Colour: purple
Yakitori & Shiso
The purple shiso (perilla) out in the herb bed was bought in part for the novelty – the green variety has more uses than the more potent and strangely perfume-like ‘red’ type as I would eventually find out. I have started to use it for onigiri, and I can’t say it’s not too bad. This […]
New House Roast
“How pleasant is a pheasant!”. Finally moved into the new place dubbed ‘Ro House’ (oh, the fun with puns there) and things are settled enough to have food prepared in the kitchen. As a treat, we had roast pheasant with the trimmings – and there was plenty left over. Top tier contents: rice with black […]
Salmon Pig Sushi
A look through a book like Hana Sushi really inspires me to do more difficult makizushi, but to find the appropriate ingredients which complement each other and to act as a palette is somewhat a daunting task. The amusing thing is that there is no pork in this lunch at all – the pink of […]
Mabo Dofu
I’ve never had an authentic mabo dofu – or was it mapo tofu?? The dish has chinese roots and the version I created was loosely based on the japanese as I don’t have the appropriate bean pastes nor szechuan pepper for spicing it up. The furikake I made was another experiment in trying to be […]
Checkerboard Sushi
I had run out of ideas for interesting makizushi fillings, so all I did was add mayonnaise and toasted sesame seeds to a crabstick roll. It felt odd not to complete it with more vegetables, but there were plenty of leftover vegetables along with the beans running amok in the backyard and a stash of […]