These last months have seen us all rediscover the art of home-cooking and Director of Yaccomaricard Japan, Sei Watanabe, has shared with us some of her lockdown meals - as prepared by our company founders Ricardo and Mari Watanabe.
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Simplicity and perfectly balanced ingredients are the key to Japanese cuisine. Plates loaded with fresh fish, fermented pickles, shredded beef steak and luscious greens are accompanied by fluffy rice and wrapped in Nori seaweed - and, of course, the dinner wouldn’t be complete without a cup of Japanese Shochu sake!
Japan in London
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