Paul (Poison Fish) Manjyu Woodman

[spin_wheel id=”13557″] 0 Free Food Articles Breaded pork cutlet tonkatsu Posted onNovember 7, 2026November 7, 2026 0 Free Food Articles Black cod with steamed greens and kimchi rice Posted onNovember 7, 2026November 7, 2026 0 Free Food Articles Beef fillet kombu and shiitake mushroom broth Posted onNovember 7, 2026November 7, 2026 0 Free Food Articles Beef fillet tataki with onion ponzu salsa and garlic Posted onNovember 7, 2026November 7, 2026 0 Free Food Articles Baked teriyaki trout Posted onNovember 7, 2026November 7, 2026 Breaded pork cutlet tonkatsu Home Page YouTube Video For this recipe, you can use shop-bought ramen noodles and concentrate your efforts on the meaty broth and deep-fried pork. Html 1 For this recipe you will need a pressure cooker and deep-fat fryer. Ingredients For the tonkatsu sauce 200g/7oz sugar 200ml/7fl oz white wine vinegar 3 chillies 5g fresh root ginger, grated 1 garlic clove, grated For the broth 900g/2lb beef shank 550g/1lb 4oz oxtail 450g/1lb chicken backs, cut into pieces (alternatively use chicken neck or wings) 450g/1lb pork bones (preferably neck bones, but you can use hocks) pinch salt 225g/8oz pork fat from the back (Optional. You will only need this if your other meat is very lean) 3 tbsp soy sauce, to taste 1 tbsp sake, to taste 1 tbsp mirin, to taste For the breaded pork cutlet 75g/2½oz plain flour 4 free-range egg whites 150g/5½oz breadcrumbs 2 x pork cutlets, flattened ¼ daikon, grated ¼ small white cabbage, thinly sliced To serve 400g/14oz ramen noodles (preferably freshly-made alkaline noodles) or run frozen ramen dough across a mandolin to make big coins or strips ½ bunch spring onions, thinly sliced 100g/3½oz napa cabbage, sliced 150g/5½oz beansprouts 2 garlic cloves, thinly sliced 100ml/3½fl oz ponzu sauce Html 2 Method For the tonkatsu sauce, put the sugar and vinegar in a saucepan and bring to the boil. Allow to cool and then add the rest of the ingredients and blend until smooth. For the broth, preheat the oven to 200C/180C Fan/Gas 6. Heat the beef shank and oxtail with 2.25 litres/4 pints water in a pressure cooker. Once the pressure has risen, cook for 15 minutes over medium-high heat. Release the pressure and return the cooker to the stove, or transfer the broth to a bigger soup pot. Simmer for at least 30 more minutes over a medium heat. While the beef cooks, spread the chicken back pieces and pork bones out on a baking tray. Roast for 30-40 minutes, or until everything is well browned. Once the shank and oxtail have finished simmering, remove them from the cooking liquid and set aside. Add the roasted chicken and pork bones to the cooking liquid along with 1.2 litres/2 pints water and a large pinch of salt. Add the pork back fat, if using, and bring the stock back to a simmer. Cook uncovered, with the pot steadily bubbling but not boiling, for 30 minutes. Stir occasionally. Remove the chicken and pork and set aside. Strain the stock to remove any large bits of gristle, then return it to the pan. Season the broth, to taste, with soy sauce, sake, mirin, and more salt, if desired. Keep the broth hot. For the breaded pork cutlet, heat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Put the flour, egg whites and breadcrumbs in separate bowls. Dust the pork cutlets in flour, dip in the egg whites and then coat in breadcrumbs. Deep fry the pork for 4-6 minutes, or until golden-brown and cooked through. Meanwhile, boil the noodles in a saucepan of salted water and drain well. Shred the meat from the reserved beef and oxtail. Divide the broth between 4 warmed ramen bowls and add the shredded meat. Add the noodles. Garnish with spring onions, cabbage, beansprouts and garlic. Slice the pork cutlets and arrange on a serving board with the