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a real daily life in ‘TOKYO’

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Homestyle Chinese Cuisine ‘jeeten’ | 吉田風中国家庭料理店

Located in a tranquil posh residential area at the outskirts of Shibuya, Yoyogi-Uehara, you will find this humble atmosphered Homestyle Chinese Cuisine ‘jeeten’, owned and operated by a the chef Yoshida himself. With a counter bar seating and just few tables, at first glance may appear to be a cafe style restaurant but the Chinese cuisine is unbelievably exquisite. Secretly admired by the locals, Yoshida special style of Chinese cooking is not the traditional oily Chinese but light, healthy, with lot of vegetables.

The menu offers both a 3 different type of course menu but also a la carte is offered for individual dishes. We ordered the A menu, our eyes always bigger than our stomach but to also to enjoy the seasonal recommendations by the Chef.


Here is what the course looked like….


Appetizer, Jelly fish with cucumbers.


Bean Sprout Roll – Pencil layered rows of bean sprouts wrapped with (I believe) fried tofu skin with a slightly sweet hoisin sauce.


Shrimp Rice Rolls – Steamed Rice Paper enwraps a tasty shrimp filling.



Dailily, Yellow Chives and Scallops.


Shrimp with seasonal vegetables with Sweet Sake Sauce


White Asparagus with tender beef


Finale offers either sizzling rice or szechuan noodles or chimaki (sticky rice wrapped in bamboo leaves).


I chose one of my favorite yakuzen dessert, the turtle pudding. The Turtle pudding (I believe) is of Hong Kong origin and the turtle juice, full of collagen to beautify your skin.


Turtle Pudding (Yakuzen)

薬膳 亀ゼリー

His cooking book, sold at the restaurant.

お「蒸す」って   お店で魅了され購入したシェフ吉田の本。

Shop Links (English)

Apple favorites…TARTE TATIN |タルト・タタン

Not quite the season for apples, but apple desserts are my favorites as with my daughter. We were having a family gathering to celebrate our youngest grandson’s 2nd year old birthday, July 3rd; which I was envisioning a “TARTE TATIN” birthday cake. I thought about it and thought twice….the visual look, the color of “TARTE TATIN” may just be too grim for yet a boy celebrating his second birthday. Humm…..the cake was already in the refrigerator for the following day.


Since ‘apples’ are off-season, I have used a small imported apple from New Zealand called ‘JAZZ’ which I see often at markets in Tokyo. The price is probably half of our domestic apples and since I required at least 10 medium size apples, I ended up using 18 JAZZ apples which did the job perfectly.


また、このタルトタタンは今まで作ったもので一番簡単でした。リンゴを剥いて→キャラメルでsauté→リンゴをキャラメルソースで煮る→パイ生地を被せて30分焼成→一晩冷蔵庫で寝かせるというシンプルなプロセスです。失敗がないレシピなので是非リンゴlovers 試してみてください。レシピは⬇️

Jazz Apples from New Zealand, relatively small in size

The process is quite simple – saute first and then stew the apples in caramel sugar and pop it in the oven with a pastry dough covering the apples. I would assume this recipe may be one of the most simplest without failures.

Before I introduce the recipe, this is what our little boy got for his birthday cake.


[Baking Tin] 21cm diameter


  • Apple (for Large Size Apples) ….. 8 to 10 apples OR
  • New Zealand Jazz apples (for small sizes apples)········ 18 apples


  • Granulated sugar ……….. 180g
  • Unsalted butter  ……….. 110g
  • One vanilla pod or vanilla essence as a substitute

