No.77 [HARUYO’S RECIPE] SOZAI PAN (Japanese bread with savoury filling)
SOZAI PAN (Japanese bread with savoury filling) RECIPE 1 – Put the flour, yeast, salt, sugar and softene […][...]
COOKING
No.75 [HARUYO’S RECIPE] Ebi to kinoko no ahijo misofumi
Ebi to kinoko no ahijo misofumi (Sauteed prawns and mushrooms with miso) RECIPE 1 – Cut the mushrooms in […][...]
No52 [HARUYO’S RECIPE] WAFU PASTA (Spaghetti the Japanese way)
RECIPE 1 Fry the bacon in oil, in a frying pan. 2 Add the chopped shiitake and the maitake. 3 Add the cabbage, […][...]
No48 [Cooking] Clear soup with clams
Clear soup with clams The multiple layers of patterning on fresh clams are simply mesmerizing to the eye. When […][...]
No47 [Cooking] Mouli and carrot salad
Mouli and carrot salad For a traditional Japanese housewife there is no such thing as the post-Christmas blues […][...]
No46 [Cooking] Braised pork in soy sauce
Braised pork in soy sauce This juicy and succulent pork recipe makes you want more and more. If you can get a […][...]
No45 [Cooking] Temari sushi
Temari sushi Sushi’s popularity exponentially increased over the last few years. It is now impossible to walk […][...]
No44 [Cooking] Hojicha muffin with chestnuts and walnuts
I have always loved hojicha, the rich, toasted brother to green tea. While most green teas are steamed, hojich […][...]
No43 [Cooking] Minced chicken and potato in crispy tofu
Minced chicken and potato in crispy tofu I acquired the original version of this recipe from my Japanes […][...]
No41 [Cooking] Pickled cherry blossom rice with garden peas and takana
Pickled cherry blossom rice with garden peas and takana Every spring when cherry tree starts blossoming my hea […][...]