All posts filed under: Food

Hokuriku Camping Car Travelog | 北陸キャンピングカー旅 ②

The Noto Peninsula (Noto-hanto) is a peninsula which extends out to the ocean (Sea of Japan), Ishikawa prefecture. To us, Noto instantly resonates ‘fresh fish’,’good sake’ ,’salt’ and ‘rice’, basically the main food ingredients our form of Japanese food. It was my first visit to Noto-hanto, although the weather did not welcome us; sunshine-cloudy-mist-rain-gusty wind storm all in one day. According to the locals, the diversity of weather produces good crops, good fish and a flexible lifestyle; a norm in Noto Penisula.

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

先週の日曜に行われた、、3度目の孫。3度目のお食い初め。 一番小さく生まれた孫(男)でしたが、順調に成長しお食い初めをすませる事ができました。

Miraculous Coffee Art | コーヒーはアーティスト?

This is truly a natural ‘miraculous’ art which appeared from my bottom of my finished coffee cup. (apologies for the dirty cup) A bird? A dove? A chick? A Japanese cookie called hato sabre? What ever it is, it is truly (I swear) untouched, art created by itself.  It’s a once in a lifetime experience. By the way….2017 is the year of the bird, in Oriental zodiac.   昨日コーヒーカップの底から現れた「鳥」のアート。 びっくりしました。 本当に自然に作られたアートで一瞬目を疑いましたが、、 うわぁ〜鳥だ。鳩だ。鳩サブレー? おそらく人生で一度しか遭遇しないこと。 ところで、、来年は「酉年」の予兆かな?   保存 保存

Soft-shelled Turtle Hot Pot | 自宅で、、スッポン鍋

This post may come as a ‘shocking post’ but to emphasize that it is NOT a PET TURTLE as to being one of the fine delicacies in our eastern part of the world, the soft-shelled turtle (which we call it suppon in Japanese) considered equivalent to medicine from ancient Chinese history.

Danish..Danish…Danish Pastries | デニッシュ….デニッシュ….デニッシュ

Dear Danish Lovers, Here is a post especially for ‘Danish Lovers’ with a simple instructions to spur your creativity!  The recipe is long but I hope helpful for those who are inspired by making food beautiful!! and love the awe!!!

Caramelized Rhubarb Upside-Down Cake | ルバーブをケーキ作りに…

Having grown up in Ireland (as well), rhubarb was quite a common vegetable which was often used for my confectionery baking ingredients – cakes, pies, tarts to even puddings and mousses. However rhubarb is not common in Japan only quite recent, of it’s vivid red color that pâtissiers in Tokyo are starting to using to accentuate their beautiful confectioneries, jams and sauces. For my home baking……(apart from what goes turn into jam), I keep a short stack of rhubarb in the freezer. Since I am not a heavy sugar eater, I prefer to keep my rhubarbs unsweetened (just a sprinkle of sugar) but I’ve tried out a new tested recipe with caramel and to retain the red color and designed shape when baked – A Rhubarb Upside Down Cake. 最近やっとルバーブが日本に少しずつ、、浸透してきたのかしら? 赤ルバーブの値段が高騰して始めているの気がつきます。赤と緑のルバーブは味に違いはないのですが味覚は見た目で左右されるますね。特に日本人とフランス人は。 赤ルバーブの方がケーキも作りたくなるし、、 ジャムも赤ルバーブジャムの方が綺麗で贈り物で貰ってもうれしいし、、 最近はJ◯Lのファーストクラスの食事でもアペタイザーのソースとしても使われる様になったとか、、(J◯Lのチーフパーサー情報)。数年すると手軽にボコボコとジャムにできるような素材じゃなくなるのかしらね? 赤い色を何とか保ちたいと考え、願い、、 綺麗にデザインされたケーキを作りたく、、 『アップサイドダウンケーキ(逆さまケーキ)』を作ってみました。 甘さも控え目が好きなわたし。『甘くない!』と不評な声を解消する為にちょっと冒険して、キャラメルの上にルバーブをレイアウトして焼いてみました。 Rhubarb placed over  a  layer of  caramelized topping. After residing in the oven for 60 minutes, turned upside down. Another favorites are my Rhubarb Crumble Cakes which has is a madeira cake base with rhubarb topped with …