Blend the mackerel to make an instant pate. Delicious when spread on toast. Traditional pates use butter but this time I used cream cheese which makes it much milder.
A cold appetizer from the Sichuan region of China that is said to make your mouth water just thinking of it. It's surprisingly easy and never fails, but the decisive factor is the Szechuan peppercorn 'Hua Jiao'. You can get it at Chinese supermarkets, so be sure to check it out!
You can easily make this on toast if you don't have pitta bread. It's quick because you're using store-cupboard ingredients, and the kids love the sweet sauce!
Just chop up the lettuce, put in a ziplock bag with the seasoning and shake it. It's delicious just as it is. If you can wait 10 minutes, it will be more delicious! It's a salad that won't be beaten by chopsticks!
Lettuce, Nori sheet, Mentsu-yu (shop-bought noodle soup concentrated ×3）, Sesame oil, Toasted and crushed sesame seeds, Vinegar, Sesame seeds (whole)
The Japanese citizens of Morioka who like cold noodles have their own interpretation of ja-ja noodles. You can make a soup called Chi-tan-tan using the leftover miso meat sauce.
