Two ways to get the most out of this autumn veg favourite: in a smooth coconut and lime pickle madras served with griddled spiced hispi cabbage, and a pumpkin katsu fish curry

Guardian Book Blog

17.10.2024

Rukmini Iyer’s quick and easy recipe for miso salmon noodles – recipe | Fish | The Guardian

From stove to table in 15 minutes: baked miso and sesame salmon on broccoli, sesame and ginger noodles

Guardian Book Blog

17.10.2024

After Marie Kondo: the return of Japan’s joyful clutter | Life and style | The Guardian

The long read: The world has long been in thrall to the idea that Japan is a haven of controlled, ordered minimalism. But the reality is much different – and far messier – than you might expect

Guardian Book Blog

02.10.2024

Looks Delicious! review: a mind-boggling banquet of replica Japanese food | Exhibitions | The Guardian

This mouthwatering show celebrates Japan’s fine art of creating delectable duplicates – the work of craftspeople since the 1920s, all intended to tempt customers into restaurants

Guardian Book Blog

27.09.2024

How Japan’s humble onigiri took over lunchtimes around the world | Japan | The Guardian

For decades nori-wrapped rice dish was mainly a snack eaten at home or in a bento, but now it has come into its own

Guardian Book Blog

31.08.2024

Cocktail of the week: the Menta, by Nipperkin at Nijū – recipe | Cocktails | The Guardian

A simple yet sophisticated twist on the mojito

Guardian Book Blog

24.08.2024

‘Strange and exciting’: Japanese food sculpture goes on show in London | Japanese food and drink | The Guardian

Sampuru are a restaurant staple – a 3D version of menus. And such is the precision craftsmanship in their creation, they cost far more than the real thing

Guardian Book Blog

18.08.2024

Nobu at 30: the abiding coolness of the restaurant that changed UK dining | Japanese food and drink | The Guardian

Robert De Niro was so taken by Nobuyuki Matsuhisa’s cuisine that they went into business … the rest is notoriety

Guardian Book Blog

01.08.2024

Pricey nice ice: is this $26 dessert made from imported Japanese ice worth it? | Australian food and drink | The Guardian

Sydney’s Kakigori Kaiji takes its kakigori so seriously, it only uses ice made from mountain waters from Kanazawa for its specialty dessert. But is it any different from regular frozen water?

Guardian Book Blog

27.07.2024

Exclusive vegan recipes from Meera Sodha’s new book | Vegan food and drink | The Guardian

In this exclusive extract from her new book, Dinner, our star food writer reveals what she really cooks at home, from family meals to feeding a crowd

Guardian Book Blog

16.07.2024

The miso miracle: how to use the ingredient that makes every dish delicious | Food | The Guardian

Central to Japanese cooking, it has apparently been around since 200BC – yet has become the taste of the summer in the UK. Chefs explain how it can improve the flavour of almost everything, from ice cream to pasta dishes to cocktails

Guardian Book Blog

26.06.2024

‘It’s a cure-all’: the simple, soothing power of congee – and chefs’ tips on how to serve it | Australian food and drink | The Guardian

Rice is nice, but a serve of warming congee is unbeatable. <strong>Jinghua Qian</strong> meditates on the pleasures of porridge – and asks three chefs and restaurateurs about their favourite toppings

Guardian Book Blog

27.05.2024

Oyako-don recipe by Aika Levins | Chicken | The Guardian

When you need comfort food quickly, this flavoursome rice bowl ticks all the boxes

Guardian Book Blog

18.05.2024

Why isn’t sake more popular? | Japanese food and drink | The Guardian

If Japanese food is all the rage, why isn’t sake? After all, it is an appealing and surprisingly versatile drink

Guardian Book Blog

12.05.2024

Sake takes UK by storm as Japan’s national drink goes mainstream | Food & drink industry | The Guardian

No longer just drunk for courage at karaoke clubs, the ‘food-friendly’ rice spirit is becoming a first choice of connoisseurs

Guardian Book Blog

26.04.2024

Sekkoya, Canterbury, Kent: ‘A prime example of why the term “pan-Asian” fills me with foreboding’ – restaurant review | Restaurants | The Guardian

This is the sort of food invented for British people that you’d have got at a Cantonese restaurant back in 1994

Guardian Book Blog

23.04.2024

Nigel Slater’s recipe for spring vegetables in miso broth | Vegetables | The Guardian

A bright and vibrant way with seasonal veg

Guardian Book Blog

09.03.2024

Egg-drop udon and Persian noodle soup: Yotam Ottolenghi’s comfort food bowls – recipes | Noodles | The Guardian

Egg-drop soup with thick udon noodles and savoury Japanese sprinkles, and a thick and wholesome Iranian-style ‘minestrone’

Guardian Book Blog

08.03.2024

The Blue Pelican, Deal, Kent: ‘The locals won’t want to share this place with down-from-Londons’ – restaurant review | Food | The Guardian

They could easily have opened a pricey fish and chip shop for tourists; instead, they’ve set up a very classy, experimental, neighbourhood Japanese restaurant

Guardian Book Blog

06.03.2024

How to make the perfect Japanese curry rice – recipe | Japanese food and drink | The Guardian

There are as many different recipes for <em>kare raisu</em> as there are cooks who make it, so can our in-house perfectionist discover the winning formula?

