Notes from Emiko’s Kitchen

Why we need cookbooks more than ever

Tangible objects, full of pages that inspire, transport, connect, resist and bring joy, we need and want cookbooks in our lives.

Jan 12 • Emiko Davies

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Caponata for all seasons and a Sicilian workshop

Join me at Anna Tasca Lanza this September! Caponata may be one of Sicily’s favourite dishes, so much so that many cities lay claim to a version, but it…

Jan 5 • Emiko Davies

6

December 2025

Seasonal Frangipane Tart

And many reasons for egg yolks

Dec 29, 2025 • Emiko Davies

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If you can boil beans, you can make your own miso

How to make miso (P.S. It happens to make an excellent homemade gift!)

Dec 22, 2025 • Emiko Davies

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Cooking in the footsteps of the Jomon, a prehistoric year old Japanese culture

Acorns, chestnuts, beans and fire in a matriarchal society

Dec 15, 2025 • Emiko Davies

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3

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Six Japanese ingredients to know (and slip into your suitcase)

And where to buy the best quality Japanese ingredients online

Dec 8, 2025 • Emiko Davies

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A whiff of nostalgia

What happened to the secret nighttime bakeries of Florence

Dec 1, 2025 • Emiko Davies

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1

November 2025

Chestnut gnocchi and my favourite autumn menu

For anyone too impatient to shell chestnuts.

Nov 24, 2025 • Emiko Davies

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The world's biggest white truffle that no one knows about

Are they slowly disappearing? San Miniato's 54th White Truffle Festival kicks off.

Nov 17, 2025 • Emiko Davies

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The food journal of a sixteenth century artist

And Still Life, tracing the footsteps of this beloved novel in Florence with Sarah Winman

Nov 10, 2025 • Emiko Davies

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Gohei mochi, rice cakes with walnut miso

An autumnal grilled rice ball from The Japanese Pantry

Nov 3, 2025 • Emiko Davies

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October 2025

The Japanese Pantry, my seventh cookbook

An introduction to my latest cookbook and my favourite Japanese ingredients

Oct 27, 2025 • Emiko Davies

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