In this gallery you’ll see excerpts from a Japanese cooking magazine for professionals (素材のちから), where I’m featured in an article about wild versus farmed salmon. My insanely tasty gluten-free bread is also mentioned.
Sozainochikara is a free magazine for people involved in cooking.
Wild versus farmed salmon. Photo and text by Romi Ichikawa.
At the fish market. Photo and text by Romi Ichikawa.
Cooking with the family. Photo and text by Romi Ichikawa.
Wild versus farmed salmon / some of my salmon dishes. Photo and text by Romi Ichikawa
My world famous gluten-free bread. Photo and text by Romi Ichikawa.
There will be another article published later that’ll probably have some of my recipes in it (?), but I’m not sure when this will be published. I’m not sure if the article will be a portrait or recipe based either. I guess we’ll have to wait and see.
Tons of respect and thanks to Romi Ichikawa for the article.
Oven Roasted Trout & Chinese Style Fried Potatoes is like a sexy date between two cultures: the Norwegian & the Chinese. The chinese part, the Chinese style fried potatoes, is a recipe I picked up from a cookbook called “Xiang – Mat og Kultur fra Hunan” (Xiang – Food and Culture from Hunan), written by chinese chef & author Feng Xian Lin. As you might understand by deciphering the title of the book, it gives you some insight & knowledge, not only about Chinese cuisine, but also about the culture and traditions in Hunan.
There’s still some summer left to enjoy and the school year has barely begun when the Jews are getting ready to celebrate Rosh Hashana – the Jewish New Year which is celebrated during September / October, depending on the Jewish calendar.Continue reading →