SPRING | SUMMER 2020
A TA S T E O F J A PA N
A WA R M W E LC O M E TO THE LAND OF THE RISING SUN.
CO N T E N T S
I TA DA K I M A S U PAG E 1 4 Enjoy Japanese food together at home.
Few countries have a culture as rich as Japan. Millennia-old traditions and the hectic modern world co-exist here, without contradicting each other. Maintaining these traditions is of utmost importance in Japanese society. Whether it is Japanese Zen gardens, calligraphy or tea ceremonies: they all have one thing in common – calmness and clarity. Japanese cuisine also follows these traditional values. Therefore, nothing is left to chance. Ingredients are carefully combined, prepared and served with speed and precision. Everything serves a purpose, the superfluous is perceived as annoying and simply left out. The high regard for aesthetics, quality and conscious enjoyment is paramount.
S H E L L P I N K PAG E 1 8 The newest colour from Le Creuset.
In this issue of our Le Creuset Magazine, we give you an insight into this fascinating culture, introduce you to the world of Japanese cuisine and reveal how you can enjoy the multiple flavours of Japan within your own four walls.
PAGE
4
IZAKAYA
6
COLOURS OF ZEN KITCHEN
8
MERINGUE
INTRODUCING OUR NEW COLOUR
10
YUKI GOMI
WE TALK TO THE FAMOUS JAPANESE CHEF
12
YAKITORI
T E A C E R E M O N Y PAG E 2 8
ASIAN-STYLE GRILLED VEGETABLES
Celebrating rituals that promote inner peace.
14
ITADAKIMASU
THE ART OF EATING TOGETHER
18
NEW SHELL PINK
20
THE NEW CALM COLLECTION
22
JAPANESE GARDEN
24
TIM ANDERSON
26
THE DIVERSITY OF RICE
28
TEA CEREMONY
30
MATCHA CHEESECAKE RECIPE
32
TOUGHENED NON-STICK COOKWARE
34
ZEN KITCHEN COMPETITION
ZEN Kitchen 3
THE MOST IMPORTANT RULES IN AN IZAKAYA:
1. Wait to be assigned a seat. 2. In many Izakayas, people sit at low tables on Tatami mats so it is common to remove your shoes. 3. In the Izakaya, tips are usually not left. 4. Never use the chopsticks to skewer or point at something. 5. Never take something from the plate at the same time as someone else. 6. Never fill your glass yourself. 7. Never pour soy sauce over the rice or in the miso soup. And, of course, the soup must be drunk. 4
ZEN Kitchen
W H E R E TA S T E B U D S B LO S S O M .
IZA KAYA: A traditional Japanese lantern is the symbol of an Izakaya.
Izakayas are traditional Japanese restaurants where friends meet after work with sake and small dishes to review and end the day together. Even though the dishes here are often more simply prepared than in gourmet restaurants, they are no less tasty and of high quality.
Traditional Japanese cuisine and modern city life often come together in Izakayas. Despite the informal atmosphere, there are a set of rules that are deeply rooted in Japanese culture. It is appreciated if tourists also follow these behaviour patterns as Japanese politeness is no clichĂŠ but a mark of respect towards other guests and the host. Throughout this edition of Le Creuset Living, there are some recipes for dishes typically served in an Izakaya. Discover the exotic flavours everyone is talking about and share them with your friends and family.
ZEN Kitchen 5
FLINT Connecting us to the natural world, Flint conveys feelings of clarity and order
MERINGUE This soft, neutral tone creates a sense of calm in the kitchen
CERISE Bold Cerise reflects the vibrant energy of the Japanese ‘Red Sun’
6
ZEN Kitchen
PICTURE-PERFECT BEAUTIFUL
In Japanese culture, colours are associated with certain values and meanings.
For Zen Kitchen, we have selected a balance of neutral and vibrant shades reminiscent of natural elements and a serene energy.
