Relentless forays into the world of classic and contemporary Japanese cooking
According to Tsuji, fruit is the “dessert” of the Japanese meal. Traditionally, sweets are served after a formal meal as an accompaniment to matcha tea and designed ‘to complement the flavour of the tea itself’. This didn’t bode well for me, given that from a young age I’ve insisted on the existence of the ‘dessert [...]
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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