Kewpie – the number one brand of mayonnaise in Japan with die hard fans all around the world – Are you one of them?
Takoyaki Recipe
Takoyaki is one of the most popular street foods in the Kansai region of Japan. Traditionally these balls are filled with octopus (tako) but in recent times ingredients such as prawn, crab, sausage, mochi and cheese have invaded the takoyaki menu. The best takoyaki pans are made heavy cast iron, as these are best for ...
Iron Chef Autographed Apron Giveaway
Portraits: Grab Your Fork
As many of you would be aware the Iron Chef Sakai and Iron Chef Chen came to Sydney for an entertaining dinner in June. As Silver Sponsor of the Iron Chef event we secured a small handful of autographed aprons for our lucky customers.
Sashimi Demo – How to Use Deba and Yanagiba Knives
At Chef’s Armoury we’re not just passionate about knives, but also about knife skills education. You can learn professional knife sharpening techniques, basic knife skills and even attend free classes and events about Japanese food.
Photos: Lumiere Photographie
Matcha Green Tea Dorayaki Recipe
Have you ever made matcha dorayaki?
Dorayaki are Japanese pancake sandwiches with sweet fillings. Traditionally the fillings are made with red azuki beans but you will also find them filled with custard, black sesame, cinnamon paste and different flavoured creams.
Chunky Red Bean Paste Recipe – Tsubushian
Apart from coffee, our favourite bean would have to be the humble azuki bean. The azuki bean is used in a range of Japanese desserts but the tastiest form of azuki must be Tsubushian.
Tsubushian is a chunky style of red bean paste where the beans are mashed with the skins left on. It’s simple to make – the beans are cooked, drained, mashed and then sweetened. You can vary the methods and amounts of mashing to create various textures. A little kuzu starch may also be added. Basic recipe follows…
How To Season Cast Iron Cookware
For new owners of cast iron cookware, here are a few tips on how to get your iron pan stove ready.
Cast iron cookware has a porous surface that trap oils. The oils create a natural non-stick cooking surface on the pan and unlike synthetic non-stick cookware, cast iron cookware actually improves with age.
Japanese Knives – What’s the Big Deal?
The last 10 years has seen a huge influx in the demand for Japanese knives from chefs around the globe. While home cooks cite the look and feel of a Japanese knife as the big drawcard, professional chefs have come to realise that Japanese steel combined with the knife making prowess of the Japanese, produce a consistently superior blade – in terms of edge retention and sharpness.
