Cooking by SEASON/季節ごとのお料理– category –
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Fine Recipe- “Kabocha no Nimono” (Simmered Pumpkins) /かぼちゃの煮物
Happy Tuesday & happy Halloween🎃✨ I totally forgot about this event, until yesterday when my brother sent me a photo of his daughter in her pretty pumpkin dress🧡I wonder if you are dressed in costumes.. in my c... -
Beautiful cut✨ Seasonal Tempura with Fig/イチジクの天ぷら
Follow yuuucoh on Instagram I am so happy to have found a package of figs- I was waiting for you😍!!I can't believe we don't have emojis for them...(closest🍐)😂Ever since last year, I have stocks of fig dishes on mi... -
Drizzled with Flavors – Oven Baked Butternut Pumpkin / バターナッツかぼちゃのオーブン焼き
Though the climate is ever summer in Singapore, it's always nice to feel seasons on the table🍂🍁🌰✨✨ I was hoping to try this since early this spring, seeing a Japanese lady in Dubai cooking roasted bu... -
Braised Pork Shoulder Loin in Black Vinegar & Soy Sauce / 豚バラブロックの黒酢煮
Braised pork shoulder loin in black vinegar & soy sauce etc.There are so many varieties of soy sauce in local supermarkets in Singapore- I tried several to see which ones fit the best for my kind of cooking - I usually go for "light ... -
Sweet Jewels: Japanese Candied Chestnuts “Shibukawa-Ni” / シンガポールで栗の渋皮煮
This very simple looking thing - is an homemade Japanese Candied Chestnuts (compote).🌰🍁🍂Difference from western candied chesnuts (Marron Glace) , is that we keep the bitter inner skin (“shibu-kawa”).Takes a bit of... -
“Subuta/酢豚”, or “sweet & sour pork” / ちょっと本気の黒酢酢豚＠シンガポール生活
My very favorite savory dish of all times- "Subuta/酢豚”, or "sweet & sour pork".This Chinese dish (which is also a very familiar home food in Japan as well), as it name - is all about pork dressed in starchy sweet & sour sauce (... -
Filo Pastry, Tasteful Gochujang & Cheese / パリパリ✨ 地中海のフィロシート×コチュジャン×チーズ
A Freezer Moment That Sparked a Filo Adventure It started with a simple, slightly chaotic mission: make space in my ever-packed freezer. At the very back, I rediscovered a half-shattered package of filo pastry—thin, fragile, and begging ... -
Wagashi- Toraya Beautiful Yokan “Mizu no Yadori / Water Haven” / 虎屋 季節の羊羹 水の宿
Waku waku (Japanese onomatopoeia for excitement)✨My souvenir from Japan this summer, wagashi (Japanese confectionary) from Toraya.This wagashi is called the "Yokan"- kind of a hard jelly bar, usually based with beans and agar. Thi... -
Delightful & Colorful! Vegan Tempura Udon party / シンガポールの食材で野菜天ぷらうどん
Follow yuuucoh on Instagram Vegan Tempura Udon Party✨Lots of Singapore local veggies I did not know last summer upon moving here - but tempura is supposed to be a very carefree fry- it should work for literally ANY veggies if you ... -
“Kamo Nabe”- Japanese Duck Meatball Hot Pot / 鴨を捌くところからの、自家製鴨団子鍋
Homemade Kamo Nabe Butchering Duck, to make "Kamo Nabe" (Duck meatball hot pot) Duck adventure, very simple but super tasty "Kamo Nabe"- Japanese duck meatball hot pot.As for Kamo nabe, we often pair with charred white onion. I started f... -
So Pretty & Delicious & Easy! Skinless Moist Shumai (Siew mai)/ 皮いらずのシュウマイ
So Pretty, So Moist! Skinless Dumplings with Egg and Cabbage Wraps I've always loved dumplings—juicy, savory pockets of flavor that feel like comfort food in every bite. But sometimes, the thought of rolling dough or using store-bought w... -
Two types of quick Japanese Aemono-salads with boiled pea sprouts/ 豆苗を使った和え物2品
Follow yuuucoh on Instagram Always nice to have greens on the table, I love to enjoy them in "Aemono/和え物", Japanese name for various mixed salads.I think the biggest difference between usual salads, is that they are served in already ...
