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wafu pasta recipe: wafu spaghetti with salmon

16/11/2017 by Chris

This summer, I fell in love with wafu pasta. All those incredible Japanese flavour combinations plus a classic Italian staple: what’s not to like? This delicious wafu spaghetti with garlic, lemon and miso salmon is easy, satisfying and ready in 10 minutes. Fork or chopsticks? You decide!

 

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A post shared by chris (@nonjapanesecook) on Oct 19, 2017 at 8:47am PDT

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Filed Under: full recipes Tagged With: garlic, lemon, miso, mitsuba, nori, parsley, salmon, sesame, spaghetti

autumnal eats: shigure-ni, takikomi-gohan and more

14/10/2017 by Chris

The nights are drawing in, and since September my menus have been gradually changing to counteract the chillier weather. More and more, I’ve been turning to those knobbly, underground, secretive vegetables – the ones we always abandon around April and rediscover towards Christmas. This time around, I’m also unearthing the meanings behind homely Japanese dishes such as shigure-ni and takikomi-gohan. Also featured in this post is a sweet treat I brought back from Japan to share with you – but don’t worry, it still fits with the root vegetable theme!

  • butaniku to yasai no shigure-ni / pork belly and root vegetable stew
  • takikomi-gohan / variety rice
  • miso soup with aubergines and chives – previously featured here
  • radish misozuke – previously featured here
  • kimpira parsnip / soy-simmered parsnip
  • BONUS SHOW & TELL: murasaki-imo yōkan / sweet potato jelly

As always, read on for more details and cooking tips.

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Filed Under: what I'm eating Tagged With: aubergine, carrot, chives, green beans, miso, parsnip, pickles, pork, pork belly, radish, rice, souvenir, sweet potato, wagashi

ichiju-sansai: brunch but not as you know it

20/09/2017 by Chris

When a brunch day comes around and you find yourself longing for a healthier option than bacon and/or pancakes, why not go Japanese? The traditional Japanese breakfast is a balanced but infinitely variable feast, normally including healthy proteins, vegetables, pickles, rice and soup. That’s 2-3 of your five-a-day and potentially some oily fish too. If, like me, you can happily eat most things for breakfast but baulk at the sight of processed pork or desserts before midday, you’ll be very happy with a spread like this. The only downside is that I can’t manage to cook it on weekdays! My example menu contains:

  • grilled mackerel and braised baby chicory
  • rolled omelette / tamagoyaki (卵焼き)
  • tomato salad
  • rice, miso soup with wakame, radish misozuke (味噌漬け)

Read on for methods and tips!

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Filed Under: what I'm eating Tagged With: breakfast, chicory, egg, mackerel, miso, omelette, radish, salad, seaweed, tomato, wakame

3 ways to use miso (that aren’t soup)

31/08/2017 by Chris

So, you bought a tub of miso and made your own miso soup for a while. Congratulations! You are now a fully fledged fermented bean paste convert. But what to do when you’re bored of soup variations? Here are three easy ways to use miso you might not have tried!

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Filed Under: full recipes Tagged With: broccoli, caramel, ginger, green beans, miso, salmon, sesame, sugarsnap peas

ichiju-sansai / 1 soup 3 sides : birthday spread

19/08/2017 by Chris

ginger pork, carrot kimpira, spinach ohitashi, mustard-miso grapes, aubergine miso soup, cucumber pickle, satsuma

It’s been a crazy summer here – we’ve had lots going on, including a fantastic trip to Japan (more on that story later)! My kitchen experiments have continued unabated, so I’m going to catch up now for lost blogging with a big spread of fun and satisfying dishes. As the title suggests, this meal was actually to celebrate my wife’s birthday, so it’s mostly her requests! (Try to spot the weird extra I couldn’t resist sneaking in, courtesy of Japanese Cooking: A Simple Art.)

  • miso soup with aubergine and chives
  • butaniku shōgayaki / ginger fried pork (with mushrooms)
  • kimpira ninjin / sticky simmered carrot
  • horenso no ohitashi / spinach in flavoured stock
  • budō no karashi-ae /grapes with miso-mustard dressing
  • kyūri no o-tsukemono / cucumber pickle
  • mikan / satsuma

Read on for my notes…

[Read more…] about ichiju-sansai / 1 soup 3 sides : birthday spread

Filed Under: what I'm eating Tagged With: aubergine, carrot, chives, cucumber, etymology, ginger, grapes, miso, mustard, pork, satsuma, spinach

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