When I’m pushed for time and need an extra vegetable dish, this rangiri cucumber yuzu salad is the recipe I turn to most often. Essentially a cucumber sunomono (vinegared salad), it provides a nice splash of acidity and colour alongside fish, chicken, rice or miso soup. Rangiri or ‘random-cut’ refers to the chopping technique, or rather the visual effect it creates. It’s actually not random – or complicated – in the slightest. Read on for all the info and a few ideas for variations!
As you may know, Japan loves to adapt ‘Western’ food to its own taste. The substitution of spaghetti to make ‘karubonāra udon’ is one inevitable result of this. I admit, I shunned such dishes for a while, having internalised a certain Italian orthodoxy about noodle-sauce combinations. Now I heartily renounce that position. Try my udon alla carbonara recipe and see what you think!
This post is dedicated to sweet red bean paste, or anko as it’s known in Japanese. This glorious substance is a component in many traditional Japanese desserts and yes, you can make it at home. Anko comes in two main varieties: coarse tsubuan and smooth koshian. I have always preferred koshian, but have only recently attempted to make it from scratch. I must warn you, it did take a whole morning. If you want to hear that story, read on. Alternatively, jump to the end for the sweet red bean paste recipe in brief!
the green bamboo bows
Okonomiyaki (お好み焼き) or ‘fried/grilled-as-you-like-it’ is such an iconic dish that it is sometimes referred to as a ‘Japanese pizza’ or ‘Japanese pancake’. These nicknames disguise the fact that okonomiyaki is packed with vegetables and therefore, I think, relatively healthy. After playing around a lot with the ratios, I’ve settled on an easy okonomiyaki recipe, adapted for what I usually find in my fridge. Read on to find out more!
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