Ume Miso: One of the early summer ume shigoto, plum tasks, is making Ume Miso- plum miso. It’s made by layering plums, suger and miso, then left to pickle in the fridge for a few months until ready to enjoy!

Ume Miso: One of the early summer ume shigoto, plum tasks, is making Ume Miso- plum miso.
It’s made by layering plums, suger and miso, then left to pickle in the fridge for a few months until ready to enjoy!

Ume Miso: One of the early summer ume shigoto, plum tasks, is making Ume Miso- plum miso. It’s made by layering plums, suger and miso, then left to pickle in the fridge for a few months until ready to enjoy!

My top recommendation for Japanese tinned food is mackerel in brine. the chunks are usually large, cut into thick, round slices.

Asakusa today.Asakusa geisha parlor dance.It’s a great success today as w…

My top recommendation for Japanese tinned food is mackerel in brine. the chunks are usually large, cut into thick, round slices.

Asakusa today.Asakusa geisha parlor dance.It’s a great success today as w…

関連記事

Salmon, first baked and then simmered in daikon-oroshi, soy sauce, mirin and sake. delicious with shiitake mushrooms and spinach!

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