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 Yuzu kosho is one of my favourite Japanese condiments, perfect with simply grilled chiken. I made my own, as we had a plentiful harvest of Japanese chillies from our small balcony garden. The yuzu fragrance was absolutely fantastic- but the spiciness was so powerful, making me a cough and bringing tears to my eyes!I’ll use just a bit in our hot pot- a much-loved winter dish at home. 2025.12.05 This is Tonjiru, or pork miso soup – one of my favourites. It’s really healthy, and I love how I can add all sorts of ingredients to it. So many flavours come together in one bowl. Today, I used pork, fried tofu, burdock root, carrot, potato, onion, ginger, garlic,kikurage mushrooms, and topped it with chopped spring onion. 2025.04.20 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. 2025.04.04
Yuzu kosho is one of my favourite Japanese condiments, perfect with simply grilled chiken. I made my own, as we had a plentiful harvest of Japanese chillies from our small balcony garden. The yuzu fragrance was absolutely fantastic- but the spiciness was so powerful, making me a cough and bringing tears to my eyes!I’ll use just a bit in our hot pot- a much-loved winter dish at home. 2025.12.05
This is Tonjiru, or pork miso soup – one of my favourites. It’s really healthy, and I love how I can add all sorts of ingredients to it. So many flavours come together in one bowl. Today, I used pork, fried tofu, burdock root, carrot, potato, onion, ginger, garlic,kikurage mushrooms, and topped it with chopped spring onion. 2025.04.20
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. 2025.04.04