Beyond Sushi

02/12/2024

CHRISTMAS CELEBRATION
MATERIALS: Peony, red berries, fir beaches and greenery with white flowers
CONTAINER: Metal Vase
CHARACTERISTICS: Garland / Wreath Image

29/11/2024

2024.11.29
Shindo Higashi, Sapporo
'Preparing for Winter'

25/11/2024

22/11/2024

BUTA KAKUNI (BRAISED CUBED PORK BELLY)
Ingredients
1kg pork belly, boneless, with the skin on
1 tbsp vegetable oil
30g ginger, sliced
10cm leek
1 litre water
400g white daikon radish, peeled and cut into 3cm thick round slices
5cm x 5cm kombu kelp seaweed
150ml soy sauce
50ml shaoxing rice wine
50ml mirin
5 tbsp brown sugar
3 tbsp tamari soy sauce
800ml water
karashi mustard
10 sugar snap peas, blanched
2 stems of spring onion, thinly sliced lengthways and soaked in water
Method
(1) Prepare the pork belly: Cut 1kg pork belly into 6cm width x 18cm length (to suit your cooker).
(2) Sear the pork belly: Heat a large frying pan on high heat, add oil and sear the pork skin side down for few minutes on both sides. Remove from the pan and wipe off any excess oil.
(3) Simmer the pork belly: Add 1 litre of water mixed with the ginger and leek into a large saucepan, then add the pork and place the lid on. Bring the pork to the boil and then turn the heat to low and simmer for 1.5 hours. If you are using a pressure cooker instead, simmer for 30 minutes.
(4) Cut the pork belly into large cubes: Remove the saucepan from the heat and drain the liquid from the pork. Let the pork cool for 10 minutes and then cut it into large cubes.
(5) Add seasonings to the broth: Place 400g daikon, peeled and cut into 3cm thick round slices, 1 5cm x 5cm kombu, and a mixture of 50ml shaoxing rice wine, 50ml mirin, 150ml soy sauce, 5 tbsp brown sugar, 3 tbsp tamari soy sauce, and 800ml water to the saucepan and bring to the boil. Add the pork to the saucepan, place the lid on, turn the heat down to low and simmer for 2 hours. If using a pressure cooker, simmer for 45 minutes.
(6) Serve and enjoy: Serve the pork in the sauce with blanched sugar snap peas, spring onions and mustard if you like it hot.

18/11/2024

CHRISTMAS CHEER
MATERIALS: Peony, red berries and greenery
CONTAINER: Ceramic Vase
CHARACTERISTICS: Contrast

18/11/2024

2024.11.18
Winter Ikebana Collection

Ikebana is counted as one of the classical Japanese arts of refinement, it is also, for me, a soothing, reflective practice...

16/11/2024

2024.11.16
Kabu (Japanese Turnip)

Japan has a wealth of indigenous vegetables that can be used in and out of season in a multitude of ways. It is so easy to eat fresh here..

13/11/2024

11/11/2024

2024.11.11
Sakaemachi, Sapporo
'Autumn's Mosaic'

10/11/2024

27/10/2024

2024.10.27
Sapporo Roasted Sweet Potato Festival

Gotta love a random festival...

There's always some kind of festival (big or small) going on in Sapporo. It's one of the things I love about living here. Being able to get out and about and experience new things.

27/10/2024

2024.10.27
Nakajima Coen, Sapporo
'Autumn Walk'

24/10/2024

CREAMY SALMON MISO SOUP
Ingredients
2 tbsp white miso paste
1 sachet kombu dashi powder
375ml water
1 tbsp cooking sake
1 tbsp mirin
300ml soy milk
2 salmon fillets
1 pack shirataki noodles – drained (optional)
6 shiitake mushrooms – rehydrated
1 carrot
200g broccoli
1 potato
Method
(1) Make the soup: grab a saucepan and add 1 sachet kombu dashi powder with 375ml water, 300ml soy milk, 2 tbsp white miso paste, 1 tbsp cooking sake and 1 tbsp mirin. Mix well and simmer gently on a low heat. Stir and skim the impurities off the stock if needed.
(2) Cut the vegetables: while your soup stock is heating prepare your vegetables, peel and cut 1 carrot and 1 potato into bite-sized pieces. Remove 6 shiitake mushrooms’ stems if necessary. Break 200g broccoli into florets.
(3) Cook the vegetables: after your stock has simmered for about 15 mins, add the vegetables and cover. Let them simmer until they become soft.
(4) Add 2 salmon fillets and 1 pack of drained shirataki noodles to the pan: leave everything to simmer for an extra 15 minutes whilst still mixing from time to time. Serve it as a filling starter or with cooked rice for a full meal.