Like rice, pasta, and potatoes, gnocchi is a stage on which you can feature more complex flavours. This pan-seared ricotta gnocchi is the perfect foundation for sweet and savoury slow-roasted tomatoes, garlic, thyme, and Parmigiano-Reggiano.
Dumplings are a great way to package flavours and differentiate them from their surroundings. Here, umami-packed mushroom and spinach dumplings sit in a spicy, lip numbing, yet delicious mala broth.
A salad to surprise, challenge, and delight your guests. As healthy as it is delicious, you will feel good after eating this soba noodle salad.
The luxurious, velvety texture of the grilled eggplant, spinach, and onsen quail eggs are a worthy accompaniment for the classic soba noodles and tsuyu broth.
The wild rice was getting past its expiry date. I had corn and tofu in the refrigerator. And a recently purchased tin of Japanese S&B curry powder. That’s how this wild rice with curry sauce came together. And it was wonderful.
Succulent sweet corn and umami-packed green onions are encased here in crisp waffles. While delicious on their own, the three dips add their own very distinctive dimensions.
There is a diversity of flavours and textures here yet in a satisfying balance. Crisp and creamy polenta chips. Bright pickled mushrooms. And then the poached duck egg, which has its own delectable complexities.
This salad sparkles. Cherry tomatoes have a wonderful sweet acidity of their own, enhanced here by the ginger juice and rice vinegar. Layer in umami and seasoning from the wakame seaweed and soy sauce, and you have a salad that stands on its own, or would complement a robust main dish.