October 13, 2019

https://www.facebook.com/events/436544903645112/

February 6, 2019

Jyounamagashi can be a wonderful companion for festive occasions, such as wedding, baby shower, birthday party, or simply get together! It is much healthier alternative!

October 11, 2018

Ringo means apple in Japanese.    

It is only limited time of the year when we can eat local Norwegian apples.  Maybe Norwegian apple is not as appreciated or proud as Norwegian strawberry, but I believe apple is one of the icons which represent Norway among other...

October 11, 2018

Good old classic.  I love the aroma when baking this cake...  

My neighbors who live across the street have two apple trees (one of them is over 140 years old, and other one is called "winter apple" which has the harvest season slightly later than other sorts.) I h...

June 21, 2018

Sakura might be the most loved flower in Japan.  It's a symbol of spring.  I don't know any other country in the world who has "Sakura-front" (Sakura Zensen in Japanese) in addition to cold and warm front for the weather forecast.  It's the forecast of "when the Sakura...

May 12, 2018

Jyounamagashi is a part of Wagashi family: traditional Japanese "petit four".  Wagashi is like similar description term for  "dessert."  There are baked, steamed, jelly type, cream type, fried, candy as dessert.  Wagashi has the same.  Jyounamagashi is one of them, and...

May 12, 2018

Nerikiri dough is quite versatile, and can be formed into many different shapes and colors.  

May 12, 2018

Shiro An is the base for Nerikiri (part of Wagashi.)  It consists of white beans, sugar, and water.

It's quite time-consuming, but it's fundamental to make it right!

Before sugar will be added, it will be called Nama-An (= fresh bean paste.)  After adding sugar, it would...

May 12, 2018

An (sweet bean paste) is fundamental in Wagashi (Japanese sweets.)  There are two types of An: Tsubu-an (with bean bits) and Koshi-an (smooth.)

For my Nerikiri, I use Koshi-an (smooth one.)

March 7, 2018

Despite the delicate look and texture, baking macarons are rather violent if you ask me.  I never thought "tapping" was so important to bake the perfect Macarons!

It all started with leftover egg white after spaghetti Carbonara.  I thought, "What am I going to do with 4...

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About Me

Humans are the only species on earth who  actually enjoys both cooking and eating.

I came from poor family in Japan, and ended up living with 4 different families in 3 differnt countries who were kind enough to take me in.  I have learned to be open to new things, appreciate what we have, not to waste, and be creative.  The experiences helped me in every way when I studied to be a cook.  Thus, this website is more about tips and tricks, instead of recipes - things I have learned.  

This website is dedicated to my friends who inspired me with their questions,

convinced me that these information are useful,  and encouraged me to share.