Guardian Book Blog

18.02.2024

Everyday People, Nottingham: ‘Small things done right’ – restaurant review | Japanese food and drink | The Guardian

Ramen is all about attention to detail, and these Japanese food enthusiasts are truly meticulous

Guardian Book Blog

04.02.2024

What to drink with different kinds of Japanese food | Wine | The Guardian

From sake to sherry and orange wine, harmonious matches for umami-rich food

Guardian Book Blog

28.01.2024

Edible art made from Japanese rice and seaweed – in pictures | Art and design | The Guardian

Tokyo-based illustrator Takayo Kiyota, AKA Tama-chan, makes sushi that resembles the masterpieces of Picasso, Van Gogh and more

Guardian Book Blog

17.01.2024

How to make ramen at home | Noodles | The Guardian

Follow a few tricks of the trade regarding water and salt content, and you’ll be cooking up Japanese noodles and broth to perfect DIY effect

Guardian Book Blog

14.12.2023

Hear here: at Australia’s new wave of listening bars, audiophiles meet oenophiles | Australian food and drink | The Guardian

A movement of small, vinyl-focused bars is providing an audible social experience where acoustically minded venues let people hear the music – and each other – as they drink

Guardian Book Blog

06.12.2023

Give the gift of food: chefs share their favorite cookbooks of 2023 | Food | The Guardian

Whether you’re a novice or an experienced home cook these tried-and-true cookbook picks are welcome additions

Guardian Book Blog

26.11.2023

Spicy soup, roast squash and nasu dengaku: Michael Wignall’s recipes for winter pumpkin and squash | Winter food and drink | The Guardian

Roast pumpkin and chilli soup with feta; butternut squash, parma ham and a pumpkin and sunflower-seed pesto on toast; and roast squash with a Japanese glaze

Guardian Book Blog

10.11.2023

Bonsai Plant Kitchen, Brighton: ‘Definitely remarkable and unusual’ – restaurant review | Food | The Guardian

A sort-of Japanese, Thai-influenced and deeply experimental restaurant

Guardian Book Blog

26.10.2023

Onigiri, donburi and one-pot chicken rice: Emiko Davies’ everyday Japanese recipes | Japanese food and drink | The Guardian

From the cookbook author comes a trio of recipes that celebrate the simple magic of Japanese short-grain rice

Guardian Book Blog

16.10.2023

Rukmini Iyer’s quick and easy recipe for miso butter noodles with tomatoes and spring onions | Noodles | The Guardian

This delicious bowlful is merely a matter of soaking udon noodles while you toast pine nuts and stir-fry ginger, garlic and spring onions

Guardian Book Blog

13.10.2023

Meera Sodha’s vegan recipe for Japanese keema curry with courgette fritters | Japanese food and drink | The Guardian

A mild but moreish bowl of curry and rice topped off with a tempura-style courgette fritter

Guardian Book Blog

13.10.2023

Baileys, egg nog, cream sherry: which drink’s your old favourite? | Comfort food | The Guardian

Many of us have a drink – alcoholic or not – that stirs the memory or the simple comfort of familiarity

Guardian Book Blog

16.08.2023

‘Monster koi carp surface like scaly whales’: how I holidayed in Japan – without leaving London | Japan holidays | The Guardian

Why travel 6,000 miles to visit a Kyoto garden or a Tokyo diner? Britain’s capital has it all

Guardian Book Blog

27.05.2023

Milk Beach’s Australian-style brunch recipes

A brunch (or barbie) spread from Down Under: prawn toasts, salty-sweet chicken skewers, and hispi cabbage grilled in an umami bechamel

Guardian Book Blog

27.05.2023

Yotam Ottolenghi on cooking with steam – recipes

A step up from steamed greens: load your steamer basket with sticky rice, pork and prawn balls; steamed aubergine with cashew rayu; and, for pudding, a banana sponge with anise butter syrup

Guardian Book Blog

20.05.2023

Midweek meals: Tamal Ray’s recipe for okonomiyaki

A store-cupboard version of the classic Japanese pancake, here featuring a soy-and-Marmite batter and muddled with cabbage, spring onions and salmon

