MODERN TWIST
TO TRADITION
COOKING BRINGS MUM TO MIND
Ian Paterson
HIROAKI Tanaka came to Australia from Japan when he was 18
years old and still remembers the
taste of his mum’s cooking.
‘‘I never cooked much at home
with my mum but she always
cooked me nice food so I have a
good taste for food,’’ Mr Tanaka
said.
Mr Tanaka, a team leader at
Navitas English Fairfield, came to
Australia as an international
student originally studying in
Queensland before transferring to
University of Sydney to study
linguistics.
‘‘I moved from Queensland to
Sydney because of the culture, it’s
a lot more multicultural in
Sydney,’’ he said.
Mr Tanaka learnt how to cook
when he lived with his father who
was working in Australia.
‘‘I learnt from my mum who was
a good cook. I didn’t cook with her
back home but because she was a
good cook I learnt how the foods
should taste,’’ he said.
‘‘It is a traditional Japanese dish
Fairfield Advance, Sydney
13 Jun 2012, by Ian Paterson
GLOBAL
KITCHEN
with a bit of modern twist,’’ he
said of his salmon and cha soba
noodle salad recipe.
Mr Tanaka sources all the ingredients for his cooking from
Chinatown in the city as he can’t
find the right ingredients anywhere else.
‘‘You can’t find the ingredients
in Woolies or Coles,’’ he said.
You have to go the traditional
Asian grocery store to get the
right ingredients.’’
Mr Tanaka’s father has returned to Japan but he stays in
touch regularly particularly after
the natural disasters which hit
last year.
‘‘I was a worried about them but
luckily they survived and were
OK. They live outside of Tokyo
and were away from the worst of
it, which was good,’’ he said.
General News, page 79 - 363.89 cm²
Suburban - circulation 56,116 (--W----)
Media Monitors Client Service
Centre 1300 880 082
Copyright Agency Ltd (CAL)
licenced copy
ID 149793008
PAGE
MODERN TWIST
TO TRADITION
COOKING BRINGS MUM TO MIND
GLOBAL
KITCHEN
Ian Paterson
HIROAKI Tanaka came to Australia from Japan when he was 18
years old and still remembers the
taste of his mum’s cooking.
‘‘I never cooked much at home
with my mum but she always
cooked me nice food so I have a
good taste for food,’’ Mr Tanaka
said.
Mr Tanaka, a team leader at
Navitas English Fairfield, came to
Australia as an international
student originally studying in
Queensland before transferring to
University of Sydney to study
linguistics.
‘‘I moved from Queensland to
‘‘I moved from Queensland to
Sydney because of the culture, it’s
a lot more multicultural in
Sydney,’’ he said.
Mr Tanaka learnt how to cook
when he lived with his father who
was working in Australia.
‘‘I learnt from my mum who was
a good cook. I didn’t cook with her
back home but because she was a
good cook I learnt how the foods
should taste,’’ he said.
‘‘It is a traditional Japanese dish
with a bit of modern twist,’’ he
said of his salmon and cha soba
noodle salad recipe.
Mr Tanaka sources all the ingredients for his cooking from
Chinatown in the city as he can’t
Chinatown in the city as he can’t
find the right ingredients anywhere else.
‘‘You can’t find the ingredients
in Woolies or Coles,’’ he said.
You have to go the traditional
Asian grocery store to get the
right ingredients.’’
Mr Tanaka’s father has returned to Japan but he stays in
touch regularly particularly after
the natural disasters which hit
last year.
‘‘I was a worried about them but
luckily they survived and were
OK. They live outside of Tokyo
and were away from the worst of
it, which was good,’’ he said.
Teacher Hiroaki Tanaka loves his homemade salmon delight.
Pictures: PHIL ROGERS
1 of 2
Fairfield Advance, Sydney
AKI’S HOMEMADE SALMON DELIGHT
WITH CHA SOBA NOODLE SALAD
13 Jun 2012, by Ian Paterson
INGREDIENTS
4 x 150g salmon fillets
1/2 tsp salt
Marinade
1/4 cup soy sauce
1/4 cup sake or dry white wine
1/4 cup mirin
2 tbsp sugar
3 tbsp chopped green onion
3 tbsp chopped fresh ginger
1 small lemon, thinly sliced
Cha soba noodle salad
100g of cha soba noodle (organic)
1/4 of a daikon radish
1 tbsp of soba tsuyu
Small serve of wasabi
1/2 teaspoon ponzu dressing
2 small slices nori (dried Japanese seaweed)
METHOD
Mix marinade ingredients in a small bowl
and bring to a boil. Allow the marinade to
cool to room temperature. Add lemon and
pour cooled marinade over fish, refrigerate
for three hours. Grill both sides until just
done, don’t overcook. Serve soba noodle on
the side.
Cha soba salad: Follow instructions on
noodle package. Peel and thinly slice 1/4
daikon radish in to half or quarter rounds.
Cut a small cucumber in half and thinly
sliced into rounds. Mix everything and add
soba tsuyu and ponzu dressing. Garnish
with two small slices of nori.
General News, page 79 - 363.89 cm²
Suburban - circulation 56,116 (--W----)
Media Monitors Client Service
Centre 1300 880 082
Copyright Agency Ltd (CAL)
licenced copy
ID 149793008
AKI’S HOMEMADE SALMON DELIGHT
WITH CHA SOBA NOODLE SALAD
INGREDIENTS
4 x 150g salmon fillets
1/2 tsp salt
Marinade
1/4 cup soy sauce
1/4 cup sake or dry white wine
1/4 cup mirin
2 tbsp sugar
3 tbsp chopped green onion
3 tbsp chopped fresh ginger
1 small lemon, thinly sliced
Cha soba noodle salad
100g of cha soba noodle (organic)
1/4 of a daikon radish
1 tbsp of soba tsuyu
Small serve of wasabi
1/2 teaspoon ponzu dressing
2 small slices nori (dried Japanese seaweed)
METHOD
Mix marinade ingredients in a small bowl
and bring to a boil. Allow the marinade to
cool to room temperature. Add lemon and
pour cooled marinade over fish, refrigerate
for three hours. Grill both sides until just
done, don’t overcook. Serve soba noodle on
the side.
Cha soba salad: Follow instructions on
noodle package. Peel and thinly slice 1/4
daikon radish in to half or quarter rounds.
Cut a small cucumber in half and thinly
sliced into rounds. Mix everything and add
soba tsuyu and ponzu dressing. Garnish
with two small slices of nori.
PAGE
2 of 2