Month: January 2018

Home-baked Breads | 自家製パン

Baking homemade breads fills the room with a nice scent of fresh baked bread, readily out from the oven especially during the cold winter months. Since I like my breads to ferment (proof) and expand over a slow and long period of time, I let them stay in the refrigerator or the coldest area of the house (around 5C) and ferment them overnight before I take it to the final stages of final proofing and baking. Most all of the bread recipes can be seen through the past bread making links, if of interest. 寒い冬はオーブンをつけるとキッチンはたちまちに温かくなり、パンの焼き上がるいい香りが漂ってきます。オーバーナイト発酵でゆっくりと生地を発酵させるのが好きな私は冬のこの期間だけは家の一番寒い場所に一次発酵をさせた生地をねかせることをしています。天然酵母でゆっくりと膨らませたパンはやはりイーストで急速発酵させたパンとはひと味違います。 最近は冒険もせず、、我が家の定番となっているカンパーニュ生地とバゲット生地のパンが主。カンパーニュはライ麦が入っています。バゲットはパン作りの王道の生地。どちらも何年経っても満足できるいきには到達できず、今年もパンを作り続けるんでしょうね(笑)。   Pain de Campagne (カンパーニュ) Plain campagne (left) | プレーンカンパーニュ Camapagne filed with walnuts and raisin (middle two loafs) | クルミとレーズンのカンパーニュ Campagne filled with cheese (right) | チーズカンパーニュ   French Breads (Baguette Doughs) | フランスパン、バゲット生地 Sesame Batard | セサミバタード Epi (with bacon, black olives and cheese)| エピ(ベーコンとブラックオリーブとチーズ) Cheese Baguette| チーズバゲット Plain Baguette| バゲット       Pain de Campagne Plain campagne | プレーンカンパーニュ Camapagne filled with figs | いちじくのカンパーニュ Camapgne filled with cranberries | クランベリーのカンパーニュ         保存 保存

gluten free cafe ‘L for You’ | グルテンフリー・ベーガン カフェ in 表参道-青山

Gluten free food in Japan is not as popular as compared to other western countries, perhaps due to rice being our staple food, highly used as one (major?) ‘gluten free’ ingredients.  However the knowledge of ‘gluten free’ and the effectiveness has become wide spread. 

New Year’s multi-culture washoku | 2018年に願う「彩り」元旦

New Years Day, dinner. For us Japanese, New Year’s celebration is a traditional event, most likely THE important day of the year in which we celebrate the day with ‘traditional Japanese osechi’. If anyone of the readers are curious of what ‘osechi is?’, many sites will explain the meaning of some of the osechi dishes. This year I decided to venture out from the tradition to a somewhat non-tradtional ‘washoku cuisine’ to something which I call it ‘multi-cultured washoku’.