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Fukinoto is an edible spring bud with a unique bitter taste, often enjoyed as tempura. This time, I mixed it with butter. A gentle bitterness and rich, deep flavour, lovely on toast! 春を告げる蕗のとう バターと混ぜて、蕗のとうバターに。 苦みじんわりと広がる 味わい深いトースト #japanesefood #homecooking #omeletyellow

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Fukinoto is an edible spring bud with a unique bitter taste, often enjoyed as tempura.
This time, I mixed it with butter. A gentle bitterness and rich, deep flavour, lovely on toast!

春を告げる蕗のとう
バターと混ぜて、蕗のとうバターに。
苦みじんわりと広がる 味わい深いトースト

#japanesefood #homecooking #omeletyellow

Chotto (a bit) Chopsticks! A piece of silver jewellery I created in my college-days.
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This nikomi is another incredibly tasty pork dish from my absolute favorite izakaya.Different parts of pork are simmered in a soy sauce-based broth in a big hot pot. Under all the pork, you’ll find tofu that’s been quickly simmered and has soaked up all the flavour. I always order a boiled egg as a topping- it’s cooked in the same pot and tastes amazing.On top, there’s chunky chopped leek, Japanese mustard, and I usually sprinkle some shichimi, a Japanese chilli spice.The umami is deep, and the flavour and texture are rich and complex. Honestly, it’s hard to describe just how good it is- but one thing’s for sure: it goes perfectly with a beer!