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The Leh to Manali Highway

No Bridge Over Troubled Water

See the sublime splendour of the Indian Himalayas, the majestic snow-capped peaks, the stark and ethereal beauty of the world’s highest and most romantic mountain range! The magnificence of nature revealed in all its craggy, towering glory, waiting just for us. After a wonderful few days exploring Ladakh, we were to travel the long and winding Leh to Manali highway to take us from lofty Ladakh to the lush valleys of Himachal Pradesh.

Indus and Zanskar

It’s just that the holiday sales pitch promotes the magisterial tranquillity of the experience without fully explaining the other, less expected, ‘joys’ that await the hapless tourist on their journey of a lifetime. It’s the laws of physics applied in a wider context, as every action has an equal and opposite reaction so every experience of aesthetic perfection must necessarily be tempered with some form of discomfort or inconvenience.

Travelling the Leh to Manali highway is a remarkable journey that takes three days. Our mode of transport for this illustrious road trip was a coach. If you are travelling in a coach on a long and winding road be aware that it could be bumpy. Don’t, whatever you do, sit in the back seats – you may want to relive those school trips where the cool kids all sat at the back of the bus, but the suspension and the road will have you bouncing around all over the place.  

Leh to Sarchu

Soon after we left Leh we crossed the Taglang La – the second highest road in the world (at the time) at 5328m. When the road marker stated, ‘Unbelievable is not it?’ we couldn’t help but agree.

Taglang La pass

Then we wound our way through the Gata loops, a series of 21 hair-pin bends, which required the coach to engage in some mildly terrifying 3-point turns in order get around each curve, with the driver’s assistant getting out at each bend to take the vehicle’s wheels to the very edge of the road with its precipice below. Indeed much of the journey involved travelling along single track roads which skirted long drops to the valley below.

Leh Manali highway edge of the road

It is a lonely, desolate road, but also a strangely beautiful road.

Leh Manali highway

But it can be a dangerous road. All along the highway we saw evidence of vehicles that had not stayed on the highway and had plummeted several hundred metres into the valley below and were gently rusting in the river.

Leh Manali highway crashed lorry

Along the route are camps where it’s possible to get a break and a cup of tea or a snack. We would see many workers whose job it was to maintain the road each year.

Leh to Manali rest stop

We were headed for Sarchu where we camped at 4200m.

Camping at Sarchu

Considering the remoteness of the location the accommodation was good – our tent even had an en-suite toilet, basically a long drop loo with a seat. There was no shower but no need even to think about showering, or even getting undressed, as the temperature was very cold indeed. This was the highest altitude we have ever spent the night and, although we both had slight headaches, were generally fine.

Sarchu to Jispa

The following day would involve the long and winding road climbing to 4891m at the top of the Baralacha La Pass and then descending to Jispa which was a pretty place to stop for the night. It was possible to have a walk around the area – much needed after sitting on a coach for hours on end.

Jispa stupa
Jispa

Jispa to Manali

The next day would offer something altogether unexpected. The Leh to Manali highway is a beautiful one and a treacherous one, but it is also the only one. Maintained for the short window of the year that it is actually traversable, the long and winding road is a marvel of man against nature. Except nature always, always wins. A case in point: scattered along the expansive road are a number of bridges crossing unfeasibly deep gorges through which the mighty Indus flows, plunging hundreds of feet into foaming rivers of kinetic danger. These bridges, as innumerable signs tell you, can only take one – that is one – vehicle at a time at a maximum speed of 5mph. So naturally a mini-convoy of four articulated trucks decided to play Indy 5000 across a particularly vulnerable bridge with inevitable girder-crashing results.

Leh Manali highway damaged bridge

The result? One non-bridge slap-bang in the middle of the one of the world’s most inhospitable roads with ‘no-go’ season rapidly approaching and little opportunity to retrace our steps.

We had already travelled for two days. There wasn’t really any going back. It started raining. The ravine approached, with its considerable drop to rocks and fast flowing river, strewn with debris in busted and rusted decay. When we finally arrived at the crossing, the bridge was being slowly reassembled to make it safe to travel across the fissure of fear. Unfortunately it wouldn’t be ready in time for us to cross. But cross we must. Fortunately there was a solution.

Crossing the Indus

A petrifying solution that made rickety wobbling across a rusty bridge inside a heavy coach utter bliss compared to what was on offer: A cage. An open metal cage. A cage that needed to be accessed from the edge of a slippery jetty over a rocky fall. And then it was hoisted across the raging river on a rope, with the claustrophobic couple of passengers squished in together, along with their possessions, suddenly wishing they had packed less and not eaten so much. Horrifying consequences consolidated in the imagination as we were compacted in the cage of doom and pulled across the ravine in abject terror.

Fortunately these concerns proved to be unfounded as the cage glided across the turbulent torrent and deposited both human cargo and their luggage at the destination. Safe at last and on terra firma, rather than experiencing terror further. Soaked to the skin but with our lives and luggage intact, we dripped with joy. It’s a shame the coach didn’t make it (there was no cage and rope for the vehicle) but a back-up had been made available on the other side.

Leh Manali highway

The experience had left us in much need of recovery sustenance. Fortunately for the ravenous rescuees there was a roadside café that offered a vat of dal and a plethora of freshly made chapatis that beckoned consumption. After such an ordeal any food may have been welcome, but this was the best tasting dal experience ever, the spice a delight, the texture a perfect consistency, with the forever welcome taste of fresh chapati allowing for distribution of the soupy lentil joy to instigate itself on the palette and in the stomach. Survival dal! A memorable meal.

Then it was simply a drive over the Rohtang pass (3977m)…

Rohtang pass

…and into the lush valleys of Himachal Pradesh towards Manali.

Leh Manali highway

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Osaka Restaurants Japan – Kuidaore on Dotonbori

We visited Osaka (pronounced O-saka rather than o-SAR-ka) on our very first trip to Japan many years ago. We had already spent time exploring Tokyo, Hakone and Kamakura and it was following an afternoon and evening in Osaka, exploring the neon arcades and playing video games, taking silly photos in the print club booths, riding the Hep 5 big wheel and singing our socks off in a karaoke bar (where you get a private booth rather than have to sing in front of complete strangers), that we realised that we had fallen in love with Japan. The following day we visited the Dotonbori area in the Namba district and discovered Osaka’s restaurants. We decided that Osaka was our favourite place in the world.

Osaka restaurants Japan

We’ve returned to Osaka many times over the years and we always make a beeline for Dotonbori. We’ve often stayed in business hotels close by. It’s a short walk away from the JR Namba Station Exit 14 (Yamatoji line), which is especially useful if you are using your JR Pass. Be aware that Namba is a big station. If you are arriving on the shinkansen (bullet train) you can get there from Shin-Osaka using the subway Midosuji line to Shinsaibashi Exit 4-B. (N.B. you can’t use your JR Pass on the subway.)

