Zest and Herbs

Tag Archives: Japanese food

Gyoza soup

I’m a planner. I’ve done the psychometric tests to prove it and everything.  I don’t like to just jump into things; I have to be prepared for every eventuality.  And … Continue reading

April 26, 2016 · Leave a comment

Book review: Maangchi’s Real Korean Cooking by Maangchi with Lauren Chapman

Maangchi’s Real Korean Cooking was published in May last year, and I’ve been putting off this review since I got hold of the book in June.  It’s the first cookbook … Continue reading

March 20, 2016 · Leave a comment

Lotus root

Lotus root doesn’t really taste of much; apart from fibre and vitamin C, it’s nutritionally unremarkable too. Instead its selling points are in its crisp texture and unique appearance. Lotus … Continue reading

April 23, 2015 · 3 Comments

Asian radishes

Since I started to explore new recipes and ingredients from around the world more seriously over the last couple of years through this blog, one vegetable that I’ve discovered has … Continue reading

February 8, 2015 · 7 Comments

Agedashi tofu

Some people go running, some people will go to a spa, but I’d rather chill out by the oven. Spending half an hour chopping vegetables or looking after a bubbling … Continue reading

October 5, 2014 · 4 Comments

Shiitake mushrooms, fresh or dried

I sometimes wonder whether the more uncommon and bizarre ingredients I buy are so obscure, that no-one googles them to stumble upon my adventures and research around them. I’m certainly … Continue reading

June 15, 2014 · 5 Comments

Garlicky Chinese chives

Now that I can enjoy eating again after my operation, I made sure to spend some time restocking my supplies and came across a big bunch of garlicky Chinese chives. … Continue reading

June 5, 2014 · Leave a comment

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