Browse recipes

Frozen edamame pods boiled for five minutes and tossed with flaky salt, chili flakes and a little toasted sesame oil. One of the highest-protein snacks you can make from a freezer bag.

Dried chrysanthemum flowers and goji berries steeped into a pale gold, honeyed-floral tea, served cold with the softened berries still in the glass.

Green beans blistered in a hot pan until they wrinkle and char in places, then tossed with garlic, soy and sesame. Ten minutes, one pan, and they disappear.

Boricha: roasted barley simmered into a nutty, toasty, faintly sweet brown tea, drunk cold all summer instead of water. No sugar at all.

Rice simmered far past the point of holding its shape, until the grains collapse into a loose, savory porridge. Ginger goes in at the start and scallions at the end, and every bowl is finished with soy and a few drops of sesame oil.

A clear, savory broth with silken tofu, shiitake and seaweed. The one rule is never to boil it once the miso goes in: that is what turns it flat and grainy.

A block of chilled silken tofu turned out whole and dressed with soy, sesame oil, ginger and scallion. No cooking at all, and on the table in five minutes.