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Shinshoga, or fresh young ginger, is in season in early summer. Light, aromatic, and tender, it’s often pickled in sweet vinegar to make Gari, the pink ginger comminly served with sushi.
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At home, I use Hon Mirin, the traditional type made from glutinous rice, rice koji and shochu, or brewed alcohol. It contains about 14% alcohol and no salt, and adds a gentle, natural sweetness to dishes.
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The Sanjya Matsuri, a traditional festival in early summer in Tokyo, is the most important event of the year for the people of Asakusa. It was a great fun again in this year!! #sanjyamatsuri #sanjyafestival #三社祭2025
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Soramame, or broad beans are in season in early summer. In Asakusa, they are especially loved because they appear around the same time as the Sanjya Festival- Sanjya Matsuri, held in May. It is often said that when soramame are on the table, the Sanjya Festival is just around the corner.
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There are a few types of nuka used to make nukadoko, a fermented rice bran bed for pickling.
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Teriyaki is one of the most popular Japanese cooking methods using a sauce made from soy sauce, mirin, sake and sugar. The sugar in the mirin, along with the added sugar creates a sweet glossy glaze as the sauce cooks. This shine is what gives teriyaki it’s name- Teri means shine or glaze, and yaki means grilled or pan-fried. Today I used salmon, but it’ also delicious with chicken and yellowtail.
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Curry pilaf made with Japan’s beloved yakitori tinned food series, featuring the newest curry-flavoured release. Easy, tasty, and perfect for solo camping or outdoor meals. #YakitoriCurry #JapaneseCampingFood #SoloCampMeal #BentoLunch #OutdoorCooking #JapaneseCannedFood #tinnedfoodrecipes #omeletyellow
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Tatakikyuri is a popular Japanese home-style dish.
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Kashiwa-mochi is a traditional Japanese sweet made from rice cake, typically enjoyed on Children’s Day, 5th May, to celebrate children’s health and family prosperity. It is filled with sweet red bean paste, known as anko, and wrapped in an oak leaf. The type of filling varies by region- popular varieties include smooth paste, chunky paste, and miso paste, which has a sweet taste with a hint of savouriness. The oak leaf is not edible, but it adds a lovely fragrance to the rice cake.
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This is Ganmodoki, a type of fried tofu. It is made by crushing tofu and mixing it with vegetables such as carrot, burdock root and lotus root. The mixture is shaped into balls and then deep-fried in oil. Today I warmed the Ganmodoki in a toaster until the surface turned crispy, and served it with a bit of grated daikon and soy sauce.