Andrew Kojima 04/11/2021 Andrew Kojima 04/11/2021

Chocolate tiffin

Andrew Kojima 06/07/2021 Andrew Kojima 06/07/2021

Homemade ramen noodles

Andrew Kojima 18/06/2021 Andrew Kojima 18/06/2021

Yuzu tart

Andrew Kojima 17/06/2021 Andrew Kojima 17/06/2021

Cherry Blossom

A delicious take on a Whisky Sour

Andrew Kojima 17/06/2021 Andrew Kojima 17/06/2021

Mizuwari

Whisky Highballs are all the rage in Japan and this cocktail is a refreshing twist, in both senses of the word

Andrew Kojima 10/06/2021 Andrew Kojima 10/06/2021

Carrot, coconut and star anise veloute

An amuse bouche that I made as part of a tasting menu for a birthday dinner in Slad in June 2021

Andrew Kojima 30/03/2021 Andrew Kojima 30/03/2021

Salmon tataki with ponzu sauce

Tataki delivers the best of both worlds… the silky texture and fresh flavour of salmon sashimi with the stronger flavour of grilled fish. Ponzu is a great sauce because it provides seasoning as well as sourness to offset the richness of oily fish

Andrew Kojima 30/03/2021 Andrew Kojima 30/03/2021

Chicken curry noodles

Recipe from my book “No sushi” adapted for online courses.

Andrew Kojima 30/03/2021 Andrew Kojima 30/03/2021

Mabodofu

This warming dish of mince and tofu in a spicy sauce was introduced to Japan by a chef who emigrated from Sichuan in 1952. Usually served on its own, it is perfect as a topping for a donburi, with an addictive harmony of spicy umami with sweet and savoury. Recipe from my book “No sushi” adapted for online courses.