Rupert Davis

Ozzie chef, amateur gardener and taker of bad photos of good food. lost in Yuigahama.

[Rupert Davis @RupertLawrence4]

It’s only early April and the wisteria is almost in full bloom..

[Rupert Davis @RupertLawrence4]

@TheShogunTYO @tkn0801 The first restaurant I worked in Tokyo required all the men to be clean shaven, including their arms up to the elbow.. also the younger staff had to shave their heads… all in the quest for perfection.. apparently..

[Rupert Davis @RupertLawrence4]

@AussieinJapan Can confirm, the Panasonic bread maker is fantastic! I was pretty skeptical when I first picked one up but the quality of bread it produces was amazing. Just throw the ingredients in and set the timer and I can wake up to a fresh loaf every morning.

[Rupert Davis @RupertLawrence4]

@OliverJia1014 Costs about the same as imported lamb… it’s not impossible to find in a good high end butcher but you will never find it fresh in a supermarket. So most people will have no clue what it is..

[Rupert Davis @RupertLawrence4]

@OliverJia1014 Yer I use Hokkaido veal quite a bit, but it isn’t really available until spring/summer. I get mine from a specialty meat provider but you can find frozen veal on Rakuten if that helps..

[Rupert Davis @RupertLawrence4]

@GregAtkinson_jp Nice, this year has been brutal on my moss garden.. no matter how often I’m watering it is baked dry in under an hour.. probably should get onto installing some irrigation sprinklers systems..

[Rupert Davis @RupertLawrence4]

After a couple of months marinating in a salt and shochu these ume are getting a little bit of a tan before heading back in to the liquor with sugar and more Shochu until autumn.

[Rupert Davis @RupertLawrence4]

@coffeeowl1010 @mrjeffu A very plausible explanation but I’m leaving the tinfoil hat on.

[Rupert Davis @RupertLawrence4]

Absolutely stunning passion fruit from Kagoshima! Best thing for them was to turn them into a tart..

[Rupert Davis @RupertLawrence4]

When you find pallets of tomatoes at ¥500 there’s only one thing you need to do, get sauced..

[Rupert Davis @RupertLawrence4]

A massive haul of yamamomo (bayberry) from the garden. They taste like a sweet/sour strawberry with a bayleaf spice.. Turned them into a pure and mixed it through a yoghurt sorbet to start..

[Rupert Davis @RupertLawrence4]

@bunburyoudouuk Gonna assume it’s all about cost and demand, I just got a couple of AUS lamb shoulders on special and it is running me ¥3200 a kg wholesale. maybe it’s to hard to make any coin of lamb especially if people aren’t to keen on the flavor in the first place..

[Rupert Davis @RupertLawrence4]

@BasedGaijin Sounds about right, after the Olympics was all said and done they had warehouses full of merch that they didn’t sell but they also couldn’t throw away because of the cost so they ended up forcing it onto government workers.. the wife got boxes of swag hiding around the house.

[Rupert Davis @RupertLawrence4]

Perfection..

[Rupert Davis @RupertLawrence4]

The God’s have aligned in my favor..

[Rupert Davis @RupertLawrence4]

The start of something beautiful..

[Rupert Davis @RupertLawrence4]

Sansho pepper berries, with a tongue numbing spice and the aroma of citrus these berries will be brined in an apple vinegar pickle for several months before being used in sauces for the rest of the year.

[Rupert Davis @RupertLawrence4]

Takenoko is in season here in Kamakura. After a peel and a chop they are boiled in rice bran with a single dry chilly for several hours till tender. The soft tip will served as a garnish while the firm base is turned into a sauce for fish.

[Rupert Davis @RupertLawrence4]

@bunburyoudouuk Yer id guess not.

[Rupert Davis @RupertLawrence4]

@bunburyoudouuk If you want to get your kicks in someone has planted a bunch on a hill in Gokurakuji..