This recipe is similar to a standard chicken stock recipe but I’ve added a few ingredients to give a Japanese flavour and umami to the stock, including kombu (kelp) seaweed. After cooling the stock you can remove the thin layer of fat sitting on the surface of the...read more
Japanese rice is a type of short-grain rice that has to be washed in a particular way to remove the excess starch. To get the perfect bowl of rice follow the steps below. Most Japanese people leave the rice sitting in the sieve for about 15 minutes before cooking. If...read more
One of the secrets of the Japanese diet is “The Power of Miso Soup”. In the traditional Japanese diet miso soup accompanies every meal. Drinking miso soup will boost digestion after meals and help cleanse the body. It’s low in fat and carbohydrates, and high in...read more
Apart from eating them directly from the pods, there are lots of other different ways that you can use edamame, such as tossing the beans into salads and stir-fries. This recipe is one of my favourite ways to use edamame. You’ll need a pestle and mortar and a blender...read more
Fiona’s journey as a Japanese cook, food writer and author began in Dublin City University where she studied Japanese and International Marketing.
During her three years living in rural Japan she was completely immersed into the Japanese way of cooking and fell in love with the Japanese diet.
Since returning to Ireland she loves to introduce people to the benefits of the Japanese diet and way of eating through TV appearances, her cookbook “Japanese Food Made Easy”, cooking demonstrations and cookery classes.