Ginger
Ginger is another one of those spices which can be combined nicely with both sweet and savoury dishes. By the way, contrary to its looks ginger is in fact not a root, but the subterranean stem of a plant most likely originated in China. I have often been using Ginger for rather spicy fusion-style cuisine and am only just starting to integrate it in desserts. In fact I find it a particularly good match with fruits, so more to explore in this field!
Cold Soba with Summer Toppings
Summer is not the most pleasant time in Tokyo. Days (as well as nights) are starting to get really hot and humid now, making you sweat immediately... [more]
Creamy Carrot Soup with Miso Scallops
A few weeks ago we were invited to a Kobe beef barbecue. [...] The highlight was the so-called miso beef, which was a real culinary delight... [more]
Creamy Yuzu, Wasabi and Sesame Dressing
Tokyo’s hot summer days are not yet over, and although it has been raining in recent days there has been no refreshment, the air has just become even more loaded with humidity... [more]
Curry-Flavoured Prawn Chinese Dumplings
The evening before we left for our long weekend in Shanghai, all excited, I prepared some somewhat experimental Chinese dumplings... [more]
Ginger-Dressed Carrot and Cucumber Salad
I’ve been travelling a lot lately. Right now I’ve just come home from a brief visit to Spain... [more]
Japanese-Fusion Squid Salad
As I have probably mentioned, I rarely strictly adhere to a recipe when I cook. But of course I am often inspired by such... [more]
Nitsuke of Sea Bream Filets
Fish nitsuke is a wonderful dish. It literally means something like fish "boiled and marinated" or "boiled in marinade"... [more]
Seared Scallops with Japanese Herb Dressing
Somehow my days just seem to fly since we've moved to Tokyo. While Simon is at work I spend a lot of time studying Japanese, and I actually start to notice some progress... [more]
Spicy Salmon, Steamed Spinach and Soba
After having resolved all major issues concerning our new kitchen I get along quite well with cooking. I am particularly impressed by my portable induction heaters... [more]
Tuna Steak on Wasabi and Basil Sauce
Ironically, a few weeks after our arrival in Tokyo Japanese butter has mysteriously disappeared from supermarket shelves... [more]
Yuzu-Dressed Daikon and Crab Salad
We've recently had plenty of beautiful, temperate, extremely pleasant spring days here in Tokyo. It seems to me that days for heavy soups and stews are finally over for this season... [more]
Kohlrabi Soufflé with Carrots, Ginger & Pistachios
Ever since I discovered kohlrabi as a great ingredient for my cooking a few months ago I’ve had the idea of a kohlrabi soufflé somewhere in the back of my mind... [more]
Ginger & Curry Spiced Rabbit Rack
Just a quick note in the midst of our busy Christmas and New Year travel schedule... [more]
Ginger and Garlic Rubbed Beef Filet
After our long absence I now feel kind of settled in Munich again. The first time I felt like really, really "coming home" to this city was after my first extended visit to Viktualienmarkt... [more]
Sake-Stewed, Ginger-Spiced Veggies with Farfalle
Actually I had something else in mind for this week’s post. But unfortunately, my attempt to recreate my beloved "matcha frappuchino" did not go quite as planned... [more]
Ginger Peaches with Hazelnut Cream
I have so far used ginger mostly for savoury dishes. [...] Here I opted for peaches; adding some ginger gave them an interestingly spicy edge...[more]
Luxury Muesli with Gingered Apples & Strawberries
After being in a half-open state for almost two long weeks, the cherry blossoms were finally officially "mankai", or fully open, last weekend... [more]
Ginger-Flavored Rüeblitorte
Last weekend we celebrated Simon’s 30th birthday with a little party at our home. Well, in the end the party was actually not all that little after all... [more]