Warning! These umeboshi onigiri with Szechuan pepper may not be for beginners. You have to enjoy the distinct sour-salty taste of Japanese preserved umeboshi plums and the tingling sensation in your mouth…

  From the last rhubarb and the first berries in my garden I made a tasty berry and rhubarb soda.  The recipe is very simple. You mix a good amount of chopped fruit with some sugar in water for a few days. During that time…

  In my sunny south-facing garden, the red shiso or perilla is having a great time and forms big bushy shrubs. I love the fragrant foliage of this Japanese herb and use it in my cooking often. Now that the cold nights are approaching, it’s…

During a weekend in the Dutch province Zeeland they served traditional Zeeuwse boterbabbelaars / butterscotch from Zeeland with my coffee. They taste so good! These butterscotch candies are actually not very difficult to make, but you do need to practice stretching and folding the sweet sugary…

I made Tamagoyaki omelet for a spring picnic under the cherry blossom trees in the Amsterdamse Bos, a park in Amsterdam. This elegant rolled omelet is a standard dish in every Japanese lunch box and a popular topping for sushi. I made mine in a special…

Hurray! Dosia Plukt Bessen will hit the bookshops on May 7 and can also be (pre)ordered online. But you can also order a signed copy from me. Fill in the contact form and let me know if you want a special message in the book.…