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I was selected along with 10 other people worldwide to return to my hometown in Japan through an organisation I worked for previously called JET (Japan Exchange and Teaching). It’s called the JET Programme Alumni Satogaeri Project (Return to your second home in Japan). It’s part of the JET progamme celebrating their…
Nami shares her 5 Must-Have Japanese Kitchen Tools in her new YouTube series Tea Time with Nami. I’m starting a new series on our YouTube channel, Tea Time with Nami. In this series, I’ll be talking about all kinds of topics beyond my recipes. I’d like to take this opportunity…
If you’re looking for a unique Christmas gift then I’ve got it sorted for you! To celebrate Christmas throughout December I’m sending my cookbook “Japanese Food Made Easy” to anywhere in Ireland or the UK for €25. This includes a personalised note inside the book, wrapping and postage. The orders…
Loading… Yaki Nasu, or grilled Japanese eggplant, is a delicious and quick summer dish that is served with soy sauce, garnished with dried bonito shavings and topped with fresh grated ginger. Yaki Nasu can be served at room temperature or chilled. Cooking Time: Total time: 15mins –…
This is a great way to start your day with the power of matcha (green powder tea) which slowly releases caffeine compared to coffee. I’ve also included a tip below to show you how this can be packed and eaten on the go using an old jam jar. You can…
Loading… Monjayaki is a local dish of Tokyo, a type of Japanese pan-fried batter with various ingredients which are similar to Okonomiyaki but a lot more watery and less solid. Monjayaki tastes best when it is piping hot, and is traditionally eaten straight off the hot plate with a small…
If you’re looking for a last minute Christmas gift idea then look no further. I have gift vouchers for my hands-on Japanese cooking classes “Japanese Food Made Easy” in 2016. If you want more details email fiona.uyema@gmail.com or call 0860704052. I can pop it in the post today! I’m also…
Loading… Salmon Hot Pot is originated in the Northern island of Hokkaido, a snowy, remote region famous for its salmon and potatoes. This milky Salmon Hot Pot is a different variant to the famous Ishikari Nabe, where some families add milk and butter to the hot pot, and some families…
Display of Japanese sweets at Nippon-ya in San Francisco’s Japantown There are roughly two types of Japanese snacks. There is the loud, colorfully packaged stuff that is sold in consumer packaging. It is so shelf-stable that it’ll likely survive the current administration’s efforts to bring about a nuclear war. These…
As I mentioned in my “I’m back” post, I now live in a very remote area. What is more, I also live in a small town (less than 10,000 people). There are very few local markets and I can charitably say that local tastes match local political views; they are…
Natto is often considered to be the most unique and strange food experience when it comes to introducing Japanese cuisine to foreigners. It’s stinky, sticky, and reminds you of mucous. While as a singular food, natto may indeed be one of the strangest things you can eat in Japan, there…
Loading… Okonomiyaki is also known as “Japanese Pancake” or at times “Japanese Pizza”. This is the perfect recipe to gather your cabbage and bacon scraps, add flour, eggs and other ingredients, and whip up a whole new delicious dish. The tonkatsu sauce and Japanese mayonnaise drizzle are key to take…
My cookbook is available to buy on Amazon. I want to share one of the most popular recipes from my cookbook SALMON TERIYAKI. The homemade teriyaki sauce works really well with other meats too including steak and chicken. If you are vegetarian it works beautifully drizzled over steamed vegetables or…
In the mood of a traditional bento lunch today, I packed a sakura theme bento. Since I can’t bring actual cherry blossoms to me from Japan, I decided to make myself a sakura bento instead. Heh. I love the pink color theme in this bento. I made two onigiri rice…
Simmered ma-anagoSeared katsuoSome of our personal favorites include ayu (salted and grilled), shitabirame (meuniere), shijimi (miso soup), benisake (salted and grilled), and for sashimi – surumeika, kinmedai, takabe, and isaki.Ainame 鮎並 fat greenling (Hexagrammos otakii)Akashita birame 赤舌鮃 red-tongued sole (Cynoglossus joyneri)Awabi 鮑 abalone (Haliotis sorenseni)Ayu 鮎 sweetfish (Plecoglossus altivelis altivelis)Benisake べにさけ 紅鮭 sockeye salmon (Oncorhynchus nerka)Dojou 泥鰌 loach (Misgurnus Anguillicaudatus)Hamo 鱧 pike eel or pike conger (Muraenesox cinereus)Inada イナダ young Japanese amberjack…
Konnichiwa 🙂Today’s menu is Wombok & Pork mille-feuille. It may look like hard, but actually it is super easy 12min recipe.Since I came to Australia, I realised that Wombok (Chinese cabbage) is pretty cheap here 🙂 This recipe is popular in Japan especially during winter,Although it’s pretty easy and healthy,…
Last week, I talked about things in Japanese food culture that taste like nothing. Coincidentally, I found the quintessential food that tastes like nothing – shirataki noodles made from konnyaku. The Japanese version of these are usually translucent and look like deep sea creatures spindly body parts or particularly disturbing…
When I received both of these in ZenPop’s Peach Festa box, I figured it was […]
