Cooking with Sauerkraut

Sauerkraut, a European side dish made of fermented cabbage. It’s tangy, salty, sour, flavorful and healthy, as all fermented produce are. Having grown up in Germany, it was just a thing that came with a lot of meals, was served everywhere from high class restaurants to pubs, bars and cafeterias. Spiced and prepared differently depending […]

Read More Cooking with Sauerkraut

Tateshina Beef

Every year, I spend a few days up in the mountains in Tateshina, Nagano prefecture, where we have a little old house. Old, because it was built the years before I was born. At 1300 meters altitude, surrounded by trees, it’s usually cooler up there. Known as the Shinshu region, they have great produce, all […]

Read More Tateshina Beef

Blueberry Pancakes

Pancakes with fresh blueberries, topped with syrup and more fresh blueberries on the side. Easy enough to make (even with a pancake mix sold in stores) and always satisfying for breakfast or brunch.

Read More Blueberry Pancakes

Stuffed Peppers Japanese Style

Green peppers here are tiny compared to those in the US or Europe. But they are flavorful and versatile. For the filling I use the standard hamburger patty preparation: ground meat, onions, egg, panko (breadcrumbs), salt, pepper, Worcestershire sauce and paprika. They turned out delicious, served with a side of rice. Cooking IS relaxing

Read More Stuffed Peppers Japanese Style

Summer Smoothies for Breakfast

These days, it’s ridiculously hot. In fact, today has got to be some sort of record, what with 35 degrees Celsius already at 10am. We hit about 39C in the afternoon. So the heat wakes me up every morning, way too early for my taste. But I get up and proceed to make my morning […]

Read More Summer Smoothies for Breakfast

#wearadamnmask 2

Another few weeks have passed. COVID-19 is still going strong. Temperatures and humidity are going up, the rainy season here seems endless this year and wearing masks in this climate is not easy. But I do. Every time I go outside, even when it’s for a few minutes. I now have a drawer devoted to […]

Read More #wearadamnmask 2

#Wearadamnmask

Since the pandemic here started back in late January, masks have become a valuable commodity. Wearing a face mask in Japan is quite common, always has been. Not just during cold and flu seasons, but people use them year round for various reasons like allergies, dust, pollution, as well as to simply “hide” behind or […]

Read More #Wearadamnmask

Ratatouille stuff

I love Ratatouille! It’s so versatile and healthy, I make it in different variations. The other day, I happened to have some of the ingredients in the fridge, and I made pasta with a ratatouille-ish sauce. The key to Ratatouille is of course the use of Herbs de Provence. Not too easy to come by […]

Read More Ratatouille stuff

Jajangmyeon-Black Bean Noodles

Jajangmyeon、aka “ジャージャー麺” is a cold noodle dish with a miso based meat sauce, garnished with cucumber. I suppose one could say that it’s a tasty, Asian variation of pasta with meat sauce. For the sauce, I used ground chicken, ginger, sake, mirin, red chili paste, chili sesame oil, black bean sauce, dark miso and soy […]

Read More Jajangmyeon-Black Bean Noodles