One day, I found this picture on my mobile phone.
The photo I don’t remember taking.
When I took a closer look, I noticed, “Oh! This is a picture of the kitchen shelf taken from below.”
I’m sure that when I turned off the power in a hurry, I shot at the same time.
Normally, I immediately delete all the photos that I took by mistake.
This one has some taste, and it’s a composition that I never choose, and on the contrary, it’s looks artistic!
Then, this photo became one of my favorites early in the new year.
At the same time, I wish I could make this year a year of new discoveries.
5 secrets to make Japanese Breakfast : Simple and Important tips!
In this series, you will receive my recommended tips and recipes to help you to understand basic Japanese cooking and create Japanese breakfast.
I will share…
* The introduction of basic ingredients that creates the foundation of Japanese flavor.
* What Japanese kitchenwares to keep in your pantry.
* The basic concept of Japanese breakfast
* How to plan the menus for Japanese breakfast
* Simple, easy and delicious recipes to make Japanese breakfast right away!
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Useful Words:
Amai : Sweet
Amakuchi : Sweet for beverages
Gochisosama (-deshita) : It was a feast (at the end of a meal)
Hashi : Chopsticks
Itadakimasu : Thank you for the food! (at the beginning of a meal)
Kanpai : Cheers (before drinking)
Karai : Hot or spicy
Karakuchi : Dry for beverages
Nama : Raw
Nigai : Bitter
Oishii : Delicious
Okawari : Refill
Osusume : Recommendation
Shoppai : Salty
Suppai : Sour
Evocative words:
Atsu atsu : Steaming hot, almost too hot to eat , like a hot pot
Fuwa fuwa : Fluffy, like a marshmallow
Gabu gabu : Drinking wholeheartedly
Hoka hoka : Hot, at just the right temperature, like a bowl of rice
Hoku hoku: Steamy, like baked potatoes
Jyu jyu : Juicy food being grilled
Kori kori : Crunchy, like a pickled daikon radish
Koto koto : Sound of a bubbling pot
Mochi mochi : Chewy, like mochi (rice taffy)
Neba Neba : Slimy and Sticky, like natto (fermented soybeans) or Tororo (grated yam)
Nuru nuru : Slimy and slippery, like a okra
Paku paku : Eating wholeheartedly
Pari pari : Thin and crispy, like a potato or nori seaweed chips
Piri piri : Something that is spicy, like too much wasabi or curry
Puri puri : Resistant, like fresh shrimp
Puru puru : Wiggly, like pudding or jelly
Saku saku : Delicate and crispy, like tempura
Shari shari : Sound of ice being shaved
Shiko shiko : Chewy, like a abalone or udon
Shuwa shuwa : Fizzy, like a sparkling water
Ton ton : The sound of a knife rhythmically hitting the cutting board
Toro toro : Melts in your mouth, like fatty tuna
Tsubu tsubu : Chunky bits, like the pulp in freshly squeezed orange juice
Tsuru tsuru : The sound of slurping noodles
In this Vlog, I introduce the Tokyo Ramen Street. With the concept of “never get tired of going for a week”, “Tokyo Ramen Street” is a collective place of famous ramen shops from various genres. This time, I chose the Soranoiro Nippon to try their vegetarian/vegan tantan ramen as well as basic Shoyu Ramen (Chuka Soba). In the end of this video, my son (aka Temporary chef) Kengo also talks like a professional YouTuber. 😆 Enjoy this vlog!
I use miso quite often. In addition to miso soup, it is also used for rice balls, Japanese-style pasta sauce, pickled meat and fish, and baby food and kids meal. At home, These miso will be used up in about one month.
Not to mix red miso and white miso in a container, I put dried kelp between them.
By saving in this way, you can save three types of miso (white, red and brown) in a small space. I like this method very much because my fridge is for business use and very small (about 1/3 size) compared to family/home use in Japan. 🇯🇵
I started filming recipe videos when I was having maternity leave for my first child Kengo five years ago (and it took a while to create an account on YouTube! Sorry!) And now, I am a mother of two children. I can’t believe this!
Thank you for your supporting and always sending me/us lovely messages, everyone!!! ❤️❤️❤️
