TOKYO | WASHOKU @ LIVING renewal in progress !!!

Home Party Cooking | 我家のパーティお料理 | Part 7 fin

Good wine…

…with good bread.

Although I tend to lean to Italian food when hosting a home party, unfortunately the bread of my preference is not Italian….but French. The baguette dough can be assembled into various types of French breads.

When we spent 2 months traveling from Milan to Amalfi by car, the real Italian breads were too dry and coarse and to me. Later to find out that the Romans valued their salt and was not used for daily consumption food like bread and thus the original recipes of Italian bread does not (or minimal) use salt until this very day.  Since I believe salt – a super condiment which brings out the best of each food and ingredients especially with bread  to produce a nice flour aroma.





Baguette (バゲット)

Bacon & Cheese Epi – the classic Epi (エピ・クラシックバージョンのベーコンとチーズ)

Epi – with well saute onions (エピ・焦がしオニオン入り)

Epi-with hot fish roe (mentaiko)-this you will only find in Japan (エピ・明太子バター入り)

DSC_0031Rustique with Japanese Parsley (Seri) , Cheddar Cheese and French Mustard



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