Stir-fried meat and vegetables is probably one of the most popular Japanese home-cooked meals. You can use whatever vegetables you have left in the fridge. You can season them with salt, pepper, soy sauce, oyster sauce or whatever you like

Stir-fried meat and vegetables is probably one of the most popular Japanese home-cooked meals. You can use whatever vegetables you have left in the fridge. You can season them with salt, pepper, soy sauce, oyster sauce or whatever you like.

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Colourful salad with syungiku-green(Crown daisy), persimmon and purple radish. The small white fish in the dressing are small sardines called 'Shir...

Asakusa today.Stores that have lines will reserve space for customers to queue.…

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Stir-fried meat and vegetables is probably one of the most popular Japanese home-cooked meals. You can use whatever vegetables you have left in the fridge. You can season them with salt, pepper, soy sauce, oyster sauce or whatever you like

notice.”Kabuki x Opera “Asakusa Carmen ~ Yujo Karume”” …

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.

notice.”Kabuki x Opera “Asakusa Carmen ~ Yujo Karume”” …

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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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!

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.