Tag Archives | Sauce/Jam/Condiments/Pâté/Pickles

Butterbur Sprouts | 春の知らせ「フキノトウ」

Butterbur Sprouts | 春の知らせ「フキノトウ」

This winter has been inordinately warm. Warm to a point, where snow resorts struggle to stay in business, winter heavy coats and clothings remain wrapped dry cleaned from previous year. When one lives in a city (such as Tokyo as I do), the consequences of not having snow does not seem as critical, but only […]

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Peach Compote | 小桃のコンポート

Peach Compote | 小桃のコンポート

Due to the unusual prolonged rainy season this year, the crops including the harvest of fruit such as our favorite fruit, the peach has been widely affected. Normally by early August, the peaches are quite ripe and abundant but not this year. Again, they all blame this on “global warming” but I am starting to […]

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Frying Pan baked Focaccia|フライパンで焼くフォカッチャ

Frying Pan baked Focaccia|フライパンで焼くフォカッチャ

Following my “Frying Pan baked English Muffin recipe“, this is a simple bread recipe using a similar method, frying pan to bake Foccacia. The focaccia can be adjusted (slightly) to the size of the frying pan and it can be a fun recipe for parties and outdoor events. Frying Pan Baked Foccacia Recipe 【Ingredients】Makes 1 […]

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Crab Apple Jam | めいぽーる・林檎ジャム

Crab Apple Jam | めいぽーる・林檎ジャム

長野の妹から送られてきた「めいぽーる」という品種のリンゴ。リンゴ農園から収穫仕立てを送ってくれました。

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Petite 'kari kari' Ume | カリカリ梅

Petite 'kari kari' Ume | カリカリ梅

When the ‘rainy season’ comes, it’s ‘PLUM (UME) season’ in Japan. I am sure a lot of readers are familiar with  the authentic Japanese pickle called ‘umeboshi’,

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Seasonal Spring Food | 春の食材

Seasonal Spring Food | 春の食材

On a cloudless sunny day………we decided to adventure north, about a two hour or so drive up north which will take you to Gunma prefecture – one of the leading producers and suppliers of vegetables in the country and Tokyo district.

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a Japanese ritual for new borns – “Okuisome” | お食い初め

a Japanese ritual for new borns – “Okuisome” | お食い初め

This ceremony was first posted last year for our very first grandchild and time has come for our second grandchild, now turned over 100 days in which to celebrate her first taste of food – a traditional Japanese ritual called ‘okuisome’.

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Taiwanese Beef | 牛バラのトマト煮込み

Taiwanese Beef | 牛バラのトマト煮込み

Chinese Herbs Cooking  (which we call it ‘Yakuzen’ in Japanese) has always facinated me whilst working in China – way back in year 2002, just that moment of the SARS outbreak.

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the making of Apricot Jam | 杏ジャム作り Part 2

the making of Apricot Jam | 杏ジャム作り Part 2

Our apricot quest was fruitful than I expected. Lots of apricots, lots of ume (the soft pulp – nanko ume) and some red rhubarb along the way home through an different area of Nagano prefecture, the Hara Mura area.

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Quest for Apricots | 杏の里を訪ねて、、 Part 1

Quest for Apricots | 杏の里を訪ねて、、 Part 1

Although we’ve been encountering continuous rain during this ‘monsoon’ season, there are few days of hiatus here and there where when we decided to take a trip known to be the ‘Home of the Apricots’ in Nagano-prefecture (I will place a link but unfortunately none of the web pages have English sites).

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Spring Celebration Party | 春の祝賀会

Spring Celebration Party | 春の祝賀会

Our Spring celebration party. Celebrating our newly born grandson. Celebrating our grandmother’s 96th birthday. Celebrating our niece’s birthday. And above all, celebrating and in gratitude to my husband’s health recovery. I thought I would bring in the ‘blossoms’ to our party menu……here it is. たくさんのお祝いが重なる『春』。 お姑さんの96歳の誕生日。 姪っ子の誕生日。 初孫の誕生。 そして何よりも、、主人の快気祝い。 春の彩り、春の花を食卓に取り入れたくてのメニューになりました。 作りながら、考えながら作った『バゲットとカンパーニュ』を下地に使ったカナッペ。 レシピよりも春の色彩や彩りをお楽しみください。 Using the bread […]

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Japanese Pepper.... SANSHO.....a magical condiment

Japanese Pepper…. SANSHO…..a magical condiment

‘SANSHO’ is a Japanese condiment known as Japanese pepper. It has a very unique scent and flavor, stingy to the tongue and often used like any herb. The ‘stinginess’ is a substance contained in the Sancho stimulating the tactile nerves of the tongue,  as a continuous flow of electricity through the tongue. The tactile nerves […]

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