Hello, everyone! Thank you for always visiting YJC website!
How was your days last week? I visited several places and joined some events with my son. It’s always fun to see that the child are learning new things day by day. I enjoy my (short?) holiday at the moment.
Here is this week’s meal prep collection!! Have a nice and healthy week, everyone!!
Menu: – Stir-fried Hiijki, fried tofu and konnyaku – Potato Croquette – Gyoza – Marinated salmon with miso and mirin sauce – Stir-fried lotus root with balsamic vinegar and honey sauce – Stir-fried minced pork – Natto and okura – Several mini tomato salad with coriander – Sauteed burdock and carrot – Rolled okura and paprika with pork loin
Why not make a beef curry using the Japanese curry roux? For the vegetables, just potatoes, carrots, and onions will be perfect! As for the beef, by all means, use Wagyu beef!
Hello, everyone! Thank you for always visiting YJC website!
How was your days last week? I visited many places in Tokyo for the next project. I stayed at home only a day so I was tired. But it’s a good tired for sure! I will announce about it later soon!!
Here is this week’s meal prep collection!! Have a nice and healthy week, everyone!!
Menu: – Stir-fried Hiijki, tuna and fried tofu – Sautéed konnyaku – Spinach with white and black sesame sauce – Stir-fried burdock and carrot – Stir-fried minced pork – Sauteed white bean sprouts with sesame oil – Marinated chicken with curry sauce – Grilled sweet corn – Green pepper with myoga ginger and bonito flakes – Pickled myoga ginger and cucumber – Potato salad with Okara (tofu refuse) and vegetables – Tomato salad with coriander, purple onion and green pepper
Today, I will show you one of my favorite kitchen tools. This is called “O-bon” in Japanese and it means the wooden tray.
You might be realized but I always use this O-bon in my kitchen. I like O-bon for several reasons from the point of both functionality and sensuous.
At first, it’s so convenient to deliver food and plates before and after eating. Not only delivering but O-bon can be used as the perfect Japanese style table setting.
And the sensuous reason is…O-bon makes me feel like creating something new. For example, new way of display food, table setting and even new recipes!
In the class, we also use O-bon. Please check and tell me how you think of O-bon!
[Information] If you are interested in this product, please click the photo below!
It’s the 7th of July today and it’s Tanabata (Star) Festivals in Japan. Here is the summary of Tanabata Festival introduced in a book I have. ——————————————————————————- Legend has it that Vega and Altair, who are separated by the Milky Way, are allowed to meet only once a year on the night of Tanabata or July 7. It is said that if you write your wish on a tanzaku (a strip of paper) and hang it on a bamboo grass, your wish will be granted. ——————————————————————————– My family visited Yamagata prefecture last week and came across the bamboo grass at the Ryokan (Japanese style hotel) where we stayed. We wrote our wish on a tanzaku there! 🙂 How about celebrating Tanabata at your home tonight?
Have you ever tried Japanese curry? Unlike other curries, Japanese curry is a little sweeter and thicker. Even people from overseas seem to be attracted to this unique flavor. On the other hand, Japanese curry roux can be a bit expensive or difficult to obtain overseas. If you want to make Japanese curry rice easily at home, try making it homemade with this recipe!
Hello! I visited the Yamagata prefecture last week and enjoyed premium sake and local foods there! 😋🍴 Here is this week’s meal prep collection!! Have a nice and healthy week, everyone!!
Menu: – Sautéed kimchi and pork – Fried chicken covered with grain bran – Grilled deep-fried tofu with edamame – Sautéed turnip leaves with seasoned kelp – Grilled turnip with mushroom and dried shrimp sauce – Green pepper with myoga ginger and bonito flakes – Fried fish cake with aosa nori seaweed – Stir-fried konnyaku and bonito flakes – Seasoned kelp with white sesame – pickled turnip – Fish cake with cheese
Menu:
You might be realized but I always use this O-bon in my kitchen.
