Featured in a Japanese Cooking Magazine | 素材のちから

This was a great surprise to wake up to today!
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.

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.

I just have to visit Japan some day, I love Japan!

Japan. Endless Discovery.

Strawberry, Chili, Ginger & Mint Jam

This is my recipe for jam with strawberries, chili, ginger, mint, vanilla, lemon, lime, pepper, cloves and star anise.

Click your way through the gallery to see and read about the process.

Ingredients: 

  • 2 kilograms of berries.
  • 300 grams of stevia, alternatively 500 grams of sugar (choose the amount of stevia/sugar after your own taste).
  • 1 red chili (with or without seeds)
  • 1 lemon
  • 1 lime
  • 1 vanilla pod
  • 1 star anise
  • 70 grams of pectin (I use one bag, 70 grams, plus a bit more so that the jam turns a bit firm – easier for kids to handle. Also the pectin that you buy in Norway isn’t 100% pectin, but contains sugar, pectin, citric acids etc.)
  • a lump of ginger
  • some pepper corns
  • some cloves
  • a cup of water
  • a cup of sugar
  • a handful of freshly chopped mint
  • clean jars