daikon, cabbage, tonkatsu sauce and ponzu sauce. Serve with the hot noodle broth. Prepareless than 30 minsCookover 2 hoursServeServes 4DietaryDairy-free html 3 Shopping List Breaded pork cutlet tonkatsu Fruit and vegetables 3 chillies 5g fresh root ginger, grated 1 garlic clove, grated ¼ daikon, grated ¼ small white cabbage, thinly sliced ½ bunch spring onions, thinly sliced 100g/3½oz napa cabbage, sliced 150g/5½oz beansprouts 2 garlic cloves, thinly sliced Tins, packets and jars 75g/2½oz plain flour 400g/14oz ramen noodles (preferably freshly-made alkaline noodles) or run frozen ramen dough across a mandolin to make big coins or strips Cooking ingredients 200g/7oz sugar 200ml/7fl oz white wine vinegar pinch salt 3 tbsp soy sauce, to taste 150g/5½oz breadcrumbs Dairy, eggs and chilled 4 free-range egg whites Meat, fish and poultry 900g/2lb beef shank 550g/1lb 4oz oxtail 450g/1lb chicken backs, cut into pieces (alternatively use chicken neck or wings) 450g/1lb pork bones (preferably neck bones, but you can use hocks) 1 tbsp mirin, to taste 2 x pork cutlets, flattened Other 225g/8oz pork fat from the back (Optional. You will only need this if your other meat is very lean) 1 tbsp sake, to taste 100ml/3½fl oz ponzu sauce 0 Politics News Articles Motegi demands Russia-detained reporter’s release during rare talks Posted onNovember 2, 2026November 2, 2026 0 coco_kitoai coco_kitoai Posted onNovember 1, 2026November 1, 2026 0 National News Articles Passengers evacuated from ANA plane in Okinawa after midair engine trouble Posted onSeptember 25, 2026October 22, 2026 A Brief History of Japanese Food and Its Cultural Meaning Japanese food, known as Washoku, has a history stretching back thousands of years. Its traditions have been influenced by geography, religion, seasonal changes and contact with other countries. Rice became a staple food, while fish, vegetables, seafood and fermented ingredients formed the foundations of traditional Japanese cooking. During the Nara and Heian periods, Chinese influences introduced new ingredients and cooking techniques. Later, Buddhist traditions encouraged vegetarian cooking, while the Edo period saw sushi, tempura and soba noodles become popular. Today, Japanese cuisine combines traditional dishes with modern international influences. Food has a special meaning in Japanese culture,

[spin_wheel id=”13557″] 0 Free Food Articles Black cod with steamed greens and kimchi rice Posted onNovember 7, 2026November 7, 2026 0 Free Food Articles Beef fillet kombu and shiitake mushroom broth Posted onNovember 7, 2026November 7, 2026 0 Free Food Articles Beef fillet tataki with onion ponzu salsa and garlic Posted onNovember 7, 2026November 7, 2026 0 Free Food Articles Baked teriyaki trout Posted onNovember 7, 2026November 7, 2026 1 Free Food Articles Baked salmon sushi tacos Posted onNovember 7, 2026November 7, 2026 Black cod with steamed greens and kimchi rice Home Page YouTube Video Black cod is a white fish that has a silky texture with a sweet, delicate flavour. Html 1 Ingredients For the black cod 1 tbsp vegetable oil 2 x 200g/7oz black cod fillets 150ml/5fl oz sake 150ml/5fl oz mirin 4 tbsp white miso paste 2 tbsp caster sugar For the steamed greens 2 bok choi 2 pak choi 400g/14oz Chinese broccoli 1 tbsp light soy sauce 1 tbsp dark soy sauce 3 garlic cloves, thinly sliced thumb-sized piece fresh root ginger, peeled and cut into thin batons For the kimichi rice 1 tbsp vegetable oil 1 tsp sesame oil 250g/9oz cold cooked rice 1 tbsp sesame seeds, toasted 3 spring onions, finely chopped 300g/10½oz kimchi, finely chopped 200ml/7fl oz kimchi juice (from the jar) or 1 tbsp Korean chilli paste 1 bunch enoki mushrooms Html 2 Method For the cod, put the sake, mirin, miso paste and sugar into a medium saucepan and bring