By WPM, Posted on 31/01/2017
Vinegar and oil are common ingredients for dipping sauces for gyoza. Put a healthy spin on it by adding some salad! Mix extra virgin olive oil and balsamic vinegar and splash it on a plate for a decorative effect. Add salad leaves of your choice, and finally your MARUKO Gyoza. It’s a good way to […]
By WPM, Posted on 31/01/2017
What’s better than cheese? Two cheeses. Make a quick tomato based sauce using either canned or fresh tomatoes, add MARUKO Gyoza, then top with both a melted and a crisp cheese. We recommend colby or mozzarella cheese for the melted, and parmesan for the crisp one. To melt the cheese, simple put your gyoza topped […]
By WPM, Posted on 31/01/2017
Everybody loves cheese, even more so when it’s melty and gooey. Make a simple tomato based sauce of your choice (use canned or fresh tomatoes) and place your MARUKO Gyoza into a single serve decorative skillet. Top with your favourite cheese (we suggest colby or mozzarella) and melt in the oven or under a grill. […]
By WPM, Posted on 31/01/2017
Experimenting with fusion foods is great fun. Here, we’ve mixed Italian with Japanese! This is really easy to do. Make a simple bolognese sauce using tomatoes (canned or fresh if you have time) and fresh basil. In a hot pan, make a circle of grated parmesan cheese and let it first melt then crisp up. […]
By WPM, Posted on 31/01/2017
We eat MARUKO Gyoza almost every day! We never get sick of it because we change up the flavours and sauces that go with it. Try something different using miso paste. Miso paste is cheap and easy to find in almost all supermarkets, including Coles and Woolworths if you check the international aisle. Simply smear […]
By WPM, Posted on 31/01/2017
Keeping a packet of frozen gyoza at home is great for when you can’t be bothered to cook, but want something warm and filling. They are cooked in a total of 6 minutes, and ready to eat instantly. To change things up a little bit, use different dipping sauces each time you cook. While it’s […]
By akiraizutsu, Posted on 15/11/2016
One of the most popular classes is coming again! Learn how to make Ramen with Chef Kanako. View more Konnichi wa! I thought I would write about the 12 days of the Tsukemen #LOVETSUKEMEN Advent Calendar 2013 [http://www.adventar.org/calendars/107] There are actually quite a lot of ramen stores in Sydney It seems to be that the […]
By WashokuLovers, Posted on 23/03/2016
On Monday night, Washoku Lovers was honoured to be invited to the residence of the Japanese Consul General, Mr Takaoka, to take listen to a lecture on sake from our most prestigious washoku chef, Hideo Dekura and then a sake tasting, provided by Ippin Brewery and JFC Australia, Sakenet Australia, and a special selection from Mr Takaoka’s […]
By WashokuLovers, Posted on 29/10/2015
Photo: IPPIN director Hiroyuki Yoshikubo the 12th at the Sake Expo in Brisbane Hi, This is Satoshi! For the past two weeks I’ve been so busy working to promote sake with IPPIN Sake Brewery. Our goal is to make it easier to access IPPIN sake in Australia. We’ve held events at Yayoi in Town Hall, Tokyo […]
By yuri, Posted on 22/10/2015
Do you like Okonomiyaki? – Some people have never heard about it. Maybe you’ve heard the English name for it, Japanese savoury pancakes? 🙂 I have a little story to tell you how strong a passion I have for Okonomiyaki. I wanted to open an Okonomiyaki restaurant when I moved to Sydney because I could […]
