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Salmon, first baked and then simmered in daikon-oroshi, soy sauce, mirin and sake. delicious with shiitake mushrooms and spinach!
News from Asakusa
Asakusa today.There is one month left until the Sanja Festival.Preparations are…
News from Asakusa
notice.”Kabuki x Opera “Asakusa Carmen ~ Yujo Karume”” …
News from Asakusa
Asakusa today.The Asakusa Geisha Ozashiki Odori Spring/Summer 2025 season start…
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Which do you prefer: regular natto or hikiwari natto? Regular natto is made from whole fermented soybeans, while hikiwari natto is made from finely chopped soybeans that are then fermented, giving it a crumbly texture. Regular natto comes in three soybean sizes: small, medium and large.
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This is my favourite herb mix made with shiso leaves, spring onion, ginger, myoga and sprouts. I prepare it in advance and keep it in the fridge, ready to use. It tastes amazing with tofu, salad, miso soup or whatever else you prefer!
News from Asakusa
Asakusa today.Nakamise is also in full bloom.It is enveloped in a flurry of che…
News from Asakusa
Asakusa today.Sensoji Temple has a flower festival.Waiting for the Buddha to ar…
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Daikon-oroshi, or grated daikon, is finely grated white Japanese radish. It is commonly used as a garnish for grilled fish, grille tofu, steak and Japanese omelet. It is believed to aid digestion and is rich in vitamin C. I usually use daikon skin to make pickles or dried vegetables.
News from Asakusa
Asakusa today.There are so many people gathered, there are TV cameras, and ther…