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Our review Sanjugo Japanese restaurant in London, N1.

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

Japanese restaurant review

Omurice This is a dish that is as simple as it's name suggests but popular the length and breadth of Japan. Omurice is the perfect dish in many ways. Put it in front of any child (young or old) and it will disappear in double quick time before your very eyes. Not only is Omurice popular but it is also - along with Chahan - one of the best ways I know to use up leftover rice that's been hanging around in the fridge for a few days. Just as handy, Omurice requires no special i

Tonkatsu must be Japan's most popular meat dish.

This is a review of Taro Japanese restaurant in Finchley, North ondon in July 2021. All my restaurant reviews are unsponsored.

Miso marinated Pork loins If you like pork, chances are that the pork loin will be one of your favourite cuts. The meat is one of the leanest pork cuts you'll find and it's mild flavour makes it ideal for steeping in a marinade. My friend Yumiko Nikaido sent me this recipe from Tokyo - apart from the pork, the key feature is, of course, the marinade which combines lots of good things - miso, Japanese sake (cooking sake is also fine), mirin, ginger, garlic and some honey - I

Takoyaki is one f the street food in Japan. but you can also make Takoyaki at home.

This is a review of 6 Japanese restaurants in London's West End in 2019. All my restaurant reviews are unsponsored.

Korean savoury pancake - Pajeon My latest recipe is korea's favourite pancake - the pajeon (pa = spring onion, jeon = pancake.) At its most basic, the pajeon is a mixture of egg and plain flour mixed into a batter and then fried with spring onions. You could be forgiven for thinking, 'this is a Korean okonomiyaki" but there are some differences. First, a korean pancake is much thinner and therefore, when fried, it has a crispier texture. Second, the Korean version comes with

Ma Po's Tofu is a Sichuan dish which in its traditional form is quite oil and very spicy.

This Tofu Katsu Curry combines healthy tofu and popular curry.

Quail egg croquettes I'm quite partial to a Japanese potato croquette now and again - they remind me of my childhood in Japan, so they're a little trip down memory lane. Over time, I've developed a few twists on the standard croquette and here is one of them - quail's egg croquettes. My family used to eat quail's eggs a lot when I was a child but they have become less popular in Japan which is a shame because they are as versatile as a chicken egg (although I do admit that pe

Japanese comfort food, tenshindon. Its easy to cook and tasty dish.

Here's another recipe featuring Japanese pumpkin, AKA kabocha.

Japanese easy stir fry vegetables.

Curried Okra This is the final dish in my "Japanese feast" feature which I started last week. You might recall that the other dishes were grilled & salted mackerel and stir fried lotus root. I must admit this dish sounds a little creepy in English, (old lady's fingers) but in Japan, it's simply known as "okra". It isn't indigenous to Japan but it is certainly popular and very easy to grow there. It's also a cinch to make this Curried Okra dish. Together with the mackerel and

Delicious vegetable tempura.

Pumpkin Kabocha Scones Younger Japanese (and not a few older ones) love Halloween. Millions of people strut their spooky stuff in Tokyo, Osaka and other cities in Japan on Halloween night - if you're ever in Japan over Halloween, you have to go and take a look - you'll never have seen anything like it! On a related note, I've been using some of my home grown Japanese kabocha pumpkins on perfecting a pumpkin scone recipe - if you've never tried pumpkin scones, I think you're i