#015: Tofu and soya mince vegan/ vegetarian meatballs recipe

inside the soya mince balls in teriyaki sauce - vegetarian macrobiotic

This protein-rich vegetarian recipe truly makes a satisfying eat.

There are two major secret tricks to make this good:

One is to up the umami by incorporating shiitake mushrooms, which is famous for having oodles of umami. As you’ll see in the recipe, I use them still frozen. When you freeze mushrooms, the guanylic acid (a chemical compound that is the source of umami) becomes 1.9 time more. When this is combined with hijiki seaweed, onion and ginger, it creates what’s called an ‘umami synergy’, whereby it amplifies the umami, elevating the dish from lacklustre to mouth-wateringly hard to resist.
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#013: The best recipe for maple (or honey) teriyaki sauce that I know!

Maple TERIYAKI sauce recipe

The standard teriyaki sauce has just 4 ingredients, which are soy sauce, Japanese sake, mirin and sugar.

And to figure out how much of each ingredient, you can simply apply the following ratio 2:1:1:1 (double of soy sauce compared to each ingredient). It’s that simple that it’s easy to remember off by heart.
Continue reading “#013: The best recipe for maple (or honey) teriyaki sauce that I know!”

#006: Macrobiotic Umeshō and Sannenbancha (plus recipe for homemade umeshō)

Macrobiotic Kukicha Sannenbancha from Japan

For a few years now, I have been tinkering in the world of macrobiotics! I’ve been busy closely reading books on the subject and cooking macrobiotic-ally for myself ‘most of the time’ (= check out my instagram!). ​

As do most people first getting in to macrobiotics, I was initially only interested in the healthy diet aspect of it, but the more I read about the philosophy (= the idea extend beyond food and offer tips on how to navigate life’s choices), I got it – it is like as if a new window opened, and I felt as though my directionless feeling of how to become better found a new wholesome direction to follow. Continue reading “#006: Macrobiotic Umeshō and Sannenbancha (plus recipe for homemade umeshō)”

#005: “Look Mamma, there are living creatures in our fridge…!” :-) (Traditional rye sourdough starter recipe)

Rye Sourdough starter recipe

A thought occurred to me the other day about how keeping the sourdough starter is a litmus test to review the ‘(wo)man in the mirror’.

When too overwhelmed with daily life & don’t have the space in your mind to mind the starter? It will let you know by becoming sluggish & lacklustre. ​ When the tiny extra work of feeding it is regarded as a burden? Without doubt it will separate. It is clearly no longer a joyous celebration of life, and admit it, your enthusiasm for creativity probably deserves a good kick up the backside. When that cumbersome jar taking up space at the back of your fridge is staring back at you with absent hope whenever you open the fridge door? It is a symbol telling you to get back in to the slow and steady rhythm of life. It’s time to get back in to control. Now…, if your life is idilic enough to bake a loaf from scratch every-single-weekend, you will never have this problem because it will always be refreshed and happily active. If that’s you, wow-za mamma, aren’t you in a good place in life. I’m genuinely pea-green with envy. Continue reading “#005: “Look Mamma, there are living creatures in our fridge…!” 🙂 (Traditional rye sourdough starter recipe)”

#002: Recipe for fluffy & plump Japanese brown rice

Rinsing the Japanese brown rice in water - Recipe

I’d like to introduce to you my go-to recipe for brown rice. It’s probably going to look like no-frills (it’s just rice after all!) but it is perhaps THE apt one to be featured as my first recipe. Because being Japanese, rice is my staple food. It forms the foundation of my meals. It’s so often that I eat it that it makes sense for me to try & make my rice meals healthful by opting for wholegrain brown. Continue reading “#002: Recipe for fluffy & plump Japanese brown rice”