BLOG Salmon, first baked and then simmered in daikon-oroshi, soy sauce, mirin and sake. delicious with shiitake mushrooms and spinach! 2025.04.15 BLOG Salmon, first baked and then simmered in daikon-oroshi, soy sauce, mirin and sake. delicious with shiitake mushrooms and spinach! Post Share 記事のタイトルとURLをコピーする Asakusa today.There is one month left until the Sanja Festival.Preparations are… 前の記事 Asakusa today.Nihon Dayemon, one of the Five Shiranami Men, has returned.This w… 次の記事 関連記事 Shinshoga, or fresh young ginger, is in season in early summer. Light, aromatic, and tender, it’s often pickled in sweet vinegar to make Gari, the pink ginger comminly served with sushi. 2025.06.02 Shiratama-ko, or Shiratama flour, is a sticky rice flour. When used for the dumplings, it has a smooth texture. It does not become hard even when chilled. 2025.03.03 Bale-shaped onigiri began to be made so that they could be easily eaten with chopsticks. Onigiri, or sometimes called omusubi, is a Japanese rice ball formed into a bale or triangular shape and often wrapped in nori. It’s often stuffed with various fillings. 2025.03.31
Shinshoga, or fresh young ginger, is in season in early summer. Light, aromatic, and tender, it’s often pickled in sweet vinegar to make Gari, the pink ginger comminly served with sushi. 2025.06.02
Shiratama-ko, or Shiratama flour, is a sticky rice flour. When used for the dumplings, it has a smooth texture. It does not become hard even when chilled. 2025.03.03
Bale-shaped onigiri began to be made so that they could be easily eaten with chopsticks. Onigiri, or sometimes called omusubi, is a Japanese rice ball formed into a bale or triangular shape and often wrapped in nori. It’s often stuffed with various fillings. 2025.03.31
