Thank you for tuning in to TBS radio on Tuesday, 4th November! I appeared on ‘Jane Sue Seikatu wa Odoru’ and introduced a menu made with canned foods:1. Steamed sweet potato with corned beef miso2. Salad of luncheon meat and pickled daikon, namasu-style3. Oyster and persimmon rolled in cucumber slicesYou can listen the program on Podcasts, Spotify, or radiko!

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Thank you for tuning in to TBS radio on Tuesday, 4th November!
I appeared on ‘Jane Sue Seikatu wa Odoru’ and introduced a menu made with canned foods:
1. Steamed sweet potato with corned beef miso
2. Salad of luncheon meat and pickled daikon, namasu-style
3. Oyster and persimmon rolled in cucumber slices
You can listen the program on Podcasts, Spotify, or radiko!

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This onioroshi is a bamboo grater used for vegetables such as daikon, carrot, and onion.

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At home, I use Hon Mirin, the traditional type made from glutinous rice, rice koji and shochu, or brewed alcohol. It contains about 14% alcohol and no salt, and adds a gentle, natural sweetness to dishes.

Soramame, or broad beans are in season in early summer. In Asakusa, they are especially loved because they appear around the same time as the Sanjya Festival- Sanjya Matsuri, held in May. It is often said that when soramame are on the table, the Sanjya Festival is just around the corner.

Sushi-zuSushi vinegar is usually made with rice vinegar, salt and sugar. ‘Sushi-zu’ on the left is a mixture of rice vinegar, salt and sugar already mixed together, which is immediately sprinkled over the rice. On the right is a powdered sushi vinegar, which is also sprinkled over the rice.