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Paper Cake Jewellery.Jewellery inspired by a celebration cake.In callage-day experiment in Washi-paper.#Christmascake #omeletyellow
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Seasonal Japanese CookingSasa-buneBamboo leaves are gently shaved and used as a natural container for our New Year’s dishes.笹の葉はくるりと巻いて器にします♪#sasabune #osechi #newyearsdish #japanesefood #omeletyellow
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Another must-have for our New Year’s dishes, Matsuba Ginnan.Just make a small hole with a toothpick and gently insert pine needles into the centre of the ginkgo nuts. It’s simple, but very festive!#matsubaginnan #osechi #newyeardish #japanesefood #omeletyellow
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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
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Yuzu kosho is one of my favourite Japanese condiments, perfect with simply grilled chiken. I made my own, as we had a plentiful harvest of Japanese chillies from our small balcony garden. The yuzu fragrance was absolutely fantastic- but the spiciness was so powerful, making me a cough and bringing tears to my eyes!I’ll use just a bit in our hot pot- a much-loved winter dish at home.
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Autumn is a time of red.I collected many kinds of red from Matsue and Izumo in Shimane prefecture.
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Hot pot is one of the most lovedwinter meals in Japan. You can add all kinds of ingredients- vegetables, meat, fish, and tofu- and enjoy them gently cooking together in the pot. Hot pot soups vary, from simple kelp dashi to richer with soy sauce- or miso- based broths. The ingredients themselves bring beautiful flavour to the soup.This is buta-shabu, one of our favourites. Simply cook any chopped vegetables left in the fredge in dashi, add thinly sliced pork, and let it cook until the colour changes. Then roll the vegetables together with the meat. It’s especially delicious with ponzu, a citrus and soy sauce condiment.Our tip for dashi: kelp as usual- and plenty of garlic!
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Autumn is the peak season for mushrooms in Japan.Matsutake, a special kind of mushroom that grows under red pine trees, is often called the king of mushrooms for its wonderful aroma.I enjoyed this grilled matsutake at a beautiful restaurant in Kyoto- its fantastic scent went perfectly with a glass of Japanese sake.
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Japanese people deeply appreciate seasonal foods. When sanma (Pacific saury) is served on the table, we say that autumn has arrived.Sanma is usually salted and grilled, then garnished with grated daikon radish and a wedge of lemon.Even though Japan’s seasons have been changing due to global warming, we still try to cherish and seek out the tastes of each season.
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Plum juice, called ume juice, turned out perfectly this year! It has an amazing flavour- gently sweet and pleasantly sour, wlth a hint of spice. Usually, Ume juice is made from plums and sugar, but this time I used a mix of sugars: rock sugar, cane sugar, and black sugar. Adding cardamom and cinnamon was the key, giving it a deeper, richer flavour.As you can see in this picture, I’ve already drunk quite a lot..!