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Fukinoto is an edible spring bud with a unique bitter taste, often enjoyed as tempura. This time, I mixed it with butter. A gentle bitterness and rich, deep flavour, lovely on toast! 春を告げる蕗のとう バターと混ぜて、蕗のとうバターに。 苦みじんわりと広がる 味わい深いトースト #japanesefood #homecooking #omeletyellow

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Fukinoto is an edible spring bud with a unique bitter taste, often enjoyed as tempura.
This time, I mixed it with butter. A gentle bitterness and rich, deep flavour, lovely on toast!

春を告げる蕗のとう
バターと混ぜて、蕗のとうバターに。
苦みじんわりと広がる 味わい深いトースト

#japanesefood #homecooking #omeletyellow

Chotto (a bit) Chopsticks! A piece of silver jewellery I created in my college-days.
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Making dashi can be a bit tricky. In formal restaurants, water is slowly simmered with kombu kelp, then bonito flakes are added and gently strained to make a clear broth. That process is too time-consuming for everyday home cooking.Tea bag- style dashi packs are an easy way to make dashi at home. Just simmer one in water for a couple of minutes.Choose packs made from natural ingredients and without added salt. But if yours does contain salt, just remember to reduce other salty seasonings when you cook.