Autumn Food, Blog


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…

Read more
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…

Read more
Blog, Spring Food

Spring green soup

Spring greens soup An easy filling soup using spring green vegetables miso and soy milk Ingredients A selection of green vegetables equal amounts . I used broccoli, courgette ( zucchini ) edamame Komatsuna Japanese mustard spinach ( you could use…

Read more