Blog Categories

My blog has over 30 categories featuring Japanese home cooking recipes as well as Chinese, Thai, Korean and fusion dishes. There's something for everybody! Click the More tab below to see what you can find.

Glass of diced yellow, onion and aubergine garnished with green onion slices, served in a clear cocktail glass on a gray background.

Eggplant / Aubergine and Pepper Nabe Shigi

The Japanese love their eggplant/aubergine (or nasu as it's called locally). It's far more a part of Japanese cookery than it is here in the UK, which is a shame for the Brits because aubergine is very good for you. Traditionally, aubergine was thought to have a cooling effect on the body (because of its high water content) but modern science shows it's also high in vitamin B6 and C as well as minerals like potasium and manganese. Eggplant /Aubergine and Pepper Nabe Shigi N

Japanese Vegetable dishes

Stir-fried mushrooms and celery on a blue ceramic plate set against a dark background. Earthy tones of brown and green dominate the dish.

Pan fried Celery and Shimeji with Bonito flakes

Pan fried Celery and Shimeji with Bonito flakes Here's a big question for you. Are food likes and dislikes inherited or based on the environment? The reason I ask is that both my husband and I love celery and mushrooms but our sons won't touch either and remove them from their plate with a grimace whenever I serve them up. How did this happen? Answers, please! Anyway, today's dish is one I make when I'm cooking for one or two. I like celery when it is lightly fried and pai

Japanese Vegetable dishes

Fried shrimp on a white plate with lemon wedge, cherry tomatoes, and leafy greens. Crispy texture, vibrant reds and greens, appetizing.

Ebi Fry

Ebi fry is bread coated prawns or shrimp.

Katsu dishes

Easy to make home made teriyaki sauce with soy sauce, japanese sake, mirin for barbecues and grills by kurumicooks easy to make healthy delciious Japanese Asian and Fusion cooking for your kitchen

My easy Teriyaki Sauce

I use teriyaki sauce a lot in general Japanese cooking.

Japanese Sauces and Dressings

Simmered Chicken and Daikon

Simmered Chicken and Daikon Now that autumn is here, it's time to start making some dishes for cooler darker, evenings - something warming and nutricious. This week, I'm featuring simmered chicken and daikon (white radish/mouli.) As you may know, most kitchens in Japan lack an oven but gas or electric hobs are ubiquitous. So, cooking food in a pan, either by frying, deep frying or, in this case, simmering (known as "Nimono" in Japanese) are the standard techniques for prep

Japanese Chicken dishes

A black bowl with shrimp and vegetable tempura on rice, placed on a magenta cloth. The bowl has butterfly patterns and Asian script.

Tendon with Prawns

The Japanese have a love of abbreviations and so it is with this dish - "tendon" is the short form of "tempura donburi",

Tempura dishes

Japanese ochazuke made from a packet by kurumicooks Japanese Asian and Fusion cooking for your kitchen.

Ochazuke has come a long way

Ochazuke Hello everyone. You might have seen a post I made in January titled, "..a little detox anyone.?" The recipe was for " ochazuke " - a simple dish consisting of a bowl of rice in hot water with some fish and vegetable toppings. Ochazuke must be the oldest dish in Japanese history - it certainly goes back 1,000 + years. Apparently, it began because people hit upon the fact that they could make cooked rice that was a few days old more palatable by re-hydrating it. So, th

Japanese light meals