Kobe Jones Blog

Japanese cooking has been big news in Australia of late, widely perceived as being a ‘healthy’ cuisine. The Japanese use a wide variety of vegetables and legumes, and are one of the very few cultures to use sea vegetables, which are low in calories, high in fiber, and packed with minerals. Fish is widely used in Japanese cuisine also, as are fermented products (think Miso) and beneficial floras that are

If you want to emulate good Japanese cooking at home, it’s no use substituting authentic ingredients with what you have on hand in the cupboard. Sourcing Japanese brands and the specific ingredients used by top chefs from Japanese restaurants can make all the difference to your end dish. Take rice, for example. It’s tempting to save a trip to the supermarket and use something like Jasmine, but for the correct

Those of us who like to cook – and eat – know that most people eat with their eyes before they even pick up their cutlery. In the restaurant world, if a dish looks spectacular, diners will admire it first, then discuss it with their tablemates, most likely Instagram it and then tuck into the dish. So the presentation of food is just as important as the flavour, texture and