【Tart dough】

  • Flour ….. 80 g
  • Unsalted butter … 40 g (cold, cut into small cubes)
  • Egg Yolk … about 1/3
  • Water … 20cc
  • A pinch of salt
  1. (APPLE)  Peel the apples, cutting them into 2 equal parts and remove the core. (As you see above, I would use approx 8 to 10 large apples or for smaller apples, about 18 is what I used for this recipe).
  2. (DOUGH) Make the tart dough. Combine the flour and cold butter with your finger tips until it turns into a crumble texture, adding the egg yolk and water. Let the dough absorb the liquid, pressing down (not mixing) until it form a solid dough. Wrap and keep it in the refrigerator.
  3. (CARAMEL) Put 100g of granulated sugar in a frying pan and over low heat. When the granulated sugar starts to turn brown, add 60 g of butter and let it dissolve and boil lightly. Degree of lightness (light brown) 
  4. Put the apples in the frying pan and saute while turning the apples over, to ensure the whole surface is covered with caramel.
  5. Using a separate pan or pot, melt the butter until fragrant, add sugar and add vanilla pods. (Vanilla essence as a substitute)
  6. Transfer 3 (apples) to 4 and stew keeping careful not to let the apples lose shape. Stew until most of the liquid from the apples are minimal, set aside. 
  7. The type of tin suitable are frying pan without handles  or a normal deep cake type will do.
  8. Once the apples cool down, arrange the apples into the tin. Note that the bottom is on right side-up.
  9. Remove the tart dough from the refrigerator and stretch it into a circle while tapping it with a roll pin. Make a hole with a picker roller or fork and line it over the apples. Make sure the dough is slightly a large diameter, as it shrinks when baked.
  10. Bake in an oven preheated to 200 ° C for 30 minutes.
  11. Once the cooled down, chill it in the refrigerator overnight.
  12. It is beautiful with fresh cream and powdered sugar when eating.



  • りんご(紅玉)・・・・・・・8個~10個
  • ニュージーランドのジャズリンゴ・・・・・・・18個


  • グラーニュ糖・・・・・・・180g 
  • 無塩バター・・・・110g
  • バニラのさや・1本 or バニラエッセンス


  • 薄力粉・・・・・・80g
  • 無塩バター・・・・40g (冷たいバターをキューブ状に切っておきます)
  • 卵黄・・・・ ・ ・ 1/3個
  • 水・・・20cc
  • 塩 ひとつまみ
  1. りんごは皮をむいて2等分に切り、芯を取る。(紅玉の場合は中玉なので(8~10個で良いが、小玉のリンゴを使用したので18個使用しました)変色を防ぐために薄い塩水につけておきます。
  2. タルト生地を作っておきます。薄力粉とバター、塩を指先で混ぜ合わせ、ポロポロになるまで混ぜます。卵黄と水を入れ、押すようにひとかたまりにしていきます。こねないように。ラップに包み、冷蔵庫に保管。
  3. グラーニュ糖 100gをフライパンにいれ、弱火でキャラメル上にしていきます。グラニュー糖が茶色くなったら、バター60gを加えて溶かしていきます。軽く煮詰めます。
  4. 焦がさない程度(薄い茶色な状態)でリンゴをフライパンに入れ、表面全体にキャラメルが絡むようにひっくりかえしながらソテーしていきます。
  5. 別のお鍋にバターを入れて、溶けて香りがしてきたらグラーニュ糖を溶かし、バニラのさやをいれます。(バニラエッセンス代用)
  6. 3のリンゴを4に移し、形を崩さないように煮詰めていきます。(綺麗に並べてまんべんなく日が通るようにするといいです)水分がほぼなくなるまで煮詰めておきます。
  7. 使用する型はティファールのようオーブン使用可能フライパンでもいいし、普通の深めのケーキ型でもいいです。

Authentic Japanese Cucumbers |神田四葉・相模半白きゅうり

As far as my memory goes, this year’s rainy season in Tokyo seem to go back to a norm cycle of raining since the start, early June to the present day. It has been wet, raining, drizzling, mizzle, downpour, cats and dog…name it, it has been raining a lot and still no signs of end proclamation yet from the weather bureau.

So this is our view from our kitchen, most everyday. Rather grim looking, not much sunlight.


This weekend, our family friend, who takes cares of a piece of farm land outside Tokyo has brought to us, an unusual cucumber which I personally have never seen. Cucumbers in Europe and/or the United States tend to be large in size, but Japanese cucumbers as like our nationality are dainty and small. Apparently these cucumbers are as large as ones encountered in Ireland and Los Angeles, to know it is called “Kanda Suyo Long Cucumber” and “Sagami Hanjiro Cucumber”.

