Yuzu is a Japanese citrus fruit. It has slightly bitter taste and amazing aroma and can be add to many dishes. To make jam, just wash and slice the skins and simmer with unrefined sugar. Great to have it as a hot drink, simply adding hot water.
This is a typical Izakaya( Japanese gastropub ish?) dish! Nice and cheerful 🙂 Slice burdock and carrot and bring to a boil briefly. Marinate them with mayonnaise( I used vegan one), hint of soy sauce, unrefined sugar and grated sesame. Get on really well with beer! 🙂
Typical Japanese rice dish. Add konjac, burdock, carrot and usuage or beacurd and some condiments.
2mins simple dish. Simply boil soybeans sprouts and sprinkle soy sauce, sesame oil and chopped coriander.
I found Gobo or Burdock in Asian shop near by today so decided to cook this classic dish. Use knife or peeler for slicing Burdock and soak it in water for few minuets until the water become dark. This way to get rid of harshness of the roots. Slice carrot to similar sizes too. Fry them with sesame seed oil, add chopped of chili, unrefined sugar and soy sauce. You can still enjoy it cold next day too! 🙂
I love the colour of green. Yomogi or Mugwort’s great aroma gives me an extra appetite! Add adzuki bean paste inside as well.
Used glutinous rice flour,unrefined sugar and yomogi powder for the base.
I was talking with my 90 years old granny yesterday. Adzuki bean paste is one of her favourite sweets. Her passion towards Adzuki inspired me to cook this. However I couldn’t find adzuki beans in my cupboard but kidney beans so give a go! To my surprise, its very similar to adzuki and wouldn’t notice the different if somebody served me as a adzuki!
- A tin of kidney beans
- 20g of unrefined sugar
Drain water of the tin and place the beans in a sauce pan. Add sugar and simmer for about 15mins. Mash the paste. Sieve it with a cheese cloth if you prefer a smoother taste.