A yellowpeach punch with shiratama dango and amazake. This is a fruit punch made with shiratama dumprings and amazake. Matcha green tea powder is added to half of the dumprings. It has a very natural flavour and sweetness and is good for the intenstinal environment. #yellowpeach #tinnedfoodrecipes #cannedfood #tinnedfood #omeletyellow

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A yellowpeach punch with shiratama dango and amazake.
This is a fruit punch made with shiratama dumprings and amazake.
Matcha green tea powder is added to half of the dumprings.
It has a very natural flavour and sweetness and is good for the intenstinal environment.

#yellowpeach #tinnedfoodrecipes #cannedfood #tinnedfood #omeletyellow

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Asakusa today.March 10th is the day to commemorate the deaths of those who died…

This is a very simple and easy soup to make at home. It is made with tororo-konbu, which are shavings of kelp, soy sauce and hot boiling water.

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Asakusa today.The weather has finally cleared up.The cherry blossoms at Nakamis…

notice.The 5th Asakusa Kai ~Art and Chic Competition~ will be held on Wednesday…

Asakusa today.The weather has finally cleared up.The cherry blossoms at Nakamis…

notice.The 5th Asakusa Kai ~Art and Chic Competition~ will be held on Wednesday…

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Tuna terrine This is one of our Osechi, or New Year’s Day dishes. Today’s Osechi is made from a variety of dishes, including traditional Japanese dishes, as well as Western-style dishes and each family’s favourites.

Japan has lots of different types of seaweed. For example, nori, wakame, and kelp called konbu. Tororokonbu is kelp shavings made from kelp that has been hardened into a block shape and then shaved into thin strips.