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A yellowpeach punch with shiratama dango and amazake. This is a fruit punch made with shiratama dumprings and amazake. Matcha green tea powder is added to half of the dumprings. It has a very natural flavour and sweetness and is good for the intenstinal environment. #yellowpeach #tinnedfoodrecipes #cannedfood #tinnedfood #omeletyellow

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A yellowpeach punch with shiratama dango and amazake.
This is a fruit punch made with shiratama dumprings and amazake.
Matcha green tea powder is added to half of the dumprings.
It has a very natural flavour and sweetness and is good for the intenstinal environment.

#yellowpeach #tinnedfoodrecipes #cannedfood #tinnedfood #omeletyellow

Asakusa today.March 10th is the day to commemorate the deaths of those who died…
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This is a very simple and easy soup to make at home. It is made with tororo-konbu, which are shavings of kelp, soy sauce and hot boiling water.
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This nikomi is another incredibly tasty pork dish from my absolute favorite izakaya. Different parts of pork are simmered in a soy sauce-based broth in a big hot pot. Under all the pork, you’ll find tofu that’s been quickly simmered and has soaked up all the flavour. I always order a boiled egg as a topping- it’s cooked in the same pot and tastes amazing. On top, there’s chunky chopped leek, Japanese mustard, and I usually sprinkle some shichimi, a Japanese chilli spice. The umami is deep, and the flavour and texture are rich and complex. Honestly, it’s hard to describe just how good it is- but one thing’s for sure: it goes perfectly with a beer!