Seaweed is an important part of the Japanese diet, from sushi making to simple stocks and salads. Here is a list of the seaweeds that I regularly use for cooking and that you can find in my recipes. Kombu (kelp) seaweed It’s filled with umami (the fifth taste) and one...read more
The first thing to learn before you start cooking Japanese food at home is how to wash and cook Japanese rice properly. Click here to see my post on washing and cooking Japanese rice. To understand the importance of rice in the Japanese diet you only need to look at...read more
Kombu & Shiitake Dashi (Kelp & Shiitake stock/broth) Makes 1 litre Ingredients: 1 litre water 20g dried kombu (kelp) – a piece about the size of a postcard 3 dried shiitake mushrooms Instructions: 1 Put 1 litre of cold water in a large saucepan. 2 Add the...read more
Dashi is a type of cooking stock used as a base for soups and other dishes in Japanese cuisine. It is surprisingly easy to make compared to stocks here in the West. The secret to a good Japanese stock/broth is to use ingredients filled with umami – ‘the fifth taste’....read more
In 2016 Fiona founded her own company “Fused by Fiona Uyema Ltd” to share her passion for Japanese cooking and flavours to people across Ireland and further afield including Japan and Dubai. Fiona’s Japanese food adventure 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.
Now back in Ireland, “Fused by Fiona Uyema Ltd” inspires Japanese flavours through Fiona’s profile as a TV cook and cookbook author, its range of healthy and tasty flavoured soy sauces and Japanese Street Food Pop-Up Roadshow.