Osaka is known for being one of Japan’s centres of commerce, indeed there’s a phrase that many salarymen use as a greeting: ‘mokari makka’ which means ‘are you making money?’ The residents of Osaka speak Kansai Ben, the dialect of the region. It’s quite different to the Japanese we’ve learned in classes. For example, Osaka residents will say, ‘okini’ as thanks instead of ‘arigato’; although arigato will absolutely be understood you may well receive a big smile if you use ‘okini.’

Dotonbori History

Dotonbori means ‘Doton Canal’ and the history of the area goes back several hundred years to 1612 when Yasui Doton, a local merchant, started constructing a canal system in the area to link the Kizugawa river to the Umezu river. However, he was killed in 1615 during the Siege of Osaka and his cousins completed the canal project, naming it after Doton. Following completion, the area thrived, trade increased due to the better transportation along the canal and Dotonburi became an entertainment district, with theatres, teahouses and restaurants. It’s a fantastic place to visit, especially for foodies!

Osaka restaurant japan

The district is defined by street between the Dotonboribashi Bridge to Nipponbashi Bridge. Probably the most iconic image of the area is that of the Glico running man – and it’s essential to see him at night, brightly lit in neon. Glico is a sweet manufacturer established in 1922 and famous across Japan. They are probably best know for those delicious Pocky coated biscuit sticks.

Osaka restaurants Japan Dotonburi

Dotonbori is one street, but actually the surrounding streets are also full of excellent bars and restaurants. We’ve had some of our best nights out in Osaka by wandering into random bars in the area. Locals and tourists alike are very friendly and we’ve often just started chatting with people. There was one particularly memorable night when a pair of airline pilots decided to buy Jagermeister bombs (a Jagermeister shot inside a glass of Red Bull) for the denizens of the entire bar which resulted in a highly caffeinated boozy evening and us sleeping in so late that we missed much of a planned excursion to Kobe the following day!

Osaka Restaurants Japan

The word ‘kuidaore’ means to go bankrupt by extravagant spending on food and Dotonbori would be a place where you could have a really good attempt at achieving this as it is chock full of excellent restaurants.

Osaka restaurant japan
Takoyaki
Osaka restaurants Japan
Osaka restaurants Japan
Osaka restaurants Japan

One thing to remember when visiting cities in Japan is to look up! In the UK most shops and restaurants are located at ground level but Japan is a country with high rise buildings. Very often shops and restaurants will be located on multiple levels within the same building. You will often see boards outside the building advertising various emporia: F1, F2 etc to go up, B1, B2 etc to go down. (N.B. floor levels in Japan match the American model where the ground floor is called the first floor, unlike in the UK where the ‘ground floor’ is at street level and the next floor up is the ‘first floor’.)

Essential Osaka Restaurants Japan

Takoyaki – The Best Street Food

Takoyaki is quintessential Osaka street food. It comprises spherical octopus pieces in a batter which are cooked en masse in a griddle.

Takoyaki

The takoyaki maker expertly and deftly turns each octopus ball by hand so that they are cooked evenly.

Cooking takoyaki

Served with mayonnaise, takoyaki sauce (which is similar to brown sauce) and bonito flakes (skipjack tuna flakes shaved to wafer thin slices – which are rich in umami and are often used to make Japanese dashi stock), which undulate gently in the heat of the takoyaki. You just have to wait a little while before scoffing because they will be extremely hot as soon as they come out of the griddle.

Osaka restaurants Japan

Okonomiyaki – As You Like It

Okonomiyaki, which translates as ‘as you like it’, is often described as a cross between a pancake and a pizza. It’s a cabbage based batter (but don’t let that put you off – it’s really delicious) with multiple fillings and toppings. Some establishments have a chef prepare the okonomiyaki, others will let you sit at the griddle and you can cook it yourself.

Osaka restaurants Japan

The basic batter mixture is prepared and cooked on the griddle.

okonomiyaki

Then you have a choice of toppings – meat and prawns are popular choices and veggie options, such as kimchi are also available.

cooking okonomiyaki

The okonomiyaki will be garnished with a variety of yummy things, including mayo, okonomiyaki sauce (similar to takoyaki sauce/brown sauce), flakes of nori seaweed and those delightful undulating bonito flakes. Chilli sauce may also be available. The chef will embellish your okonomiyaki in the most delightful way. And of course, when the chef asks you what garnish you would like, the correct answer is EVERYTHING!

Osaka restaurants Japan
Osaka restaurants Japan

Fugu – Dare You Try Puffer Fish?

Fugu is the fish that has a formidable reputation – it’s the puffer fish, parts of which are deadly poison particularly the liver, the ovaries, eyes, and skin. The toxin basically paralyses you and you asphyxiate while still conscious. Not very nice at all.

But fugu is also a prized delicacy. The non-poisonous bits are fine to eat but absolutely can only be prepared by a licenced chef who has trained for several years. You can eat fugu all over Japan but it was at Zubora-ya, with its highly distinctive sign comprising a giant pufferfish lantern outside the restaurant, that we first tasted this fearsome fish.

Osaka restaurants Japan

We thoroughly enjoyed a set menu at Zubora-ya – sushi and sashimi is the conventional way to enjoy fugu. It has a mild flavour and a firm texture that is something like a cross between squid and monkfish. It was delicious. And we survived!

Osaka restaurants Japan

Sadly, Zubora-ya had to close during the pandemic and has not reopened.

Kani – Crab Heaven

Kani Doraku is another distinctive restaurant which has a model of a giant crab waving its pincers on the outside wall, beckoning you inside (well, that’s our interpretation!).

Osaka restaurants Japan Kani

We have eaten here several times and always had a hugely enjoyable meal. Again, it’s a multi-storey building and, depending on how busy it is you may eat within the restaurant or be taken to a private room with tatami mat flooring and a telephone. The telephone was a bit daunting first time around but we picked up the phone and said, ‘kite kudasai,’ (please come here) and someone came along to take our order – which largely involved pointing at a picture menu. Even though it’s a large restaurant it’s very popular these days so it’s worth booking. There are actually multiple restaurants of this chain along Dotonbori, so check out the others if the first one you try is full. (The most popular is closest to the Glico Man.) The set menus aren’t cheap but they are good value and the food is utterly delicious.

crab gratin
crab gratin
crab sushi
crab legs
crab tempura
Osaka restaurants Japan
Osaka restaurants Japan

We’ve enjoyed crab sushi and sashimi, crab chawan mushi (steamed egg custard), crab tempura and crab gratin with a clear soup and matcha ice cream for dessert. Utterly delicious.