COA S TA L B LU E A tranquil blue that exudes serenity
ZEN Kitchen 7
MINIMALISM RULES 8
ZEN Kitchen
INTRODUCING MERINGUE: A NEW NEUTRAL FOR THE NATURAL HOME T h e r e ’s a l o t t o b e s a i d f o r u s i n g c o l o u r t o c r e a t e a m o o d , w i t h va r i o u s h u e s t r a n s f o r m i n g o u r h o m e i n t o a personal sanctuary of relaxation. Enter Meringue; delicate, minimal and elegant, it evokes a feeling of calmness and zen, beauty and taste. The new colour f o r Le C r e u s e t ’s C a s t I r o n , S t o n e w a r e a n d A c c e s s o r i e s collection, Meringue connects us to the natural world. Inspired by the warmth of toasted meringue, this ivory tone is softened by a subtle oat ombré. A m o d e r n m i n i m a l c a n va s t o c o m p l e m e n t e v e r y kitchen, Meringue is endlessly versatile and marries e v e r y d a y f u n c t i o n a l i t y w i t h e l e va t e d s t y l e . Le t y o u r culinary creations speak for themselves with this neutral hue that goes some way to curating a retreat from the hustle and bustle of the world outside.
ZEN Kitchen 9
"Japanese cooking is all about straightforward methods and maximum flavour" Yuki Gomi
Yuki Gomi is a woman on a mission. The famous Japanese chef, author and culinary ambassador wants to tailor simple, nutritious and above all delicious cuisine to the Western palate. She shares her joy of cooking in her books and cooking courses in which she skilfully blends traditional and modern techniques creating easy access to healthy and exciting taste experiences. She usually works from her London kitchen and mainly teaches simple, homemade and authentic Japanese specialities.
YUKI GOMI After her tough training as a professional chef in Chicago, Yuki mainly pursued the development of Japanese fusion dishes. As a result, her desire to focus more on her culinary origins grew. She wanted to learn more about the cuisine of her homeland and returned to Japan where she focused on traditional cooking techniques. With her new-found knowledge, she created recipes and menus in Japanese restaurants in London and quickly made a name for herself with locals and visitors from all over the world. She discovered that, despite the popularity of the dishes, many were afraid to cook them themselves because of the seemingly complicated preparation required. Yuki's idea was born: to pack the tasty cuisine of her homeland in simple, healthy and aromatic recipes easy to be cooked by anyone.
10
ZEN Kitchen
You’re a Japanese chef, food writer and cookery
What is your favourite Japanese dish to cook, and
The idea of Japanese cooking can be
teacher. How did your career in food begin?
what is your favourite to eat?
daunting to some. What dish would you
My earliest memories revolve around food.
I love dishes that my family can join in making,
advise starting with for a beginner?
I grew up in the countryside with views over
such as gyozas. The little shapes are a pleasure to
Dashi, which is a Japanese stock and a
Mount Fuji and had the luxury of homegrown,
craft and it’s faster if everyone helps. To eat, I love
flavour foundation for many dishes. There
organic vegetables with local ingredients cooked
sushi and sashimi prepared by a master sushi
are a number of different dashi and they are
by my mother. When my father returned from
chef. The quality and skill are hard to match, so
incredibly simple to make, without taking
Tokyo at the weekends, I’d be treated to sushi or
it’s always a real treat.
hours to steam and simmer at the stove.
I was living in Chicago when I was 19 studying
Do you have any favourite Le Creuset pieces to
Do you have any Japanese restaurant
music that I began a more formal training with
cook with that are especially good for Japanese
recommendations?
Le Cordon Bleu. I started my career working late
cuisine?
My first recommendation would be Endo
nights in the fiery heat of downtown Chicago
The Le Creuset Cocotte Every 18cm pot is
at Rotunda, in London’s White City. We are
kitchens, honing my skills as a professional chef
wonderful for making Japanese rice, as the
lucky to have Endo Kazutoshi here in the
alongside a Mexican and American team.
heavy, thickness of the pot retains and circulates
UK, who is a third generation sushi master
the heat well, ensuring it creates a light fluffy
chef with an approach as dynamic as it is
consistency.
delicious. He is mindful of the consequences
unagi (eel) specialities. However, it wasn’t until
Can you explain what Japanese cuisine is and
of over-fishing, so he works directly with
the common ingredients used? Japanese cooking is all about straightforward
Le Creuset’s Spring/Summer 2020 theme is Zen
fishermen to ensure sustainably sourced
methods and maximum flavour. However, you do
Kitchen. How can we incorporate this idea into
produce is served in his 16-seat restaurant.
need to use fresh, quality ingredients, and follow
our cooking experiences?
