This Japanese salad is delicious and tangy from the Umeboshi Puree, contrasted with the deep savoury flavour of the sea vegetable Dulse.
Serves 4 - Preparation time 20 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.
This warm crumble is so simple with no baking involved. We add sweet white miso to create a scrumptious salted caramel flavoured sauce. Enjoy with a scoop of dairy-free ice cream.