April 21, 2020
Grilled cheese sandwiches are the ultimate comfort food. The creaminess of the melted cheese coupled with the savoriness of the buttered bread sometimes makes it the only thing that hits the spot!
This easy blackberry and peach grilled cheese sandwich recipe is divine. The sweetness of the peaches, tartness of the blackberries, saltiness of the cheeses and mild spiciness of the OKAZU are the absolute perfect combination of flavours!
It's so quick to whip up that it's truly an ideal breakfast or lunch for those extra busy days. It may also win over the hearts (and taste buds) of picky eaters!
Cooking time: 15 minutes
2 tbsp unsalted butter, room temperature
4 thick slices sourdough/pumpernickel bread (or bread of choice)
100 g goat cheese
1 cup blackberries
1 peach, thinly sliced
80g fontina cheese, shredded (can also use gouda or provolone cheese)
80g grated swiss cheese
8-10 basil leaves
Heat a large skillet over medium heat. Meanwhile, spread butter over one side of each bread slice. Place the bread in the skillet(in 2 batches if the skillet’s too small), buttered side down, then reduce the heat to low.
Spread goat cheese on top of each bread slice in the skillet. Then place the basil leaves and blackberries on top of half the bread slices; gently smash them with a fork, then layer the peaches and grated cheese on top of the blackberries. Drizzle OKAZU Curry flavour over the peaches/cheese, and cook until the buttered sides of all the bread slices are golden brown, 3-4 minutes.
Close the sandwiches and continue cooking, pressing down gently and flipping once, until the cheese is melted, 3 minutes/side.
Slice the grilled cheese sandwiches. Divide between plates and serve with extra OKAZU.
December 22, 2020
We love matcha! These butter cookies aren’t too sweet and they highlight the delicate bitterness of matcha (green tea powder). Fumi has been gobbling these up. Enjoy with a cup of hot tea.
December 10, 2020
November 10, 2020
Do you know about kinpira-gobo? We used to make it for our orinigiri (Japanese rice ball) when we had a store front on Dupont street in Toronto. Kinpira is usually made with burdock roots and carrots.
Since I am in Japan, I sent OKAZU to my Japanese friends to see how they use it.
This recipe is from one of my friends who make kinpira with beets instead of burdock roots and carrots. It's super easy and delicious, so I wanted to share it with you!
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