My second recommendation is Kayanoya in
any simple steps in the exact order. The five
Aim to cook in a simple way with the highest
Japan’s Fukuoka. It’s famous for its dashi,
common ingredients are miso, sake, mirin, soy
quality ingredients you can find. This is my idea
and housed in a large, thatched traditional
sauce and dashi stock. We also use ingredients
of a zen approach. It’s not necessary to struggle
Japanese barn building in the beautiful
that are very common in other cuisines, such as
with overly complex methods and techniques that
countryside. The menu encapsulates an
tahini, curry sauce, mayonnaise, and mustard.
conceal ingredient flavour.
approach to natural and slow food. A multicourse meal there is a lovely way to spend
You run a cooking school in South London that’s
If any of our readers are planning to visit
designed to show how simple, nourishing, and
Japan this year, do you have any must-do
delicious Japanese food can be. How did this
recommendations?
become your passion?
Visit an Onsen! This is a hot spring bath, and you
The rise in the popularity of Japanese food over
can find them throughout Japan. They are very
recent years meant I was receiving more and
zen, and a wonderful way to remedy your jet-lag,
more requests from friends and clients asking to
relax and soak for a few hours.
be shown how to make sushi, as well as gyoza, tempura and other styles. I realised that I was enjoying teaching a lot, and eventually Yuki’s
an afternoon, as the food is gentle but full of umami flavour thanks to the stocks. What do you have coming up this year? I have a number of exciting collaborations in the pipeline that I can’t reveal just yet! Also, some new classes, focusing on vegetarian Japanese cooking, and workshops for specific ingredients, such as my miso making workshop.
Kitchen was born.
HIJIKI CHIRASHI SUSHI Hijiki is a sea vegetable like wakame and kombu. It is rich in fibre and minerals – a delicious health food with a unique flavour. Go online to www.lecreuset. com for the recipe.
ZEN Kitchen 11
YAKITORI THE ART OF GRILLING
12
ZEN Kitchen
ASIAN-STYLE GRILLED V E G E TA B L E S
LE CREUSET TOUGHENED NON-STICK 35CM RECTANGULAR GRILL PREPARATION TIME: 40 MINUTES INCLUDING MARINATING COOKING TIME: 10 MINUTES
INGREDIENTS FOR 4 PORTIONS: • 4 mini peppers, sliced and slightly flattened • 1 courgette or 4 mini courgettes, sliced into 1cm thick rounds • 1 aubergine, or 4 mini aubergines, sliced lengthways • Vegetables of your choice (100g of mushrooms, corn on the cob, asparagus etc...) FOR THE MARINADE: • 2 Tablespoons light soy sauce • 2 Tablespoons vinegar • 2 Tablespoons ginger, finely-chopped • 1 Tablespoon sesame oil
METHOD 1. To start make the marinade, mix together the soy sauce, vinegar, ginger and sesame oil in a bowl. 2. Put the prepared vegetables into the marinade and leave to marinate for about 30 minutes. 3. Drizzle a little oil on the grill and then place over a medium heat on the hob for 2 – 3 minutes. 4. When the grill is hot place the vegetables onto the grill, turning once browned. 5. Serve as main meal or side dish.
Cook’s Notes • If using corn on the cob place these vegetables on the grill first as they will take longer to grill.
ZEN Kitchen 13
ITADAKIMASU AN IN VITIN G C U I S I NE
Recreate the flavours and atmosphere of a Japanese Izakaya with authentic recipes cooked in the Le Creuset Zen Kitchen Collection. An Izakaya is a place for social dining with many having long tables where people can sit to eat and enjoy the company of those around them. Eating together is of great importance not only out in restaurants but in the home too. Therefore the Zen Kitchen collection is a carefully curated range that will allow you to spoil the people that are most important to you with a Japanese dinner that both looks and tastes delicious. Our premium cookware is stylish, made from durable, quality materials and completes every task to perfection. Add an Eastern flair to your cooking and dining experience with the outstanding performance of Le Creuset Cookware.
