| Table Top | 8

Every morning, the little man and I go for a walk. We walk through our local market and stop at the grocers to buy fresh fruit and veg. Sometimes we breeze through the aisles of the supermarket for essentials. Sometimes, when my little shops’s been busy, we join the queue at the post office. Sometimes. Sometimes, if we are feeling lucky, we buy a lottery ticket at the corner shop. 

Our morning walk nearly always ends the same way, in a huge loop around our park before heading back home.

Our grocer is great and he does his best to find the freshest produce. Often the vegetables still have soil attached to their roots or little stones hiding between the leaves. For some reason I take comfort from the act of washing away the mud from our vegetables. Perhaps it is because it reminds me where our food is from and the great effort it takes to bring it to our tables. Convenient though it is, spinach ready washed, drained and bagged in shiny plastic is so disconnected from the land. So disconnected from the farmers. So sterile, cold and unfeeling.

One of our most made spinach dishes is a Japanese home favourite called ‘Hourensou no Ohitashi’ which is basically seasoned blanched spinach.  


  • 2 bunches of spinach
  • 1 Tbsp tsuyu
  • 6 Tbsp water 
  • Katsuobushi (dried bonito flakes)


  1. Wash and trim off the roots on the spinach
  2. Mix water and tsuyu together in a small bowl.
  3. Boil water in a large saucepan, blanch the spinach for about 15-30 seconds and drain water.
  4. Chill the spinach in a colander or large sieve by running it under a cold tap.
  5. Squeeze water out from spinach – be as thorough as you can. 
  6. Cut spinach into 2″ sections and place into the bowl of tsuyu.
  7. Chill or serve right away with a good sprinkling of katsuobushi.