BLOG , Seasonal Topics Autumn is a time of red.I collected many kinds of red from Matsue and Izumo in Shimane prefecture. 2025.11.26 2025.12.06 BLOG , Seasonal Topics Autumn is a time of red. I collected many kinds of red from Matsue and Izumo in Shimane prefecture. Post Share 記事のタイトルとURLをコピーする notice.Miss Asakusagenic 2026 Recruitment #What is Miss Asakusagenic? The next … 前の記事 Asakusa today.The crowd had a blast taking commemorative photos with the Skytre… 次の記事 Other blogs Another umeshigoto- seasonal plum work in early summer!This time at home, I made plum wine with plums, rock sugar and brandy. For the plum juice, I used plums, rock sugar and beet sugar. I love watching the maturing process- it’s one of the joys of this yearly tradition. 2025.06.16 For cooking, I usually use cane sugar.This one is made from 100% sugarcane grown on Miyakojima island, one of the Okinawa Islands. It has an extra-fine texture, melts easily, and is rich in minerals and flavour. Crops from Miyakojima are especially tasty- they thrive in the island’s rich soil and sunny climate. 2025.07.25 A warm and joyful class that began with the New Year-and is now open all year round.We cook, share a table, and experience matcha together, enjoying a gentle moment of Japanese culture in Asakusa.新年に始めたクラスです。季節を問わずいつでもご参加いただけます。 浅草の町歩き、料理をして、食卓を囲み、抹茶を味わう。日本の文化にふれるひとときをご一緒に。#newyearsdishes #osechi #japanesefood #omeletyellow 2026.01.09
Another umeshigoto- seasonal plum work in early summer!This time at home, I made plum wine with plums, rock sugar and brandy. For the plum juice, I used plums, rock sugar and beet sugar. I love watching the maturing process- it’s one of the joys of this yearly tradition. 2025.06.16
For cooking, I usually use cane sugar.This one is made from 100% sugarcane grown on Miyakojima island, one of the Okinawa Islands. It has an extra-fine texture, melts easily, and is rich in minerals and flavour. Crops from Miyakojima are especially tasty- they thrive in the island’s rich soil and sunny climate. 2025.07.25
A warm and joyful class that began with the New Year-and is now open all year round.We cook, share a table, and experience matcha together, enjoying a gentle moment of Japanese culture in Asakusa.新年に始めたクラスです。季節を問わずいつでもご参加いただけます。 浅草の町歩き、料理をして、食卓を囲み、抹茶を味わう。日本の文化にふれるひとときをご一緒に。#newyearsdishes #osechi #japanesefood #omeletyellow 2026.01.09