Osaka Restaurants Japan – Other Dotonbori Establishments

There are loads of other restaurants along Dotonbori and the surrounding area. Kuidaore was an enormous eight storey restaurant founded in 1949. It was recognisable by its iconic Kuidaore Taro Clown, a vaguely creepy mechanical drumming puppet at the entrance. Sadly it closed some years ago but the building was populated by different shops and restaurants in what’s now known as the Nakaza Cui-daore Building.

If you like ramen noodles (and who doesn’t?) there are three Kinryu restaurants along the street. Kinryu translates as ‘golden dragon’ and the restaurants can easily be found by their distinctive dragons on the hoardings above the shopfront.

Osaka restaurant japan
Osaka restaurant japan Kinryu

And even the standard restaurants on Dotonbori, those without the amazing neon signs, are worth checking out. One of the great things about dining in Osaka – and indeed throughout Japan – is that you don’t need to speak or read Japanese. Many restaurants will have an English, Chinese or Korean menu and those that don’t will often have a picture menu or, better, realistic models of the food in the window, usually with prices. You can take a photo of your desired dish or even take your food server outside and point to the dish you want.

Osaka restaurants Japan

The models of the food are surprisingly realistic and many are made in Osaka. We managed to find a shop that sold them but they are hideously expensive, so we treated ourselves to a couple of sushi fridge magnets as a souvenir.

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RECIPE: Japanese Fried Chicken Karaage

Fried chicken is one of life’s great pleasures. And Japanese fried chicken karaage is no exception. In Japan, it is a tradition to eat fried chicken from KFC on Christmas Day before the traditional new year celebrations commence. However, we feel that JFC offers far superior fried chicken.

Always use chicken thigh meat. It has so much more flavour than breast meat and is guaranteed to be juicier and more succulent.

Japanese Fried Chicken Karaage

Making karaage isn’t difficult but it also isn’t a quick process. However the results are definitely worth taking the time to make the dish. The chicken absolutely needs to be marinated – this adds so much flavour. The word karaage refers to the cooking technique, that is frying the food in oil. You don’t need equipment such as a deep fat fryer – a frying pan will be just fine.

Recipe for Japanese fried chicken karaage:

INGREDIENTS

Serves 4

800g boneless chicken thigh (skin-on is fine), each thigh cut into 4 pieces

For the marinade

4 tbs soy sauce

1 tbs mirin (if you can’t get this, add a little more sake/wine and a tsp of sugar)

1 tbs cooking sake (or white wine if you can’t get that)

1 inch of ginger (finely grated)

1-2 cloves of garlic (finely grated) depending on how garlicky you like your food

For the coating

Potato starch. If you can’t get this, fine rice flour or even cornflour will be fine. (Icing sugar would not!) We didn’t have quite enough potato starch so mixed in a little rice flour. About a cup’s worth (275ml) – as much as you need to coat all the chicken.

For the cooking

Vegetable oil (enough to get about 1 cm depth of oil in your pan)

METHOD

Place the chicken thigh pieces in a bowl and add the soy sauce, mirin, sake, ginger and garlic. Mix well and leave to marinate for at least an hour.

Japanese Fried Chicken Karaage

Pour the oil into a frying pan until it’s about 1 cm deep. Heat up. The oil will be hot enough when you put a little flour into it and it sizzles.

When the chicken has had a chance to acquire those lovely flavours pour the potato starch into a bowl.

Take each piece of chicken, dip both sides in the flour, shake any excess off, and then carefully place in the oil.

Japanese Fried Chicken frying

Repeat for further pieces of chicken. Do not overfill the pan – this is a process whereby the chicken should be cooked in batches. We tend to use a clock method – put a piece of chicken at the top, then go round the pan putting further pieces in in a clockwise direction so we know which piece was put in first. Cook the chicken for 5-7 minutes, turning occasionally, until the pieces are golden brown.

Then remove from the oil and place on kitchen paper to soak up excess oil. You can transfer the chicken from the first batches into a heatproof bowl in the oven set on a low heat to keep them warm.

Japanese Fried Chicken Karaage

Start the next batch and repeat until all the chicken has been cooked.

Japanese Fried Chicken Karaage

Serve with Japanese mayo. It’s not at all healthy but it’s oh, so decadent and delicious! If you’re feeling more health conscious, shredded cabbage is a popular accompaniment.

Japanese Fried Chicken Karaage

Karaage chicken is also yummy cold the following day. It often features in bento boxes.

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Places to Visit in Munnar, Kerala

One of the most striking things about the state of Kerala in Southern India is how very green it is. A popular place to visit, it has spectacular scenery, interesting wildlife, fascinating culture and fantastic food. It’s no wonder that the locals call it ‘God’s Own Country.’ We toured the area for a week, visiting Athirappilly, Thekkady and Kumarakom, where we spent a very pleasant afternoon on a houseboat in the backwaters. The hill station near Munnar has the perfect climate and landscape for growing tea. At an elevation of 1500m the temperature is much more comfortable than the searing temperatures closer to sea level. There are lots of places to visit in Munnar and the surrounding area.

Places to Visit in Munnar

Places to visit in Munnar – Eravikulam National Park

The Eravikulam National Park is one of five national parks in Kerala and is home to a lots of wildlife, including the Nilgiri Thar, a type of goat which is seriously endangered and can only be found in any significant numbers in this area. There also are deer, monkeys, wild dogs, otters, mongooses, martens and porcupine as well as many species of bird and butterflies.

The park used to be a British game reserve during colonial times and was known for its rich hunting grounds. Later, the Kannan Devan Hill Produce Company managed the lands which were handed to the Kerala Government in the early 1970s. The Nilgiri Tahr had become almost extinct by 1972 and was placed on the endangered list so the park became a conservation area and achieved national park status in 1978.

The park is located around 15km away from central Munnar and you can either get a cab or hire a car/driver to reach it. Buses are available but less convenient. You can’t walk or drive around the area, private cars are not allowed inside the park and you have to catch a bus from the entrance car park. Just buy your tickets at the kiosk and join the queue. Beware that the queue may be long as it’s a popular place to visit. The bus ride is very scenic as it climbs the hill via a number of hairpin bends.

Place

The wildlife wasn’t co-operating when we visited but the trip nevertheless offered a lovely walk with spectacular views.

Places to Visit in Munnar landscape
Munnar landscape

Visit the Rose garden

The Floriculture Centre, more commonly known as the Rose Garden, is worth a short visit if flowers and plants are your thing. You can wander through the terraces and have a look at the local flowers and plants.

