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 Pad Thai recipe is absolutely delicious. I have kept it as close to the original as I could get whilst making sure it is full of only the best unrefined, healthy and nourishing ingredients.
If you have not experimented with aquafaba yet, then you must. Aquafaba, or chickpea or bean water has taken the vegan world by storm as an egg replacer, simply drain your chickpeas and whip up the water which will behave like egg white. We folded sweetened aquafaba into a gluten free pancake batter to make lighter American style pancakes.
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.