Just for a change … there were loads of recipes in this weekend’s papers! Here’s a rundown of them in the order wot I red them.
The FT Weekend
“What is it that makes a food or dish Japanese?” asked Kimiko Barber. Interesting. I’m not sure she fully answered the question, but did write that washoku, the traditional Japanese cuisine, has qualities such as “peace, harmony, balance“. And, to be fair, those things do seem common to many of the foods from that amazing culture. She followed the ponder with a few recipes that are a decent base for anyone wanting to cook Japanese food: Teriyaki yellowtail; sea bream rice; cucumber pickle; tonkotsu pork; simmered … Continue Reading