Places to Visit in Munnar Rose Garden
Munnar Rose garden
Places to Visit in Munnar Rose Garden

After lunch (you can read about thali here) we headed out through the countryside to visit the Mattupetty Dam and Kundala Dams. On the way to the Kundala Lake, we spotted a bunch of people gathering at the roadside with cameras and phones out and most definitely pointing in a particular direction. It’s always worth stopping to see what the crowds are looking at. And we were rewarded with the sight of a couple of wild elephants sauntering through the fields.

Places to Visit in Munnar Elephant
Munnary elephants

It’s possible to walk in the forests surrounding the lakes and across the dams.

Kundala dam Munnar
Kundala dam
Munnar dams
Munnar dam forest

Tea and Spices

Tea plantations adorn the surrounding hills in all directions, each individual tea plant creating a pattern that dominates the landscape.

Munnar tea

Tea plants like receiving lots of water but don’t like sitting in water, hence the plentiful rainfall in Kerala provides plenty of hydration and the hilly landscape is ideal for perfect drainage.

The tea is picked by hand. Only the top three leaves, which are the most tender, are used. There are a number of processing plants around Munnar. We didn’t have time to visit a tea plantation but did bring back some Munnar tea as a souvenir.

Munnar picking tea

Kerala is also famous for its spices. Keralan cuisine is amazingly good – all the dishes we tried were beautifully flavoured. Many of the spices grown can be used in both savoury and sweet dishes. We visited a spice plantation, in the pouring rain (thankfully they loaned us umbrellas) and saw a number of plants that are used for culinary and medicinal purposes.

Munnar Spice plantation cinnamon

Cinnamon comes from the bark of the tree. Peel it off and it curls up into those familiar scrolls.

Allspice is a very apt name. If you smell and taste: think of nutmeg. Yes! Think of cinnamon. Yes! Think of cloves. Yes! It really has a flavour that can emulate many different spices and is a great all-rounder.

Cardamon is an amazingly aromatic spice. It actually grows at the base of the plant in little pods.

Places to Visit in Munnar Spice plantation cardamon
Places to Visit in Munnar Spice plantation

Nutmeg and mace. Mace is the outer ‘skin’ of the nutmeg – you get a milder nutmeg taste with a more citrusy flavour.

Cloves add a real fragrance to savoury dishes. They also have a numbing effect and are a traditional remedy for toothache.

Munnar Spice plantation cloves
Places to Visit in Munnar Spice plantation pepper tree

Peppercorns are native to Kerala and have been used in Indian cooking since at least 2000 BCE. Once the most valuable spice in the world, pepper can be eaten in its many different forms (albeit the same fruit of the tree): green peppercorns are the unripe fruit of the pepper tree. When they turn red they are ripe. Black and white peppercorns are, likewise, both the same fruit of the pepper plant, but are processed differently. Black peppercorns are picked when the fruit is almost ripe and then they are sun-dried, and this turns the outer layer black. White pepper is the peppercorn without the skin. It’s the black skin that has the distinctly peppery flavour elements. If you want heat but not the flavour, white peppercorns are the one to use.

We purchased some of the spices, particularly those that are expensive to buy at home. They make ideal souvenirs as they easily slip into any spaces your backpack and ours have been used extensively since our return home.

Places to Visit in Munnar – Kathakali and Kalaripayattu performance

We made our way to the Punarjani traditional village to see a Kathakali and Kalaripayattu performance in the early evening.

Kathakali is a form of classical Indian dance which tells a story, often based on traditional legends, Hindu mythology and Indian epic stories. There is a narrative but no dialogue – dance, mime and song are the means by which the story is told. Artists spend several years training at specialist schools in order to develop their skills. The expressive performance is emphasised by the spectacular costumes and make-up, which can take around 3-5 hours to apply.

Munnar Kathakali make-up

It is worth arriving early for the performance because you are often allowed backstage to watch the performers apply their remarkable make-up.

Places to Visit in Munnar Kathakali
Places to Visit in Munnar Kathakali

You have a choice of seating and if you sit in the stalls there’s a possibility that you may be called up on stage to take part in the performance. It’s largely mime-based so no need to worry about any language skills.

Kathakali performance
Kathakali performance
Places to Visit in Munnar Kathakali performance

The Kathakali lasts around an hour and, if you wish, you can then watch a Kalaripayattu performance in an adjoining theatre. This is a form of Indian martial art, indeed it is one of the world’s oldest martial arts, and is spectacular to watch. It is highly acrobatic and uses a number of weapons. The demonstration is lively, exciting and occasionally scary!

Kalaripayattu
Places to visit Munnar Kalaripayattu performance

Eating in Kerala

All the meals we ate in Kerala were completely brilliant. Because of the diversity of the region both vegetarian and non-vegetarian meals, featuring fish, poultry and red meat, are readily available. The fish dishes are particularly good, using locally caught fish from the rivers and the sea. The food is delicately flavoured with local spices – all the spices we encountered at the plantation featured heavily, notably black pepper, clove, cardamon, cinnamon and ginger. Here are some of the dishes we tried.

ularthivathu
Meen ularthivathu – fish fried with shallots and strips of coconut with small green chillies (not massively hot) and tomatoes.
muthuvan kudi meen
Muthuvan kudi meen – a tangy fish curry flavoured with lovely sour tamarind.
mutton and peppercorns
Mutton pacha kurumulagu peralan – mutton with green peppercorns
cashew coconut rice
Coconut and cashew rice
mutton biryani
Mutton biryani
chicken chettinadu
Chicken chettinadu

Munnar has so many things to offer the visitor – nature, wildlife, culture and, of course, the most delicious food.

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Noodle Review: Nissin Instant Noodle Miso

BRAND: Nissin Instant Noodle
FLAVOUR: Miso
TYPE: Normal
No. OF SACHETS: Two – Soupbase and Flavour Powder
WEIGHT: 100g
COUNTRY: Hong Kong

Nissin Instant Noodle Miso Review

Strange. The packaging leads one to believe that this is Nissin Holland, complete with Noodleboy® and his Steaming Box®, but it’s a subtle ploy, a sleight of hand, for this is Nissin Hong Kong and what a Herculean task they have set themselves. First take the soup of a nation, pack it with a serious portion of noodles and expect it to work. There’s more. Instead of providing a miso paste, surely the logical thing to do, instead they offer a double powder combination. Madness surely? Well, yes and no.

The noodles are as good as ever, and they do not swamp the flavour, a real surprise. The flavour itself is definitely miso with a reasonable touch of a mildly fermented feel, but something is not quite right. There is a meaty undercurrent that feels incongruous and a vague scent of roast sesame that seems to have come from a different packet. Closer examination of the package reveals pork, chicken and beef, so not one for vegans as you may have initially thought. Top class tasty product that far exceeded expectations but irritatingly fell at the last fence. Write to your MP and demand a veggie version.

