• [Sushi maestro] – Takumi Murase, Roppongi

    Sushi maestro chef in Japan

    Nigiri Zushi was invented in Edo (current Tokyo) around mid 18th Century using preserved and cooked Sushi ingredients because it was impossible at the time to keep raw fish fresh for long. Today however, there is a Sushi movement which is looking back to and further developing the traditional method of preserving and maturing the ingredients. A Sushi maestro in Roppongi is an expert on this and tonight I am visiting his establishment. Continue reading

  • Japanese breakfast – the healthy start to your day

    japanese traditional breakfast rice and miso soup

    The Japanese traditional meal is to have a bowl of rice, Miso soup and 3 dishes (1 main and 2 side dishes). It is proven to be very healthy and one of the leading health management companies in Japan has opened restaurants serving this style of food to focus on balanced and healthy meals becoming a huge success. Back from London, I am in the mood for gorging on Japanese food, starting with breakfast. I set my rice cooker going and began cooking a traditional Japanese breakfast. Continue reading

  • Great British produce – steak & sausage


    I have been visiting great food producers in the UK for the last few months while researching the new CHERRYFUL site launch, working on farms and buying and trying from various establishments. This time I went to one of my local butchers called, Flock and Herd in Bellenden Road, near Peckham Rye station. Bellenden Road is a gastoronomic heaven, with some wonderful establishments like “General Store” (I absolutely love this grocery shop!), a simple minimalist Italian restaurant, “Artusi” and wonderful breakfast at anderson & co. Continue reading

  • Fried crispy spring rolls without frying

    spring rolls starter with sweet chlli sauce

    Asparagus season has arrived in the UK and I have been picking them up from the local farmers’ market every week. Today, I am experimenting with my mother’s recipe, “crispy spring rolls with prawns and green asparagus”. But instead of deep frying the spring rolls, I cooked them in the oven with a bit of vegetable oil to create a light and healthy starter. Continue reading