the boil. Take off the heat and allow to cool. Put the cod fillets in a non-metal container and pour over the marinade. Cover and put in the fridge to marinate for 2 hours. Preheat the oven to 220C/200C Fan/Gas 7. Remove the fish from the marinade and pat dry with kitchen paper. Heat the oil in a large ovenproof pan and sear the cod, flesh side down, for 2 minutes. Turn the fish over and roast in the oven for 6–8 minutes. Meanwhile, to cook the rice, heat the vegetable and sesame oil in a frying pan over a medium heat. Sauté the kimchi and mushrooms for 5 minutes until soft. Add the kimchi juice and rice and stir-fry until the rice has heated through. For the greens, heat the oil in a pan and sauté the ginger and garlic for 1 minute. Add the greens and splash of water to steam-fry. Add the light and dark soy sauces and serve. Serve the cod with the rice and spring greens and garnish with the spring onions and sesame seeds. Prepareover 2 hoursCook10 to 30 minsServeServes 2DietaryDairy-free Egg-free html 3 Black cod with steamed greens and kimchi rice Fruit and vegetables 2 bok choi 2 pak choi 400g/14oz Chinese broccoli 3 garlic cloves, thinly sliced thumb-sized piece fresh root ginger, peeled and cut into thin batons 3 spring onions, finely chopped 1 bunch enoki mushrooms Tins, packets and jars 250g/9oz cold cooked rice Cooking ingredients 1 tbsp vegetable oil 4 tbsp white miso paste 2 tbsp caster sugar 1 tbsp light soy sauce 1 tbsp dark soy sauce 1 tbsp vegetable oil 1 tsp sesame oil 1 tbsp sesame seeds, toasted Meat, fish and poultry 2 x 200g/7oz black cod fillets 150ml/5fl oz mirin Other 150ml/5fl oz sake 300g/10½oz kimchi, finely chopped 200ml/7fl oz kimchi juice (from the jar) or 1 tbsp Korean chilli paste 0 Politics News Articles Motegi demands Russia-detained reporter’s release during rare talks Posted onNovember 2, 2026November 2, 2026 0 coco_kitoai coco_kitoai Posted onNovember 1, 2026November 1, 2026 0 National News Articles Passengers evacuated from ANA plane in Okinawa after midair engine trouble Posted onSeptember 25, 2026October 22, 2026 A Brief History of Japanese Food and Its Cultural Meaning Japanese food, known as Washoku, has a history stretching back thousands of years. Its traditions have been influenced by geography, religion, seasonal changes and contact with other countries. Rice became a staple food, while fish, vegetables, seafood and fermented ingredients formed the foundations of traditional Japanese cooking. During the Nara and Heian periods, Chinese influences introduced new ingredients and cooking techniques. Later, Buddhist traditions encouraged vegetarian cooking, while the Edo period saw sushi, tempura and soba noodles become popular. Today, Japanese cuisine combines traditional dishes with modern international influences. Food has a special meaning in Japanese culture, representing respect, harmony, gratitude and appreciation for nature. Seasonal ingredients are particularly important, with meals often reflecting the time of year. Before eating, Japanese people traditionally say Itadakimasu, expressing gratitude to everyone involved in preparing and providing the food. There are several important etiquette rules to follow when eating in Japan. Chopsticks should be held correctly, and food should not be passed directly between people’s chopsticks. Never stick chopsticks upright into a bowl of rice, as this resembles a funeral ritual. It is polite to finish your meal, avoid wasting food and say Gochisousama deshita afterwards. Slurping noodles is generally acceptable and can show enjoyment. However, talking loudly, playing with chopsticks or pointing them at others should be avoided. Understanding Japanese food etiquette helps visitors appreciate the country’s traditions, values and hospitality.

