Ume Miso: One of the early summer ume shigoto, plum tasks, is making Ume Miso- plum miso. It’s made by layering plums, suger and miso, then left to pickle in the fridge for a few months until ready to enjoy!

Ume Miso: One of the early summer ume shigoto, plum tasks, is making Ume Miso- plum miso.
It’s made by layering plums, suger and miso, then left to pickle in the fridge for a few months until ready to enjoy!

Ume Miso: One of the early summer ume shigoto, plum tasks, is making Ume Miso- plum miso. It’s made by layering plums, suger and miso, then left to pickle in the fridge for a few months until ready to enjoy!

My top recommendation for Japanese tinned food is mackerel in brine. the chunks are usually large, cut into thick, round slices.

Asakusa today.Asakusa geisha parlor dance.It’s a great success today as w…

My top recommendation for Japanese tinned food is mackerel in brine. the chunks are usually large, cut into thick, round slices.

Asakusa today.Asakusa geisha parlor dance.It’s a great success today as w…

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The dashi stock for a miso soup can be made in a wide variety of ways using a variety of ingredients. We use ‘iriko’ or dried small sardines, which are lightly roasted in a pan and ground in a mill to a powder.

Zenzai is a sweet red bean soup with mochi rice cakes and is one of the traditional Japanese desserts. The sweet red bean paste called ‘Anko’ is also available as a canned food. In my classes, I will serve you my own special version of Zenzai!! #omeletyellow