*Retro noodle packet

https://www.verytastyworld.com/category/posts-about-food-from-all-over-the-world/instant-gratification/noodle-news-with-instant-reviews/

Visit Yakushima Island in Japan

The Island That Inspired The Setting of Studio Ghibli’s Princess Mononoke

Anyone who is familiar with the delightful animations of Japan’s Studio Ghibli will that know that its founders, Hayao Miyazaki and Isao Takahata, created very distinctive locations for the settings of their films. Princess  Mononoke was one of the first Ghibli films really to break into public consciousness, albeit largely with animation fans, in western countries in 1998 (the smash hit Oscar winning Spirited Away in 2001 ensured that the studio’s fame was assured). Princess Mononoke’s setting was inspired by the island of Yakushima, located around 60km from the southernmost point of Kyushu, Japan’s third largest island, which is part of the Osumi chain of islands. The island is almost perfectly round and mountainous. It’s also very beautiful indeed. And even if you aren’t familiar with the films of Studio Ghibli there are all sorts of things to do if you visit Yakushima.

67461743 Princess Mononoke Wallpaper - Princess Mononoke ...
The mossy forest of Princess Mononoke

GETTING TO YAKUSHIMA

Being big fans of Studio Ghibli and, having visited the fabulous Studio Ghibli museum on previous visits to Japan, we decided that we definitely wanted to visit Yakushima for a couple of days. On this trip we had decided explore Kyushu. We flew into Osaka and then caught the shinkansen (bullet train) to Nagasaki and then across to the southern city of Kagoshima. Kagoshima is a lovely laid-back city set in the shadow of the active volcano Sakurajima, which regularly emits rumblings of ash and smoke. It’s possible to visit the volcano by crossing the picturesque bay on a ferry.

In Kagoshima we chose a business hotel that was close to the port. The staff were happy to look after our luggage for a couple of days, so we just packed a small bag, which meant that we could travel light. The excellent YesYakushima company helped us to visit Yakushima – they booked ferry tickets, car hire and accommodation for us. (This isn’t an affiliate link but we’ll happily recommend their free booking service which was absolutely excellent.) We were happy to explore for the island for ourselves but YesYakushima do offer guided tours if desired.

We caught the mid-morning Toppy/Rocket hydro-foil from Kagoshima port. It’s a picturesque journey as you sail across the bay. There are other options, such as a car ferry, but this was the quickest means of transport and it took around 2.5 hours.

Visit Yakushima

Our boat stopped off at Tanegashima island before arriving at Yakushima. (Some boats go direct, so check the timetable.) When we arrived at Anbo port our hire car was waiting for us, so we picked it up and were on our way. Driving was mainly very easy but if you don’t fancy getting behind the wheel buses are available.

VISIT YAKUSHIMA – STAYING ON THE ISLAND

We treated ourselves to a stay at a ryokan, a traditional Japanese inn. Usually when we plan our trips to Japan we use a combination of cheap business hotels and then splash out on a few nights at a ryokan or two, which is more expensive but definitely worth the extra cost. The traditional inns usually have tatami (reed mat) flooring and you sleep on a futon, which is usually laid out for you while you eat dinner. We stayed at Tashiro Bekkan at Miyanoura.

Visit Yakushima ryokan

Visit Yakushima miyanoura river

The ryokan had a large tatami room, private bathroom and balcony with a view across the crystal clear Miyanoura river.

yakushima ryokan

We chose to stay on a half-board basis, so ate the most exquisite food which included local ingredients such as seafood, mountain vegetables and, of course, kuro buta (black/Berkshire pork), a speciality of the region. The staff were delightful and we managed to have a few conversations with them in bad Japanese (our Japanese was bad, theirs was fine!)

Yakushima sashimi
Yakushima food kuro buta

The ryokan was also able to offer us a bento lunch box – we simply placed an order the night before – and then picked it up before we went hiking the following morning.

HIKING IN THE SHIRATANI UNSUIKYO PARK

This park was the inspiration for the forest in Princess Mononoke and it is very clear to see how the artist Oga Kazuo used the stunningly beautiful landscape for the setting of the animation. It has ancient cedar trees and mossy paths as well as streams and waterfalls running through it. There are multiple trails from the car park and the walking is generally easy, although you need to take care of large tree roots that have grown across the path.

Visit Yakushima Shiratani Unsuikyo
Shiratani Unsuikyo cedar tree
Visit Yakushima

VISIT YAKUSHIMA – CIRCUMNAVIGATE THE ISLAND

On our final day we decided to circumnavigate the island in the car before heading back to the hydrofoil. It’s largely a very easy drive but on the Seibu Rindo Forest path on the western part of the island the road narrows through the forest and becomes single track in some places, so you have to take care. We narrowly avoided a minor collision with a coach coming the other way.

From Miyanoura we drove north, stopping at the Shitoko Banyan Tree Park. Banyan trees are a complete contrast to the cedars of Shiratani Unsuikyo. These trees grow by dropping roots from the branches which eventually reach the ground and embed themselves in the soil creating additional roots to support the tree. They can also form around other types of tree and can eventually kill them as they choke the existing root system.

Isso Beach and Isso lighthouse on the peninsular.

Yakushima Isso beach
Yakushuma Isso lighthouse
Visit Yakushima

Swimming is only possible on the beach in the summer months when lifeguards are available. Also, turtles nest here during May and June, so care must be taken so as not to disturb them.

Then it’s a beautiful drive through the Seibu Rindo Forest. The road can be narrow and very winding as it wends its way through the mountain forest.

Yakushuma coastline

There’s an excellent chance of seeing Yakushika (native deer) and Yakuzaru (the Yakushima macaque) – and indeed we did.

Yakushima macaque
Yakushima macaque
Yakushika deer

Yakushima has a number of waterfalls to explore. The falls are usually well signposted from the main road and there is usually a car park close by.

At 88m high, Ohko no Taki waterfall in the south west corner of Yakushima is one of Japan’s top 100 waterfalls. Sadly we didn’t have time to hike to the falls but even from a distance, it’s an impressive drop.

Yakushima Ohko no taki waterfall
Yakushima Ohko no taki waterfall

There are a number of outdoor onsen (hot springs) by the coast, which are worth a visit. Some of these are tidal, so are only accessible at low tide. There are a couple of neighbouring villages on the south cosast, Yudomari and Hirauchi, accessible by single track roads off the main circular route on Yakushima. It’s important to note that tattoos are something of a taboo in Japan as they are associated with gangsters, so is it worth covering any with sticking plaster. We enjoyed a warm footbath whilst looking out across the sea. (There are other onsen resorts at some hotels on the island if hot spring bathing is your thing.)

