 The humidity of summer is finally disappearing, replaced by a slight chill in the air at times and announcing the arrival of what the Japanese call shokuyoku no aki（食欲ã®ç§‹ï¼‰. This roughly translates to “the season for eating,†an apt description for the renewed appetite that the cooler temperatures bring. Grilled with a light sprinkling…
 Miso is a key ingredient in Japanese cooking but I was too scared to cook with it for a long time, mainly because I had no idea how! I stumbled upon this recipe when exploring the popular Japanese cooking site Cookpad last year and it started my love affair with miso. It’s a super…
This is one of my go-to Japanese side dish recipes. It’s super easy and keeps in the fridge for up to a week, making it perfect bento filler material. You can also add it to salads for a bit of extra colour and flavour or have it as a healthy snack. Ingredients…