This starter is so simple, yet so delicious. The the sweet miso dressing works with any seasonal vegetable too, so don't be afraid to experiment!
Serves 4 - Preparation time 30 mins
Reiko was born in Kyoto, the ancient capital of Japan. She grew up in a traditional Japanese family with a food-fanatic mother, who has shaped her love of Japanese cooking today.
London has been Reiko's home for the last 14 years and she runs Hashi Cooking, a Japanese cookery school, from her home in Wimbledon. Reiko offers classes and courses for absolute beginners, right through to professional chefs. Reiko's philosophy is to make authentic Japanese cookery accessible to all.
In 2011, Reiko released her first cookbook - 'Hashi, A Japanese Cookery Course', based on many of the recipes from her courses. The book has been a great success amongst beginners and professional chefs and she is in the process of writing a second.
Reiko has also appeared in the media, featuring on programmes such as Good Food Live and The Great British Kitchen, working with notable chefs John Torode, Gino D'Acampo and Hardeep Singh Kholi.
A delicious, quick and easy pate flavoured with the incredibly versatile ginger umami paste. Takes just 10 minutes to prepare plus chilling time and lasts for several days if chilled. Enjoy with bread, rice cakes or a mouth watering array of fresh vegetable crudities.
A delicious side or starter of crispy baked polenta chips with a “cheesy” flavour from the addition of some nutritional yeast and tamari. The addition of a spoon of white miso softens, sweetens and adds another flavour layer to the salsa.