This week on Goodness in the Everyday, Lauren invites her buddy Nigel Cabourn onto the show to teach him how to nail the perfect steak.
Most people have their own personal rituals when it comes to tea and coffee, be it milk and two sugars, or black without cream. These almost mechanical exercises help shape our days, and for the late-risers, a cup of coffee might come from the cheerful beeping of a Nespresso machine, while for early birds might have the time and energy to carefully draw circles upon circles of steaming water on a V60 drip. There’s a psychological benefit too, especially on cold, dark winter mornings when you need that transitory experience to transport your mind far away from the comfort of warm sheets.
Anne Berry has plucked a few select spots from her favourites for your next winter cruise. We are sure Nagano is no slouch in the summer, but everyone knows winter holds all the best rewards
This week Anne travels by rail around the island of Shikoku to explore the land of udon, intricate feudal castles, and her favourite fruit – the prized yuzu.
There are people who love tea, and then there’s Shinya Sakurai. Although Japanese tea ceremony practices date back to the 9th century, Sakurai’s expertise is a rarity in contemporary Japan. After training for 12 years to become a tea master, Sakurai opened a small tea room in Nishi-Azabu called Souen. Anne Berry explores a perfect blend of modernity and tradition, resulting in one of the most innovative tea rooms in the world.
Today we’re taking you into Karabashi cafe in the delightful seaside town of Hayama, a joint that takes hold of summer and serves up a simple daily menu that shows pride in local produce. The sea breeze, sun, clay mountains, waves, and eclectic mix of locals and Tokyo escapees sport a bohemian culture that celebrate a more colourful look onto life. Picture homely, clean food, and a party of local ingredients.
The beauty of a fervently creative city like Tokyo is what you can find in the nook and crannies if you look closely. This week we explore a little-known treasure in the city’s center: Miyagawa. Anne Berry tells us about when she had the most delicious tempura ever.
Tokyo: Along the Toei Oedo metro line sits a discreet little place called Bar Gen Yamamoto. Picture a small space carved out of a 500-year-old Mizunara tree, seating only eight at a time. There is no music or gaudy bar décor, merely an ikebana flower arrangement near the door. The menu itself is limited to either a tasting of 4 or 6 cocktails and their philosophy, seems quite simple: to make really really good cocktails.
We often forget that many beings in this Universe can’t speak to defend themselves. So in this light, let’s talk about the world’s favourite fish, salmon, and how it became the pop-star of fish in the first place.
Exploring the unseen world is something we love to do. It’s that ’woah’ moment you experience when two completely different flavours combine to make something totally new
At The Barn in the ski village of Niseko, Northern Japan, classic cocktails are given a spin with local ingredients. PTJ presents their Negroni made with house infused Yuzu gin that has citrus-y super powers. Watch how it’s done.