Spring, a fresh new start, new buds sprout to live the next four seasons. Spring vegetables, vivid and lively, bursting with energy awaken from hibernation and power from mother earth.
Have you ever come across Somen? Somen is a very thin (about 1mm in diameter) white noodle which is often eaten during the hot summer months. See more infos on Somen if you are not familiar with this traditional Japanese noodle. But this is a ‘Fish Somen Noodle‘,
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’.
‘Tofuya Ukai’ is a typical Tofu Cuisine, located adjacent to Tokyo Tower popular for bridal events, meet and greets. I thought I will introduce the lunch cuisine which to us Japanese represent as a typical WASHOKU. It is a called a Kaiseki style (course menu), each dish bringing the breeze of summer and the use of seasonal ingredients.