All posts tagged: healthy


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.


Dim Sum – Steamed Shrimp Dumplings | 点心 – 海老蒸し餃子

Dim Sum – Shrimp Dumplings  | 点心 – 海老蒸し餃子 These delicate looking dim sums with shrimps are so light and healthy that you can eat a bunch! The dumpling uses rice flour which make it transparent, the transparency inspired me to explore into fillings which may be appetizing for the eye as well!!!

Beet Root

Extremely Moist Chocolate-Beet Cake | ベジ(ビーツ)ケーキ

This is a recipe which I came across at Food52 / Nigel Slater’s Extremely Moist Chocolate-Beet Cake Shopping once a week, driving to the outskirts of Tokyo to the prefectures of Yamanshi and Nagano purchasing organic, natural and seasonal vegetables and fruits has become one of our regular agendas. Rare and vegetables are attainable in local farming areas which are not welcomed by metropolitan supermarkets of mass production and qualifications. Beetroots…being a (former) Irish girl, I was familiar with this vegetable but not too fond of its tasteless and mushy texture. Probably from nostalgia; I picked up one to see if I can pickle the vegetable for our morning salads but found to be left stranded in my vegetable basket for a couple of days; the lively fresh leaves and stems just at the verge of survival and required to be revived using the 50℃ warm water technique. Conspicuous as to how this recipe will turn out, it had guaranteed great reviews. Yes, it is extremely soft and moist; if you will not reveal the …


Japanese side dishes series | おかず ①

I’ve been working on my new blog theme (zuki) for a couple of days and boy….it’s a lot of work trying to analyse what it will do and what I want to do. I truly must admit, the hours are more disappointing than rewarding.  I’m aiming to list all my recipes for easier search by viewers…but gee…it will probably take me days before it is up on my WASHOKU@KITCHEN site.  Patience…..patience…. (inner voice) Here are some Japanese side dishes which we simply and quickly make at home. Our Japanese food culture favors to serve small dishes rather than big one plates. Recipes are not up but I hope to familiarize you with some the side dishes we (I) make before I start racking up the recipes and how to makes. Kiriboshi Daiko with seaweeds, carrots and shitake mushrooms Kiriboshi Daikon is a sun-dried radish, combined with combu – seaweed and carrots and mushrooms. It is braised with a soy sauce broth. Ito-Konyaku with dried tofu Konyaku (wikipedia says it is sometimes called Elephant Foot) is …


Carrot Cake | キャロットケーキ

One of my favorite breakfast breads, ‘carrot cake’. Carrot cakes seem to have a global fan from the US to England, but I often wonder why? The carrot really does not stand-out like a prominent fruit or vegetable and sometimes if you do not reveal that it’s a carrot cake….few people do not realize what it is but comes back with a nice complement ‘thank you! what a lovely cake’ not being able to exactly depict what the orange chunks are. My recipe uses rapeseed oil and sugar proportions are relatively low. If you are used to American recipes, my sugar values are cut down to less than 30 percent so some may feel ‘where’s the sugar?’ . I like to keep my recipes rather subtle in sweetness, low in fat and organically healthy, so let me know what you think if you ever decide to make one. 定番の『キャロット・ケーキ』です。 甘さも控えめ、バターも使用せず、卵とキャロットと胡桃でしっとりと構成しているケーキなので私は朝食のパン代わりに食べる事もあります。冬に季節は常温で長持ちをしながらも日々たつとしっとりと熟成する特徴がありますので常備食としては重宝するケーキなのです。 菜種油はなるべくいい油を使って作ってくださいね。 人参は泥付きの甘い人参なら一層甘みがでて、、グ〜ですよ。 甘さはとっても控えめにしてありますがお好みで糖分は調整してくださいませ。 人参が入っているだけで、、、『健康的』と思うだけで健康になるもんです。実は食べたときの幸せ感が人を健康にしてくれている気がしますが。何あれ、、美味しい〜ですのでお試しあ〜れ💓 Carrot Cake Recipe – 【Dry Ingredients】 150g Flour 1/2 Teaspoon Baking Powder 1/4 Teaspoon Baking Soda 1/4 Teaspoon Nutmeg 1/4 Teaspoon …


my homemade Granola Bars | グラノーラ・フェア

Granola bars are one of many favorite snacks. Somehow the idea of using multiple and variety of grains, fibers, fruit and nuts instantly makes me less guilty to eat as a snack. I can’t figure out why (health freak?) but I tend to instantly react to any kind of photos of granola bars or natural all-grain and fruit bars or even vegetarian muffins or cakes. I still have few recipes to be tested but to reveal few of my recipes which have been branded ‘SAVE RECIPE’ . Some recipe tend to be loose (breakable and less flour), some are more packed with fruit, some are ginger based to warm the body. All have a purpose in my own lifestyle but hey! no excuses, I am just a natural food lover, ‘granola’ addict. Granola lovers, give it a try and let me know how some turns out. 私のグラノーラ・レシピを公開します。 『カントリー・グラノーラ』は標準タイプで粉をあまり使わずに使っているのでやや、もろく割れ易いタイプです。 『グラノーラ・ラーラバー』はソフトタイプでフルーツをベースに作り上げていくタイプ。 『生姜入りグラノーラ・バー』は文字通り、生姜をたっぷり入れたグラノーラ・バーです。 やや、固めでシロップ漬けの生姜をたっぷり使って、体を温める効果を期待しているレシピです。 どれも、同じ様な雑穀を使って作り方も決して難しくはありません。 自然派にはたまらないレシピだと思います、、是非試して感想を頂けると幸いです。 Country Granola Bar Country Granola Bar Recipe – 2 cups Rolled oats 3/4 cup Bran 1/2 cup Black sesame Kinako 1/2 cup …