Yakushima footbath onsen
Yakushima footbath onsen

There’s an honesty box for payment (N.B. the price has increased to 200 yen since we visited).

Sempiro-no-taki is another impressive waterfall which falls across an extensive granite gorge.

Sempiro-no-taki waterfall
Visit Yakushima Sempiro-no-taki

Toroki falls are just downriver from Sempiro and can be seen after walking a short distance from the road. You can see the vermillion bridge in the background.

Visit Yakushima Toroki falls

Then it was time to head north towards Anbo port. There was a convenient petrol station right by the turn off to the port’s car park so we filled up the car and experienced the best in Japanese service – a full tank of fuel, windscreen cleaned and, best of all, the attendants running out to the road to stop the traffic so that we could exit the petrol station. Then it was a hop onto the boat to return to Kagoshima.

Yakushima hydrofoil

Yakushima is a destination that is off the beaten track but it is a beautiful island with plenty of walking, terrific food and delightful people. It’s a bit of a journey to get there but if you manage to visit you will not be disappointed.

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Fresh Wasabi – Hot Stuff!

Did you know that a lot of the time the fiery, nose-wince-inducing, slightly-eye-watering wasabi that you eat with your sushi doesn’t actually contain much wasabi? The wasabi powders and pastes that you buy in the shops or which are used in many restaurants are usually a combination of mustard, horseradish, green food colouring and just a hint of wasabi, probably from the stem or leaves. Eating fresh wasabi is a completely different experience.

wasabi rhizome
chirashi sushi bowl with fresh wasabi
Home-made chirashizushi with fresh wasabi paste and leaves

GROWING FRESH WASABI

Wasabi as a plant is similar to horseradish in that both belong to the Brassica family (which is quite a broad family as it also contains vegetables such as cabbage, broccoli and kale) and both have a fiery pungency but they are different species and offer very different flavours.

Horseradish is really easy to grow in the UK. It’s like a weed and grows rapidly in the wild. We regularly see horseradish growing by the roadside or in parks. (We would like to forage for it but although we could pick the leaves it’s against the law to dig up roots on land you don’t own.) It’s the long white root that provides the flavour. Wasabia Japonica’s flavour comes from its rhizome, which is kind of like a swollen stem.

fresh wasabi

Traditionally wasabi grows next to crystal clear gravelly mountain streams in rural Japan (a delightfully romantic image) but it is actually possible to grow wasabi in the UK (although our garden is significantly less romantic than a beautiful mountain stream). Water grown wasabi is known as sawa- or mizu-wasabi, soil grown is known as hatake-wasabi.

Our soil grown wasabi needs a little love. It likes relatively cool conditions and much prefers the shade to the sunshine. We once had to move our wasabi into a sunny spot temporarily and it wilted like the Wicked Witch of the West. (It recovered 24 hours later when it was back in the shade.) It also needs to be well watered, although it doesn’t like to sit in water. A cool, rainy British summer is ideal. We grow it in pots close to the north facing wall of our house. It takes a while for the rhizome to grow – you need to be patient for a couple of years – but the result is worth it. The cat was very impressed with our attempts.

plants growing
fresh wasabi
wasabi and cat

EATING FRESH WASABI

The first time we ate fresh wasabi, it was a revelation. It did have that amazing familiar pungency but it also has a sweetness that you don’t expect.  One of the advantages of growing wasabi is that the other parts of the plant are all edible: the lovely heart shaped leaves can be used as a garnish (and eaten), the stems chopped up like herbs and even the delicate flowers, which are especially good in a tempura. The other parts are much more mild and, while they impart flavour, don’t have the pungency of the rhizome.

flower

HOW TO PREPARE FRESH WASABI

Wasabi rhizomes can grow up to 100g in size, although some can be bigger. You would have to have a big sushi party to get through that amount but it is possible to store it.

The pungency of the wasabi fades somewhat when it is exposed to air, so it is best to grate it just before serving. There are various graters you can buy. Traditionally, a shark skin grater is used, although it is usually made from a type of ray. Purists prefer this, claiming that this is the one that ensures that the wasabi has the best creamy consistency and brings out the best flavour. But you can also get other types, including a metallic grater or, our preference, a ceramic grater.

Using a vegetable peeler, we just scrape off a small amount of the rhizome’s outer layer, up to the length we wish to grate, then grate the wasabi in a circular motion.

fresh wasabi

One useful little implement is a bamboo brush which you can use to gather up the grated wasabi. The stiff bristles are much more efficient at negotiating the grater’s bumps than our fingers. Gather the grated wasabi up into a nice little ball and serve. It’s worth grating slightly less than you think you will need – you can always grate more.

STORING WASABI

A fresh rhizome will store well in the fridge for a couple of weeks. We tend to keep it wrapped in damp kitchen paper and grate as much as we need. If we don’t get through an entire rhizome in that time, it tends to go a bit black, so the best thing to do is freeze it. The whole rhizome doesn’t freeze well but grated wasabi freezes brilliantly.

We tend to grate into portions and then store inside little plastic tubs – the sort you get sauces/dips in with a takeaway meal. Then we seal – in order to minimise exposure to the air and pop into the freezer. Take them out when you need them. The portions thaw in no time at all. Alternatively, you can wrap the grated wasabi into parcels of clingfilm.

storing and freezing

HOW TO EAT WITH SUSHI

Wasabi and sushi go together like fish & chips, salt & pepper and gin & tonic. Wasabi was originally used with sushi in the Edo period in Japan and was thought not only to help mask any smells from the fish it was also considered to have properties that help prevent the growth of bacteria.

The best way to eat wasabi with sushi is to mix it with a small amount of soy sauce in a little dish. Never dip the rice part into the dish – the rice will soak up the soy sauce and all you’ll get is a mouthful of nose-wincing salt, losing the delicate flavour of the fish. Instead, turn the sushi upside down and dip the fish side into the sauce. (It’s absolutely fine to eat sushi with your fingers.) If you are having an omakase meal, where the chef prepares the sushi for you, it is likely that they will add exactly the correct amount of sauce and wasabi, so you won’t need to worry.

We love making chirashizushi – a bowl of seasoned rice with a layer of seafood atop – which we serve with our own fresh wasabi and garnished with the lovely heart-shaped wasabi leaves.

chirashi sushi bowl with fresh wasabi

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Happy, Happy Holi in Nepal

Originating from the Indian subcontinent and celebrating the arrival of spring, Holi is known as the Festival of Colour, Festival of Spring or the Festival of Love. And it really is all three of those things. Like many festivals across the world its date is based on a lunar calendar and it falls on the last full moon of winter. It is celebrated by Hindus, Sikhs and Jains and has become an increasingly popular event all over the world. In the countries that celebrate, Holi is a national holiday when everyone comes together to celebrate spring and love. We were lucky to spend Holi in Nepal a few years ago.