ITADAKIMASU Commonly translated as "i humbly receive" this Japanese phrase is comparable to our "bon appetit". 14
ZEN Kitchen
ZEN Kitchen 15
1
3
MASTER THE ART OF
JAPANESE CUISINE Extend your culinary repertoire easily with Le Creuset. Try creating a delicious Yakitori or rice dish and transform your home into an authentic Japanese Izakaya, sharing in this experience with family and friends. For an authentic Japanese touch in the kitchen and particularly aesthetic table setting try our new Cocotte Every, shapely Oblong Plates and Fusion Bowls.
16
ZEN Kitchen
6
01/ Oblong Plate, 25cm, £18/€22 The Stoneware Oblong Plate is perfect for serving snacks like sushi and onigiri. 02/ 3-ply Stainless Steel Saucepan, 16cm, £130/€145 Fast-heating with a closefitting lid that retains moisture, this saucepan is indispensable for cooking vegetables, boiling rice or preparing delicious sauces. 03/ Cocotte Every, 18cm, £175/€199 Inspired by Japanese clay pots, the Cocotte Every is not only perfect for cooking rice but can also be used for other Japanese delicacies such as miso soup or beef ragout.
2
4
04/ Fusion Bowls, 300ml/600ml/1 Litre, from £12/€14 Available in three different sizes, Fusion Bowls have a range of uses from serving delicious ramen to whisking matcha tea. 05/ Signature Cast Iron Saucepan, 18cm, £160/€185 A kitchen essential, the Cast Iron Saucepan can be used for more than just boiling or simmering. Perfect for baking bread or cakes in the oven to making soups and delicate sauces, this piece has endless versatility.
5
06/ 3-ply Stainless Steel Uncoated Frying Pan, 24cm, £115/€130 From searing meat or vegetables to making a traditional rolled egg omelette, or even frying crisp Panko breadcrumbs, the Uncoated Frying Pan is ideal for Japanese cuisine. 07/ Stoneware Petite Casserole, 10cm, £20/€28 From preparation to serving, Petite Casseroles are ideal for holding sauces, serving sides of vegetables and rice or even individual portions of sweet desserts.
7
ZEN Kitchen 17
THE NEW DELICATE PASTEL SHADE
18
ZEN Kitchen
Shell pink has been inspired by the soft tones of seashells, capturing the essence of romance and summer sunsets. It is the perfect adornment to soft soothing spaces with muted undertones that takes it from girlish to grown up. Available in Cast Iron and Stoneware, Shell Pink is the perfect addition to the Kitchen.
ZEN Kitchen 19
The new Calm Collection presents our Stoneware favourites in modern pastel shades. Created with tranquility in mind, a soft colour palette of new Meringue, new Mist Grey, new Sea Salt and new Shell Pink work in harmony to transform the kitchen into an oasis. Perfect for entertaining good company, these sets also make the perfect gift for any occasion.
F O R T H E H E A R T O F Y O U R K I T C H E N
20
ZEN Kitchen
CALM BY NAME CALM BY N AT U R E
ZEN Kitchen 21
WHEN EAST MEETS WEST
WE SPEAK TO TIM ANDERSON, WINNER OF MASTERCHEF How did you first become interested in cooking?
for me to travel around Japan and try as many
no longer used in Japan except for in the names of
I have loved food since I was a little kid, so it was
regional foods as I could! Japanese food started
certain Japanized European dishes, such as nanban-
natural that I’d want to start cooking. What really
as something I was interested in because it was
zuke (Japanese escabeche). It’s a good name for
got me into it was watching cooking shows when
weird and different. Now, a lot of it is actually
what we do because we actually make some of
I was a teenager. At that time you could turn on
food I find comforting and nostalgic, but there’s
those dishes. We originally served food from the
the Food Network during prime time and see a
always something new to discover.
south of Japan with special attention to immigrant
great lineup of chefs like Emeril Lagasse, Ming
communities in that region, and because I’m a white
Tsai, Giada De Laurentiis, Martin Yan, and Anthony
You won MasterChef in 2011. What was the
guy cooking Japanese food. The ’southern’ part of
Bourdain. It was an amazing time for food TV.
experience like and how has it changed your life
the name took on another layer of meaning when
since?
we opened in South London.
