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Posts Tagged ‘Miso’

  1. Feng Sushi on the SouthBank

    February 4, 2012 by Dini

    Sustainable Japanese

    30th January 2012

    Monday lunchtime, on the Southbank I joined the GoogleLondon Team for a Sushi meet-up.  I was looking forward to it, as Feng Sushi’s menu offers a mix of Japanese classics with some modern European twists. In exchange for some reviews for GoogleLondon, I was treated to: Seafood Miso and Loch Duart Salmon Donburi, not a bad deal at all!

    Loch Duart Salmon Donburi

    Loch Duart Salmon Donburi

    The Donburi was a visual and tasty treat, with salmon four ways: tea smoked, sashimi, crispy skin and Ikura (bright red roe). The different textures were so good, that I scoffed them greedily. I was left with surplus white rice, so I probably did a ‘no-no’ and added some of my Miso to it, to slurp the rest.

    Shellfish Miso

    Shellfish Miso

    Feng Sushi boasts 7 outlets in London, with even a delivery/takeaway outlet,  in the heart of Billingsgate Fishmarket. Owned by Silla Bjerrum, from Denmark, she has carried the Scandi sensibility of sourcing of the very best of ingredients and heralding sustainability. Credit to her, as she’s made great strides to operate in a socially responsible manner.

    The decor is simple with a mix of wooden communal dining tables as well as individual tables. Vibrant with floral paintwork and a beautiful fish aquarium, naturally showcasing harmonious feng shui elements.

    Feng Sushi Aquarium

    Feng Sushi Aquarium

    I additionally ordered, a couple of dishes to share, to see out of curiosity, the execution. Some Rock Shrimp Tempura with a spicy sauce. I loved the shrimp, juicy morsels with a light tempura batter.

    Rock Shrimp Tempura

    Rock Shrimp Tempura

    I also ordered Miso Dengaku (which I recently tried @thelondonfoodie’s Japanese supperclub). For the Dengaku, unlike the last type I had, Feng Sushi had used the larger variety of aubergine. This meant it had absorbed more oil and was a little bit on the greasy side, but the miso dressing made it moreish all the same.

    Miso Dengaku

    Miso Dengaku

    To end the lunch I curiously perused the Desserts menu. Alas, Macarons and Rice Pudding were not available at the time, so I opted for a Chocolate Mochi (a glutinous rice cake, filled with oozing chocolate). For the £2.75, I had expected maybe two Mochi’s, the individual serve, the size of a £2 coin, seemed a little mean for the price, however it was delicious.

    Chocolate Moshi

    Chocolate Moshi

    On the note of price, Feng Sushi is more on the premium side of your ‘high street’ Sushi providers, but the rationale of quality and sustainability, more than qualifies it. Thanks to my GoogleLondon hosts (Sarah & Alex) for hosting a lovely lunch and introducing me to the Restaurant. I’ll definately choose Feng Sushi now as a place to stop off to try more dishes and at least I’ll be reassured that I’m doing my bit for the environment too.

    Feng Sushi: Unit 9 Festival Terrace, Southbank Centre, Belvedere Road, SE1 8XX
    Tel No: 020 7261 0001
    Website: http://www.fengsushi.co.uk/ – for details of other branches

    Feng Sushi on Urbanspoon


  2. Japanese Supper with The London Foodie

    January 8, 2012 by Dini

    Japanese Umami Feast

    5th January 2012

    Fresh from his travels in Tokyo, TheLondonFoodie (Luiz) hosted the first of his Japanese Home Supperclubs, to showcase recipes from his travels and from recently published ‘Hashi Cooking’ by Reiko Hashimoto. This was the second Supperclub I attended, that Luiz had hosted, the first being the inaugural Grazing Asia event.

    Reiko's Hashi Cook Book

    Reiko's Hashi Cook Book

    There were no spaces left as a dining guest, but keen to increase my knowledge of this genre of cusine and take part in the event, I volunteered as a Kitchen Assistant for the evening. For diners, this supperclub was £35 per person (BYO), pretty good value considering the calibre and variety of ingredients used.

    Welcomed with a glass of wine, by Luiz and Dr. G (Luiz’s partner), I was made at home and what a beautiful home it was. I was particularly impressed with their pantry, divine cooking accoutrements and serviceware.

    Japanese Bowls

    Japanese Bowls

    Looking at all of the plates and bowls lined up, at a guess I’d say there were over a 100 for the 20 dining guests. I knew from this, that a serious feat was about to be performed by Luiz. Having started at 7am, Luiz was supper organised with a timed plan (which we almost stuck to) and had already done a lot of the mise en place. This was essential, as we were catering for 20 hungry diners and had a 6 course feast to be served pre-midnight…

    Luiz preparing the Sushi

    Luiz preparing the Sushi

    ***

    Sushi selection

    Dainty hand-rolled sushi with sea-bream, mackerel and asparagus. The diners were treated to an accompanying aperitif of Gordon’s Gin & Tonic, which set off the night, with a lemon-twist (I told Dr. G, that lime might make a nice change for next time).

