We post new recipes and tips regularly each week, so keep updated and don’t forget share your food with us!#whatdadcooked
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OKAMAU (Bean Jelly) Beautiful pink layed cake.
FUKUWATASHI SENBEI Zigzag designed cookie with vanilla cream filling.
ORIBENISHIKI (Bean Cake) Chestnut paste and sweet red bean paste wrapped in Japanese cake.
MOMOWAKAHIME Whole small peach wrapped with white peach bean paste and soft rice cake.
KOGANE AWASE (Bean Paste Wafers ) Sweet red bean paste sandwiched by thin crisp wafers
SHIJYUNOKO (Bluberry Jelly) intensely coloured but gently flavoured jelly with whole blueberries.
A dear friend made a trip to the Minamoto Kitchoan in Piccadilly London and bought a bag-full of wygashi delights for my birthday.
Get down to Garsons or your local Pick-Your-Own farm and treat yourself to some amazing seasonal produce.
What Dad Cooked was invited to the launch of the new Liberty Mini British Food Hall.
Growing up in Southern California in the 60s, our family was fussy about its corn…
I’m testing garlic. Well, somebody has to do it.
Book now for Wednesday 4th October
Does anybody know how the perfect pesto should taste? The Genovese should, it’s where the dish originates…