Saba Curry - Masala Curry Paste | 鯖カレー - マサラ・カレー・ペースト

Saba Curry – Masala Curry Paste | 鯖カレー – マサラ・カレー・ペースト

I’ve been quite absent from my blog for some time, fortunately or unfortunately quite preoccupied with work. I’ve had the opportunity to work on some of the current social media softwares and platforms to create some ‘artsy’ SNS post so to as seen displayed on my latest post. My latest recipe which is a simple […]

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Mapo Tofu with cod milt | 白子の麻婆豆腐

Mapo Tofu with cod milt | 白子の麻婆豆腐

With the prolonging ‘stay home’ days and recurring state of emergency declaration (with covid-19 spread), one of the common topics among females (housewives) is no doubt –  cooking for the family.   As said by the infection specialists,  dining out (without masks) increases the risk of infection.  Tokyo is currently in the midst of the secondary state […]

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Cheerful Fruit Tart | めでたいフルーツタルト

Cheerful Fruit Tart | めでたいフルーツタルト

This is my 2021 New Year’s Cake to brighten the start of a fresh new year. Well,  to be precise a ‘fruit tart’, nevertheless my huge hopes packed into this petite tart.  Let us hope that 2021, we can look forward to be  ‘colorful’,  ‘cheerful’ and ‘festive’,  people can communicate the natural way we should […]

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Apple Chiboust Cake | りんごのシブースト

Apple Chiboust Cake | りんごのシブースト

Dawn of a fresh New Year – 2021; in honesty quite hesitant to say ‘happy’ from the bottom of my heart, the world aching, struggling and fighting with covid-19, yet in the midst of a long dark tunnel but hope to see a ray of light casting into the darkness with the vaccine in distribution […]

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Hokkaido Camping Car Travelogue | 北海道への旅 2020 ⑤

Hokkaido Camping Car Travelogue | 北海道への旅 2020 ⑤

Ainu Artist ‘Bikki’ – Sculptor Village of Otoineppu, known to be the smallest village in Hokkaido, located in the northern district. The village name Otoineppu means ‘muddy river mouth’ in Ainu language, possibly designated from the Teshio River which flows through the village of Otoineppu. Here we visited the Eco Museum Osashima Center, the home of […]

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Hokkaido Camping Car Travelogue | 北海道への旅 2020 ④

Hokkaido Camping Car Travelogue | 北海道への旅 2020 ④

Along the west coast of Hokkaido, a unique geographical pawn shape strip stretches out into the peninsula, ‘the Notsuke Peninsula‘.  That day we visited this area (late September), the heavy clouds and the grey sky with occasional rain showers enhanced its desolate terrain, scarecrow-like forest formed from the strong gust of winds from the ocean.  The […]

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Hokkaido Camping Car Travelogue | 北海道への旅 2020 ③

Hokkaido Camping Car Travelogue | 北海道への旅 2020 ③

 ‘Camping-car’ cooking is another fun activity during the road trip.  Although the camping-car comes equipped with a microwave oven but then not being a microwave fanatic (never was and most likely never will), I decided to purchase an ‘electric pressure cooker’ and see if this to be a convenient method of outdoor cooking during the […]

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Hokkaido Camping Car Travelogue | 北海道への旅 2020 ②

Hokkaido Camping Car Travelogue | 北海道への旅 2020 ②

Outdoor camping and a camping-car journey offhand seem to be similar but the momentum of it’s  activity is incomparably different.  Our last trip to Hokkaido was in 2014 – six years ago. We (more or less my partner) was an avid outdoor camper and we would bring all our camping gear – tent, sleeping bags […]

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Hokkaido Camping Car Travelogue | 北海道への旅 2020 ①

Hokkaido Camping Car Travelogue | 北海道への旅 2020 ①

My sincere apologies for readers to find that my site has been down for almost two weeks during our road trip, to Hokkaido, the furthest north island of Japan. A camping-car trip is an annual event of ours but this year uncertain with an unpredictable degree of spread of the pandemic until the very last […]

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"Cooking Japanese Eel" (Unagi Kabayaki)

“Cooking Japanese Eel” (Unagi Kabayaki)

Tsukiji Miyagawa Honten ‘Unagi’ (Eel) is considered one of the delicacies, amongst many in Japanese cuisine but most commonly eaten on the “midsummer day of the ox” to fight summer fatigue from the summer heat.  The ‘day of the ox’ is designated by the Chinese zodiac calendar and this year fell on July 21st and […]

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Unagi Bowl

鰻(市販)を美味しく戻す方法|麻布十番 『時任』オーナーシェフ伝授を実践!|

【つきじ宮川本店】 〒104-0045 東京都中央区築地1-4-6 電話03-3541-1292(代) いよいよ、夏本番になりましたね。 夏は『鰻』が土用の日になると(7月21日、8月2日)スーパーでは鰻、鰻、鰻。 横目でチラチラ。しかし、我家は市販の鰻は禁止。絶対禁止。理由は美味しいはずがないから!主人は断固として鰻はお店で食べにいくというポリシーできました。従い鰻に遭遇できるのは年、数回もありません。(悲) 7月初旬、コロナがちょっと落ち着きを見せた頃、何ヶ月ぶりの外食、つきじ宮川本店に食べにいきました。現役時代の主人たちの行きつけのお店で彼らは(なぜか)「うな重」でなく、「うな丼」らしく極上のふわふわの鰻をいただきました。 しかし、、、 8月1日、テレ朝の番組で「ごはんジャパン」で放映された スーパーで売っている天然うなぎを使い、麻布十番の匠・時任恵司シェフが自宅ででき「極上のうな重」を披露! という番組を主人が視聴。私に見せてみよう〜と録画してくれてました。 「市販の鰻・禁止令」を解禁し、我家でも早速実験してみました。 『鰻のタレ』(放映された分量) 煮切りみりん・・・300ml 醤油・・・100ml 砂糖・・・30g 付いてくる蒲焼きのタレ 『鰻』 国産の静岡産 *中国産はやはり怖いので値段ははりますが国産で是非。 『鰻のタレ』(二人分に調整分量) 煮切りみりん・・・100ml 醤油・・・33ml 砂糖・・・10g 付いてくる蒲焼きのタレ (1) 市販の国産鰻 (2) 鰻のヒレをまず縦に切りとる (3) 鰻を水道水で洗う (4) 鰻を半分に切る (5) 20分間蒸す (6) タレを塗る (7) トースターで3分 (8) 丼の上に乗せて (9) サランラップをかけて3分蒸らす さすが麻布十番『うなぎ時任』でございます。 自宅で食べる鰻としては申し分ない、 自宅で「極上のうな重」 に仕上がります。 多少手間はかかりますが一度はやってみる必見のレシピ、作り方です。 Post Title : “Cooking Japanese Eel” (Unagi […]

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Summer fish 'Bonito' | 夏の初鰹

Summer fish ‘Bonito’ | 夏の初鰹

Raw Bonito As you all must know, Japan is big eater of raw fish ’sashimi’.  ’Bonito’, is a summer fish – a migratory fish that like  warm sea and constantly moving in groups. From spring to early summer when the the North Equatorial current intensifies, the young adults ride the Kuroshio Current (Japan Current) from […]

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