Hi everyone, just back from 2 great weeks in Japan – awesome food, great weather and a truly wonderful holiday.
As you’d expect, food played a big part of the trip, so here’s a glimpse at some of the delicacies we devoured along the way…
Hope you like it…
Hi everyone, sorry for the lack of recipes of late emanating from Cook Japan Towers, we’ve had some technical difficulties with our camera, but a lot of time has been taken up with the launch of our new shop…
Cook Japan is still going from strength to strength and we’ll have lots of new summer recipes for you, plus a food rundown on our trip back to Japan in July, but following interest from customers we have now launched CookwareStyle which is a new online shop dedicated to great kitchen appliances and cookware…
We have an ever expanding range of wonderful appliances, so if you want high quality kitchen appliances and cookware that are great to use and offer bags of style then come and visit us at www.cookwarestyle.com
Our current range of items includes:
We look forward to seeing you at CookwareStyle and will be back with more recipes soon at CookJapan.
Thanks
A portable induction hot plate is a great addition to any kitchen. They are perfect for cooking a variety of Japanese nabe (one pot) dishes, where family and friends sit around the nabe, eating, cooking, talking and having fun.
In Japanese cooking the nabe pot is usually placed in the centre of the tables and shared by family and friends, not only is this considered a very sociable way to eat, but is the reason for the saying Nabe o kakomu (鍋を囲む"sitting around the pot"), implying that sharing nabe will create warm relations between the diners who eat together from the shared pot.
Nabe is a wonderful meal, especially in these cold winter months. Induction heating technology means that cooking with an induction hob is not only energy efficient, but time saving as well with up to 90% more efficiency, 50% energy savings and 30% faster cooking times.
For more information visit: www.cookjapan.co.uk
Frugal freezing February – cheap, hearty warming food is most definitely on the menu this month…
This is a very simple and very tasty dish – and a bit of a recession buster as well. First up we cooked 2 pork fillet in early grey tea for about 45mins to tenderise the meat. The water was then thrown away and the pork went into the rice cooker along with a whole cabbage (chopped) and a rinsed can of baked beans. Rather than buying haricot beans or something similar, rinsing the tomato sauce of a can of baked beans was Mrs Cook Japan’s latest innovation. For added flavour in went some left over stock from the previous days udon, soy sauce, mirin, sugar, salt and pepper, and a dash of Worcestershire sauce.
Use the slow cook option on the rice cooker and once the cooking cycle is completed just leave it on keep warm until ready to serve. Alongside some nice jacket potatoes, ‘twas a delight…
