Hashi Japanese Cooking

Happy grandfather and grandson! Quality time at Onsenn with three generations. We ate, ate and ate! Stunningly presented food in beautiful crockery. Great combination of various dishes.

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#おんせん

Arrived in snowy Kyoto last night. It’s freezing! ❄️ I’m wondering why I did not come from Caribbean so my family visit would’ve been a bit more enjoyable 😝 Having said, it is beautiful and this dry and crisp weather is refreshing. Well, in this cold weather, I just need to eat more!

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Looking forward to seeing my younger son arriving from Hong Kong on Sunday 🥰 I may take few days break from posting here to fully enjoy my time with family. I will be back soon with lots of delicious food and beautiful Kyoto! ❤️

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Sunday lunch yesterday was far too unhealthy and not even tasty in the pub. I felt so awful and wasted limited food intake capacity especially now that trying to loose wait that I gained over the Christmas and NY. I’m also going to Japan soon that means a lot of eating!
Hence my super healthy supper with the ingredients I could find. I felt a bit better after this meal…

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Happy a birthday Robert 🎉
I had lovely Barbadian couple for a private sushi class today. What a nice way to celebrate a birthday spending time to learn how to create your favourite food for lunch and dinner! I was grateful to be able to share their special celebration. Thank you 🙏
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Beautiful rectangle sushi plates from

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Alfie… I know cats are not everyone’s cup of tea though very much my cup of tea 😍

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Happy Veganuary! I genuinely enjoy vegan dishes not only to feel good. Generally we don’t use dairy product for Japanese cooking that means Vegetarian dishes are Vegan as well unless eggs are used. Many different type of tofu are incorporated in various dishes which means high in protein as well.

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First one is Sticky Tofu Ginger Balls. Triumph vegan dish! I much prefer this to meat version as it’s so light and juicy 😋
Second is Hijiki & Edamame rice and my current favourite rice dish.
Last but not least, it’s vegetarian/vegan Gyoza. Completely different to the meaty ones. I like them both but the big difference is this one is so much lighter and fresh.

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Posted • Do you know the health benefits that fresh wasabi possesses?

Historically it was used for its anti-bacterial benefits, protecting against food poisoning when served with raw fish dishes, such as sushi. It contains Isothiocyanates (ITCs) which not only have anti-inflammatory properties, but potentially anti-cancer effects, too!

You can enjoy all the fiery flavour knowing that it's also good for you 😋

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1月19日、1℃☀️
3年前頃だったかな。将来のロンドン生活を想像してた頃、インターネットで見つけたレイコさんのお料理教室。

日本の女性起業家としてロンドンで活躍するレイコさんにお目にかかりたくて、お教室"箸"に参加してきました。

お教室は絵や置物でとっても素敵に飾られていて、更にお部屋の作りや整理整頓されたキッチンでとっても気持ち良い空間でした☺️💕

エプロンやお教室用のレシピファイルは"箸"のオリジナルロゴが印字されていて、こだわりがたっぷり詰まっていました😳✨

レシピ本も3冊(?)発売されていて、ロンドンに旅行に来ていた人が教室に参加してサインをもらって帰るほど。とっても有名なレイコさん。😳直接お会いできて嬉しかった☺️💕

19th Jan, 1℃☀️
I went to Hashi Japanese cooking class to see the successful Japanese female entrepreneur, Reiko-san.

The classroom was very pleasant. I loved the space, all the paintings and small arts that decorate the room, and how she organize the kitchen. It felt good just to be in the room.

I saw her put a lot of efforts and originality in the class. Aprons and the recipe paper files had an original “Hashi” logo printed on, that make you feel special about the experience.

She’s so famous as well! There were some people traveling from outside of the UK, did this class for their five days trip in London. They asked for her autograph in her recipe books😳

I’m so blessed to meet her 🙏✨✨

#海外生活 #女性起業家

Scallop with grass noodles on the shell was to die for 😋 I was very pleased how it turned out as it’s my first time to cook this dish. I often cook my signature dish with scallops, so I thought to try something else. It’s actually quite simple but need a very good quality scallops!

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Second dish is my chicken breast with Yakumi sauce. I just love this dish as it’s so easy to cook and very healthy. The broth from cooking chicken becomes a super tasty base of the side soup. I usually add chopped spring onions and coriander in the soup 🥣 Of course a bowl of rice and pickled vegetables completed a Chinese/Japanese fusion dinner 🇨🇳🇯🇵

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Quick lunch today was simple vegetarian (apart from Tobiko 😂) hosomaki rolls by using up leftover ingredients from yesterday’s sushi & sashimi class. I was actually craving for the veg rolls after having a farewell meaty dinner for my son who has going back to Beirut today. We had a meltingly tender Cote de Bouef with lovely SA Pinot Noir, hence my craving of veg sushi rolls today ☺️

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Hosomaki thin roll is very quick to roll and you can appreciate the flavour of the fillings fully. That is why my preference is simple Hosomaki. Today, I made two types. One was with avocado, daikon pickles and tobiko roe. The other one was with sweet soy shiitake mushroom and daikon pickles. They were so good 😋 Just what I wanted!
Condiments by

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Vegetarian Ramen & Gyoza Class from last night was truly enjoyable with lovely participants. Not everyone was vegetarian but we all love to eat healthy and January is a great month to start clean and fresh. Having said… the motto for the food is number one, it should be tasty! Both dishes meet both healthy and tasty aspects 👍 I always feel so good after eating veg ramen. Having soy marinade ramen egg with is absolutely an icing on the ramen (not cake!) 😆

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Veg Gyoza is vegan as well. Basically Japanese vegetarian dishes are vegan as well unless eggs are used as we don’t use dairy. If you want to make vegan ramen, you can simply make flour noodle without eggs or rice noodle are the good options. And of course, no 🥚

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I’m pleased to say Vegetarian Ramen & Gyoza Class is becoming more and more popular. Let’s eat lots of vegetables and be healthy!

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Beautiful plates & saucers for gyoza and ramen bowls are all the way from Japan! ✈️ has a large selection of absolutely stunning traditional Japanese ceramics. Food tastes better on a beautiful crockery, definitely 😍

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Kinako Soufflé 😋 I made too much creme patisserie the other day so I kept it leftover in the freezer not knowing if the defrosted one would work for soufflé…. 🤔

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Kinako is a yellowish dried soya bean powder that has sort of peanut like flavour. It is a very traditional Japanese flavour which is often used for dessert, particularly coating mochi is very popular. 3rd & 4th photos are from few days ago when I made Kinako Mochi with Kuromitsu, black sugar syrup.

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As I often make French dessert with Japanese flavours such as matcha green tea, miso, azuki red bean….. I thought to make soufflé by using up frozen crème patisserie. I’m delighted to say “you can freeze crème pat!” Please excuse lopsided rise of soufflé though… 😖 I blame my son for using a touch higher temperature as he was rushing me… 🙄 The flavour and texture were spot on though 🤗

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