You studied Japanese gastronomy and lived in
It was an incredible learning experience with
Japan for two years. Can you tell us more about
amazing opportunities to be coached by some
You have written four cookbooks, Nanban: Japanese
your decision to do this?
truly great chefs along the way. It presented me
Soul Food, Japaneasy, Tokyo Stories and Vegan
By the time I was in high school, I was already
with loads of opportunities afterwards and I can
Japaneasy. What does each book offer?
interested in Japanese video games, music,
safely say I would not be a published cookbook
Nanban is almost entirely regional specialities
and anime. When I first saw [the cooking show]
author or a restaurateur without MasterChef.
from Kyushu and Okinawa, with a focus on various
Iron Chef it just blew my mind. I had never seen
Kyushu-style ramen. Japaneasy is a guide to
anything like it. I tried as much Japanese food as
You opened your first restaurant Nanban in
quick, simple Japanese dishes you can make with
I could, but there wasn’t much of it in Wisconsin,
Brixton in 2015. Why did you decide on this
accessible ingredients that’s perfect for beginners
so I moved to Los Angeles for university to learn
name?
but also has a lot of clever recipes even for
more. I studied Japanese food history and became
Nanban is a word meaning ’southern barbarian’
experienced Japanese home cooks. Tokyo Stories
obsessed with ramen, which eventually led me to
used to describe Europeans many centuries ago.
is a cookbook-travelogue-photo art book hybrid
get a research grant to study local food museums
They were called ‘southern' because they arrived
detailing the food of Tokyo. And Vegan Japaneasy
in Japan. After graduating, I moved to the Fukuoka
in the south of Japan, via Southeast Asia, and
is a sort of plant-based sequel to Japaneasy
prefecture for two years on a working holiday
they were called ‘barbarians’ because that’s what
that still covers the basics of Japanese cookery
teaching English, which was really just a vehicle
they were, by Japanese standards. The word is
without actually repeating the first book.
22
ZEN Kitchen
2011, ABOUT ALL THINGS JAPANESE What are your main influences when cooking? These days it’s often ingredients themselves that dictate what I want to make. Last week, I
regular repertoire. If you can cook Japanese food in a small town in Wisconsin, then you can cook it anywhere!
had some excellent Sicilian fennel sausage and What advice would you give to someone looking
All they needed was some garlic and good olive
to approach Japanese cooking for the first time?
oil and it made an exceptional dinner. Lately,
from an aubergine craving – I cook it all the
Learn to cook Japanese rice properly – it is the crux of so many Japanese meals. It’s not difficult, but it may take some practice. Once you know how to make Japanese rice then you are really not far off making hundreds of Japanese meals – add miso soup, a simple vegetable dish and a protein, and
time, as caponata, Sichuan-style, or with a
you’re there.
stem cauliflower, which is great quickly boiled, served with sesame dressing or Kewpie mayo and sunflower seeds. And I am never far away
sweet miso glaze. What is your favourite Japanese ingredient to cook with? Soy sauce because it’s so delicious and versatile. It’s even good in caramel (better than salt, in my opinion). Do your family enjoy your approach to
Do you have any exciting plans upcoming for the year ahead? I’m putting tripe back on the menu at Nanban, which I am very excited about!
incorporated some Japanese dishes into her
all kinds of things.
from them often, which is nice. She has always
"NANBAN IS A WORD MEANING 'SOUTHERN BARBARIAN' USED TO DESCRIBE EUROPEANS MANY CENTURIES AGO"
always return to?
been a great cook and I’m happy she has
My mother has my cookbooks and she cooks
accommodating if you get involved!
Do you have any Le Creuset pieces that you I have a big, violet shallow casserole that I love. It’s so versatile. Just the other day I used it to make an excellent aubergine and celery stir-fry with loads of chilli bean paste and ginger. It’s great for roasting vegetables, pasta sauces, fried rice,
Japanese cooking, and can they cook, too?
Go out on your own, find a friendly-looking place, and have a few drinks with some locals. They’re so
a very expensive tin of peeled yellow tomatoes.
I’ve also been buying this gorgeous tender
If any of our readers are planning to visit Japan this year, do you have any must-do recommendations?
