Yuki's take on this classic Japanese side dish.
Yuki Gomi was raised in a traditional Japanese family, her mother is a fanatical cook who instilled in me a love of cooking at an early age. This love of food inspired her to train as a professional cook, and worked at several restaurant including Chicago's famous Soul Kitchen under Curtis Giszczynski where they developed together Asian and fusion dishes.
She moved to London in 2005 and worked as a head of food development at the Yoshino restaurant in Piccadilly. She developed new recipes both for the restaurant and also for the Japan Centre where she created new sushi menu.
In London she was struck by the increasing popularity of Japanese food. She saw people queuing to buy take-away meals for thier lunches and for parties, but they often said to her 'I can't make this at home so I have no choice but to buy it' or 'I wish I could make this at home'.
Knowing how simple it is to make good Japanese food, inspired her to start cookery classes. She now teaches Japanese home cooking and have found that people quickly grasp the concepts and become passionate advovates of this form of cooking.
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.