Thanks for your help with my little lemon curd predicament.  I did do a little searching around on google and found a stack of recipes for lemon curd that look a lot what I would call lemon butter – lemons and sugar and that sort of thing that I love to spread on toast.  Also a few recipes for Indian Lemon pickles that are obviously different.  I am guessing that the first type is what this recipe mix is asking for but I haven’t found a recipe for this style of thing on an Indian site yet.  Maybe I have …read more

A while back I sent Chesu some wasabi and a green tea kitkat as a little thank you prize.  Have a look at what he has done.  Please, don’t try this at home.  This sort of behaviour is only for trained experts. 
“The wasabi arrived today… just in time for lunch! However, I wasn’t eating sashimi or soup.. I was eating yakisoba!  Wasabi is pretty strong stuff, so a pea-sized dab should be enough.

Let’s give it a taste!

Dear lord… what have I done?! I need relief, fast! Give me that KitKat!
(Note: I didn’t actually intend to eat the wasabi, but after …read more

Choosing onigiri for me is a bit of a lottery.  I can’t read a lot of the wrappers so I just take a random selection.
This time I came up with quite a surprise.  Chicken Kimchi inside.  Since when does a Korean dish belong inside a Japanese rice ball.  Unusual but very good.

Japan has a particular breed of curry that is sweet, predictable and not particularly hot.  They are a distinct breed of curry that is not like curry I have had anywhere else in the world.  Whether you like it or not, it has to go with a particular type of pickles.
These pickles are always a shade of red (sometimes too much so, like my photo).   They are made of a mix of crunchy vegetables like Daikon and Renkon.  They are sweet – almost too sweet, but with the curry they taste great.  Another pickle that is often served with Japanese curry …read more

When you think of Japan, do you think of sushi, tempura, green tea or maybe even soba.  One of the less noble of the Japanese classics is Kewpie Mayonnaise.  I have no idea of the history behind it.  All I know is that there would scarcely be a kitchen in Japan that does not contain a bottle of Kewpie Mayonnaise.
In some ways it Kewpie is just like any factory mayonnaise you have used in the past.  It is creamy, sweet, salty and absolutely loaded with fat.  The only difference between Kewpie and its foreign cousins is that it is creamier, …read more

Just finished making samosas from this recipe at Food and Wine, but I made a few twists and turns while I’m at it. It’s for a party we’re hosting on the 23rd, and samosas are one of my party staples because you can fix it and forget it, then reheat in the oven — tasty little nibbles for my “Bites” section of the buffet table.
I posted another samosa recipe here, and I like that one better. The F&W recipe is somewhat lacking in flavor, I had to double the seasonings and was tempted to triple it. …read more

Achara/atsara is the Philippine contribution to the world of Asian pickles. There are many versions, and virtually any vegetable can be used for making achara. Any mention of achara, though, will most likely evoke thoughts of this type of achara, which uses green papaya. My father is an achara lover. Open his refrigerator any time and you’ll find something pickling in a bowl or jar, usually carrots, onions, etc., with lots of ginger.
The recipe that follows is a personal favorite, developed from memories of a particular achara my parents loved and usually gave …read more

This is a simple pickle/salad that should be prepared immediately prior to serving. I am not sure about terminology as the first time my friend prepared this she called it “pachidi”, so I’ve always called it such, but cookbooks and websites seem to use pachadi and pachidi interchangeably. Pachidi is the Indian word for pickles but there are similar Malaysian and Indonesian pachidis as well. If anyone can provide clarification on this, I’d appreciate it!

Pickling liquid:
1/2 cup rice vinegar (or brown rice vinegar, which I prefer)
2 1/2 tablespoons sugar
1 tablespoon salt
2 1/2 tablespoons water
1/2 teaspoon nanami togarashi, or to taste
4 cups water
1 tablespoon vinegar
8 ozs. lotus root, peeled and sliced into 1/4-inch thick slices
Combine pickling liquid ingredients in a bowl. Set aside.
Boil water and vinegar in a non-reactive saucepan. Add a few slices of lotus root and boil for 1 minute. Remove with a slotted spoon and drain in a colander. Repeat with the rest of the lotus root slices.
When all the lotus root slices are …read more