ZEN Kitchen 23
TIM ANDERSON'S RECIPES FOR ‘PRIMAVERA’ FRIED RICE (TOP DISH) AND HOT BEEF AND MUSTARD (CENTRE DISH) CAN BE FOUND AT LECREUSET.CO.UK
JAPANESE-STYLE CELERIAC STEAK LE CREUSET TOUGHENED NON-STICK 30CM STIR-FRY PAN SERVES: 4 PREPARATION TIME: 15 MINUTES COOKING TIME: 20 MINUTES INGREDIENTS
Wafu Sauce ½ banana shallot, peeled and grated 1cm piece ginger, peeled and grated 3 tablespoons soy sauce 3 tablespoons mirin 2 tablespoons rice vinegar 1 ½ tablespoons sesame oil ½ tablespoon sesame seeds Celeriac Steaks 2 tablespoons vegetable oil 4 cloves garlic, peeled and very thinly sliced 1 medium celeriac, cut into 4 slabs, or 2 small celeriac, peeled and cut into 2 big slabs, about 1 inch thick Black pepper 1 teaspoon sesame seeds ½ punnet salad cress 2 spring onions, finely sliced
METHOD 1. Place the shallot, ginger, soy sauce, mirin, rice vinegar, sesame oil and sesame seeds in a bowl to make the Wafu sauce. Stir to combine, and ideally, let it sit for a half hour, so all the flavours come together. 2. Place the sliced garlic in the stir-fry pan with the cold vegetable oil and set over a medium heat. Allow the garlic to slowly fry in the oil until just golden brown, then remove with a slotted spoon and drain on a paper towel. 3. Return the pan to the heat and turn it up to medium, then lay 2 of the celeriac slices in the oil and cover them with a few good grinds of black pepper. Cook on each side for about 5 minutes, turning often until nicely browned (and perhaps starting to blacken in places), then pour over the Wafu sauce and let it boil briefly. 4. Remove from the heat, transfer the celeriac to a board and slice it like a steak, then serve on warmed plates and pour over the sauce from the pan. Garnish with the sesame, cress, spring onions and fried garlic.
Cooks notes • Rather than make the Wafu sauce by hand you can place everything in a food processor and whizz it up until the onion and ginger are broken down. Keep in a jar in the fridge for up to a month (it won’t go off, but the flavours will start to fade). ZEN Kitchen 25
Brown rice: A whole grain that
Basmati rice:
retains the bran and
Fragrant from
germ.
the Himalayas.
Sushi rice: Shiny, sticky and delicious.
Wild rice: A toasty, nutty, earthy flavour.
Black sticky rice: Versatile and light.
Sticky rice: Widely grown across Southeast Asia.
26
ZEN Kitchen
A JOURNEY THROUGH THE WORLD O F
RICE
Rice is enjoyed all over the world. It is an undisputed staple in many cultures and is eaten several times a day and at any time of the day. Whether as a starter, main course, side dish or even as a dessert: rice is a delicious flavour-carrier and can be used in a variety of ways. The different varieties and their properties are just as versatile as their use. However, they all have one thing in common: they can all be well-prepared in our Cast Iron Cocotte Every.
Red camargue rice: Strong in colour and taste.
ZEN Kitchen 27
28
ZEN Kitchen
An art in itself. The Japanese Tea Ceremony
Like many things in Japan, the traditional tea ceremony follows a set of rules that demands one thing above all - patience and serenity. The focus is on respect and appreciation of your counterpart. A particular speciality of the Japanese tea ceremony is matcha tea which is served in a special bowl with a bamboo whisk. This noble green tea powder not only has an invigorating effect, but is also full of valuable vitamins and antioxidants. Pour yourself some peace, take a break from everyday life and find your inner balance.
ZEN Kitchen 29
MATCHA CHEESECAKE An indulgent cheesecake for a special occasion to showcase the distinctive flavor of matcha. This recipe is suitable for the Le Creuset Toughened
METHOD:
Non-stick Bakeware 26 cm springform cake tin.
Line the base of the tin with a disc of baking parchment.
Serves 12 Preparation time: 15 minutes Chilling time: 4 hours INGREDIENTS 140g Amaretti or Cantuccini biscuits 100g butter, melted
1. Crumble the Amaretti or Cantuccini biscuits finely by hand. 2. Mix the melted butter with the biscuit crumbs and then press the
biscuit mixture into the base of the tin.
3. Soak the gelatin according to the instructions on the packet. 4. Whisk the cream cheese together with the buttermilk.
7 sheets of gelatin
5. Mix the matcha powder with the cold water in a heat-proof bowl.
520g cream cheese
Add 75ml of boiling hot water and lightly whisk until small bubbles
284ml buttermilk
form to make the matcha tea.