[spin_wheel id=”13557″] 0 Free Food Articles Beef fillet kombu and shiitake mushroom broth Posted onNovember 7, 2026 0 Free Food Articles Beef fillet tataki with onion ponzu salsa and garlic Posted onNovember 7, 2026 0 Free Food Articles Baked teriyaki trout Posted onNovember 7, 2026 1 Free Food Articles Baked salmon sushi tacos Posted onNovember 7, 2026 0 Free Food Articles Ajitsuke tamago (Japanese pickled eggs) Posted onNovember 7, 2026 Beef fillet kombu and shiitake mushroom broth Home Page YouTube Video The beef for this broth is flavoured with a deeply umami seaweed butter. Html 1 You will need to soak the dried kombu and dried mushrooms overnight for the broth. Ingredients For the broth 1 postcard-sized piece dried kombu 12 dried shiitake mushrooms 1 garlic clove, peeled and smashed 1 knob fresh ginger, peeled and finely chopped 4 tbsp soy sauce 4 tbsp mirin 2 tsp caster sugar salt For the butter 150g/5½oz salted butter 3 anchovy fillets, chopped 2 tbsp chopped curly leaf parsley 2 tbsp chopped fresh or rehydrated mixed coloured seaweed (see Recipe Tip) For the beef dash oil 2 x 300g/10½oz beef fillet steaks 100g/3½oz mixed oriental mushrooms, cleaned 2 tbsp baby or micro watercress leaves, to garnish 1 tbsp fresh or rehydrated mixed coloured seaweed, to garnish (see Recipe Tip) Html 2 Method To make the broth, heat 400ml/14fl oz of water and add the kombu and mushrooms. Leave overnight. Strain the liquid into a clean bowl through a sieve lined with muslin and discard the kombu and mushrooms. To make the butter, mix all the butter ingredients together in a bowl, roll into a tube shape, wrap in cling film and place in the fridge. To continue the broth, pour the liquid into a clean pan, bring to a simmer and add the garlic, ginger, soy sauce, mirin, caster sugar and 600ml/20fl oz of water. Add salt to taste. Keep warm. To make the beef, heat a frying pan until very hot. Add a dash of oil and sear the beef until coloured all over. The beef should still be very rare inside. Rest the beef in a warm place, topped with a couple of slices of the butter. The remainder of the butter can be saved in the fridge and used in another recipe. Add the mushrooms and seaweed garnish to the hot broth. Cut the beef fillet into long diagonal slices and transfer to two bowls. Top with the broth and garnish with the watercress. Serve. PrepareovernightCook10 to 30 minsServeServes 2DietaryEgg-free Nut-free Recipe tips To rehydrate the seaweed, soak in a bowl of cold water according to packet instructions (normally 5–10 minutes) and then chop in preparation for the recipe. html 3 0 Politics News Articles Motegi demands Russia-detained reporter’s release during rare talks Posted onNovember 2, 2026 0 coco_kitoai coco_kitoai Posted onNovember 1, 2026 0 National News Articles Passengers evacuated from ANA plane in Okinawa after midair engine trouble Posted onSeptember 25, 2026 A Brief History of Japanese Food and Its Cultural Meaning Japanese food, known as Washoku, has a history stretching back thousands of years. Its traditions have been influenced by geography, religion, seasonal changes and contact with other countries. Rice became a staple food, while fish, vegetables, seafood and fermented ingredients formed the foundations of traditional Japanese cooking. During the Nara and Heian periods, Chinese influences introduced new ingredients and cooking techniques. Later, Buddhist traditions encouraged vegetarian cooking, while the Edo period saw sushi, tempura and soba noodles become popular. Today, Japanese cuisine combines traditional dishes with modern international influences. Food has a special meaning in Japanese culture, representing respect, harmony, gratitude and appreciation for nature. Seasonal ingredients are particularly important, with meals often reflecting the time of year. Before eating, Japanese people traditionally say Itadakimasu, expressing gratitude to everyone involved in preparing and providing the food. There are several important etiquette rules to follow when eating in Japan. Chopsticks should be held correctly, and food should not be passed directly between people’s chopsticks. Never stick chopsticks upright into a bowl of rice, as this resembles a funeral ritual. It is polite to finish your meal, avoid wasting food and say Gochisousama deshita afterwards. Slurping noodles is generally acceptable and can show enjoyment. However, talking loudly, playing with chopsticks or pointing them at others should be avoided. Understanding Japanese food etiquette helps visitors appreciate the country’s traditions, values and hospitality.

