No.89 [HARUYO RECIPE] SABA NO TOMATO-MISO NI
SABA NO TOMATO-MISO NI (Mackerel simmered with miso and tomato) RECIPE 01 – Salt the mackerel filets, th […][...]
SPECIAL
N0.89 [EATING & DRINKING] CRISIS A bad time for sake
To make sake, breweries use sakamai or sake rice. As a result of the health crisis, the decline in sake consum […][...]
No.89[YURI’S RECIPE] So popular and so versatile “DAIFUKU MOCHI”
Of all the Japanese sweets which would I want to eat the most? When I thought about this, one of my favourites […][...]
No.88 [HARUYO RECIPE] ONIGIRAZU
ONIGIRAZU RECIPE 01 – Place a sheet of nori on some clingfilm. 02 – Cut the nori sheet in half but […][...]
No.88[YURI’S RECIPE] Heartwarming “DORAYAKI”
It’s October and in Europe that means cooler weather as the chill of autumn sweeps through the continent. That […][...]
No.87 [YURI’S RECIPE] Simple but deep “OHAGI”
Re-imagining sweet “Flower ohagi” When I came to live in the UK, I came across the well known desert, rice pud […][...]
No.87 YUM The raindrop that creates dreams
The Mizu shingen mochi, or raindrop cake, is attracting incredible interest worldwide. A pastry shop in Yamana […][...]
No.87 [HARUYO’S RECIPE] MIZU SHINGEN MOCHI
MIZU SHINGEN MOCHI (Raindrop cake) PREPARATION 01 – Wash a glutenous rice with plenty of water. 02 ̵ […][...]
Craft Okinawa lions & sip awamori cocktails
A Pantechnicon event Take a day trip to Japan’s Okinawa islands ! September 14th,14:00 – 15:30 or 18:00 […][...]
No.86 [YURI’S RECIPE] Sweet summer jelly
Pastry chef Yuri shares a new series of recipes for wagashi, a traditional Japanese delicacy. Now that we are […][...]