant-based twist on a classic Japanese ramen is hearty enough to ward off the cold.

Accept the rain! It’s a day best spent cooking IMO. Here’s a Ramen recipe to warm your soul, hearty and satisfying with no nasties.

#food #japanesefood

A midweek favourite, join me for this #cookalong #live next Tuesday on IG to make my version of Japanese Egg Drop Soup #japanesefood #food

Yuki Gomi on Substack This morning’s porridge topped with kinako. I make a Kilner jar full once a month or so. Full of nutty aroma, it’s made from roasted soya beans that are then blitzed into a powder.

Kinako topping on this morning’s porridge. I make up a batch in a kilner jar, it has a beautiful nutty aroma and adds easy umami to simple dishes like this. #food 🍜

Make Nanakusa Gayu: A Japanese Superfood Vegetable Rice-Porridge Typically enjoyed on the 7th of January (Nana = 7), I'm a little late! Made with the 7 herbs of Spring, eating it is thought to help avoid illness throughout the year.

Nanakusa Gayu - a dish I’ll make right through spring. #food #japanesefood

Great - thanks @salutethepig.berlin ! Enjoy the Ganmodoki!

Ganmodoki with Daikon Sauce Ganmodoki are sometimes added to top the noodles and soup of Soba. The light, spongy texture of the little patties soak up the rich flavours of the broth, making the dish even more satisfying. In Janu...

Ganmodoki tofu patties with Daikon sauce are vegan, really satisfying and make a luscious main with soba noodles and a light dashi soup.

I’ll be teaching this recipe online - 21st Jan 2025 7pm (UK time)

Beautiful ice cold day! I’ve been teaching a #ramen class - perfect to warm up during this cold snap.

Make-ahead Merry Matsukaze Chicken Perfect party food, this dish has samurai origins. This unique oven-baked dish is an excellent year-round option for bento and ideal for Christmas nibbles.

Ideal for Christmas if you’re hosting, one you can make ahead and pop out of the fridge for drinks with friends and family. Yum!

Prawn Nabe from tonight’s live Cookalong on Insta.
Yummy and the kitchen full of yuzu aroma 🍋💛 follow on IG or Substack for more Cookalongs this December… #food 🍜

Thanks John! Have you tried natto?

Marion Rollings PhD on Japanese Food. Simply. I been eating Natto for over 40 years. I like it on buttered toast with mustard and soy sauce. The best natto I ever had is from a company in Brooklyn, NY called Nyture -owned by Japanese biochemist -...

Thanks Marion!

I do, and I find it works well in a yoghurt maker. When time is short (deadlines and parties in December) I just buy natto in bulk. Do you make it?

Simple Natto - Love it? Hate it? Eat it. It's a healthy powerhouse for party season. Natto Gohan Recipes - 6 Ways to enjoy fermented soybeans on rice and why natto's a perfect breakfast during Christmas.

Natto - Love it? Hate it? Eat it. It's a healthy powerhouse #food for party season. 🍜

Thanks Kay! I’m always amazed at how different rice can be depending on brand, weather, water used but this recipe will definitely give consistent results as a starting point.

Into the World of Wasabi & 2 Favourite Wasabi Recipes Avoid those little tubes of the green stuff and try real wasabi. A recipe for Kizami Wasabi Shoyu - pickled wasabi and a tasty Salmon dish it pairs perfectly with.

Kizami Wasabi Shoyu - A recipe for wasabi that's NOT sushi! #food #japanesefoodsimply #japanfood

Perfect Japanese Steamed Rice - A Quick Guide. Japanese rice, do you know your koshihikari from your akitakomachi? Which type to choose and when to use it. Plus, a cornerstone recipe for cooking perfect Japanese rice every time.

Perfect Japanese Steamed Rice Made Simple 🍚—Unlock the secrets to fluffy, fragrant rice in just a few steps! #food #japanesefood #japanfood #recipe

Spicy and Rich Tantanmen Style Ramen - BTW It's Vegan. Achieve a heavenly, rich, creamy ramen in minutes (not hours), via a tahini broth and Japanese spices. Not suitable for Buddhist monks.

Today's weather = Ramen Time! 🍜 I was craving something sweet earlier, now something warming and rich. Will be making this today. A few ❄️❄️❄️ is all it takes.

#food #japanesefood #ramen

Mirin - Japanese Cooking's Sweet, Shiny Bling. A Recipe for Spinach Goma-ae and a Sesame Teri-chicken Rice Bowl. The ONE ingredient I get asked about the most. Mirin's myths and misconceptions amaze. What is it, when to use it and a buyer's guide to this wonderful sweet and glossy Japanese ingredient.

The ONE ingredient I get asked about the most. Mirin's myths and misconceptions amaze. What is it, when to use it and a buyer's guide to this wonderful sweet and glossy Japanese ingredient. #japanesefood #food #ingredients