sharing recipes from one generation to the next
In my kitchen it’s cherry blossom time and I’m about to embark on the exploration of simple Japanese food. After spending hours in the bookshop browsing, I bought two new books “The Japanese Kitchen” and “Sushi Simplicity”.
After my book purchases, I was compelled to visit the Japanese grocery store. Consequently, in my kitchen I now have white and red miso, powdered wasabi, kombu and bonito flakes, all essential ingredients for making recipes from my new cook books. I also have mirin, sake, nori and soba noodles. I always have tamari in my kitchen.
In my kitchen I have a jar of home pickled ginger, ready to garnish my Japanese recipes.
In my kitchen I have a new mandolin to help me finely shred the vegetables for sushi, salads and soups. My old mandolin had seen many years of active service. It was blunt and the blade opened wider with each slice, so it’s been retired to the recycling bin.
In my kitchen I have his ’n’ hers bento boxes I bought online from Japan. If I’m going to eat Japanese food I need the appropriate accoutrement for an authentic experience. I admire the Japanese aesthetic and the practical design of my lunch boxes. Move over Mr Tupperware!
Celia at Fig Jam and Lime Cordial hosts a monthly forum of worldwide food bloggers show casing what’s happening in their kitchens. Each month I learn something new, it’s worth taking a peek. Thanks Celia, I know it’s a huge effort.