Japan

Recently I spent 3.5 weeks in Japan. The Japanese have a passion for fresh food that reminded me of my time in Italy. Fresh produce, unique flavours and simple dishes were everywhere. I sampled as much as I could! This is my first attempt at cooking Japanese back home. It is a miso-inspired hot pot of chicken, tofu, vegetables and noodles.

 

Top with a drizzle of sesame oil, dried seaweed and roasted sesame seeds.

Scallop & asparagus salad

Scallops are something I have rarely cooked with in the past and this dish has inspired me to start cooking them more often. There are only a few ingredients in this salad yet the flavour combinations are perfect. Be sure not to overcook the scallops, they really don’t take very long. This recipe is inspired by @italyonmymind inspired by Guy Grossi – can’t go wrong with either of them!