I wonder what most British people do with those leftover veggies in the fridge? Here in Japan – or at least for me – the answer is ton-jiru. If you have even just a little bit of pork, you can mix it with all those bits of veg that are leftover, and make a fabulous pork miso soup – or ton-jiru. In the winter here in Japan, ton-jiru is the staple for outdoor winter events. As a warm-you-up after a winter marathon, or at a New Year mochi-tsuki event, when sticky rice is pounded into “mochi” rice cakes, and so on, there will often be a huge pot of ton-jiru on offer, with everyone puffing the steaming bowls cupped in their hands to cool it. If the event has a small budget sometimes it can have hardly any pork in it but still be just the thing to bring smiles, and warm everyone up. This time I made a ton-jiru with pork, daikon, carrots, potatoes, onions, konyaku, shiitake mushrooms and chinese cabbage, topped off with …
Tsukemono is a type of pickle. There are lots of different ways of pickling in Japan,
Sweets with lemon curd, orange peel or a lemony sauce.. Mmm, I love all things citrus!
It’s almost the end of the year.
In Japan, niku jyaga is the classic dish
The Dittisham Ploughman Plum only grows in the small village of Dittisham
Originally, of course, matcha was used for the Japanese tea ceremony.
Everybody loves a matcha latte!
The taste of Japanese summer – matcha warabi mochi!
This is SO easy, and SO delicious!