Japanese cooking / 日本料理– category –
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Wagashi Collection, the Art of Shibukawa-ni (Japanese Candied Chestnuts) / 渋皮煮と和菓子とエトセトラ
Seasons in a Chestnut Shell:Kuri Wagashi Collection and the Art of Shibukawa-ni (Japanese Candied Chestnuts) Shibukawa-ni (Japanese candied chestnut) / 渋皮煮 The Rhythm of Wagashi: A Seasonal Encounter In Japan, wagashi (Japanese confec... -
Edible Autumn: Vegan Trio of Inari Sushi, Myoga Sushi and Chrysanthemum petal pickles / 稲荷・茗荷寿司・菊なます
Edible Autumn: Vegan Trio of Inari Sushi, Myoga Sushi and Chrysanthemum petal pickles / 稲荷・茗荷寿司・菊なます Myoga sushi & Inari sushi with Chrysanthemum petal pickles / 茗荷寿司＆稲荷寿司、菊なます The Scent of Season, on a Plat... -
Recipe: Homemade Kuri Gohan with with Gomashio – The Art of Chestnut Rice in Japanese Cuisine / 手作り栗ご飯
Homemade Kuri Gohan (Chestnut Rice) with Gomashio (Salt coated sesame) Homemade Kuri gohan & Gomashio / 手作り栗ご飯＆ごま塩 The ultimate seasonal Kuri Gohan, Soaked in Time and Thought The moment I spotted the chestnuts at the marke... -
Supreme Una- Tama Don (Grilled Eel & Tamagoyaki rice bowl) and Grilled Sanma/ うな玉丼を作るの巻き
Supreme Una- Tama Don (Grilled Eel & Tamagoyaki rice bowl) and Grilled Sanma The Una-Tama don / うな玉丼 Una-Tama Donburi: The Memory of a Bowl That Stayed With Me There’s something about the power of food images – especially when se... -
Sanma Gohan and Myoga Soup – A Taste of Early Autumn and Culinary Calm 秋のはじまり、サンマとみょうがで季節のごはん
Back in Japan - Sanma Gohan and Myoga Soup - A Taste of Early Autumn and Culinary Calm 秋のはじまり、サンマとみょうがで季節のごはん Sanma Rice / サンマご飯 Between Seasons: Back in Japan After months in the tropics, I’ve recently returne... -
Seasonal Raw Sancho Magic! Preserving Japanese Green Peppercorns with Chirimen Onigiri / 季節のごちそう、実山椒。香りおいしい、ちりめんおにぎり
A Return to Japan, A Return to the Seasons. The Epoch with Sansho The beautiful, seasonal raw spice- Sansho! / 実山椒！ This is one of my absolute seasonal rituals when I’m in Japan—preserving green Japanese peppercorns, known as ao-sans... -
Sakura Spring Rolls – Wrapping Up Spring in Light and Pink / 春を包む、桜の春巻き
Sakura Spring Roll, petals seen through / 桜の春巻き Literally, Rolling up Spring petals - Sakura Spring Roll I love making spring rolls. My usual filling is a hearty mixture of stir-fried pork, glass noodles, and vegetables, seasoned wi... -
Sakura Chirashi Recipe– A Scattered Sushi to Welcome Spring｜桜ちらし寿司 春を迎える、彩りのちらし寿司
A Gentle Seasonal Take on Chirashi Sushi As part of my ongoing sakura parade in the kitchen, I created this spring-inspired dish using salt-preserved cherry blossoms, delicately scattered over a bed of sushi rice and seasonal toppings. A... -
Yozakura Pasta – Tofu Pesto with Salted Sakura & Seaweed Sky, クリーミーな白和え衣との、夜桜パスタ
Yozakura Pasta – Tofu Pesto with Salted Sakura & Seaweed Sky I'm fully in a sakura state of mind—and as long as my jar of salt-pickled cherry blossoms lasts, I’ll keep crafting dishes to celebrate the season. In Japan, cherry blossom... -
Recipe: Watercress Shiraae (Mashed Tofu Salad) – A Japanese Seasonal Classic| 季節を味わう、クレソンの白和え
Watercress Shiraae / クレソンの白和え Watercress Shiraae – A Silken Tofu Salad with Seasonal Simplicity "Shiraae" is a traditional Japanese salad made with mashed tofu. It’s one of my personal favorites—simple yet deeply comforting. Silk... -
Floating Sakura Jelly: A Two-Layered Spring-Inspired Dessert with Salt-Pickled Cherry Blossom / 春の香りを閉じ込めた、二層の桜寒天ゼリー
A Two-Layer Jelly with floating Sakura Petals / 二層の桜寒天ゼリー Floating Sakura Jelly: A Spring Dessert with Salt-Pickled Cherry Blossoms and Milk Agar Can you guess what delicate surprise is hidden inside this clear jelly? The answer... -
“Nasu Dengaku”, Recipe of a Wonderful Miso Glazed Eggplant / 茄子の田楽
My all time favorite Japanese aubergine dish, "Nasu Dengaku" - Miso Glazed Eggplant.Very quick idea would be, deep fried aubergines, spread with sweet miso sauce. "Nasu Dengaku", delicious miso glazed eggplant / 茄子の田楽 Quick ideas &a...
