1. Peel the turnips, grate and drain off the excess moisture. Remove the thin strings from the snow peas and cut diagonally into thin strips. Parboil briefly in salted water, then plunge into ice ...

1. Cut the firm tofu in half, then into 2cm thick slices. Drain thoroughly. 2. Cut out the tomato's core. Make a deep, crisscross incision on the top of the tomato and blanch. Once the skin starts ...

From sushi and rice balls to ramen and fried chicken, Japanese food can be easy to make, and lots of the ingredients might already be in your cupboard. That’s because staples, including soy ...

Maggie Beer immerses herself in Japanese cuisine, and with the help of both traditional and new wave chefs, she learns about the unique culture, ingredients and techniques at the heart of Japanese ...

This is a dish I used to eat for lunch at Japanese restaurants ... turning the pieces over so they brown on all sides, cooking them quickly so they do not become overdone. Divide the meat between ...