I love Jamie Oliver’s cooking and so do the person I’m cooking for. The reason? Oliver transforms the simplest ingredients to an exquisite experience. But when you’re living in Asia, specifically Japan where some ingredients are pricey and hard to find, you have to make do with what you have.
Adjusting the Recipe to Japan
This time, I tried a particularly not-very-Japan-friendly recipe but I am still rooting for a Jamie Oliver. Besides, a soup is perfect for a cold autumn night. I shopped for ingredients in Hanamasa and got a canned whole tomato for cheap, along with relatively cheaper seafood like frozen salmon and another in-season Japanese fish, a Japanese pumpkin, a regular white onion instead of the red one. I skipped the celery and the fennel which would have added a different dimension but my soup turned out really great!
Here’s the link to the original Jamie Oliver recipe.
If you’re in Japan, you should definitely this! Tell me how yours went.
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