Archive for the ‘ Day to Day ’ Category

  1. +COOKING CLASSES for JAPANESE MONTHLY EVENTS +

    Just as you have events and holidays unique to your home country, we have many special events throughout the year, which are strongly associated with…

  2. +HŌTŌ NOODLE RESTAURANT (Yamanashi Pref)+

    One of the places we stop by whenever we go to Kawaguchiko, Yamanashi Prefecture, is this HŌTŌ noodle restaurant, "FUDŌ". HŌTŌ is flat noodle in thi…

  3. +BOOK REVIEW 01 “Japanese Pickled Vegetables”+

    (Please check out the book cover from the link below since I cannot post the book cover photo due to copyright reasons!)I am not very sure if it …

  4. BABY PERILLA LEAVES

    + BABY PERILLA LEAVES +

    Unlike the regular larger perilla leaves which you normally cut into fine Julienne strips, baby perillas are somewhat similar to chervil leaves or fl…

  5. green tomatoes

    + GREEN TOMATOES +

    A full branch of green tomatoes broke off from our tomato plant. In addition to that, someone from our neighboring veggie field had discarded s…

  6. daikon

    + THINNED DAIKON RADISHES +

    One of my favorite ways to eat our thinned daikon radish is with butter and some herb salt. Butter does a good job of softening the tangy taste…

  7. veggie field

    + OUR VEGGIE FIELD +

    One of my longest wish came true this year….we now have a small patch of vegetable field!!Because of the pandemic where the situation did not all…

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January 2023
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