Busy but lazy half-term finished finally, then I can share some photos which were shot last week.
All handmade Chicken Ramen with various toppings.
Main topping is braised pork which is called Chashu (焼豚).
I've got a lot of requests of running a workshop for making Ramen from scratch.
That's absolutely my pleasure to share my passion for you.
I will announce my new cookery workshop "Ramen Master Class" for this autumn or beginning of new year.
Please keep your eye on my webpage.
Thank you for your continuous support.
The other day, I braised a massive chunk of pork for making a pulled pork and Chashu (Japanese pork ham) because I was thinking to make my ramen recipe.
And now I'm enjoying to make a chicken ramen from all scratch with my children who are dressed in Halloween.
Chicken broth which was braised with lots of ingredients.
And handmade ramen noodle which is authentic taste.
My little helpers who love messy, dusty and squashy!
Well well well, let's see how everything is going.
I'll post our chicken ramen after this weekend.
Have a lovely exciting weekend, everyone.
For some special friends.
No need for formal welcome, just provided my love from my heart.
Thank you for your kind friendships...I am so lucky to have met such lovely people in Cornwall.
Have a lovely weekend, everyone!
No wonder so many people, especially children love the creamy croquettes.
In Japan, Crab cream croquette is major popular dish, but I use fresh Scottish salmon rather than crab for nutritious and economical sake.
I served 25 croquettes with Blue Stilton Cauliflower alongside, and all were gone literally in 10 minutes!
This might be hard work for you, but definitely worth making as nobody can resist trying this mouth melt croquettes!
Have a look at the step by step RECIPE and I hope you would enjoy cooking.
Thank you for your continuous support, everyone.
Busy half-term has just opened the curtains.
Here, Cornwall, is luckily blessed with glorious autumnal weather.
These stunning and picturesque scenery and vibrant colours allow me to be more creative.
I made one of very Japanese dish for my family: Marinated deep-fried Cornish Sprats (Nambam-zuke)
Local fresh sprats which were deep-fried with low temperature for long time and marinated in vinegary marinade were extremely tender and so, you can eat whole figure even heads and tails.
This packs loads of good calcium.
And I served other traditional side dishes as well.
Rice ball called Nigiri.
Sesame seasoned fine beans.
This looks like obvious Miso soup.
Miso, Soya sauce, Sake etc, these fermented condiments are our source of Japanese people's healthy long life, I think.
Well, I hope you have had a lovely week.
We had a fantastic time serving Japanese foods in St Ives last weekend.
I wholeheartedly love to see my clients' smiles and hear their reviews face to face, but I have another hidden joy in the next morning after every poop-ups.
It's to treat myself with my business partners' specialities.
This time they were the digey food room, and they kindly allowed me to take away their cream tea set and quiches.
The owner and chef, Alex is so kind that he wrote down the time for reheating in the oven on the box.
Aww I couldn't resist taking a few photos of these super scrumptious foods before I shared them with my family.
Absolutely fresh and perfectly seasoned quiches.
I was totally convinced Alex and his team have a passion and love to their handmade foods.
And also they support local small businesses selling their products on their menu.
The digey's cream tea use the best strawberry jam which was made by Cornish local maker.
I love these sincere spirits.
Highly recommend you to try the digey food room in St Ives.
Starter: Chinese dish called Stir-fried Lamb and vegetables
Main: Deep-fried Chicken Wings (Teba-age 手羽揚げ)
Mmmm, would you like to try these gutsy food??
Of course you can, I'll serve these Izakaya (Japanese pub) Food to you on my next Sushi Making Night on Wednesday 7th November in Truro.
(Pescatarian menu is available)
Only 2 places are left.
I don't want you to miss out this intimate session.
Ticket is HERE
I hope to see you here!
I marinated chicken legs with dry sherry, sea salt, garlic, lemon, pepper corn and thyme in a clean food bag over night, so the meat is so flavourful and surprisingly tender!
Aw busy week just has started!
I hope you all have a good start of the week.
Thank you for coming to my food blog.
Today's dish is my handmade pork sausage using rice paper, chive flowers and sweet chilli sauce etc.
I know this sausage is quite unique and looks very different from standard one.
This is new not only looking but also taste.
The pork was seasoned with oyster sauce, soy sauce and vegetables, which were basically same seasoning with Gyoza dumplings.
I love something new and try my idea as soon as I can create.
Be bold, be courageous, be foolish.
I always tell myself these.
Have a lovely weekend, my lovely friends!
I was determined to create a harmony with autumnal colours and authentic sushi taste.
These tender broccoli stalks are marinated in dried bonito (Katsuobushi) and soy sauce which is called Okaka as a seasoning.
And I know the salmon and Okaka are so matching well as Scottish salmon has a rich fatty delicious taste and Okaka can nicely neutralise the fatty taste in your palate.
I used chestnuts which my children and I picked up from the woods, which was so fun!
Well, I hope you have started good week.
Have a lovely rest of the day, everyone.