Chef's Cooking Tips

Atsuko Ikeda's Tips

Atsuko Ikeda shares her tips for our Make, Take and Share competition recipes. Find out more about Atsuko Ikeda here.

Cooking with Soy Sauce

Atsuko Ikeda's Tips

Soy Sauce is a versatile condiment with a delicious flavour that goes with almost any kind of cuisine: find out how to make this most of it here.      
 

Making Sushi Rice

Atsuko Ikeda's Tips

Perfect sushi rice is the key to making great sushi. Get the basics right using this guide. 
 

Perfect Tamago-yaki

Atsuko Ikeda's Tips

Japanese tamago-yaki are (almost) impossibly thin, and can seem like a challenge. But this step-by-step guide should help you achieve omelette perfection! 
 

Deep Frying with Rice Bran Oil

Atsuko Ikeda's Tips

Deep frying can be tricky, but as long as you learn how to control the temperature of the oil, it's a cinch! Learn more here. 
 

Cooking with Miso

Atsuko Ikeda's Tips

Miso is a classic Japanese ingredient but it can also be used in non-Japanese food to delicious effect. Discover the versatility of miso here. 
 

Using Wasabi Sauce

Atsuko Ikeda's Tips

Wasabi is best known for being served with sushi and sashimi, but it's also suited to lots of other dishes - Japanese and Western alike - too. 
 

Choosing the Right Tofu

Atsuko Ikeda's Tips

Many types of tofu are used in Japanese cooking, but which kind is best for which dish? Find out here.
 
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