For the final recipe of 2016, I wanted to acknowledge one of the best and craziest things to happen to me ever that happened at the beginning of this year: winning the first Gekkeikan Masters Cooking Competition and being sent to Kyoto to learn how to brew sake. What better way than to create something using some of the sake kasu I brought back from the trip?
Saturday, 31 December 2016
Sunday, 25 December 2016
Sunday, 18 December 2016
Sunday, 11 December 2016
I've been trying not to get into the world of whisky. Quite frankly I have enough hobbies and interests to juggle to add another one. Even so, I couldn't help reading up about the different types after the classic Old Fashioned cocktail crept up my list of favourite cocktails recently. Since I've also spent a lot of time in Japanese restaurants recently, I've come across the much-acclaimed Japanese whisky Nikka quite often, especially Nikka From the Barrel. Since I'm a fan of Nikka and Old Fashions, I decided to give them the Tashcakes treatment.
Sunday, 4 December 2016
I absolutely love wagashi and Japanese sweets in general, particularly nerikiri – little moulded white bean paste cuties. Cuties being the official technical term, of course. They're perfect with a cup of bitter matcha, tea ceremony-style. Unfortunately, unlike anko (red bean paste), ready-made shiro-an (white bean paste) is unavailable to buy in the UK. Which means if you want to make nerikiri, you have to make shiro-an yourself. Since it takes hours to boil beans from scratch, I decided to cheat and use canned white beans in water.