2 thoughts on “About

  1. Hi Tess,

    This is my first venture into Japanese food (more Japanese style than authentic, I think, but none the worse for that).

    I made a batch of lamb and rosemary sausages last weekend (turned out great too!), and I had some belly pork left over. At a loss to know what to do with it, I remembered the Japanese ingredients I had stashed in the cupboard, and this is the result http://wp.me/peDjy-1Cz If you’re interested the link to the sausages is on that page too.

    I have to say I’m extremely pleased with the result. It is, without doubt, the best pork recipe I’ve come up with. I ate it just as it is, being too tired to cook noodles or rice.


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