ArticleBalancing act
Adelaide’s Yakisan balances Japanese techniques with seasonal produce and fire-cooking.
Gourmet Traveller (Australia)
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ArticleWagashi!
A colourful and flavourful take on Japanese cake-store treats.
ArticleBasic instinct
Food writer Emiko Davies shares her favourite family recipes that make use of pantry staples.
ArticleHiramasa kingfish hand rolls with whipped edamame, wasabi and cucumber
ArticleCoffee and chestnut cream rolled sponge
SERVES 8 // PREP 25 MINS // COOK 25 MINS (PLUS CHILLING, SETTING) “Inspired by the Osaka-based Pâtisserie Mon Cher, this recipe wraps a featherlight coffee sponge around two fillings – a velvety chocolate crémeux and nutty chestnut cream,...
ArticleMatcha latte with kinako cream
MAKES 2 // PREP 15 MINS 1 tbsp matcha powder 2 tbsp kinako, plus extra for dusting (see note) 2 tsp agave syrup 60 ml (¼ cup) thickened cream 440 ml cold milk Ice, to serve SHIRATAMA DANGO 75 gm shiratamako flour (see note) 1 tsp pure icing...
ArticleNegiyaki with pork belly
7 gm shaved katsuobushi (bonito flakes), plus extra to serve 2 eggs, lightly beaten 180 gm plain flour 200 gm spring onions (about 1 bunch), thinly sliced, plus extra to serve 1 tsp vegetable oil 200 gm rindless pork belly, cut into 1cm-thick...