Latest Posts

Custard Bread Pudding | Pain Perdu| カスタードブレッドプディング

Pain Perdu, this directly translates as ‘French Toast‘ but although one of my favorite bakery in Tokyo makes a Pain Perdu – to me it is equivalent to what I or we used to call ‘Bread Pudding’ or ‘Custard Bread Pudding’ in the British-Irish food culture. Read More

Homemade Caesar Salad Dressing | シーザーサラダ ドレッシング

Season for fresh vegetable lovers….

Mom asked me how to make ‘Ceasar Salad Dressing’ so I’ve made her one with recipe attached so she can make it in the future.



















Yield 2 bottles

  • 5 tbsp lemon juice | レモンジュース 大匙5
  • 2 tbsp vinegar | 酢 大匙2
  • 1/2 cloves garlic | ニンニク 1/2片
  • 1/4 tsp fresh cracked pepper | 黒こしょう 小匙1/4
  • 1/4 tsp salt| 塩 小匙1/4
  • 1/2 cup mayonnaise | マヨネーズ 1/2カップ
  • 1/4 cup grated parmesan cheese  | パルメザンチーズ 1/4カップ
  • 3 tbsp milk | ミルク 大匙3
  • 1/2 cup canola oil | キャノーラ or 菜種油 1/2カップ


In a blender, mix all ingredients until nice and creamy and smooth. Add 1 tablespoon of sour milk if you desire more flavor.

*To make the dressing thinner, add lemon or milk depending on your taste.





Strawberry Mousse | 苺ムース

When strawberries are in season, this is a extremely but gorgeous mousse cake –  not only for toddlers, children just strange to notice that men love strawberries as well. Ah, well….I think strawberries are an all round player for confectioneries and sweets.

As the weather is warming up, it’s a nice dessert to have in your fridge!!!!



おいしい🎶おいしい🎶おいしい♬ そんな声が聞こえてきました💗




















Strawberry Mousse Recipe –


  • Strawberry 1 pack approx. 320g
  • Lemon Juice 12g
  • Granulated Sugar 80g + 40g Water
  • Powder Gelatin or Plate Gelatin 8g + 40g Water
  • 200g Fresh Cream
  • Fruit of your choice to decorate


  1. Combine the gelatine and water and let it soak (until soft or dissolve) for about 10 minutes.
  2. Heat the granulated sugar and water, mix it well or let it dissolve completely to make a syrup.
  3. Wash the strawberries and place it in a food processor to make a puree. Add lemon juice and the syrup, mix well.
  4. Melt the gelatin (microwave), add it to the strawberry puree.
  5. In a different bowl, whisk the fresh cream until stiff. Add a scoop of the strawberry puree and mix well, gradually adding the remainder of the puree until it is evenly blended.
  6. Set aside a small portion of the strawberry puree, just enough to cover the top surface of the cake.
  7. Pour the mixture into a tin – I’ve used a 20cm round bottomless mould, lined it with a plastic transparent liner and refrigerate for at least 2 hours.
  8. Decorate the mousse with your favorite fruits. Pour a thin layer of the strawberry puree on the top surface before decorating it with fresh fruits.

Strawberry Mousse Recipe | 苺ムース


レモン果汁 ・・・・・12g

グラニュー糖 ・・・・・80g + 40g 水

★粉ゼラチン/板ゼラチン・・・・・8g + 40g 水


デコレーション用フルーツ … 適量

  1. 小皿に水を入れ、ゼラチンを振り入れ、冷蔵庫で10分ふやかす。
  2. グラニュー糖と水をレンジで加熱し、グラニュー糖が溶けるまでよく混ぜ、シロップを作る。
  3. 苺はヘタを取り、フードプロセッサーにかけピューレ状にする。レモン果汁と2のシロップも加えよく混ぜる。(苺ピューレ450gで代用可)
  4. ふやけたゼラチンをチンして溶かし、3に加えよく混ぜる。 ※ゼラチンを沸騰させると臭みが出るので注意。
  5. 別のボウルに生クリームを入れ、底を氷水に漬けながらハンドミキサーで泡立てる。
  6. 苺のピューレにひとすくい加えて泡立て器でぐるぐる混ぜる。残りの生クリームを2回に分けて加え、都度泡立て器ですくうように混ぜる。均一な状態になったらOK。冷蔵庫で2時間以上冷やし固める。
  7. ピューレ状に撹拌した苺を表面の飾り用に分けておく。フルーツを飾ったら完成。





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.
Read More

Devouring homemade..Campagne | 自家製カンパーニュ

Pain de Campagne.

‘Country bread’ as what the French named this bread but these days it’s considered  as ‘healthy’ and/or an ‘organic’ bread amongst health freaks. Read More