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Soy & Sesame stir fried Konnyaku My latest recipe features a root which is a little bit controversial - konnyaku. While the name konnyaku might not be familiar unless you are Japanese - you might have heard of it by its many other exotic names - Konjac, Devil's Tongue, Snake Plant, Elephant Yam or Voodoo Lily (my absolute favourite.) Why controversial? Well, both the American FDA and the EU banned confectionary products containing konnyaku - which was believed to present a

Curry House CoCo Ichibanya review.

This is one of the popular Chinese style China Rosu in Japan.

Tsukune Japanese meatballs Take a look at the menu in any Japanese yakitori restaurant and you will be bound to see "Tsukune" on sale....

Here is a recipe for people like both Japanese curry and Omu Rice. Its called Chicken Omu Curry.

Fish Finger Musubi Here's my latest easy fusion creation. Fish Finger Musubi. I think I can safely claim to this dish being a Kurumicooks original - I haven't seen it anywhere else and it was just one of those serendipitious occasions when I found some fish fingers in the back of the freezer and wonder what to do with them for a quick lunch - eh, viola! The Fish Finger Musubi was born! If you know your Japanese, you'll know that a "musubi" translates as a "rice ball". Musubi

Sweet Soy Aubergine Donburi If you read my recipe blog regularly, you probably know that I love aubergine. I think it is a much under rated vegetable here in the UK, unlike in Japan where it is one of the most popular vegetables in the kitchen. Aubergine is good for you, it contains high amounts of anti-oxidants as well as plenty of trace minerals and elemtns such as folate, copper, magnesium and iron. Aubergine is also very good at soaking up different flavours. In this r

Okan A little while ago, I posted a review of what used to be London's sole okonomiyaki specialist restaurant; Abeno in Bloomsbury. Personally speaking, I loved Abeno: the food was excellent, the service faultless and the value for money 100% spot on. But Abeno is no longer London's only okonomiyaki restaurant, now there is OKAN (which in local Osakan dialect means "mum".) I'm not sure exactly how long OKAN has been open but the first outlet started in Brixton Village and

Tasty and easy steak donburi rice bowl recipe.

Simple and easy Daikon SaladRecipe.

You will love the texture of this stir fried lotus root dish.

Japanese savoury pancake is called Okonomiyaki in Japanese.

Our review Sanjugo Japanese restaurant in London, N1.

SPAM Musubi SPAM ...hmmm... it conjures up all sorts of reactions, doesn't it? In the UK, SPAM or "luncheon meat" as it also used to be called, was a mainstay of every lunchbox. Then, along came Monty Python with their SPAM comedy sketch and it became a bit of a joke to ask for SPAM to eat. Over on the other side of the world, people think of SPAM in a very different way. In South Korea, people love SPAM and serve it up in lots of different ways - in fact, one of Korea's nat

Cod with a Wasabi Soy Olive Oil dressing I am a big fan of cod. It's known in Japan as tara although it doesn't possess the symbolic status in there that it has in the UK. Cod is quite bland taste-wise which means it happily absorbs just about any flavour you wish to add to it. Mixing some wasabi, soy sauce and a quality olive oil brand with some soy sauce provides a punch, almost piquante, flavour to cod which I just love. I think you might just like it. too! When I make

This is the one of Japanese curry recipe and I used meatball using Golden curry cubes.

Easy to make Ma Po's Aubergine recipe blog.

A restaurant review.

This is a Japanese dressing using Shiso leaves. Shiso and Soy salad dressing.

Vegetable Gyoza I am sure I am not alone in being very, very partial to Gyoza. (AKA Chinese dumplings, AKA Potstickers.) I probably eat gyoza at least once a fortnight and if I am in the mood to be nice and offer my family a choice of evening meal, gyoza are usually somewhere near the top of the list when the hands go up. If you've read any of my restaurant reviews, you'll also know that I regard gyoza as one of my "acid tests" for restaurant quality. I have to admit that I f