さて、週末に我が家の友人で埼玉の方に畑を管理している人から珍しい胡瓜をいただきました。神田四葉胡瓜 (かんだすうようきゅうり)、相模半白胡瓜 (さがみはんじろきゅうり)というそうでどちらも私には馴染みのない胡瓜でした。神田四葉胡瓜 は細長く、30cmほどの長さと存在感は外国の胡瓜を伺わせます。相模半白胡瓜はお尻のほうが黄色くなっていて、半分くらいが白いきゅうりです。どちらもイボイボがかなりゴジラ風でサラダには堪え難い力強さを感じました。


「相模半白胡瓜 」江戸以前に渡来した華南系。 どちらも一晩考えて食材として使用してみました。

“Kanda Suyo Long Cucumber“, it’s origin seems to from China’s Shandong Province trailing through Korea to Japan. As there are many iboibos (spikes), it lookis somewhat stiff, but it has a crispy texture and softness.

“Sagami Hanjiro Cucumber” is a cucumber which it’s origin seems to be from south China, spread into Japan during the Edo period (around 1600). The flesh is almost white.

Kanda Suyo Long Cucumber | 神田四葉胡瓜

It took me overnight to figure what might be suitable for these unusual cucumber but this is a very typical Japanese way of treating pickled vegetables, ‘Tamara-zuke’ style.

  • Cucumbers are thinly sliced (with a vegetable slicer) and a pinch of salt added, leaving it aside for about 30 minutes, until the cucumber becomes quite soft and water oozing out from the flesh.
  • Using a paper tower, tightly squeeze and drain the water.
  • Add wafer thin ginger and myoga to the cucumber.
  • In a small sauce pan, boil 50cc of soy sauce, 10cc of vinegar, approx. 1 tablespoon of sugar, slices of red pepper (chili) and bring to boil.
  • Let it cool down before combining it with the cucumber.
  • たまり漬けレシピ 
  • 胡瓜をスライサーで薄くスライスし、少量の塩をまぶして30分ほど置いておく。水が上がってきたら硬く絞り、千切りの生姜とみようがを足しておく。
  • 小鍋に50cc程度の濃口醤油、10cc程度の米酢、大匙1杯の砂糖と鷹の爪を入れて、沸かしたら火を止めて冷まします。
  • お醤油の粗熱が取れたら胡瓜を混ぜ合わせます。冷蔵庫で保管。

Sagami Hanjiro Cucumber | 相模半白胡瓜 

At first sight, the white and large flesh seemed unsuitable for fresh salad use, to think these cucumbers were from China, I tried the typical Chinese way…sautéed cucumbers.

  • Cucumbers cut into medium thickness, not too thin, not too thick.
  • Using about 2 tablespoons of sesame oil, sauté the cucumbers in relatively high heat.
  • Add dried shrimps, 1 teaspoon of toubanjan (Chinese hot chili), 2 tablespoons of sake, 1 tablespoon of oyster sauce.
  • 豆板醤とごま油炒め
  • 胡瓜をやや太め(1cm弱)の斜切りにして、大匙2杯のごま油で炒める。胡瓜が透き通ってきたら、大匙2杯お酒と小匙1杯豆板醤と大匙1杯オイスターソースを入れて絡めれあげる。

I know these cucumbers are not attainable anywhere except in Japan, even here on rare occasions but this style of cooking can be applied to any cucumber (I think).

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 large focaccia

  • Bread Flour・・・・・・・300g
  • Sugar ・・・・・・・・・1 Tbs
  • Salt ・・・・・・・・・・3/4 Tsp
  • Dry Yeast ・・・・・・・・1 Tsp
  • Warm Water ・・・・・・・200ml
  • Olive Oil ・・・・・・・・2 Tbs
  1. < MIX > Mix all the ingredients (except the olive oil) in a large bowl and mix until smooth. While mixing together with both you hands and weight, add the butter after 2~3 minutes of mixing. In total, mix for about 10 to 15 minutes occasionally smashing the dough into the bowl to stimulate the surface. When the dough feels like a earlobe texture, smooth and elastic, the it is ready for the next step. 
  2. < PRIMARY FERMENTATION > Lightly oil a container with a lid and ferment for approx. an hour at a normal temperature (28 ° C to 30 ° C). The primary fermentation ends when the dough volume swells to about 80%.
  3. <SHAPING> Warm your frying pan and grease with thin layer of olive oil. Stretch the dough to the size of your frying pan. Cover your frying pan with a lid or foil.
  4. < FINAL PROOF > Place the dough at 29~30C/20min.
  5. <BAKING> Bake in frying pan, slowly over low heat. When the bottom turns lightly brown turn it upside down. (Approx. 15 minutes), then the other side for about 5~6 minutes, letting the surface brown. However please adjust the amount of time, the heat level as per each cooker. 

