Archive For February 2016

Onikoroshi Honjozo Sake – drinks review

Onikoroshi Honjozo Sake – drinks review

Founded around 1720 in Takayama Hida in Japan, Oita Shuzo brewery has been producing sake ever since. This is a beautiful region with several noteworthy breweries. It comes alive in winter, which is the sake-brewing season in Japan. In the Edo era sweet sake was more highly esteemed than the dry version. Many dry sakes…

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Afternoon Tea at Home by Will Torrent – review

Afternoon Tea at Home by Will Torrent – review

I was expecting a great book from this well-respected chef, Will Torrent. I wasn’t expecting the volume to have that overwhelming feel-good factor. That comes from a reminder of traditional sweet treats in the recipes, bringing comforting memories. And contemporary innovations bringing the realisation of ‘I can do that’ dusted with a smug ‘won’t the…

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Food Sake Tokyo by Yukari Sakamoto – travel guide review

Food Sake Tokyo by Yukari Sakamoto – travel guide review

Tokyo is a vibrant modern city but tradition is still evident. We might be looking for the latest technology in Akihabara or fashion and pop culture in Takeshitadori; but we all need food and many of us need sake. You’ll find that all around this sprawling town if you know where to look for it….

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Authentic Recipes from the Philippines by Reynaldo Alejandro – review

Authentic Recipes from the Philippines by Reynaldo Alejandro – review

This is a unique book considering a cuisine little known in Europe. How frequently do we say “let’s go out for a Filipino”? Not often, although the dishes would indeed appeal to Europeans as well as Asians. The Philippine archipelago is part of Southeast Asia and its location has allowed for cultural and culinary influences…

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Classic Recipes of the Philippines by Ghillie Basan – review

Classic Recipes of the Philippines by Ghillie Basan – review

This rather smart little book looks at the unique traditional food and cooking of the Philippines. But many of us know little of these islands and probably even less about its culinary heritage. The Philippines are a cluster of islands with its nearest neighbours being Vietnam, China, Malaysia and Indonesia. Its geographic proximity to those…

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Dirty Bones Kensington for Brunch – restaurant review

Dirty Bones Kensington for Brunch – restaurant review

It’s raining in Kensington and we are hungry for brunch. Yes, that convivial meal twixt brekkie and weekend dinner that allows for a broad menu over which to pore. Kensington is posh and I would venture to say that Dirty Bones has the only entrance in the area that resembles that of an iffy dive…

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Brunch at Balans Soho Society Kensington High Street – restaurant review

Brunch at Balans Soho Society Kensington High Street – restaurant review

I am not naturally an early-morning person. I am not naturally a morning person of any time classification, but I do love breakfast – as long as I am not cooking it. If you are going to go to the trouble of sitting down to a meal at that time of the day then it…

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The Complete Practical Guide to Digital and Classic Photography by Steve Luck – review

The Complete Practical Guide to Digital and Classic Photography by Steve Luck – review

I have come to this medium quite late in life. I got a bit of confidence with my iPhone and some of those images were, although I say it as shouldn’t, spectacular. But somehow I knew there was more. This book is a weighty tome at a very reasonable price. At under £12 one can…

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The Food and Cooking of Japan and Korea by Emi Kazuko – review

The Food and Cooking of Japan and Korea by Emi Kazuko – review

A few years ago our culinary ethnic horizons extended to a Friday night curry and perhaps the occasional Chinese dinner of sweet and sour pork. Often made at home from decent cookbooks, but not often pushing geographic food boundaries. But how about Japan and Korea? These days we are exposed to many more restaurants and…

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Okinawa and Awamori – the spirit of the islands – travel review

Okinawa and Awamori – the spirit of the islands – travel review

Awamori is the celebrated spirit originating in and unique to the Ryukyu Islands (Nansei Islands in Japanese) of Okinawa. It is made from long-grain Thai rice, which historically has been used in this region. The Ryukyu Kingdom was independent and ruled most of these islands from the 15th to the 19th century. The name Okinawa…

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