BLOG , Ingredients Field peas called ‘sayaendoo’ are often used to garnish dishes. They are cooked quickly and then put in cold water to keep their bright colour. 2025.03.09 2025.09.06 BLOG , Ingredients Field peas called ‘sayaendoo’ are often used to garnish dishes. They are cooked quickly and then put in cold water to keep their bright colour. Post Share 記事のタイトルとURLをコピーする Asakusa today.People line up at Asakusa Engei Hall even before the doors open.C… 前の記事 Japan has lots of different types of seaweed. For example, nori, wakame, and kelp called konbu. Tororokonbu is kelp shavings made from kelp that ha... 次の記事 Other blogs Hot pot is one of the most lovedwinter meals in Japan. You can add all kinds of ingredients- vegetables, meat, fish, and tofu- and enjoy them gently cooking together in the pot. Hot pot soups vary, from simple kelp dashi to richer with soy sauce- or miso- based broths. The ingredients themselves bring beautiful flavour to the soup.This is buta-shabu, one of our favourites. Simply cook any chopped vegetables left in the fredge in dashi, add thinly sliced pork, and let it cook until the colour changes. Then roll the vegetables together with the meat. It’s especially delicious with ponzu, a citrus and soy sauce condiment.Our tip for dashi: kelp as usual- and plenty of garlic! 2025.11.21 Mame-zara are small plates, 9cm or less in diameter, used mainly for kaiseki and other Japanese dishes. When serving, they prevent the flavour from transferring to other ingredients. 2025.03.21 The chakaiseki- the traditional Japanese meal served at a tea ceremony- has just begun, featuring dishes made with canned foods.Can you guess which canned foods were used in each dish?This menu will be coming up soon in one of our new classes! 2025.10.28
Hot pot is one of the most lovedwinter meals in Japan. You can add all kinds of ingredients- vegetables, meat, fish, and tofu- and enjoy them gently cooking together in the pot. Hot pot soups vary, from simple kelp dashi to richer with soy sauce- or miso- based broths. The ingredients themselves bring beautiful flavour to the soup.This is buta-shabu, one of our favourites. Simply cook any chopped vegetables left in the fredge in dashi, add thinly sliced pork, and let it cook until the colour changes. Then roll the vegetables together with the meat. It’s especially delicious with ponzu, a citrus and soy sauce condiment.Our tip for dashi: kelp as usual- and plenty of garlic! 2025.11.21
Mame-zara are small plates, 9cm or less in diameter, used mainly for kaiseki and other Japanese dishes. When serving, they prevent the flavour from transferring to other ingredients. 2025.03.21
The chakaiseki- the traditional Japanese meal served at a tea ceremony- has just begun, featuring dishes made with canned foods.Can you guess which canned foods were used in each dish?This menu will be coming up soon in one of our new classes! 2025.10.28
