BLOG , Home Cooking , Kitchen Tools Japanese omelet. #japanesefood #omeletyellow 2026.01.26 2026.01.27 BLOG , Home Cooking , Kitchen Tools Japanese omelet. #japanesefood #omeletyellow https://omeletyellow.com/wp-content/uploads/2026/01/omelet.mp4 Post Share 記事のタイトルとURLをコピーする 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。... 前の記事 Sushi bracelet.Student work.学生時代の作品#japanesefood #omeletyellow 次の記事 Other blogs Seasonal Japanese Cooking Ume-ninjin ーcarrots decoratively cut into a cherry-blossom shape ー are a must-have in our New Year’s dishes. Their lovely shape adds a gentle and elegant touch! 我が家のおせちに梅人参はかかせません! #umeninjin #osechi #newyearsdish #japanesefood #omeletyellow 2025.12.18 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 Koso-genmai, or Enzyme Brown Rice, is brown rice with red beans and salt that is cooked soft at the high temperature and pressure and then kept warm at a suitable temperature during the maturing process. It is highly digestible and absorbable, and is expected to help regulate the intestinal environment. 2025.02.18
Seasonal Japanese Cooking Ume-ninjin ーcarrots decoratively cut into a cherry-blossom shape ー are a must-have in our New Year’s dishes. Their lovely shape adds a gentle and elegant touch! 我が家のおせちに梅人参はかかせません! #umeninjin #osechi #newyearsdish #japanesefood #omeletyellow 2025.12.18
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
Koso-genmai, or Enzyme Brown Rice, is brown rice with red beans and salt that is cooked soft at the high temperature and pressure and then kept warm at a suitable temperature during the maturing process. It is highly digestible and absorbable, and is expected to help regulate the intestinal environment. 2025.02.18
