Yuuucoh’s Daily Blog Articles / ブログ記事（日々更新）
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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... -
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... -
OTTOLENGHI recipe at home: Vegan Mapo Tofu with mushroom & kimchi / オットレンギ: きのことキムチのヴィーガン麻婆豆腐
OTTOLENGHI Vegan Mapo Tofu with mushroom & kimchi / オットレンギ: きのことキムチのヴィーガン麻婆豆腐 "Mushroom and Kimchi Mapo Tofu’ - COMFORT, pg 196 My first entry for April’s #onebookthreerecipes challenge—cooking from Comfort, th... -
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... -
“Gluay Khaek”, Crispy Thai Banana Fritters with Local Sugar Bananas｜タイ式バナナのカリッと揚げ菓子の秘訣
Thai Banana Fritters (Gluay Khaek)/ タイの揚げバナナ クルアイ・ケーク Banana Fritters (Gluay Khaek) – Crispy Thai Treat with Local Mini Bananas I’ve always been curious about the mini bananas hanging in big bundles at local grocery shop... -
Fennel Recipes I Fell in Love With: Two Simple, Flavorful Recipes from “More Daily Veg”｜フェンネルに恋して：簡単美味レシピ2品
I’ve recently fallen in love with fennel recipes, especially when it comes to oven cooking. Since last year, I’ve been exploring the magic of fennel bulbs—it’s become a mini obsession, really. There’s something quietly magical about fenn... -
OTTOLENGHI recipe at home: Spicy Rotisserie Chicken Bake with Blue Cheese Dressing / オットレンギ:ロティサリーチキンのブルーチーズドレッシング添え
Ottolenghi with leftover blue cheese / オットレンギ＆ブルーチーズ Spicy Rotisserie Chicken Bake with Blue Cheese Dressing What to Do with 100g of Leftover Blue Cheese? Try This Ottolenghi-Inspired Spicy Chicken Bake A few months ago, I ... -
Recreating Thai-style fried potatoes recipe from my Beloved Tokyo Restaurant | 10年前の夢を追う、千駄ヶ谷のタイ風ポテト再現レシピ
My very favorite, Thai-style fried potatoes recipe / タイ風ポテトフライ。国立競技場のイロドリさん。。 Recreating Thai-ish Fried Potatoes from My Favorite Tokyo Restaurant — A Decade-Old Dream on a Plate Have you ever dreamed about a dis... -
OTTOLENGHI recipe at home: Baked polenta with Courgette and Green Harissa
OTTOLENGHI : ‘Baked polenta with courgette and green harissa’ -COMFORT pg223 Ready to serve! / 出来上がり！ My third recipe for #onebookthreerecipes - thank you so much Giorgio @whennonnocooks and Alessandra @lit... -
Colorful Gluten-Free Shumai Dumplings with Veggie Skin / グルテンフリー 野菜の皮でシュウマイ
Gluten-free Shumai (Siew mai), steamed dumplings. What is Shumai?? Craving shumai but stuck inside during a Singapore-style downpour, I decided to improvise—using what I had in my kitchen instead of running out for store-bought dumpling ...
