A comforting Japanese nabe in a creamy shiro-dashi and soy milk broth, with chicken, tofu, vegetables, and mushrooms for a complete yet delicate meal. It’s grey outside, and on the table a donabe sends up gentle wisps of steam over its milky-white broth. Unsweetened soy milk, white miso, and dashi […]
A homemade Japanese curry with ground pork and meltingly tender vegetables, thickened with a homemade curry roux and brightened with sweet-savory touches. Picture a bowl of steaming rice topped with golden curry, with pieces of kabocha squash, potato, and eggplant cooked until tender. The ground pork melts into the sauce, […]
Hakata-style chicken hot pot: a crystal-clear water broth, vegetables finished at the table, and vibrant daidai ponzu for dipping. It’s cold outside and the pot arrives in the center of the table, steam already rising. First, a small cup of plain broth, barely salted — pure, concentrated chicken with nothing […]
An ultra-creamy Andalusian chilled soup made with almonds, garlic, and olive oil, brightened with vinegar and served ice-cold with grapes. In Málaga in August, appetites fade well before noon. A glass of ice-cold ajoblanco brings yours back in one sip: milk-white, with two or three Muscat grapes at the bottom […]
The chilled potato, tuna, and olive salad you’ll find on every tapas bar counter in Spain. When the heat is on and appetites fade, the first thing to hit the counter is a bowl of well-chilled salad. The spoon sinks into creamy, mayonnaise-coated potatoes, catches a piece of olive, then […]
Tender green cabbage rolls stuffed with savory pork and beef, simmered in a yōshoku-style tomato sauce. It’s grey outside, hunger is setting in, and a pot of rōru kyabetsu hits the spot. The rising steam smells of sweet cabbage, savory meat, and yōshoku-style tomato. The rolls are so tender they […]
Homemade udon served chilled, drizzled with concentrated niboshi-dashi tsuyu and topped with grated daikon, ginger, and lemon wedges. The air is heavy, the kitchen is already too hot, and a steaming bowl of soup is out of the question. The noodles come straight from ice water — firm and springy […]
Japanese short-grain rice cooked with fresh chestnuts, lightly salted and sprinkled with black sesame — the quintessential autumn rice dish. The first chestnuts have arrived at the market, and the craving for a warm, comforting bowl returns all at once. Kuri gohan answers that craving with almost nothing: soft grains […]
A light yōkan made with agar-agar and red bean paste, delicately sweetened and best served thoroughly chilled once fully set in the refrigerator. The air is heavy, the appetite is lagging, and yet a slice of mizu yōkan straight from the refrigerator disappears in three bites. The block quivers on […]
Eight chipolatas in a single layer, 12 minutes at 180 °C, turning halfway through. The casing snaps, the juices run clear, and the kitchen doesn’t smell like frying. That’s exactly what you want from a chipolata, and it’s exactly what the air fryer delivers: no pan to scrub, no barbecue to light. […]
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