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!”
A year and a half ago I bought myself this Ottoni Fabbrica Italian Kettle “Fjord Satinato”!!!!!!! It’s an ALL-stainless steel kettle! :) I bought this after hours of searching high & low! Trying to find a kettle that is truly free from plastic touching the water is near impossible! (The internet can be a labyrinth of just too much information, don’t you think? I end up link-hopping forever and ever without much result nor satisfaction… Anyone with me on that trap???) Continue reading “#010: I am still in love with my plastic-free kettle~!!!!”
When I was writing my guide on how to make Japanese brown rice in my previous post, I always thought I should lead up to writing about miso soup, as, for every Japanese person, rice and miso soup go hand-in-hand. (Here, I was wondering what the western equivalent might be: Burger and patty? Fish and chips?)
Continue reading “#009: The ABC of miso soup (poster)”
Hello! I hope this article finds you well! ^^ As seasoned blog readers will know, I write a lot about food – on this blog as well as on my Instagram feed. Despite quitting my food business almost two years ago (omg… time flew by…), I am still very much absorbed in thoughts for all-things food. If you see me quietly contemplating something, you betcha my brain is preoccupied with, yes you’ve guessed it, about food. Lol…
My love of food extends to reading about it as well. I love reading not just cookbooks but also food essays, journals and even scientific reports at times. When it’s written well, I marvel at how the words are deliciously composed. I’m not a fan of the word ‘foodporn’ but it does describe how I feel about reading about food. Continue reading “#008: 355 words to describe food (downloadable poster)”
How I started: When I was diagnosed with breast cancer (of which I am now in complete remission now by the way! ^^), I was told by the doctor that they’ll be removing the lymph-node that is the nearest to the affected breast to see if the cancer had spread to there, because it’s the first place where the cancerous cells would move in to, to carry them to other parts of the body.
Shocked, scared, mortified… Lookie up similar words in the thesaurus and I vouch that I felt every one of those emotions. Then add ‘confused’ to this group of words because the talk about lymph nodes threw me off. Until then, ‘lymph’ really wasn’t in my daily vocabulary…!
Soon as I got home, I researched about it to the hilt, to figure what the heck was happening to me, and to vanish the fear, because I believe that fear comes from not knowing, and acquiring knowledge is the power to silence it. Continue reading “#007: Get in to the healthy ritual of dry body brushing! (plus get a poster for you to download!)”
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)”
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)”
Recently, I am consciously searching for opportunities to appreciate & say “thank you” more often.
Soon as I started this practise, not only did I easily find people to appreciate and say thank you to, like to the familiar people in life, such as family & friends, I found appreciation in the surrounding environment also, such as being able to eat delicious rice everyday, being able to wake up pleasantly, feeling the sun’s warm rays on my skin… & so on. – This made me happy because it was a confirmation that I was in a good place. Continue reading “#004: There are times when people need to hear thank you”