Freshly Diced

Back in February, I collaborated with Chris from Freshly Diced on a piece that’s featured on their site: a recipe for Goma Ozoni. Ozoni is typically eaten for New Year’s and yes… I know it’s June. Keep it in mind for next year, or make it anyway! It’s a lovely soup—nutty, salty, and punctuated with kamaboko, mochi, and spinach—a welcome alternative to misoshiru.

Freshly Diced is dedicated to the cross sections of design, food, and music. Chris moved to Japan from Canada earlier this year and was documenting fantastic eats when the earthquake hit. He’s now in Hong Kong, but still doing his thing with that perceptive eye of his. Go check out his beautiful photography, mouth-watering food documents, and while your at it, familiarize with his great music selections.


Above photos by Freshly Diced

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3 Comments

  1. Posted June 11, 2011 at 9:26 am | Permalink

    Hi, I have just found your wonderful website (looking for a matcha mochi cakes recipe) and only regret I discovered it so late. Like many foreigners I adore the Japanese cuisine and constantly look for new ideas, recipes and flavour combinations. Apart from the matcha cakes I’ll make this weekend or even today, I will also try your tomato and shiso salad. I have never thought about it, but shiso has a strong taste which certainly is not afraid of the onions’ company. So obvious.
    In short, I am very happy to find your inspiring website and certainly will “borrow” some recipes. I might also learn how to improve my photos…

  2. Posted June 11, 2011 at 10:07 am | Permalink

    Sissi, thank you for your kind comment. Hope you enjoy the recipes and I’m glad to know we share the same passion for Japanese food! I’ll have to try your ume-shiso chicken skewers one of these days…

  3. Posted June 11, 2011 at 12:30 pm | Permalink

    Azusa, thank you for such a quick answer. I came back to say I have had your tomato and shiso salad about an hour ago and it was extraordinary! Like many Japanese falsely simple dishes it had a very sophisticated taste. I’ll make the double portion tomorrow (still have a bag of shiso leaves). It disappeared too quickly. Thank you for sharing this wonderful recipe.
    Thank you also for visiting my blog. The chicken skewers were for me a revelation of umeboshi+shiso+chicken combination. I think I’m becoming addicted to shiso…

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