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Archive for the ‘Experiments in Japanese Cuisine’ Category

We gave Japanese cooking another try – this time back in Europe (trying to impress our friends). In order to do things right, we brought all the necessary ingredients from Japan. We came with one suitcase full of Japanese food and will leave with two full of European food – I guess that’s only fair.

Lotus root - dried tofu soaking - Konyaku

Lotus root - dried tofu soaking - Konyaku

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Soon will be the time of the year when the Japanese plums are ripening. This means it’s the right moment to start this year’s Umeshu (梅酒) or plum wine, a great favorite of mine.
Since we were assured that making it is easy, and since the supermarket next door sells everything necessary for it together, we have given it a try. (more…)

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After having observed our director’s yummy looking bento at lunch, we decided to try another experiment in Japanese cooking. Simmered vegetables (googling for a recipe, we found out that it’s likely to be called Nimono (boiled things)). He had told us roughly the ingredients and how it is done. It sounded easy enough, so we tried our luck at the supermarket. Some daikon (giant white radish), lotus root, carrots, mushrooms. We thought why not also try a bit of egg plant and echalottes. Since some other root whose name I forgot was supposed to go in as well, we also chose a piece of a long root that looked right to us. Then sheets of fried tofu, soy sauce and mirin. (more…)

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In order to properly adjust to our new environment, we are trying to adapt our menu to the local customs. Apart from going to local restaurants, this also means that we try our hand at cooking.
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