Side

Broccoli is sooooo good for you – and not just because Mom said so! It is full of vitamins (notably C and K), antioxidants, fibre, …

Tsukuda is the name of an area of Tokyo which actually used to be an island in the Edo era. The fishermen of Tsukuda-jima would cook …

Kinpira is the name of a character in a traditional Japanese puppet theatre play dating back to the 1600s. Kinpira, the son of the character Kintaro who was well-known …

Chawan is the word for teacup, and mushi means steamed, so this is a Japanese recipe for steamed teacups! It’s an egg-based, custardy type of …

Hiya means cool, and yakko once referred to samurai’s servants during the Edo period. They wore a square-shaped crest measuring three by three centimetres, so when tofu was …

This Japanese recipe calls for root vegetables such as lotus root, daikon and carrot. Lotus root is a good source of dietary fibre as well …

Spring has a very strong atmosphere of renewal in Japan. Everywhere you look, there are signs of new beginnings, from the parks full of cherry …

Hijiki is a nutritional powerhouse, replete with fibre and a variety of essential minerals. It is sold in dried form, and when soaked in water …

Shiitake mushrooms are rich in glutamate, an amino acid responsible for umami, the 5th taste sensation (after sweet, sour, bitter and salty). The texture of …

This Japanese recipe is a typical osouzai, or everyday side dish – it’s quick, easy, yummy, and goes well with rice! If you can’t find the …

Tamagoyaki, literally meaning ‘cooked egg’, is a dish in which thin layers of egg crepe are rolled into a log. Although it is thought of …