Tag

Mirin

Autumn Food, Blog

Kenchinjiru

Kenchinjiru is a hearty warming soup which originates from the Kencho-ji temple in Kamakura. This is my version of this Shojin Ryori Zen Buddhist dish. Full of root vegetables and crumbled tofu in a kombu,shiitake,tamari and miso broth. Soak one…

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Blog, Summer Food

Nasu Dengaku

A popular summer dish in Japan is Nasu-dengaku eggplant with a miso glaze. Eggplant dishes in summer are popular all round . Traditionally using Hatcho miso from Nagoya it’s a very simple dish to make. You can either slice your…

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Blog

Somen Inari

Somen are very thin noodles and I always think these delicate noodles are at their best served cold. Instead of stuffing my Inari pouches with rice I decided to stuff them with somen noodles and add a light no oil…

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Blog, Spring Food

Takenoko Gohan

Takenoko Gohan
Takenoko Gohan
Takenoko Gohan

Spring time in the countryside of Japan you can see bamboo shoots starting to grow . This is Takenoko Gohan (bamboo rice ) (竹の子ご飯) Takenoko means bamboo child and is a perfect Japanese spring dish. Have you seen Princess Kaguya?…

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Blog, Winter Food

Kenchinjiru

This is a traditional Zen Buddhist shojin Ryori cuisine which originates from the Kencho-ji Temple in Kamakura .  Jiru means soup and Kenchin is derived from the temple name. This soup is full of umami flavour using kombu,shiitake mushroom,toasted sesame…

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