Ramen egg Recipe
Making Ramen takes loooong time.. sometimes 20-40hours to make the soup stock if you don’t use any chemicals. So I usually don’t make Ramen at home, but do make Ramen egg. I’m not sure if you’d had it...
View ArticleSweet potato cheese cake Recipe
After the super humid summer, I’m always busy with eating (and cooking).. We call it as “Shokuyoku no Aki” which means Autumn appetite. There’re so many seasonal ingredients I love but I introduce one...
View ArticleJapanese fig compote Recipe
Only in north parts of Japan (Miyagi and Yamagata prefecture), there’s a culture to make Fig compote. It’s different from european fig compote since Japanese one has a bit sour flavor, but it’s also...
View ArticleHome-made Ikura (Japanese salmon roe) Recipe
The salmon roe season is only few weeks a year even though you can find Ikura (marinated salmon roe) and it’s just now Many of Ikura, especialy cheap ones, are frozened and the texture is different...
View ArticleVisited Bamboo shoot village (Bamboo shoot mountain)
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View ArticleKani Shumai Recipe – How to make crab shaomai dumplings
It’s three-day weekend in Japan I made Shumai for this Lunch. It’s very easy and tasty, so hope you enjoy it for your weekend Lunch (or Dinner) ! Shumai is pork dumplings in thin dumplin skin and...
View ArticleKabocha no cream shichu Recipe – How to make Japanese pumpkin cream stew
Cream stew is one of the most popular Yoshoku, and alsl the home-meal in Japan. Many people put this white creamy sauce on the rice, like curry, but it’also nice with bread of course. We often add...
View ArticleGreat Oyako-don restaurant at Tsukiji – Toritoh 鳥藤
Tsukiji market is famous for seafood for tourist, but actually there’re very good quality meat and vegetable there because many professionals come here to buy all the ingredients. 鳥藤 ( Toritoh) is...
View ArticleTori motsu-ni Recipe – Cooked chicken gizzard with sweet soy sauce
If you live in Japan, you probably sometimes see this food at Depa-chika (basement of the department store), Tori Motsu-ni. I don’t like Motsu (usually it means animal meat organs), but this one is...
View ArticleTsumire-Nabe Recipe – How to make Japanese fish ball hotpot
It’s getting cold in Tokyo and the Nabe (Japanese hotpot) season has come! Today I want to share one of my favorite Nabe recipe, Tsumire-Nabe. Ingredients (4 servings): (A) 6 Aji (Japanese mackrel) (A)...
View ArticleMackerel with sweet black vinegar sauce Recipe
Ingredients: 1 Mackerel (after fillet, about 300g) 1 pack of Chingen-sai ( bok-choy) 1 pack of Shimeji mushroom Potato starch (A) 2 Tbs. of sugar (A) 3 Tbs. of black vinegar (Kurozu) (A) 1.5 Tbs. of...
View ArticleGreat Japanese-Italian restaurant in Karuizawa – En boca
We just had a short vacation to Karuizawa, which is licated at Nagano prefecture and famous as vacation place. Before we went there, I asked several friends who traveled Karuizawa recently where I...
View ArticleIwashi no Kabayaki Recipe – How to make broiled sardine
I walked around Tsukiji fish market this morning and came across fresh sardine, so I cooked sardine-Kabayaki for our dinner It’s Sashimi quality sardine, so I used half for it and half for sashimi....
View ArticleMy favorite Pizza place in Tokyo – Napule
I and my husband went to Omotesando to take maternity photo on the other day, so we went to my favorite restaurant Napule afterward. If you love napoli pizza, you should try here...
View ArticleKiriboshi Daikon Recipe – How to make Simmered dried Daikon (Japanese radish)
Have you ever had Kiriboshi-Daikon? It’s based on dried Japanese radish (Daikon) strips and one of the most typical Japanese home-made food. Kiriboshi-Daikon You can find this ingredient at dried food...
View ArticleTai-Meshi Recipe – How to make cooked rice with sea bream (Tai)
Traditionaly, we Japanese often eat Tai (Japanese sea bream) when we have something special, like wedding ceremony or someone’s birthday etc. And this dish, Tai-Meshi (seasoned cooked rice with sea...
View ArticleＭy favorite meat shop in Tokyo –近江屋牛肉店 Omiya Gyunikuten
Recently, people buy all the ingredients in the supermarket in Japan and there’re not so much vegetable shop or meat shop. But there’re still all kinds of specialty stores in the Tsukiji area, and you...
View ArticleNiku-man Recipe – How to make steamed meat bun
if you’ve ever come to Japan, you know that there’re some kinds of Chinese bun which is called as Niku-man (Japanese style though) on the counter of every convenience store in winter time. It’s one of...
View ArticleGreat Lunch place with your baby in Tokyo – Peninsula hotel cafe
There’re not that much restaurants you can take your baby (stroller) in Tokyo. The peninsula hotel Cafe is welcoming your baby even with the big stroller, and they can serve the baby plstic cup etc...
View ArticleKorokke Recipe – How to make Japanese croquette
Korokke (Japanese croquette) is one of my comfort food. It tastes nice even after it cools down, so I suggest you to make extra for your next day Bento. My favorite is Korokke pan (sandwich with...
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