I saw a bottle of kanzuri paste and picked it up. I really cannot remember where. It has languished in my fridge for a few months now. I would eye it occasionally and go, “Hmmm... No action taken. I find that ignoring things surprisingly doesn't make them disappear. I finally took it out. It is a problem with me: I pick up ingredients often without an end goal, and then figure out what to do with them. My first stop is my cookbook collection, and I struck out. So now I had to

This is a dish that highlights fresh vegetables in all their glory. This is a simple dish that uses everyday staples but produces a lovely result. The core of the dish is soba, Japanese buckwheat noodles, earthy and delicate. The vegetables add texture to the soft noodles, the bok choy crunch, and the mushrooms a bite. The sauces uplift the dish, adding freshness. I loved this dish fresh, but to be honest, I later had leftovers, being too lazy to reheat them, and it was bette

This is a simple recipe of Italian origins, but one that pops with flavour. The magic combination in this recipe is the melding of earthy mushrooms and anchovies. Anchovies have long been used as an "umami" agent in the Mediterranean and European cuisine. Across the world, anchovies have been used similarly: Jeotgal in Korea, fish sauces, Nam pla in Thailand, and Nuoc nam in Vietnam; shaved, smoked skipjack tuna in Japan; and other dried, salted, fermented, and fish pastes.