Recreate Greece’s Authentic Taste With Flavorsome Moussaka

Recreate Greece’s authentic taste with flavorsome MoussakaLike many who travel overseas, Toyoo Tamamura tries to recreate dishes he has enjoyed abroad on his return home. One such dish that he perfected through trial and error is the Greek classic Moussaka.

Tamamura, a 71-year-old essayist known for his insights into travel and food culture, is also an avid cook with a long-time interest in international cuisine.

Pork And Cabbage Gyozas

Pork and cabbage gyozasIngredients
250g minced pork
2 cups finely shredded wombok
1/2 cup finely chopped garlic chives, plus extra to serve
2 teaspoons finely grated ginger
2 garlic cloves, crushed
1 tablespoon sake
1 tablespoon tamari
2 teaspoons sesame oil
275g pkt (30) gow gee wrappers
2 teaspoons peanut oil
1/2 cup (125ml) water

Pot-au-feu Of Tender Pork And Root Veg Warms From The Inside

Pot-au-feu of tender pork and root veg warms from the insideMichiho Fukumori comes from a long line of potters, and her expertise in ceramic-making is matched with a flair for earthen-pot cooking that is evident in hearty dishes such as her pot-au-feu.
“Shape the clay gently” are the words Fukumori, the eighth-generation head of Doraku-gama, a pottery in Mie Prefecture, keeps in mind when she turns the potter’s wheel. That advice came from her father and mentor Masatake, aged 72.

Steak Grilled In Earthen Pot Brings Out The Best In The Meat

Steak grilled in earthen pot brings out the best in the meat“Donabe,” or earthen pots, are usually associated with hot pot cooking enjoyed by a group of people around a table.
“That’s fine, but they aren't just for simmering,” says Michiho Fukumori, the eighth-generation head of Doraku-gama, a pottery of earthen pots established in the Edo Period (1603-1867).

Sardines Boiled Down In Salted Water Just Keep On Evolving

Sardines boiled down in salted water just keep on evolvingPreparing every meal from scratch could be toilsome even for those who love to cook. Although cook-ahead dishes are all the rage lately, cooking specialist Yoshiko Tatsumi has advocated the concept of “tenkai ryori” (evolving dishes).
The idea is to prepare a large amount of ingredients, then evolve them into a variety of dishes.

Sake-poached Chicken With Soba Noodles

Sake-poached chicken with soba noodlesThe chicken in this dish is lightly poached in sake, soy and sugar for an authentic Japanese flavour.

20g dried shiitake mushrooms (see Notes)
1/2 cup (125ml) sake (see Notes)
1/4 cup (60ml) light soy sauce
1 1/2 teaspoons caster sugar
2 cups (500ml) Campbell's Real Stock Chicken
2 x 180g chicken breast fillets
1 bunch bok choy or choy sum
270g packet soba noodles
150g enoki mushrooms (see Notes)
1 long red chilli, thinly sliced

Braised Cabbage, The Simple Side Dish That Makes For Repeat Eating

Braised cabbage, the simple side dish that makes for repeat eatingAt the ripe age of 91, Yoshiko Tatsumi is active as a cooking specialist, still putting to good use the training she received from her mother, Hamako Tatsumi, the cooking expert.
Tatsumi is also a social activist with a focus on food. To promote self-sufficiency through food, she launched the “Planting of 100 soybean seeds movement,” where children grow and harvest soybeans.

Food Drives Gaining Momentum In Japan

Food drives gaining momentum in JapanVolunteer activities to stockpile and distribute donated food to needy people, known as food drives, are increasing in Japan where poverty is expanding.
"There are people supported by the food you donate," reads a message on the "Kizuna (bond) Box" in the corner of a supermarket in Ushiku, Ibaraki Prefecture, northeast of Tokyo.

Tricolor Roll, A ‘universal’ Dish Enjoyed By All, Young And Old

Tricolor roll, a ‘universal’ dish enjoyed by all, young and oldYou’re never too old to enjoy a good meal, but people in nursing care don’t always have the opportunity to eat quality food, as Hiromi Akahori knows from personal experience.
Akahori, who heads the Akahori Cooking School, studied nursing-care food during her undergraduate and graduate years. Her research included using jelly to supplement calcium as well as cooking easy-to-eat dishes and asking elderly people to rate them.

Sushi Rice Cakes With Roast Beef & Wasabi Pea Puree

Sushi rice cakes with roast beef & wasabi pea pureePut a spin on the classic beef roast with this stunning Japanese-inspired version.

You will need a food processor for this recipe.
215g (1 cup) SunRice Japanese style sushi rice
375ml (1 1/2 cups) water
2 tablespoons sushi vinegar
80ml (1/3 cup) tamari
60ml (1/4 cup) lemon juice
1 1/2 tablespoon mirin
2 teaspoons finely grated fresh ginger
2 garlic cloves, crushed
700g piece beef eye fillet, tied at 3cm intervals
230g (1 1/2 cups) frozen peas, blanched
1 tbs kewpie mayonnaise
3/4-1 teaspoon wasabi paste
2 tablespoons grapeseed oil
Green shallots, thinly sliced, to serve
Baby shiso, to serve, optional