My 2 year old daughter got the obento of her dreams last week. Imagine a cute little beautifully presented lunch in a hard plastic reusable Hello Kitty. She was over the moon. In the end she ate hardly any of it, but that is what being 2 is all about. But she did love the box and […]
Choosing onigiri for me is a bit of a lottery. I can’t read a lot of the wrappers so I just take a random selection.
This time I came up with quite a surprise. Chicken Kimchi inside. Since when does a Korean dish belong inside a Japanese rice ball. Unusual but very good.
Tags: -Pickles-and-Relishes, Chicken Dishes […]
I took a holiday that involved a shinkansen bullet train journey last week. On the platform I grabbed the nicest looking obento to eat on the way. By chance I stumbled on a self heating beef obento.
The deal is, you pull a string that is sticking out of the cardboard box and after 7 minutes […]
This a particular type of sake that comes into popularity around new years time. It is white and cloudy and I understand that this is because it hasn’t been filtered and refined.
It is usually drunk warm (a minute in the microwave does the trick) and it is bordering on sickly sweet. It reminds me of […]
This cake was brought her as an omiyage (souvenir) from Tokyo station.
It is a light green tea sponge cake sandwich with a thick jam of red adzuki beans in the middle. I was a bit sceptical about a delicate taste like green tea combined with a sweet robust taste like red beans. Together they work […]
Japanese bakeries do a very good job of making things look cute, beautiful or at least interesting. This is an An Pan (a bun filled with sweet adzuki bean paste) with a stylized koala face on top. What a koala has to do with an pan I am not sure but there was also a […]
Mango cheese pound cake is not the first thing that springs to my mind when I think of Japanese food. How about you?
My wife was given this cake as omiyage (souvenir) and I am glad and thankful. As the name suggests, it is half mango cake and half cheese cake, all cross bred with a […]
Noodles and rice needs a new type of noodle and I think I have found it. Harusame is a type of noodle that, as far as I can work out, is made of potato flour. This makes it a member of a rare breed. Are there other potato noodles out there from other cultures?
Anyhow, we […]
Here is another nabe recipe for you. This one was cooked for us by our good friend Kazuyo. She made it look easy, but she always does.
The big ingredients are chrysanthemum leaves, chicken legs, tofu, enoki mushrooms, shiitaki mushrooms, naga negi onions and noodles. These are all cooked in a stock of sake, water and […]
This is the fastest way that I know to cook and eat Omochi, but not one that I am particularly proud of. If you tell any of my Japanese friends that I cook and eat it this way, I will probably deny it. But here it is, in all its short cut glory.
Take a couple of rock […]
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