June 25, 2020
Cooking Time: 30 minutes
1. To make the mango-orange relish, combine the mango, orange, roasted red pepper, orange juice, 1 tbsp. lime juice, and the green onions in a mixing bowl. Cover and chill until serving time.
2. Sprinkle the cardamon and the flour in a shallow dish or onto a sheet of parchment paper and mix until well combined. Coat all sides of each fish fillet in the flour mixture, then shake off the excess.
3. Melt the butter in a large, nonstick pan over medium-high heat. Add the fish fillets to the pan and cook until they flake easily with a fork and are golden, approx. 4 minutes per side. Place the cooked fish on paper towels to absorb excess oil.
4. Add the orange-mango relish to the plate along with the fish. Top the fish with 1-2 tsp. of Curry OKAZU. Serve with a salad and a grain like rice or quinoa.
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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