Relentless forays into the world of classic and contemporary Japanese cooking
Better than Nobu’s. High praise indeed from one of Reiko’s students about her miso black cod. Tasting it myself, I had to agree. Rich butter-soft white flakes framed in that craving-inducing caramelised coating, served straight from under the grill in Reiko’s kitchen. And the best part? Now I could cook it too. Having spent the [...]
Relentless forays into classic and contemporary Japanese cooking. Coming to you from a kitchen in London.
Classic Japanese - Food cooked by your Japanese grandma.
Contemporary Japanese - Food served in restaurants you can't afford.
Keep it simple. Breathe. Don't forget the soy sauce.
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