No.96 [HISTORY] Siu mai, an iconic morsel
Of Chinese origin, siu mai is closely linked to the history of the city of Yokohama. / Kiyoken Kiyoken has bee […][...]
EATING & DRINKING
No.96 [HARUYO RECIPE] Shumai Siu mai (steamed pork dumplings)
RECIPE 01 – Blanch the peas in boiling water then drain well. 02 – Chop the leek and ginger finely […][...]
No.95 [TRADITION] Improving the daily routine
The ekiben-uri in Hitoyoshi station, Kyushu. / Odaira Namihei for Zoom Japan Once the symbol of good food on J […][...]
No.95 HARUYO RECIPE OPEN INARI-ZUSHI (Fried tofu pouches with rice)
RECIPE For the aburaage: 01 – Rinse the aburaage in boiling water to remove grease. 02 – Cut in tw […][...]
No.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 […][...]
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 […][...]