Miso & Kimchi Coconut Noodle Soup: An amazing bowl of umami flavors for a quick and easy weeknight dinner, on the table within 20 minutes. This comforting yet vibrant dish brings together the deep savoriness of miso, the tangy kick of kimchi, and the rich creaminess of coconut milk. Gochujang adds a gentle heat, while fresh aromatics like garlic, ginger, and onion build a flavourful base. Toss in your favourite noodles, juicy prawns, and crispy tofu puffs, then finish it off with soft-boiled eggs, spring onions, and a drizzle of chili oil. The result? Miso & Kimchi Coconut Noodle Soup,…
Japanese
-
Continue ReadingI’ve been a fan of Japanese food for as long as I can remember—there’s just something about the balance of flavours, that perfect blend of salty, sweet, and umami. Whether it’s ramen, sushi, or grilled skewers, Japanese cuisine always hits the spot. One dish I can never resist? Chicken Yakitori.…
-
Continue ReadingGochujang Miso Grilled Chicken Thighs must be my favourite way to cook chicken thighs—the meat has so much flavour and stays nice and juicy, whatever you do to it: stir fry, grill, roast, stew, it’s the best! Plus, it’s more affordable than chicken breasts. We always opt for organic chicken;…
-
Continue ReadingJapanese Pickled Daikon—sweet, tangy, fiery, spicy, refreshing, and crunchy. This is a super easy recipe, takes just a few minutes to put together, and makes a fantastic accompaniment to loads of dishes. We eat them mixed through salads, on the side of a meal, or just as they are for…
-
Continue ReadingMiso Glazed Salmon with Miso Soba Noodle Soup – Umami-Packed & Easy! Hmmmmm. Miso. Soy sauce. Sake. Mirin. Sugar. Some of the best ingredients in Japanese cooking, and when combined, they create pure magic. This Miso Glazed Salmon with Miso Soba Noodle Soup is the ultimate umami-packed weeknight dinner—flavourful, satisfying,…
-
Continue ReadingEvery time I make these little rice cups they get devoured in minutes, they’re just sooo good and sooo moreish! The rice paper cups are super easy to make, just cut rice paper sheets in 6 pieces and fry in a layer of hot vegetable oil in a frying pan.…