Frying Pan Baked Foccacia Recipe – 「フライパン」で作るフォカッチャ


  • 強力粉・・・・・・・300g
  • 砂糖・・・・・・・・大匙1
  • 塩・・・・・・・・・小匙3/4
  • ドライイースト・・・小匙1
  • ぬるま湯・・・・・200 ml
  • オリーブオイル・・・大匙2
  1. 【ミキシング】大きな容器に材料(バター以外)を入れて、滑らかになるまで混ぜる。ひとまとめになるように混ぜながら、バターはやわらくしておき、途中で投入。10~15分ほど両手で体重をかけながらおねる。時々、生地をボウルに叩きつけて刺激を与えると表面にハリが出てくる。生地が耳たぶのような手触りになり、手につかない生地になるまでこねます。
  2. 【一次発酵】蓋つきの容器に軽く油を塗り、1時間ばかり常温 (28℃~30℃)で発酵させる。8割くらいのボリュームに膨らんだら一次発酵は終了。。
  3. 【成形】フライパンの大きさに伸ばす。フライパンを軽く温め、オリーブオイルを薄く塗り、生地をフライパンいっぱいに伸ばします。
  4. 【二次発酵】蓋をして29~30℃で20分。生地がふっくらした程度。
  5. 【焼成】フライパンで蓋をして焼きます。
  • 弱火~中火でじっくり焼く。15分で薄く焼き色がついたらひっくり返します。
  • ひっくり返す前に表面にオリーブオイルを塗ります。
  • ひっくり返して、焼き色を見ながら約5~6分ほど焼く。
  • 各自のコンロで焼き具合は調整をしてください。
  • 粗熱が取れたら、半分に切って使います。

Citrus wrapped Roast Pork |美生柑 豚ロースト

Citrus grandis‘, a milder citrus fruit in between an orange and a grapefruit.

This recipe made by a friend from Facebook looks awfully delicious, it is. She specializes in Italian cooking, often travels to local Italian (Toscana) towns to learn the (real) Italian cooking amongst local communities and friends. Nice, simple recipe.


  • Pork shoulder (block)
  • Citrus Grandis or an orange as a replacement
  • Panchetta
  • Salt, garlic and meat herbs of your choice (I used rosemary and Italian mixed herbs)
  • Some white wine and olive oil
  1. Leave the pork shoulder at room temperature, cut an approximate 1 cm slit across the meat.
  2. Sprinkle salt, pepper, chopped garlic, and some meat herb.
  3. Cut the citrus in 8 pieces (or about 1 cm in thickness) and place it in between the meat.
  4. Tie the meat with a twine.
  5. Place the meat into a hot pot, sprinkle wine and olive oil and cover with foil.
  6. Roast for approx. 30 minutes @ 230 C


Moroccan String Beans Tempura|モロッコいんげんの天ぷら

This is a recipe which I tried from a Japanese distinguished magazine called ‘Kateigaho’. ‘Kateigaho’ is a magazine which introduces Japanese culture to the world from an authentic yet modern Japanese perspective, high-quality contents of beautiful visual contents.

The recipe is by a Japanese Italian chef, a ‘fritto’ batter, the batter with the additives of paprika powder, making the tempura slightly orange, quite easy to handle and would come in handy for any type of vegetables which you may want to fry, tempura.

I used the ‘Moroccan String Beans’ but any other vegetables such as the green beans family can be of a replacement, or even eggplant, zucchini, onions, etc. etc.

[Servings for two]

  • Moroccan String Beans 
  • Flour
  • Deep Fried Oil
  • Orange (for garnish)
  • Beignet (English fritter) [Flour 50 g / Baking powder 1g / Paprika powder 1.6 g / Salt 1 g]
  • Olive Oil 16 g
  • Egg White (1 egg white) 24g approx.
  1. Remove the streaks and clean up the Moroccan string beans.
  2. Make the Beignet dough, by blending all the dry ingredients in a bowl, adding 30cc of cold water, mix well. Add olive oil second.
  3. In a separate bowl, beat the egg whites until quite stiff. Add 1/3 of the egg whites to the Beignet dough, mix with a spatula. Add another additional 1/3 until all have blended well into the Beignet dough.
  4. Wash the Moroccan string beans, dry well and let it sieve through the dough (covering the vegetable with a thin layer of dough) . Prepare a fried oil in a pan, heat to 165 ° C and fry until lightly colored. Add oranges to garnish when serving.

