Select Page

Sardine & Tomato Risotto

This is one of Tod’s inspired creations the fuses Japanese stock with a classically Italian dish. It fits into the veg-aquarian mode of eating and is so full of umami that all you will need to accompany it is a salad.Sardine & Tomato Risottoserves 220 g...
Strawberry Fields Forever

Strawberry Fields Forever

Ichigo-gari with Heather and Zio yesterday in Tochigi yielded 1.6 kg of berries. The berries are grown in long hothouses through the winter. Another month or so and strawberries will be off the local produce menu until autumn, so I am glad to have picked some...
Honey Gingerbread Cookies

Honey Gingerbread Cookies

When we were travelling in Prague and Poland at Christmas a few years back, we fell in love with lebkuchen and pirniki, German and Polish gingerbreads. They are hard to find in Tokyo, so this year I decided to try making some myself. There is a bewildering variety of...
Summer Survival by Liquids

Summer Survival by Liquids

The summer weather in Tokyo is always brutal. Every year seems worse than the last, but it’s usually about the same – there are a couple of weeks when it is entirely too hot to eat, think or do much of anything. We push through the days without aircon here...

High Fat, High Yum Shepherd’s Pie

This weekend, Tod made an incredible shepherd’s pie. It’s an adaptation of one from Alton Brown and it makes the best I’ve ever eaten. The reason it was so good is the large quantity of lamb fat and cream in it.  If you are afraid of...
Pigs in a Futon

Pigs in a Futon

Remember “pigs in a blanket” from your childhood campfire days? I present Tod’s newest fusion invention, Pigs in a Futon, a Japanese variation where toasted mochi replaces bread dough around the grilled sausages.We had a random set of ingredients...