Holi in Nepal

There are a number of rituals associated with the festival and these can vary between different regions. The celebrations start in the evening before Holi with a Holika Dahan where communities gather and light a fire, burning a symbolic effigy of a demoness who attempted to kill her nephew, Prahlad, a worshipper of the God Vishnu. This represents the triumph of good over evil. Traditionally participants contribute wood for the fire and dance and sing together. It’s important to remember that Holi is also about love and repairing broken relationships.

The following morning is Rangwali Holi (Dhuleti), the festival of colour. And it doesn’t matter who you are or where you are from, you are welcome to join in the fun. Everyone takes part and those serious about ‘Playing Holi’ will be armed with all sorts of devices to make the day as colourful as possible – there will be powdered paints, water pistols containing ordinary or coloured water, water balloons (you have to watch out for those as they can be quite a surprise). People often wear white clothes in order to show off all the colours. You can buy paint powder from street vendors everywhere.

Holi Paint

HOLI IN NEPAL

In Nepal Holi celebrations begin eight days before the full moon, starting off with the raising of a chir – a long bamboo pole embellished with brightly coloured strips of cloth in three circular layers. This chir will be burned on the night before the full moon, again symbolising the burning of Holika and the victory of good over evil.

We were in Nepal during Holi a few years ago and it was one of the most fun days we have ever had when travelling. After a fantastic journey travelling through Bhutan and Southern Nepal, including a stay at the Neydo monastery and a couple of days in the Chitwan National Park where we undertook a walking safari and learned to cook with the local Tharu people. We had travelled back to Kathmandu to explore the capital as well as nearby Bhaktapur and Patan, all cities with an incredibly rich cultural heritage. (We will post about these in detail another time.)

Bhaktapur, also known as Khwopa, is a UNESCO world heritage site, a city located some 13km from Kathmandu. It has some of the most remarkable architecture, with squares that contain beautiful temples and statues.

Bhaktapur Palace of 55 Windows
Bhaktapur peacock window
Bhaktapur Nyatapola temple
Bhaktapur Bhairavnath temple

Patan is another UNESCO site. Around 5km from Kathmandu, it is so close to the capital that even though it is Nepal’s third largest city, it almost feels like a suburb of Kathmandu these days. Along with the capital and Bhaktapur it is one of Nepal’s three royal cities. It is also known as Lalitpur – City of Beauty – a title that is hugely apt.

Patan Nepal
Patan Nepal
Durbar Square Patan Nepal


Sadly, both cities and their remarkable historic buildings were badly damaged during an earthquake in 2015 and repairs have been ongoing for some years.

HAPPY, HAPPY HOLI

Holi began tentatively for us. We were doing a walking tour in the early morning in Bhaktapur when a smiling young man approached us as we were strolling down a side street, smeared a little red powder paint on our cheeks, and declared “Happy Holi!”. We wished him the same.

As soon as we had paint on our faces we quickly discovered that we were fair game. People would come up to us and anoint us with paint powder. Children bearing water pistols would quietly approach us then squirt us before running away, shouting joyously as we gave chase, their families looking on smiling and laughing. And we loved every moment.

Moving on to Patan, by mid-afternoon the town squares were filled with crowds as music played loudly and colours filled the air.

Even one of the local dogs took part.

Walking through the town people were singing and dancing in the streets, “Happy, Happy, Holi!”

It was lovely looking out at the celebrations over Durbar Square.

Holi in Nepal

HOLI IN NEPAL – CELEBRATORY FOOD

Of course we wanted to try some of the local food. At a tiny restaurant off one of the side-streets near Durbar Square in Patan, we joined local people sitting on benches in front of low tables, and discovered chatamari. We sat down on a bench and watched the cook expertly make this lovely dish. It’s a celebratory food and it seemed entirely appropriate for the day.

chatamari Nepal

Chatamari is a specialty of the Newar community of the Kathmandu valley. It is like a pancake with toppings. The batter is made from rice flour, spices and eggs. It is then fried on top of a circular flat grill and various toppings are added as it cooks – ours comprised minced meat, onions and a fried egg – but fully veggie options are available.

chatamari Nepal

These were the star dish but were accompanied with some roasted lamb, a potato curry and bhuteko bhatmas, soybeans roasted in Nepali spices, which were spicy, crunchy and absolutely delicious. (And perfectly complemented a nice, cool beer.)

Bhuteko Bhatmas roasted soybeans

After lunch it was time to head back into the happy mayhem and explore further. The local children were particularly interested in playing Holi with us. Just as we were about to leave Patan we asked a passer-by to take a photo of colourful us – by the time he had figured out the camera setting… PHOTOBOMB! The kids were very happy to show us their pre-prepared waterbombs.


Arriving back at our (relatively posh) hotel in Kathmandu, absolutely covered in paint, we were a little unsure about how we would be received. Nobody minded, they knew it was Holi, and the local people were delighted that we had taken part and we were greeted with smiles. We showered very carefully, doing our utmost not to get paint on the hotel’s towels. We were largely successful.
Holi in Nepal was one of the most colourful, delightful and – above all else – happy festivals we have ever attended. It was truly a day of joy.

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RECIPE: How To Make Kimchi

We have never been to South Korea but it is very high on the (long) list of places that we would love to visit. We do, however, very much enjoy Korean food and have had more opportunities to try it over the last few years with an increasing number of restaurants opening up in the UK. Kimchi is one of our favourites and we love making it ourselves. Here’s a recipe for how to make kimchi. We reckon it’s much more delicious than shop-bought.

Recipe How to Make Kimchi

We first tried kimchi over 20 years ago and it was love at first bite – sour, spicy and crunchy, it has a unique flavour. It is Korea’s national dish and is usually eaten with most meals there. Being a fermented food it is also purported to have properties that are beneficial for your gut health but, far more importantly, it’s delicious.

It’s surprisingly easy to make but it does take a while to ferment and you do have to watch out for potential explosions but that is what makes it so exciting! (Don’t worry, we’ve been making it for years and have never had an explosion – we have some advice on the best equipment to use at the end of this post.) We have tried fermenting lots different foods over the years, including miso, and it’s a very satisfactory process.

Kimchi is made via a lacto fermentation process whereby good bacteria, known as lactic acid bacteria, convert the sugars in vegetables into lactic acid. The joy of fermentation is that it isn’t a precise art. You need a bit of patience while the bacteria do their thing but once fermentation is complete, the finished product will last for many months, if not years – that is, if you don’t eat it straight away!

