Information on food ingredients & prep
Petite ‘kari-kari’ Ume | カリカリ梅
Dried egg shells in tea bag or gauze When the ‘rainy season’ arrives, it’s ‘PLUM (UME) season’ in Japan. An authentic Japanese pickle called ‘umeboshi’ – a very sour pickled...
Japanese “WASHOKU” Cooking Proportions | 和食の基本
Genuine and authentic, Japanese Cooking Proportions by famed chef Mr. Yoshihiro MURATA (owner and chef of Kikunoi, Kyoto)
Tender Juicy Chicken Breast Meat｜ジューシーな鶏むね肉の調理法
Ingredients + Chicken Breast + Soak in Plastic Bag ＝ TENDER JUICY CHICKEN BREAST Makes a great Sandwich！
Cilantros | 香菜 ・パクチー
【Preserving Cilantro 】 • One packed cup of chopped cilantro｜香菜 1 カップ • 1/3 cup Extra Virgin Olive Oil｜エキストラバージンオイル 1/3 カップ Wash the coriander well. In a large pot, blanch the coriander before use.Roughly chop the...
Japanese Loquat Wine | 枇杷酒
Herbal King – the Loquat Wine Loquat is an early summer fruit and from ancient times in India, Buddhist scriptures have described the ‘Loquat’ as a medical herbal tree. The...
Recent Recipes
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Black Vinegar Sweet & Sour Pork｜ほろほろ黒酢酢豚
【Black Vinegar Sweet & Sour Pork｜ほろほろ黒酢酢豚】 【 Maitake Mushroom and...
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Spring Ginger Tsukudani｜新生姜の佃煮
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Cinnabon Cinnamon Roll ｜シナボン・シナモンロール
Spreading the Filling Lined in banking tin Baked Rolled After...
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Cinnamon Apple Cake |アップルシナモンケーキ
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Fruit Gelée｜フルーツゼリー
Reference | 参考 ゼラチンリーフでもゼラチン粉でも効果はどちらでも変わりません。 [ 1％のゼラチン量 ] フルフルと揺れてかなりやわらかい。どろっとした仕上がり。 [ 2％のゼラチン量...
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Red wine braised Spare Ribs｜スペアリブ赤ワイン煮
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Organic Lemon Cake | カロリー控えめ「レモンケーキ」
Lemon Cake is one of my favorite cake recipes. One...