Home Cooking , BLOG Salmon, first baked and then simmered in daikon-oroshi, soy sauce, mirin and sake. delicious with shiitake mushrooms and spinach! 2025.04.15 2025.09.06 Home Cooking , 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 Other blogs Did you know that there are two types of Matcha? Koicha and Usucha. The frothy kind that you usually have the opportunity to drink, is a light, thin tea called usucha. Koicha is what you drink after a meal at a formal tea ceremony, before the thin tea, and is very thick. 2025.02.28 A quiet moment in the tea room at the Adachi Museum of Art. Many of the utensils here have connections to the museum and Shimane prefecture. I take this spirit with me into both my tea ceremonies and home cooking. 2025.11.25 Have you ever heard of Chawanmushi? This is Japanese savoury egg custard that contains a lot of ‘dashi’, resulting in an amazingly fluffy and juicy texture. I make it using canned yakitori. The recipe is very simple! The sauce from the yakitori cans can also be used as a soup stock, ‘dashi’ ! You may have the chance to eat Chawanmushi in our class! 2024.01.29
Did you know that there are two types of Matcha? Koicha and Usucha. The frothy kind that you usually have the opportunity to drink, is a light, thin tea called usucha. Koicha is what you drink after a meal at a formal tea ceremony, before the thin tea, and is very thick. 2025.02.28
A quiet moment in the tea room at the Adachi Museum of Art. Many of the utensils here have connections to the museum and Shimane prefecture. I take this spirit with me into both my tea ceremonies and home cooking. 2025.11.25
Have you ever heard of Chawanmushi? This is Japanese savoury egg custard that contains a lot of ‘dashi’, resulting in an amazingly fluffy and juicy texture. I make it using canned yakitori. The recipe is very simple! The sauce from the yakitori cans can also be used as a soup stock, ‘dashi’ ! You may have the chance to eat Chawanmushi in our class! 2024.01.29
