Japanese Sushi Chef legend Tamaki recently opened his new restaurant in Neutral Bay

By Ryoko, Posted on 23/12/2020


It took 50 years since the first Japanese restaurant opened in Sydney in the early 1970s.  The legendary Japanese chefs brought their skills and knowledge of traditional cooking methods from Japan. They trained young chefs about how to make the local ingredients taste the best in a Japanese way. Nowadays, Japanese cuisine has became one […]

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Japanese Hot Pots

By WashokuLovers, Posted on 20/07/2016


hot pot

Photo credit.  Speaking of winter in Japan, one thing to do is enjoy Japanese hot pots, ‘Nabe’ (鍋)! It is absolutely necessary for the Japanese to have hot pots to survive the cold winter. We normally put a pot over a portable burner on the table and boil seafood, vegetables, meat and other ingredients depending […]

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Washoku Lovers Kitchen Diary: Obento

By WashokuLovers, Posted on 27/06/2016


Washoku Lovers Kitchen has been so successful with sell out classes that this time we decided to double it. Yep, for the first time, we held two cooking classes on one day! I can tell you from a staff perspective, it was quite a whirlwind, but seeing twice as many happy faces and hearing everyone […]

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Japanese Home Cooking – Childrens Day

By WashokuLovers, Posted on 02/06/2016


Chimaki

On children’s day, Japanese people eat chimaki to pray for good health. Chimaki is a rice dumpling wrapped in bamboo leaves.   This year my Children’s Day menu was: Sashimi (hirame, kampachi, maguro, which is flatfish, great amberjack, and tuna!) Marinated tomatoes with citrus Cooked beans Beef and bamboo shoots and asparagus fried in oyster sauce Tofu with […]

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Gyoza Party with Maruko Gyoza

By WashokuLovers, Posted on 25/05/2016


This month, Washoku Lovers is introducing featured products! Each month we’ll be highlighting different Japanese food products that you can get in Australia which will help you whip up a Japanese feast at home. Our inaugural product is Maruko Gyoza – Japanese pork dumplings made in Sydney with 98% Australian ingredients. It’s quite impressive that […]

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Japanese Home Cooking – Bamboo Shoots

By WashokuLovers, Posted on 21/05/2016


Steamed rice with bamboo shoots

May is the best time of the year for bamboo shoots. The shoots grow very quickly, so harvesting them at the right time is very important. Because of this, you can only get raw, uncooked bamboo shoots in Spring! At any other time of the year, only pre-cooked bamboo shoots are available. If you’re lucky enough […]

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Washoku Lovers Kitchen: Kazarizushi

By WashokuLovers, Posted on 04/05/2016


On April 30, Washoku Lovers Kitchen welcomed our new permanent chef, Kanako Wada!  She specialises in decorative sushi, and is a whisky enthusiast. Her knowledge in the kitchen shows through her fluid teaching and movement around the Washoku Lovers Kitchen. With no signs of nervousness at all, Chef Kanako sat everyone down at the dining […]

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Food Action Nippon

By WashokuLovers, Posted on 14/03/2016


Do you support local Aussie farmers? Is it a concern for you to buy local produce? Australians take great pride in Australian produce, often considering it to be undeniably the best there is to offer. Seafood, farming, fruits and vegetables, we’ve got it all. You might be surprised to know that not all countries are […]

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Christmas in Japan

By WashokuLovers, Posted on 09/12/2015


Photo: taken from this Aldi commercial We have a pretty unique Christmas here in the Southern Hemisphere. No snow, no jumpers, and Santa uses kangaroos to drive his sleigh. But Japan is lucky enough to have the possibility of a white Christmas as it’s winter over there (and they have spectacular Christmas light displays!) in just the […]

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Washoku Lovers Kitchen Event Diary

By WashokuLovers, Posted on 02/12/2015


Our last two posts we talked about our Washoku Lovers Kitchen event for Japanese curry rice, and we gave you the curry recipe and instructions for making warabimochi. Did you try making any of them? Let us know if you did by leaving a comment! This week, we’ll tell you how the class went as a whole! It started in […]

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