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’.
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.
My ‘daily’ homemade French breads meets the typical Japanese Lacquerware.
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
Since I’ve been doing a lot of Instagram photos lately, this is a post to share my photos, perhaps may show a glimpse of my daily lifestyle here in Tokyo.
Frozen rhubarb comes in handy on a cold winter day… my authentic but all time favorite recipe.
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.
It has become a irregular short summer and autumn has arrived unexpectedly early. Chestnuts are in season
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!!!