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.
Buckwheat is a commonly used gluten free ingredient, often seen in classic Breton pancakes. Filled with sticky apple, apricot and pinenuts these make a delicious pudding, or indulgent brunch.
Perfect for using up leftover cooked grains, this simple to make breakfast parfait looks and tastes like an indulgent ice cream sundae, and would be equally good served as a dessert.
Starting the mornings with a green smoothie is an excellent way to be on track for your 5 (or more) a day. By cold brewing green tea in coconut water overnight you gain all the benefits and flavour of the tea, with none of the bitterness and without diluting the taste.