INGREDIENTS FOR MAKING KIMCHI

1 Chinese leaf cabbage (also known as Napa cabbage)

1 carrot

2 spring onions (green onions)

A carrot’s length of daikon white radish, also known as mooli (optional)

2 fat cloves of garlic (3 if your garlic isn’t portly enough)

1 tbs fish sauce (vegetarians can use soy sauce)

1 thumb-sized piece of ginger

1 tbs Korean chilli red pepper powder known as Gochugaru (you should be able to find this in Asian stores). A variation is to use Korean chilli paste, known as Gochujang. Gochujang is fantastic in many dishes but we prefer the chilli powder for kimchi.

3 tbs salt. You want to use a salt that doesn’t have anti-caking additives. Table salt isn’t recommended. Equally you don’t really want to use really posh salt. We tend to use Himalayan pink salt.

How to make kimchi ingredients

HOW TO MAKE KIMCHI: METHOD

Slice the cabbage into chunks. You want to have easily pick-upable bite-sized pieces. One of the nice things about the Chinese leaf is that it has a lovely broad ribs which retain their crunch when the kimchi is finished which makes a nice contrast with the softer leaves.

Place cabbage into a bowl and sprinkle with the salt. Massage the salt into the cabbage and wait a couple of hours. It is a lot of salt but you will be washing it off later.

How to make kimchi

Prepare your fermentation jar. The size of the jar is important. You want to fill the jar up as much as possible and not have too much headspace. The jar size that suited our cabbage was 1.4 litre capacity. We recommend clip top Kilner jars as they have a good seal to keep air out but also let the liquid escape. There are some types of jar specifically designed for fermentation. We’ve had greater success with some than others.

The jar needs to be clean. We find the best way to clean the jar is to wash it in warm, soapy water and rinse. Then we boil a kettle and fill the jar (not forgetting the lid) with boiling water. After 10 minutes, drain and let the jar cool down. Some people put the jar into the oven on a low heat for 20 minutes but we haven’t found this step to be necessary for this type of fermentation.

After some time has passed, rinse the salt from the cabbage. You don’t need to pat the cabbage dry but have a quick taste to make sure it doesn’t taste too salty.

Julienne the carrot and daikon, if you are using it, slice the spring onions lengthways.

How to make kimchi

Put the garlic, ginger and fish sauce into a pestle and mortar and grind them together to create a paste. It will have quite a liquid consistency.

Add the vegetables to the cabbage.

Pour over the garlic-ginger-fish sauce paste and sprinkle the chilli powder over the cabbage and veg. Mix well. We find it’s easiest to do this with our bare (clean) hands.

How to make kimchi

Then you need to pack the jar. Pick up handfuls of cabbage mix and place into the jar, pushing down to squish it in – really pressing to make sure there aren’t any air gaps.

How to make Kimchi

You should try and aim for minimum headroom at the top of the jar. You also want to make sure the cabbage mixture remains pressed down. You can get all sorts of weights but a glass dessert ramekin type container (e.g. Gu) works well or, cheaper and less calorific than eating a chocolate dessert, fill a small plastic bag with water, tie at the end and squish into the top of the jar.

How to make Kimchi

Close the jar and place the jar on a deep plate or in a bowl to catch any liquid escaping.

CHECK THE FERMENT OVER SEVERAL DAYS

Over the next few days the cabbage will begin to ferment. The time it takes will depend on how warm the ambient temperature is. You’ll see a liquid start to form in the jar and cover the cabbage and the lactic acid bacteria will start to form lactic acid and C02. It is because of the C02 that you need to keep an eye on your ferment. If you are using a specific fermentation jar you should be fine. If you are using a conventional jar you will need to ‘burp’ your ferment, at least once a day. Open the lid – very briefly – and close immediately, just to let the C02 out. This will ensure that the pressure doesn’t build up. If you don’t burp there is a risk of the jar exploding. We’ve never had a glass jar break but there have been numerous occasions when I’ve burped the jar and ended up with a brine shower!

The kimchi should be ready within a week to 10 days. You can leave it much longer if you wish and this will ensure further development of the flavours.

Recipe How to Make Kimchi

When the kimchi is ready you can store the jar in the fridge or decant it into smaller jars (just go through the process of cleaning them, then adding boiling water and letting them dry). The kimchi will store in the fridge for months as long as it is airtight.

Recipe how to make kimchi

BEWARE

The two greatest issues with fermenting food is risk of explosion (which can be reduced/eliminated if you use the right equipment) and mould. When the ferment is exposed to air there is the potential for mould to develop. If you open your jar and see fuzzy mould of any colour you should discard the ferment. It’s heart-breaking but the safest thing to do as the mould could make you very ill. (It’s not advisable to scrape off the mouldy bits – by the time the fuzz has appeared the spores will have permeated the whole jar.) Obviously this creates something of a dilemma – you need to open the jar to burp but don’t want to let the air in. So, the key is to open the jar very quickly to release pressure then close immediately. With some types of fermentation jar you don’t need to worry.

SOME NOTES ON FERMENTATION EQUIPMENT

You don’t need too much specialist equipment to ferment food.

This type of kilner jar is perfect. Round rather than square are preferable
as they take the pressure more easily.
This type of jar allows C02 to escape via a valve. We find it’s better for
shorter ferments.
We like this gochugaru powder. It’s pretty fiery.
We like this type of salt for fermenting.

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Noodle Review: Nissin Instant Noodle Tonkotsu

BRAND: Nissin Instant Noodle
FLAVOUR: Tonkotsu
TYPE: Normal
No. OF SACHETS: Two – Soupbase and Flavour Oil
WEIGHT: 100g
COUNTRY: Hong Kong

Nissin Tonkotsu Instant Noodle Review

On goes the water, up comes a perfect aroma of pork with a hint seasoning, the stock instantly turns milky white and even the very noodles whisper, “Mmmmmmm…” in delight. To hell with the packaging and the sachet notes, you know that the noodles are going to be cooked to perfection (they are Nissin approved and their quality department is second to none) so let’s get down to business – flavour of the soup. Awesome. There is no chilli or pepper heat to speak of, this product is just pure flavour all the way through. Rich pork flavours give way to a pleasant hint of garlic, just enough so that you’d notice its absence in a light stock that is exceptional. But it doesn’t end there, oh no, there are whole sesame seeds that crack like little flavour bombs in your mouth, complemented by the subtle sesame and garlic puree flavoured oil. Simply divine. Nissin Tonkotsu Instant Noodles are unreservedly recommended..

*Retro noodle packet