[spin_wheel id=”13557″] 0 Free Food Articles Beef fillet tataki with onion ponzu salsa and garlic Posted onNovember 7, 2026November 7, 2026 0 Free Food Articles Baked teriyaki trout Posted onNovember 7, 2026November 7, 2026 1 Free Food Articles Baked salmon sushi tacos Posted onNovember 7, 2026November 7, 2026 0 Free Food Articles Ajitsuke tamago (Japanese pickled eggs) Posted onNovember 7, 2026November 7, 2026 0 Free Food Articles vvvvv Posted onNovember 7, 2026November 7, 2026 Beef fillet tataki with onion ponzu salsa and garlic Home Page YouTube Video This impressive supper uses the Japanese technique of tataki – seared meat that is kept rare inside and thinly sliced. Html 1 Ingredients For the ponzu sauce 25ml/¾fl oz soy sauce 50ml/2fl oz rice vinegar 10ml/2 tsp lemon juice For the onion ponzu salsa 1 white onion, finely diced ¼ tsp garlic purée 40ml/1⅓fl oz grapeseed oil For the garlic crisps 3 whole garlic cloves, peeled 200ml/7fl oz whole milk 500ml/18fl oz vegetable oil, for frying For the beef fillet tataki 100g/3½oz beef fillet, trimmed 1 dash grapeseed oil, or another neutral-flavoured oil sea salt and freshly ground black pepper To serve bunch spring onions, washed and finely sliced Html 2 Method To make the ponzu sauce, mix together the soy sauce, rice vinegar and lemon juice, stirring until well combined. Weigh out 35g/1¼oz into a bowl for the salsa, reserving the rest for serving. To make the onion ponzu salsa, combine the ponzu sauce with the onion and garlic purée and mix well. Slowly whisk in the grapeseed oil, then chill until required. To make the garlic crisps, use a mandoline to finely slice the garlic into thin pieces and place them into a saucepan. Cover with the milk and bring to the boil, then immediately remove from the heat. Drain the garlic and rinse gently in cold running water, patting dry on a piece of kitchen paper. Heat the vegetable oil in a small saucepan until it reaches 140C, then fry the garlic slices in small batches until they are golden brown. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Drain well on kitchen paper and keep in a warm place until required. To make the beef fillet tataki, place a cast iron pan over a high heat and allow to heat up until almost smoking. Meanwhile, generously season the beef fillet all over with salt and pepper. Drizzle over a small amount of grapeseed oil, then place the fillet into the hot pan to sear on all sides. Once the fillet has colour on the outside but is still very rare quickly remove it from the pan. Place on a sheet of kitchen paper to rest. To serve, thinly slice the fillet into even pieces and arrange across a deep plate or dish. Spoon a line of the onion ponzu salsa across the beef slices and top with a row of sliced spring onion. Drizzle over a little of the leftover ponzu sauce and garnish with the garlic crisps. Prepareless than 30 minsCook10 to 30 minsServeServes 2DietaryEgg-free, Nut-free html 3 0 Politics News Articles Motegi demands Russia-detained reporter’s release during rare talks Posted onNovember 2, 2026November 2, 2026 0 coco_kitoai coco_kitoai Posted onNovember 1, 2026November 1, 2026 0 National News Articles Passengers evacuated from ANA plane in Okinawa after midair engine trouble Posted onSeptember 25, 2026October 22, 2026 A Brief History of Japanese Food and Its Cultural Meaning Japanese food, known as Washoku, has a history stretching back thousands of years. Its traditions have been influenced by geography, religion, seasonal changes and contact with other countries. Rice became a staple food, while fish, vegetables, seafood and fermented ingredients formed the foundations of traditional Japanese cooking. During the Nara and Heian periods, Chinese influences introduced new ingredients and cooking techniques. Later, Buddhist traditions encouraged vegetarian cooking, while the Edo period saw sushi, tempura and soba noodles become popular. Today, Japanese cuisine combines traditional dishes with modern international influences. Food has a special meaning in Japanese culture, representing respect, harmony, gratitude and appreciation for nature. Seasonal ingredients are particularly important, with meals often reflecting the time of year. Before eating, Japanese people traditionally say Itadakimasu, expressing gratitude to everyone involved in preparing and providing the food. There are several important etiquette rules to follow when eating in Japan. Chopsticks should be held correctly, and food should not be passed directly between people’s chopsticks. Never stick chopsticks upright into a bowl of rice, as this resembles a funeral ritual. It is polite to finish your meal, avoid wasting food and say Gochisousama deshita afterwards. Slurping noodles is generally acceptable and can show enjoyment. However, talking loudly, playing with chopsticks or pointing them at others should be avoided. Understanding Japanese food etiquette helps visitors appreciate the country’s traditions, values and hospitality.