「サクッと旬の野菜を天ぷら」という家庭画報で見たレシピです。 パプリカパウダーを入れることによって色が洋食的にオレンジに仕上がります。天ぷらの生地よりも扱いやすく、モロッコいんげんは外はさっくり、中はしっとりとした食感でとても美味でした。


【材料 2人分】

  • モロッコいんげん
  • 小麦粉 適量
  • 揚げ油 適量
  • オレンジ(半月切り) 適宜
  • ベニエ生地(作りやすい分量) [小麦粉 50g/ベーキングパウダー 1g/パプリカパウダー 1.6g/塩 1g]
  • オリーブ油 16g
  • 卵白 24g  1個分


  1. モロッコいんげんは筋を取り洗っておく。
  2. ベニエ生地を作る。ボウルにベニエ生地の分量に冷水30ccを入れ、よく混ぜ合わせる。オリーブ油を加えてさらに混ぜる。
  3. 別のボウルで卵白をツノが立つ程度に固く泡立てる。2の1/3を卵白に加え、へらで混ぜる。均一になったら、さらに1/3を加えて同様にする。残りの2が入ったボウルに生地を戻し、混ぜ合わせる。
  4. モロッコいんげんの水けを拭き、3にくぐらせる。鍋に揚げ油を入れて、165℃に熱し、薄く色づくまで揚げる。器に盛り、好みでオレンジを添える。

Dried flower roses and rose oil | 薔薇のドライフラワーとローズオイル

While having a rose garden at home, caring and gardening the roses can be rewarding but also relentless.

Once the roses commence it’s bloom, the garden is well looked after by my husband, while my daily chores (as an assistant) is cleaning and sweeping. As the flowers fade to the end of life, the petal feather down, especially during the rain, moist and wind. To save the flowers for a little while longer, the flowerpots are often rushed for cover protection from the rain.

Dead flowers take away the vista of the rose garden.

The treasure of having a rose garden is of course, the everyday beauty of blossoms, a picturesqueness at times seems endless.

However, every organic life has its limits, as we do. To preserve the beauteousness the house turns into a shelter for ‘dry roses’.




Another challenge, tried this year is making ‘rose oils’. With such numerous DIY projects and information from the internet, a bucket full of collected petals were soaked in jojoba oil, first kept over a pot of warm water for over 3 ~ 4 hour and consequently in a warm temperature room (about 40 C) for over 24 hours. The oil has a subtle scent of rose but few small petals added visually and added rose infused oil will probably make it even better.




“Roses” to brighten the rainy days |今年の薔薇、ローズカーデン

Past spring, our rose garden (to be precise, my husband’s rose garden) was of heavenly beauty. My husband has been growing roses nearly over a decade but this year seemed to be of utmost beauty. This is a post is a gallery of our garden roses, to brighten the rainy season, commenced last week. Enjoy!

梅雨が始まり、太陽がすっかりと隠れてしまいました。この雨の季節、気持ちが落ち込み気味になる方は多いのではないでしょうか? ましてや、この季節がさると暑い、暑い、日本の夏が訪れます。


Bamboo cooking galore 2|筍料理の備忘録 II

Oops…spring seemed to have zapped and summer is on the way. Before I take a blink, ‘bamboo’ will be so outdated so here is my second post a continuation of bamboo cooking.

BAMBOO RICE : Most popular and common menu using bamboo is the ‘Bamboo Rice’, quite simple to make! The bamboo is cut into small mouth size pieces, a pinch of salt, cooked together with rice in a rice cooker. Leftover rice can be made into a ‘onigiri (rice balls)’, to go or as a lunch pack.

Tempura : Wild spring vegetables which we call, ‘sansai’, together with fresh bamboo are spring delicacies. Tempura is a common way of cooking the wild vegetable to extract ‘aku’ (bitterness and harshness). Extracting ‘aku’ is often heard in Japanese cooking, ‘aku’ sometimes being a boiling froth but interprets as the bitterness in the vegetable ingredient.

Bamboos can be integrated in various way. The Chinese common menu, ‘pepper steak with bamboo and green peppers’, ‘bamboos stir-fried with doubanjiang (hot sauce) is another; but the Japanese washoku foods tend to use it quite as is stewed with other spring wild vegetable, tofu or seaweeds.