1) Tell us what you do!
I run Atsuko’s Kitchen, a Japanese cookery school with classes in London. I am also the author of two Japanese cookbooks and a recipe developer.
2) What do you always have in your pantry for knocking up a quick meal?
3) Do you have a favourite secret ingredient or cooking tip that you could share with us?
“dashi is THE essential stock in Japanese cuisine… I prefer to use the ‘tea bag’ version which has bonito flakes inside… perfect stock for your soups, sauces or marinade”
4) Do you use miso in your cooking? If so, how do you use it?
5) Has your cooking changed during lockdown? What are you making that’s different?
Luckily, I have been receiving weekly seasonal vegetable boxes (@riverford @namayasaifarm) packed with the best seasonal products. I’ll get inspired by the raw product, use a variation of cooking methods on it to make different dishes and rejoice in its different flavours! Seasonality is paramount in Japanese culinary tradition: nothing beats eating what Nature offers you at the ripe time.
“One of our all time favourite dishes which we make regularly is gyoza. We make it from scratch…”
6) Tell us something you recently made and how you made it.
We make it from scratch: the wrappers first which Nicolo has become an expert at rolling and shaping, then of course the filling (I use a lot of Chinese cabbage and pork mince). Then wrapping and cooking. A couple of top tips are make sure you chop your ingredients for fillings very finely and don’t put too much filling in the wrapper!