Plum (Ume) + Sour Plum (Sumomo) + Loquat (Biwa) All of these 3 fruits come out staggered.
When the ‘rainy season’ comes, it’s ‘PLUM (UME) season’ in Japan. I am sure a lot of readers are familiar with the authentic Japanese pickle called ‘umeboshi’,
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.
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. 母が珍しく、、 「シーザーサラダのドレッシングってどう作るの？」 ときいてきたのでレシピ付きで作ってあげて届けます。 お料理は喜ばれると嬉しいものです、特に親は。 Ingrédients: 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 < TO MAKE > 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. 材料をミキサーで攪拌して、滑らかなクリーミーなドレッシングにします。濃度はレモンかミルクの量でお好みに調整してください。サワーミルクを大匙1入れると風味が増します。 保存
It’s Mother’s Day today. Mom often mumbles to reminisce the times in lives once lived in Cork, Ireland for a long period of time. One of her favorite breads being ‘the Irish Barmbrack’,
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!!!! 苺のシーズン、、まだ間に合います。苺のムース。 超！簡単です。ゴージャスなデザートがアッと言う間に出来上がります。 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 – Ingrédients: 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 < TO MAKE > Combine the gelatine and water and let it soak (until soft or dissolve) for about 10 minutes. Heat the granulated sugar and water, mix it well or let it dissolve completely to make a syrup. Wash the strawberries and place it in a food processor to make a puree. Add lemon juice and the syrup, …
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.
Did you know that making ‘sweet sour pickled ginger’ which we call ‘gari’ served free at sushi restaurants is extremely easy to make? The pink sweet sour beni shoga, called ‘gari’ at sushi restaurants
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.
‘Ohagi’, botamochi. This is an authentic Japanese sweets made from glutinous rice and red beans (azuki) paste (which we call it ‘anko’), a common ‘wagashi (Japanese sweets)’