Japanese Soba Noodle Soup With Mackerel

Japanese Soba Noodle Soup With Mackerel
I’ve written before about how the synergy between various ingredients that are high in the umami producing molecules (glumates, inosates and guanylates) works and this dish is another attempt to try to maximise that interaction. Of all cultures Japan has turned working with umami into an artform so I decided to make a noodle soup ...

Dashi

Dashi
When discussing Japanese cooking it seems to have become customary to focus on its nutritional composition especially how relatively low fat it is;  I find it strange to celebrate a cuisine for what it doesn’t contain, rather than what it does and for me the most remarkable facet is the way the Japanese have managed ...

Mackerel With Parmesan Crust, Horseradish And Pea Sauce And Roast Mushrooms

There’s a supposedly unbreakable rule in Italian cooking that says you are never meant  to mix seafood and parmesan although like many of these things it appears to be entirely arbitrary; I read an article about this by Heston Blumenthal years ago but only recently did I look more closely behind the science of why ...