2 tablespoons lime juice
6. Stir in 75g of sugar and then squeeze the water from the gelatin and
2 teaspoons matcha (green tea powder)
+ 2 teaspoons cold water
7. Whisk the tea mixture with the cream cheese mixture, add the lime
75ml boiling water
75g sugar
8. Place the cheesecake in the refrigerator for 4 hours until set.
add to the bowl of matcha, stir until dissolved. juice and pour onto the cheesecake base.
Matcha powder to dust Cooks Notes • Before serving, dust the cheesecake with matcha powder. 30
ZEN Kitchen
01/ Side Plate, 22cm, £15/€18 Versatile and beautiful, our Dinnerware is available in an array of colours and shapes.
RELAX AND H AV E A CUP OF TEA
02/ Mug, 350ml, £15/€21 Ideal for everyday use.
03/ Petite Teapot with Stainless Steel Infuser, 600ml, £29/€35 The ideal companion for brewing delicate teas, this teapot is perfect for re-creating a moment of serenity in your own home.
04/ Zen Kettle, 1.5L, £49/€59 Sleek and simple in design, the Zen Kettle is the perfect tool for preparing teas and coffees.
05/ 27cm Small Baking Tray, £15/€21 This baking tray with high-quaity non-stick coating is perfect for creating sweet biscuits that release effortlessly from the tray.
06/ Cereal Bowl, 650ml, £13/€15 A highly versatile piece, our Cereal Bowl can be used for serving up Miso soups or whisking Matcha tea.
ZEN Kitchen 31
FROM STRENGTH TO STRENGTH
*Independently laboratory tested for metal utensil abrasion resistance.
The NEW Toughened Non-Stick range sets unprecedented standards in terms of resistance and durability. Using a new 3-layer reinforced interior coating that is now 4 X stronger*, every pan is even more resistant to abrasion from metal utensils, delivering outstanding results time after time. The versatile range is ideal for everyday cooking as food releases flawlessly, perfect for the glazes and coatings used in Japanese cuisine. Each piece is covered by an uncompromising lifetime guarantee.
Le Creuset introduces our best-ever non-stick coating, now 4x stronger*.
ZEN Kitchen 33
ADD AN EASTERN FLAIR TO YOUR COOKING THIS SUMMER AND EMBARK ON A CULINARY TOUR OF THE LAND OF THE RISING SUN WE ARE OFFERING YOU THE CHANCE TO WIN A FABULOUS LE CREUSET PRIZE BUNDLE WORTH £1200.
WIN OVER
1200
£
WORTH OF LE CREUSET PLUS SUSHI AT HOME BY YUKI GOMI
.
34
ZEN Kitchen
Le Creuset prize bundle worth £1200 will kit out your kitchen in style with
To enter, go to www.lecreuset.
a fantastic collection of products shown below. This includes our Signature
co.uk/zen-competition, provide
Cast Iron Casseroles, Grillit®, Steamer and accessories plus a copy of
your details and answer the following question:
Yuki Gomi’s book Sushi at Home. This stunning collection of cookware and accessories is designed to create authentic dishes at home. Whether you're cooking rice dishes or grilling a delicious Yakitori we have the right pan for the job. This bespoke prize bundle for one lucky reader includes: Signature Cast Iron 28cm Round Casserole in Flint, Signature Cast Iron 24cm Round Casserole in Coastal Blue, Salt and Pepper Mills in Cerise, Toughened Non-Stick 24cm Shallow Casserole, Kone Kettle in Meringue, 3-ply Stainless Steel 20cm Deep Casserole and Steamer, 4 x Stoneware
What does itadakimasu mean in Japanese? ...........................................
BON APPETITE
....................................
HELLO
........................................
CASSEROLE
Petite Casseroles in Meringue, Coastal Blue, Cerise and Flint, 3 x Stoneware Stackable Ramekins in Flint, Coastal Blue and Cerise, Signature Cast Iron 26cm Grillit® in Cerise and Set of 3 Heritage Dishes in Meringue.
The closing date is 30th June 2020. The winner will be notified by 28th July 2020. Full terms and conditions apply. For more information go to www.LeCreuset.co.uk
REF. NO 4785
WWW. L E C R E U S E T.CO.U K
