Japanese recipes
Kinpira de konjac / Kinpira de konjac
A quick and healthy dish! It is low in calories, its very high fiber and vitamin B6 content gives it many health and slimming benefits. Its texture in the mouth...
Kinpira de konjac / Kinpira de konjac
A quick and healthy dish! It is low in calories, its very high fiber and vitamin B6 content gives it many health and slimming benefits. Its texture in the mouth...
Maki with raw ham and mozzarella
If your guest does not eat seaweed or raw fish, or simply to try a new flavor, I offer two variations of maki, Italian style, with or without nori. The...
Maki with raw ham and mozzarella
If your guest does not eat seaweed or raw fish, or simply to try a new flavor, I offer two variations of maki, Italian style, with or without nori. The...
Riz aux petits pois / beans and rice
Spring is a delicious season thanks to peas. Rice mixed with peas is always a hit with us.Accompany it with fish or meat and enjoy this seasonal delicacy.
Riz aux petits pois / beans and rice
Spring is a delicious season thanks to peas. Rice mixed with peas is always a hit with us.Accompany it with fish or meat and enjoy this seasonal delicacy.
Japanese-style potato soup
A lighter but tasty potato soupx. It’s a French-Japanese version of soup. Recommended for cold days during the change of season.
Japanese-style potato soup
A lighter but tasty potato soupx. It’s a French-Japanese version of soup. Recommended for cold days during the change of season.
Nama yatsuhashi with black sesame
Nama yatsuhashi is a traditional cake and specialty of Kyoto. It is a cake which has a fine and subtle taste, with a supple and soft texture. A cake of...
Nama yatsuhashi with black sesame
Nama yatsuhashi is a traditional cake and specialty of Kyoto. It is a cake which has a fine and subtle taste, with a supple and soft texture. A cake of...
How to make delicious adzuki red bean paste.
Named Anko or An, azuki red bean paste is one of the bases for many Japanese desserts.
How to make delicious adzuki red bean paste.
Named Anko or An, azuki red bean paste is one of the bases for many Japanese desserts.