News from Asakusa
Asakusa today.The Kyoto Kannon Pilgrimage, a pilgrimage to the Thirty-Three Kan…
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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.
News from Asakusa
Today’s Asakusa Tokyo Marathon Friendship Run 2025 will be held at the Ta…
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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.
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Did you know that there is a rule for the size of seaweed, nori? Basically, full size nori is 21cm x 19cm and half or quarter size nori is used for temaki sushi. Our size and hand rolling method are… Please look forward to your lesson experience!
News from Asakusa
Asakusa today.At the Sumida Park Asakusa side Waterside Terrace, the 40th Doll …
News from Asakusa
Asakusa today.The Edo Yoshiwara Oiran Procession was held at the Yamayabori Squ…
News from Asakusa
Asakusa today.There is a bright red object in front of the Hozomon Gate at Sens…
News from Asakusa
Asakusa today.The cherry blossom decorations look beautiful in the morning sun.…
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This is our fermented rice bran bed, called ”Nuka-doko’. Nuka means a rice bran, doko means a bed. A fermented rice bran pickle is a type of traditional Japanese pickled vegetable. In our house, nuka-doko is stirred every morning to encourage fermentation. Cucumbers are best left to pickle overnight.