Home Cooking , Seasonal Topics , BLOG We began these classes last year.This year, we continue with care.Like osechi, made with care.https://omeletyellow.com 2026.01.02 2026.01.06 Home Cooking , Seasonal Topics , BLOG We began these classes last year. This year, we continue with care. Like osechi, made with care. https://omeletyellow.com Post Share 記事のタイトルとURLをコピーする Osechi, all packed into jubako boxes!May this year be filled with happiness in every layer. #osechi #jubako #newyearsdish #japanesefood #omeletyellow 前の記事 The New Year is my favourite season.I love plating osechi, enjoyed during the first three days of the year.I really enjoyed preparing and plating t... 次の記事 Other blogs Aemono, or dressed vegetables, is one of the most popular side dishes at home. Dressings vary and can be made from tofu, sesame seeds, miso, Japanese mustard or soy sauce. In our home, we usually use quick boiled and squeezed greens dressed with Japanese mustard, ponzu “a sauce made from soy sauce and citrus juice” and olive oil. 2025.02.11 Yuanyaki, a traditional Japanese method of grilling fish or meat after marinating it in equal parts of soy sauce, mirin and sake- sometimes with a touch of citrus juice to add freshness. Today, I simply marinated the salmon in equal parts soy sauce, mirin and sake. 2025.04.25 Sukiyaki is a feast for us at home, and also a well-balanced meal. For my husband’s birthday, I used beef from Matsuki, a specialty shop in Asakusa. Along with plenty of vegetables, I added traditional ingredients such as shirataki, noodles made from konnyaku yam, and fu, a light and spongy ingredient made from wheat gluten. 2025.10.03
Aemono, or dressed vegetables, is one of the most popular side dishes at home. Dressings vary and can be made from tofu, sesame seeds, miso, Japanese mustard or soy sauce. In our home, we usually use quick boiled and squeezed greens dressed with Japanese mustard, ponzu “a sauce made from soy sauce and citrus juice” and olive oil. 2025.02.11
Yuanyaki, a traditional Japanese method of grilling fish or meat after marinating it in equal parts of soy sauce, mirin and sake- sometimes with a touch of citrus juice to add freshness. Today, I simply marinated the salmon in equal parts soy sauce, mirin and sake. 2025.04.25
Sukiyaki is a feast for us at home, and also a well-balanced meal. For my husband’s birthday, I used beef from Matsuki, a specialty shop in Asakusa. Along with plenty of vegetables, I added traditional ingredients such as shirataki, noodles made from konnyaku yam, and fu, a light and spongy ingredient made from wheat gluten. 2025.10.03