A few years ago we were looking for a restaurant in Kyoto. We had difficulty in finding one (due to our lack of understanding of the language and the characters) but finally we found a tempura-beer-bar. Perhaps not ideal, but the menu came with helpful pictures. We enjoyed delicious tempura, fried to perfection, made with … More The Art of Sauces: Tentsuyu
Making you own dashi is not difficult at all! The result is so much better than the dashi made from instant powder. You only need kombu, katsuobushi and water for a delicious dashi. The perfect basis for your miso soup. … More Dashi
After a warm and dry European summer and some rainy days, it’s fun to see so many mushrooms, like this Chicken of the Wood (that’s what we think it is!). It’s not a mushroom we would buy; it can be chewy and acidic, even after cooking. Autumn is clearly peak season for mushrooms. Typical autumn … More Mushroom Season
