All posts tagged: japanese

Cooking with matcha

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I have recently rekindled my love of green tea after discovering matcha – a powdered green tea made from specially selected green tea plants, which are shade grown for a few weeks before being ground up. The result is a clean, smooth-tasting tea that doesn’t have that horribly bitter after taste that first put me off regular green. It’s really easy to drink and has helped me through many a starvation lull on one of my fast days, as i’m currently trialing out the intermittent fasting (or the fast diet) in an attempt to (pun-alert) have my cake and eat it too (sorry.) But I’m more interested in matcha being used as an ingredient in cooking. The first time I tasted matcha was in a life changing dessert at So Japanese, Soho. This place was recommended to me by an ex colleague for its unbeatable sushi (and at a reasonable price for sushi) but I would also highly recommend the Japanese desserts. The Matcha & White Chocolate Cake with Black Sesame Ice Cream & Fruit Mousse   This was ordered …

Beer & Buns

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I just had to write a little post of thanks to pop-up bar/restaurant ‘Beer & Buns’ for providing a well needed mid-week drink (actually, it was only Tuesday) and the best pork ‘Hirata’ buns i’ve eaten in London! What’s on the menu: Very simple, buns and wings What to choose: BUNS- chicken buns are their ‘Signature’ but go for the pork; the bread is soft and pillowy, with sticky pork belly and rich red, saucy cabbage. Prepare to dribble. WINGS- Korean Hot do exactly what they say on the tin but they are so damn moreish – a deep heady heat and flecked with toasty sesame (thank gawd for a big glass of ice cold Asahi to relieve a numb tongue). Where: Find it ‘Upstairs’ @ K10, Liverpool St for the near future! Tip: Visit on Tuesdays for  2-4-1 on all food! http://www.beerandbuns.co.uk/

Ginger & Sesame Cod with Broccoli & Avocado Cold Tossed Courgette Noodles

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Ginger & Sesame Cod with Broccoli & Avocado Cold Tossed Courgette Noodles (2 portions) For the cod marinade: 1 garlic clove, 1 inch of ginger 1 tsp fish sauce 1 tsp dark soy sauce 1/2 tsp each black & white sesame seeds For the noodles: 2 courgettes 1 tsp soy sauce 1 tsp fish sauce 1/4 a head of broccoli 1/2 an avocado First bash the garlic clove and ginger with the flat side of a thick knife and brush on a chopping board until minced. Add 1/2 the paste to the rest of the marinade ingredients, brush over the fish and marinade for at least 20 mins. For the noodles: I’ve got a nifty gadget that will turn vegetables into spaghetti (see below – under £2 from Amazon ;)) but you can also use a vegetable peeler to make long thin strips, then slice length ways into noodles. Place the noodles in a bowl with the rest of the garlic and ginger paste, soy sauce and fish sauce. Roughly mash the avocado until creamy with a few chunks …

So Japaneasy

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My love of Japanese food spawned in a not very romantic way. Diving into a late night box of half-price sushi at itsu, at the end of a long and boring day sitting at the computer, doesn’t sound like the beginning of a culinary odyssey. But from then on, once I got the idea of sushi in my head… it was the only thing pulling me through the day! Who knew the combination of sticky sweet rice, creamy avocado and salmon, nutty sesame and loads of punchy wasabi could be oh so pleasurable? (See my review of SO Japanese)     I was lucky enough to learn the arts of sushi with the lovely sushi ninjas of YO! Sushi in last years Taste Festival . It was like an art class where you got to eat the finish product! So I wanted to create a recipe that incorporated all the delicate flavours of sushi, but that was quick and easy and can be rustled up in a matter of minutes. Taking inspiration from an amazing dish I tried …