    Sushi selection

    Sushi selection

    ***

    Salmon Sashimi ‘South American way’

    Delicate strips of tuna sashimi drizzled with a marinade and served with a sour-cream, wasabi avocado salad.

    Salmon Sashimi South American way

    Salmon Sashimi South American way

    ***

    Spicy Pork with Seafood Nabe

    Spicy Pork & Seafood Nabe

    Spicy Pork & Seafood Nabe (pre-cooking)

    Typically, a one pot dish of seafood and vegetables, that cooks at the table in a claypot. I last tried this is in Laos, so it was great to see it in action again, it adds such drama and fun to the occassion. After the diners has wrestled over the seafood picks, we added some udon noodles, so they could slurp up the remaining cooking juices, which had a good spicy kick.

    Spicy Pork and Seafood Nabe

    Spicy Pork and Seafood Nabe (cooking)

    ***

    Beef Fillet Tataki with creamy sesame dressing

    Luiz seared the fillets then allowed them to marinade and then delicately sliced and positioned over brined onions. For a supperclub, it was quite a luxury to have fillet. This was possible thanks to The Well Hung Meat Co who donated the meat and generously offered the diners 50% off their first orders.

    Beef Fillet Tataki with creamy sesame dressing
    Beef Fillet Tataki with creamy sesame dressing

    ***

    Takikomi Gohan

    A mixed rice, bejewelled with 5 ingredients, this was a chicken and vegetable based one, dressed with mange tout chiffonade.

    Green beans and Kamaboko with Spicy Mayo

    Crunchy beans with a sliced fish cake (Kamaboko) garnish and wok-dressed in a zingy mayonnaise. I really like the contrast of textures, with the crunchy beans, creamy dressing and almost sponge-like fish cake slices.

    Green beans, Kamaboko and Spicy Mayo

    Green beans, Kamaboko and Spicy Mayo

    Tamagoyaki

    A beautifully rolled omlette, sweetened with sugar, seasoned with dashi and chives for pretty colouring. This was a real masterpiece, so when it was sliced, almost like a swiss roll, you could see the many delicate layers. Grated mooli and soy sauce were placed on the side.

    Tamagoyaki

    Tamagoyaki

    Aubergine Dengaku

    My favourite of the side dishes, using delicious aubergines. Luiz used the thin variety of aubergine, for faster cooking and also because they soaked up the Nasu Dengaku glaze (with white miso, mirin and sugar) more. They had a gratinated crust made with melted mozzarella and were garnished as with the green beans, with crunchy seasame seeds.

    Aubergine Dengaku

    Aubergine Dengaku

    Deep fried Tofu and Spinach Miso Soup

     A bubbling bowl of soup, that was great for cleansing at the end of the night.

    Tofu & Spinach Miso Soup

    Tofu & Spinach Miso Soup

    ***

    Ice Cream Trio with Madeleine

     The scent of zingy lemon rind madeleines drifted through the room, kindly whisked up and baked fresh by Dr. G.

    Dr. G in Madeleine making mode

    Dr. G in Madeleine making mode

    This was a light and simple accompaniment to the smooth and creamy trio. The flavours were heavenly: Green Tea, Red Bean and Black Seasame. I’ve tried the flavours in various muses as created by Teanamu (when I’ve visited his Tea-House), however the last, was a new one. Luiz created it by making a praline with the black seasame seeds and then adding the brittle to the ice-cream mix, before churning.

    Ice Cream Trio with Madeleine

    Ice Cream Trio with Madeleine

    ***

    I’ll hold my hand up and admit, the evening was ‘hard-work’ not all making up G&T’s and tasting for seasoning (unfortunately!). Alas, now I know that Luiz being a perfectionist, wouldn’t let a mere amateur like myself, scrimp on beautiful plating up or the taste of his dishes going out. Next time, I know I’m best suited on the receiving end and do what I do best… Eating. I wish I had been a fly-on-the wall whilst Luiz had done his mise en place, so that I could pick up tips or learn the recipes. The saving grace was the fact I could always refer to Reiko’s book (a signed copy) and Luiz promised to email his recipes too. This was a Japanese comfort eating at it’s best, really good hearty food, that hit the spot. However, in the kitchen, the execution was somewhat more intricate than usual comfort food and expertly executed by Luiz.

    Luiz has kindly invited me back to learn the recipes and sample all the dishes at leisure, so I’m very much looking forward to that experience.

    To find out more about Luiz’s supper’s or cooking club’s:
    Luiz’s twitter: @thelondonfoodie
    Luiz’s website: http://www.thelondonfoodie.co.uk/
    Reiko’s Hashi Cooking: http://www.hashicooking.co.uk/