Tencha, the leaves ground to make matcha, has a distinctive shape - small, dark green flakes (almost like flakes of seaweed) - and adds the familiar earthy tones of green tea to this pasta dish.
Our yuzu matcha is the perfect balance of earthy, subtly sweet flavors from organic matcha combined with Japan’s beloved citrus fruit: yuzu (柚子). Yuzu is best described as a cross between a tart lemon, a sweet mandarin orange, and a fragrant grapefruit and lends its unique citrus flavors to this yuzu matcha which can be frothed up to make the perfect Japanese latte.
Thinly sliced beef is traditionally used for the recipe, but I'm using beef mince as I love the way it absorbs the sweet and savoury flavours of the sauce. I loved cooking this recipe when I lived in Japan as it reminded me a little of an Irish stew.
These pickled, thinly sliced cucumbers are typically enjoyed during the summer months as a refreshing snack. It's common for households to make their own as it only requires a jar and salt brine.
Eat goto udon like a local! Jigokudaki (lit. “hell boiling”) is a simple hot pot which allows you to enjoy a communal meal with family and friends. For best results, use a clay pot or donabe to cook and serve the noodles.
Tazukuri (literally “making rice paddy”) are sweet, crispy baby sardines that play an important role in osechi ryōri as they represent wishes for an abundant harvest (sardines were once used as fertilizers for rice fields).
- Page 1 of 8
- Next page