All in one go, making the gratin easier and quicker to prepare a delicious mac'n'cheese gratin for your table.

One of the most popular sandwiches you can buy (no surprise perhaps) is Japanese egg mayo sando. Try out this Japanese Egg Mayo Rolls sando

This Udon Noodles with Fluffy Eggs recipe is known as Kakitama Udon in Japan as which translated literally "stirred egg udon."

It's a very simple stir fry dish that's easy to create and very quick to prepare.

I have always been a devotee of the traditional fried spring roll.

Miso Nabe Hotpot with Chicken Meatballs recipe is easy to prepare and makes a great sharing nabe hotpot for a cold evening.

This Salmon parcel is a fusion cooking idea that I've used during the Christmas period as a starter for dinner with some success.

Here's a quick and easy way to take your cheese on toast breakfast, lunch or supper to the next level - Wasabi Cheese on Toast

This is the latest in my series of showing you how to make decorative Japanese fruit sando at home.

I came up with my own creation - omu fries.

The pumpkin on the other hand, is a central part of Japanese cuisine - it goes into everything - soups, pickles, mixed rice and tempura.

It's a very simple stir fry dish that's easy to create and very quick to prepare.

The kaki (persimmon) ranks as one of my favourite fruits - it's soft, very sweet and has a beautiful mellow orange colour.

Now and then, I get the urge to make myself a naughty but nice treat and what could be naughtier and nicer than a Japanese fruit sando?

It's a dish that in Japan is made with very thinly sliced pork and is called Enoki no Niku Maki - Meat Wrapped Enoki.

This blog item shows you how to make a batch of easy, quickly prepared Oven baked Spring Rolls.

Yakisoba Pan consists of two main parts - Yakisoba fried noodles and "pan" which is the Japanese name for bread.

Yaki Onigiri in Ochazuke reads as pan fried rice balls (the yaki onigiri bit) in a Japanese clear soup (the ochazuke bit).

I am a big fan of Vietnamese food - I love the lightness of the dishes and the subtle sweet and sour aromas of the food.

You start with a large aubergine (eggplant), one of Japan's most popular vegetables - called nasu in Japanese