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BUTA no Yawatamaki (pork roll with green beans, burdock, carrot and celery) is a modern healthy dish cooked in many Japanese homes.
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Cooked in on a gas cooker at your table, sukiyaki consists of thinly sliced beef, vegetables, tofu and noodles cooked in a mixture of soy sauce, sugar, and mirin.
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MELON bread or ‘melon-pan’ is a sweet, soft bread with a biscuit crust. This tasty recipe is courtesy of Jerod McCann from EN in-house fine dining.
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THIS recipe comes to us courtesy of Shunsai's creative chef, Hirotsugu Hashimoto. This classic Japanese daikon radish steak sauce goes beautifully with venison, but just as well with many other meats.
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AFTER hounding Bang Bang's super-busy master chef Masanobu Saito for weeks, he finally found time to pen one of his famous recipes for us.
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THIS issue's recipe is for maguro donburi (tuna sashimi rice bowl) thanks to relaxed Hirafu izakaya Mina Mina.
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THIS issue's recipe comes from Yuichi Kamimura, head chef at Hirafu's famous Kamimura. Kamimura-san parts with some closely held secrets for this delectable dried scallop cream dish.
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IN this issue, top local restaurateur Onii-chan (which affectionately means 'big brother') from A-Bu-Cha shares his recipe for Chan Chan Yaki, a local fisherman's hot pot full of Hokkaido salmon and v...
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By Tess Stomski and Sachiko Kageyama from Niseko Gourmet
OVER winter you may have found yourself eating a hot dish of udon noodles, however moving into spring and summer, it is more popular in Japan t...
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By Jerod McCann & Naoki Miyamura of EN in-house fine dining.
SOUP curry, a liquid curry with vegetables and rice, is just one of the specialties of the city of Sapporo. Japanese chefs are not the...
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Tess Stomski and Sachiko Kageyama share their Shake no foil mushi recipe.
SHAKE no foil mushi, or Salmon en papillote, is a modern Japanese dish created from Sachiko’s inspiration of the traditi...
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By Jerod McCann & Naoki Miyamura of EN in-house fine dining
THE word 'omuraisu' comes from 'omelet and rice', as you may have guessed.
Omelet, pilaf and other French classics from abroad came to J...
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Tess Stomski and Sachiko Kageyama from Niseko Gourmet share their teriyaki chicken recipe
YAKI, griddling or pan frying, is a technique of cooking used widely in Japanese cuisine. Teriyaki, sukiyaki a...
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By Jerod McCann & Naoki Miyamura of EN in-house fine dining
RAMEN originated in China and is widely used in Chinese cuisine, although it's a relative newcomer to Japanese cuisine. Ramen can be bro...
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Tess Stomski from Niseko Gourmet fine dining and Sachiko from Niseko Gourmet Japanese cooking workshops share their okonomiyaki recipe.
Okonomi means ‘as you like’ referring to the ingred...
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Jerod McCann of EN In-house fine dining shares his Nikujaga recipe
THERE is a category of cooking in almost every cuisine, ‘mother’s cooking’. It means something that’s simple,...
