BLOG , asakusa , Seasonal Topics A wonderful moment with the geisha of our town, Asakusa, at a New Year’s gathering!We also met Shishimai there. 2026.01.20 BLOG , asakusa , Seasonal Topics A wonderful moment with the geisha of our town, Asakusa, at a New Year’s gathering! We also met Shishimai there. Post Share 記事のタイトルとURLをコピーする The Simple, Gentle Sweetness of Steamed Anko Cake.Made with canned red bean paste, anko, it's really easy to prepare.With egg, the texture becomes ... 前の記事 Sushi bracelet.A piece I made as a student in the UK.This yellow became omeletyellow.寿司ブレス。英国留学中に生まれた作品。オムレツイエローの原点。... 次の記事 Other blogs 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? 2025.08.18 A quiet moment in the tea room at the Adachi Museum of Art. Many of the utensils here have connections to the museum and Shimane prefecture. I take this spirit with me into both my tea ceremonies and home cooking. 2025.11.25 Which do you prefer: regular natto or hikiwari natto? Regular natto is made from whole fermented soybeans, while hikiwari natto is made from finely chopped soybeans that are then fermented, giving it a crumbly texture. Regular natto comes in three soybean sizes: small, medium and large. 2025.04.12
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? 2025.08.18
A quiet moment in the tea room at the Adachi Museum of Art. Many of the utensils here have connections to the museum and Shimane prefecture. I take this spirit with me into both my tea ceremonies and home cooking. 2025.11.25
Which do you prefer: regular natto or hikiwari natto? Regular natto is made from whole fermented soybeans, while hikiwari natto is made from finely chopped soybeans that are then fermented, giving it a crumbly texture. Regular natto comes in three soybean sizes: small, medium and large. 2025.04.12