The Great Tsukishima Marvellous Monjayaki Adventure

The Great Tsukishima Marvellous Monjayaki Adventure

You take the mini spatula and slowly slide a little bit over the hot plate till it’s brown and slightly crunchy. You have to do it a little at a time and very very slowly if you want to get the desired results – slightly burnt and crunchy baby food. The whole experience is pretty damn mendoksai troublesome. When I take my first bite, I like it. The flavours are fairly mild so we douse it with chilli flakes, seaweed and fish flakes. It takes us close to an hour to get through the first one.  Continue reading The Great Tsukishima Marvellous Monjayaki Adventure

Beef Tongue on a Business Trip in Sendai

Beef Tongue on a Business Trip in Sendai

I ordered the mixed set that came with two seasonings: salt and miso. I personally preferred the miso. Whilst the dish didn’t offend my tastebuds, I failed to see what the big deal was. The texture of the meat was chewy and tough-ish. Some pieces were delicious, but a lot of the pieces were simply not to my liking. I wouldn’t call it much to look at either…. Having said that, I loved the pickles and the soup. The pickles were packed with flavour. And the tail meat in the soup was incredibly tender. Continue reading Beef Tongue on a Business Trip in Sendai

Day 1 in Osaka: a bullet train and okonomiyaki

Day 1 in Osaka: a bullet train and okonomiyaki

I got a seat at the counter and boy was I tickled by the sight of all those okonomiyaki neatly assembled. One chef was cutting the cabbage. Another was preparing the okonomiyaki. Another was making the negiyaki: made with scallions instead of cabbage. And another was expertly tossing noodles to make yakisoba. If you love cooking like I do – open kitchens like this one are a HUGE treat.  Continue reading Day 1 in Osaka: a bullet train and okonomiyaki

Nagano’s Nature: highlands, mountains and wild deer

Nagano’s Nature: highlands, mountains and wild deer

I spent the past three days in Nagano on a business trip. A popular destination for school trips, camping and skiing – Nagano was exactly what I needed for a couple of days. I slept well, ate well and overdosed on nature. Although I was working, I finally managed to get a much-needed break from the hustle and bustle of daily life in Tokyo.  Continue reading Nagano’s Nature: highlands, mountains and wild deer

The Ultimate Japanese Winter Comfort Food: Oden

The Ultimate Japanese Winter Comfort Food: Oden

Tonight, I’m making something typically Japanese. ODEN. A staple during the winter months – my students recommended it to me two winters ago. Since then, I haven’t been able to stop eating it. Mmm…mmm…

Oden is made of: boiled eggs, daikon, konjac and fishcakes all stewed in a soy-based dashi broth. The ingredients vary depending on where in the country you are – and of course, your own personal preferences. Continue reading The Ultimate Japanese Winter Comfort Food: Oden