Tag Archives: Japanese food

Zaru soba (cold soba noodles with dipping sauce)

23 Jul

Soba noodles with dipping sauce

Zaru soba – or cold soba noodles with dipping sauce – is one of my favourite hot weather lunches. During the summer, I often make a batch of dipping sauce in advance and have it chilled and ready in the fridge.

I prefer to cook the noodles fresh each time I want to eat them – but as long as you rinse them very well after cooking, they should be fine in the fridge for a day or two. Continue reading

Miso ramen

28 Apr

Miso ramen

A great bowl of ramen noodles is a wonderful thing. Hot, cheap, filling and reasonably quick to throw together – unless your culinary ambitions stretch to making your own ramen noodles, like the amazing Migrant Chef has done. (I am in awe of this achievement…) Continue reading

Fish rice broccoli bowl

21 Apr

Fish rice broccoli bowl

“Andrea has made… steamed Japanese rice, a store-bought smoked mackerel fillet, and steamed broccoli, garnished with strips of nori and a sprinkling of sesame seeds,” Nova drawled in wicked imitation of India Fisher, as we settled with our rice bowls in front of the telly to watch Masterchef.

I get this kind of thing a lot: “You’ve let yourself down on the presentation again, I’m afraid”, or “for me, the elements don’t combine into a single dish” or occasionally “this cherry sorbet is a lovely, lovely thing.”

Continue reading

Spinach and abura age miso soup

7 Apr

spinach-tofu miso soup

This spinach and abura age miso soup makes a change from the tofu and wakame version I usually serve when we have Japanese food. Continue reading

Chirashi sushi

14 Feb

Chirashi sushi

Chirashi sushi is an adaptable dish. It’s colourful and impressive party fare when arranged on a large serving platter, but makes a great midweek supper as well.

In the time it takes the rice to steam, I can throw together a quick Japanese omelette, soak and slice a few dried mushrooms, shred some nori and make the dressing for the rice. After that it’s just a matter of tossing things together.

Continue reading

Sake-soy marinated salmon

8 Jan

Sake-soy marinated salmon

Salmon is the lifeblood of British Columbia, the province in Canada where I grew up. It permeates everything – the history, culture, mythology, ecology, and economy. It feeds the people, the bears, the soil itself. It attracts tourists and sends them home with suitcases full of salmon products. Continue reading

Hijiki no ni mono

23 Nov

Hijiki no ni mono

“It smells like Japan!” Lyra said when she walked into the kitchen. And so it did, that inimitable simmering dashi smell. We ate hijiki no ni mono pretty regularly when we lived in Japan. It was one of the only dishes Adam cooked and his main contribution to house meals.

Hijiki has a slightly liquorice flavour that works well with the carrots, and the chewiness of the fried tofu provides a contrast to the softness of the vegetables. It looks so pretty too… Continue reading