Being A Broad Article January 23rd
I’ll be writing a regular column for Being A Broad online and my first one was published on January 23rd. You can find it here.
Logo V2
After some feedback regarding chopstick position I decided to get someone at Gigtask to make something very similar but with the chopsticks on the same side. What are your thoughts?
Shirataki – nabe’s good friend
I love shirataki in nabe. It must be the texture because it doesn’t really have a flavor once it is in something. I could do without the alcohol-like smell that appears when you first open the package. These babies are a dieters dream at 8 kcal per 100 gram package. That’s a few less than … Read more
New Year’s Nabe
My mother-in-law made this nabe on New Year’s Eve. It is not a traditional dish so you can make it anytime without feeling like you are infringing on something. I was at my in-laws for five days and I belive we ate nabe four times – I was in heaven. The soup fish stock (dashi) a … Read more
New logo yay or nay?
I made a logo for Cooking in Japan. What do you think?
Carmelized Ginger Miso Onions
I had a vegetarian friend over for dinner this week so I decided to find something on the internet to make. I had never looked at Japanese vegetarian blogs and thought it was about time. I came a ”[Nakaya] no Gohan” – a great resource for vegetarian cooking in Japan. The blog is in Japanese and they update almost every day. … Read more
Clay nabe pots for flat top IH stoves
Photo credit I like my IH flat top stove but was really disappointed last year when I couldn’t use my donabe (clay pot for hotpot). Really. Disappointed. I didn’t look to see if they made special clay pots for IH stoves last year so I couldn’t tell you how long they have been available. I bought a … Read more
Gingerbread
This is one of the two desserts I make at Christmas. This wasn’t part of my Christmas tradition growing up but it has been for the last few years and it is here to stay. It tastes fabulous still warm from the oven topped with custard. I usually just use some birds custard powder but … Read more
Omlette for Breakfast
This is the first time in a while I made something that required me going out to buy every ingredient (except spices). I added thyme to the omlette for the first time, fabulous. In the omlette: mushroom, green pepper, tomato, cheese, basil, oregano and thyme.
Frypan Curry Part Deux
I needed something fast last night so I went for some frying pan curry. It was almost the same as last time except I added maitake mushrooms tofu as well as spinach.
