On April 5, all the chefs present in Melbourne, Australia for the awards ceremony had butterflies in their stomach as they waited for the announcements of The World’s 50 Best Restaurants 2017! Held at the beautiful heritage Royal Exhibition Building in Melbourne, it was only the second time the Awards have been hosted outside London after […]

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Master class at MFWF (Melbourne Food and Wine Festival), 2017 with Japanese chef Zaiyu Hasegawa was held in Deakin Edge, Federation square. Zaiyu Hasegawa’s Tokyo restaurant Den has developed a cult following in Japan and abroad for its playful take on modern kaiseki (Japanese traditional cuisine). He showed us how to make Monaka, a specilialty […]

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It’s been 2 years today since I started Washoku Lovers on March 9th in 2015! Happy Birthday Washoku Lovers! My passion to introduce Japanese food culture to all my friends is getting bigger and bigger. I’m always excited to see how many people sign-up to Washoku Lovers, what Washoku Lovers benefits you like and how […]

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Onion gratin is a simple dish of slow cooked onions with a cheesy or creamy sauce. It’s a soul warming Winter dish, but it’s definitely a guilty pleasure. Usually it’s eaten with bread, using the bread to dip into the cheese and cream and scoop up some onion. We like to replace the bread with […]

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In Japan, minced chilli and garlic is a popular sauce. Here, we’ve scooped out some of this chilli and garlic paste and placed a MARUKO Gyoza on top. Finely slice dried chilli to garnish, it ends up looking a bit like saffron, don’t you think? Enjoy this as a larger serving size with friends for […]

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Miso butter is one of the easiest things to make at home, and it’s extremely versatile. Simply melt your desired amount of butter and mix in a tiny amount of miso paste (we suggest red), adding more to suit your taste. It can very easily become too salty, so make sure you taste along the […]

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You may have had gyoza as a side dish when you go to a ramen restaurant, but we suggest trying them at the same time. Easily made at home (or assembled in a restaurant), the gyoza soak up the thick miso broth for a beautiful mix of flavours. Simply pan fry your MARUKO Gyoza when […]

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  When you buy gyoza in a restaurant, it often comes joined together by a crisp crust. In Japanese we call this the “feather” and it’s made from the evaporating water during the cooking process, which has a bit of flour in it from the gyoza wrappings. Add grated parmesan to the liquid when you’re […]

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Cold noodle dishes are super refreshing on hot days, but you can also mix it up with hot gyoza for a bit of contrast. In Japan, we love eating pasta with tomato sauce, inspired by Italian dishes. We can also use ramen noodles though! Twist your pasta or noodles into a neat pile, top with […]

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Bao are fluffy steamed buns, and recently they’ve become very popular in Sydney. They’re small and perfectly sized for a snack or as an entree to a bigger meal. MARUKO Gyoza are a great filling for these super satisfying bao! Add any ingredients you like, but we suggest tomato and lettuce with gyoza for a […]

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