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 them again this year!#osechi #newyearsdish #japanesefood #omeletyellow

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 them again this year!#osechi #newyearsdish #japanesefood #omeletyellow



We began these classes last year.This year, we continue with care.Like osechi, made with care.https://omeletyellow.com

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, enjo...



Other blogs

Aguni salt, which I’ve been using for over 20 years, is made on a small island that you can reach by flight from Okinawa’s main island. It’s made from 100% seawater surrounding Aguni Island. Rich in flavour, it enhances the natural umami of ingredients.

Chikuwa is a type of processed fish cake. It is characterised by its tube shape and is sometimes stuffed with cheese or cucumber. They are made at home and serve as an addition to the bento box.

This flaked crab meat comes from a tin. I garnished it with shiso leaves, shiso flowers, and slices of lemon.The way food is served can make such a difference, and give it a more attractive and appetising look. Foe me, food presentation is one of the best perts of cooking. What do you think?