by kuri | Aug 18, 2014 | Recipes
I don’t know why this didn’t occur to us sooner, but gyoza wrappers work well with non-traditional fillings. We’ve been experimenting and two of our favorites are spinach and feta (gyozakopita), and potato with sauerkraut (pieroza). You can use your...
by kuri | Mar 6, 2014 | Recipes
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...
by kuri | Dec 19, 2013 | Recipes
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...
by kuri | Aug 8, 2013 | Recipes
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...
by kuri | Jul 25, 2013 | Recipes
This is a variation of a favorite recipe, Baked Eggplant Parm, that I blogged about in 2010. The original has been a staple of our dinners ever since but I think this variation is just as delicious. It came about while I was visiting Heather in Utsunomiya. Her garden...
by kuri | Jul 18, 2013 | Recipes
Summer is full of fresh fruits at the peak of their juiciness. Peaches, plums, melons, and berries of all kinds fill the produce section. Irresistible and so delicious. But after a few weeks, fruit salads and smoothies wear thin. It’s too hot to bake....