Guardian Book Blog

13.05.2023

Yotam Ottolenghi’s breakfasts from around the world – recipes

Top of the morning: a ‘strata’ bread pudding with bacon, cheese, tomatoes and capers, tortillas cooked in salsa and smothered in cheese, and thick noodles in egg, soy, spring onions and mushrooms

Guardian Book Blog

13.05.2023

Niki Segnit’s beginner’s guide to cooking with miso

What goes with miso? Turns out there’s rather a lot, says the author of the much-loved Flavour Thesaurus

Guardian Book Blog

12.05.2023

Cocktail of the week: Rothay Manor’s yuzuito – recipe | The good mixer

A Japanese twist on the classic mojito

home›Guardian Book Blog›Food

Guardian Book Blog - Food

Cocktail of the week: Humo’s elderflower & ume – recipe | Cocktails | The Guardian

Fish katsu and lime pickle madras: Rick Toogood’s recipes for pumpkin curry | Food | The Guardian

Rukmini Iyer’s quick and easy recipe for miso salmon noodles – recipe | Fish | The Guardian

After Marie Kondo: the return of Japan’s joyful clutter | Life and style | The Guardian

Looks Delicious! review: a mind-boggling banquet of replica Japanese food | Exhibitions | The Guardian

How Japan’s humble onigiri took over lunchtimes around the world | Japan | The Guardian

Cocktail of the week: the Menta, by Nipperkin at Nijū – recipe | Cocktails | The Guardian

‘Strange and exciting’: Japanese food sculpture goes on show in London | Japanese food and drink | The Guardian

Nobu at 30: the abiding coolness of the restaurant that changed UK dining | Japanese food and drink | The Guardian

Pricey nice ice: is this $26 dessert made from imported Japanese ice worth it? | Australian food and drink | The Guardian

Exclusive vegan recipes from Meera Sodha’s new book | Vegan food and drink | The Guardian

The miso miracle: how to use the ingredient that makes every dish delicious | Food | The Guardian

‘It’s a cure-all’: the simple, soothing power of congee – and chefs’ tips on how to serve it | Australian food and drink | The Guardian

Oyako-don recipe by Aika Levins | Chicken | The Guardian

Why isn’t sake more popular? | Japanese food and drink | The Guardian

Sake takes UK by storm as Japan’s national drink goes mainstream | Food & drink industry | The Guardian

Sekkoya, Canterbury, Kent: ‘A prime example of why the term “pan-Asian” fills me with foreboding’ – restaurant review | Restaurants | The Guardian

Nigel Slater’s recipe for spring vegetables in miso broth | Vegetables | The Guardian

Egg-drop udon and Persian noodle soup: Yotam Ottolenghi’s comfort food bowls – recipes | Noodles | The Guardian

The Blue Pelican, Deal, Kent: ‘The locals won’t want to share this place with down-from-Londons’ – restaurant review | Food | The Guardian

How to make the perfect Japanese curry rice – recipe | Japanese food and drink | The Guardian

Everyday People, Nottingham: ‘Small things done right’ – restaurant review | Japanese food and drink | The Guardian

What to drink with different kinds of Japanese food | Wine | The Guardian

Edible art made from Japanese rice and seaweed – in pictures | Art and design | The Guardian

How to make ramen at home | Noodles | The Guardian

Hear here: at Australia’s new wave of listening bars, audiophiles meet oenophiles | Australian food and drink | The Guardian

Give the gift of food: chefs share their favorite cookbooks of 2023 | Food | The Guardian

Spicy soup, roast squash and nasu dengaku: Michael Wignall’s recipes for winter pumpkin and squash | Winter food and drink | The Guardian

Bonsai Plant Kitchen, Brighton: ‘Definitely remarkable and unusual’ – restaurant review | Food | The Guardian

Onigiri, donburi and one-pot chicken rice: Emiko Davies’ everyday Japanese recipes | Japanese food and drink | The Guardian

Rukmini Iyer’s quick and easy recipe for miso butter noodles with tomatoes and spring onions | Noodles | The Guardian

Meera Sodha’s vegan recipe for Japanese keema curry with courgette fritters | Japanese food and drink | The Guardian

Baileys, egg nog, cream sherry: which drink’s your old favourite? | Comfort food | The Guardian

‘Monster koi carp surface like scaly whales’: how I holidayed in Japan – without leaving London | Japan holidays | The Guardian

Milk Beach’s Australian-style brunch recipes

Yotam Ottolenghi on cooking with steam – recipes

Midweek meals: Tamal Ray’s recipe for okonomiyaki

Yotam Ottolenghi’s breakfasts from around the world – recipes

Niki Segnit’s beginner’s guide to cooking with miso

Cocktail of the week: Rothay Manor’s yuzuito – recipe | The good mixer

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