Ingredients , BLOG 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 Ingredients , BLOG 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 Teriyaki is one of the most popular Japanese cooking methods using a sauce made from soy sauce, mirin, sake and sugar. The sugar in the mirin, along with the added sugar creates a sweet glossy glaze as the sauce cooks. This shine is what gives teriyaki it’s name- Teri means shine or glaze, and yaki means grilled or pan-fried.Today I used salmon, but it’ also delicious with chicken and yellowtail. 2025.05.10 Kurimushi Yokan is one of the traditional Japanese sweets- a steamed yokan with chestnuts. It’s made from a mixture of anko (sweet red bean paste), wheat flour, and powdered arrowroot. This Kurimushi Yokan is from Nishimura, one of the most traditional sweet shops in Asakusa, with over 160 years of history. The taste is elegant, smooth, and slightly chewy, and a gentle sweetness. It’s also their signature confection. 2025.10.07 There are a few types of nuka used to make nukadoko, a fermented rice bran bed for pickling. 2025.05.16
Teriyaki is one of the most popular Japanese cooking methods using a sauce made from soy sauce, mirin, sake and sugar. The sugar in the mirin, along with the added sugar creates a sweet glossy glaze as the sauce cooks. This shine is what gives teriyaki it’s name- Teri means shine or glaze, and yaki means grilled or pan-fried.Today I used salmon, but it’ also delicious with chicken and yellowtail. 2025.05.10
Kurimushi Yokan is one of the traditional Japanese sweets- a steamed yokan with chestnuts. It’s made from a mixture of anko (sweet red bean paste), wheat flour, and powdered arrowroot. This Kurimushi Yokan is from Nishimura, one of the most traditional sweet shops in Asakusa, with over 160 years of history. The taste is elegant, smooth, and slightly chewy, and a gentle sweetness. It’s also their signature confection. 2025.10.07
There are a few types of nuka used to make nukadoko, a fermented rice bran bed for pickling. 2025.05.16
