Vol.94 [HARUYO RECIPE] Ingen to gyuniku no nikomi (Braised beef with beans)
RECIPE 01 – Cut the beans into 3-4 cm long pieces and the ginger into matchsticks. 02 – Heat the b […][...]
COOKING
No.94 [DISCOVERY] Shochu, a potent drink
Though shochu is still having difficulty taking root in Europe, it’s very popular in Japan. / ©DR After sake’s […][...]
No.94 [YURI’S RECIPE] Children’s Day SWEETS FOR 5TH OF MAY
In Japan, May 5th is called tango no sekku, which translates as Children’s Day or the Boy’s Festival. It is a […][...]
Vol.93 [HARUYO RECIPE] Chizu Takkarubi (Tak kalpi with cheese)
RECIPE 01 – Dice the chicken and leave to marinade for 30 minutes. 02 – Cut the cabbage into squar […][...]
No.93 [YURI’S RECIPE] Seasonal flavour “SAKURA SWEETS”
The beautiful cherry blossoms season has come. I have to say that the cherry blossom season is something most […][...]
No.92 [YURI’S RECIPE] Hidden secrets of “HANAMI DANGO”
It’s still cold, but it’s already spring on the calendar. Daffodils and crocuses are begin to bloom, signallin […][...]
Vol.91 [HARUYO RECIPE] Matcha mendiants
Matcha mendiants RECIPE 01 – Prepare a bain-marie by placing a cloth on the bottom of a saucepan to plac […][...]
[YURI’S RECIPE]Power of green tea “MATCHA SWEETS”
What is matcha / green tea? Talking about matcha or green tea, what comes to mind first? A pale green, clear-c […][...]
Vol.91 [TRADITION] Their Valentine’s Day now
Home-made chocolates are now very popular in Japan. In Japan, this day for lovers has long been synonymous wit […][...]
No.90 [HARUYO RECIPE] KUSADANGO
KUSADANGO Rice dumplings with yomogi (Japanese mugwort) RECIPE 01 – Blanch the spinach and rocket leaves […][...]