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+COOKING CLASSES for JAPANESE MONTHLY EVENTS 2024+
- 2023.4.4
- Lesson Booking, Lesson Info
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…
+ OUR VEGGIE FIELD +
- 2020.9.16
- Day to Day
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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wasabi.plus.japan

Wa +Sabi is a real life guidebook to life in Japan, our cooking, tradition and culture.
Come and discover that little something to spice up your life!

Homemade black garlic ! This is what I make to boo

Homemade black garlic !
This is what I make to boost our immunity; black garlic, especially at this time of the year.

Simply place some fresh garlic in a rice cooker, and keep it on “keep warm” mode for about 2 weeks. Nothing more, nothing less!

Right after they’re fermented, they are very soft and so I keep them out in the sun for several days to let them dry to get that “chewy” texture.

Not only they’re super good for you, but they’re so tasty, somewhat like dried prunes, that you just wish you could continuously snack on them, but one or two is enough for the day. (Yes, one of my dear friends loved it so much that she couldn’t get her hands off them while we chatted😂)

They are so good for you and so terribly easy to make, you might as well make your own because the store-bought ones can be pretty expensive.

But it’s true, it does give out quite a bit of smell while fermenting and that’s why I need to do it on my balcony!

But do give it a try!

この時期は特に免疫力を上げたいからと
せっせと黒ニンニクを作っています。

作り方はチョーー簡単！
生のニンニクを約2週間、炊飯器で「保温」するだけ！
発酵直後は柔らかいので
そのまま数日、外で干して
グミのような食感にします。

黒ニンニクは身体に良いだけでなく、何より美味しい！！
ドライプルーンのようなフルーティな味なのでバクバク食べたくなっちゃいますが、
食べ過ぎも良くないので
ガマンガマン。

こんなに美味しくて
こんなに身体に良くて
何よりも売っているのは少々お値段も張るので
自家製は心強い🎵

ただ、発酵中はなかなか強烈なニンニク臭を発するので
是非ベランダで！

お試しあれ〜

Ez oatmeal cake My gut health booster recipe🎵(

Ez oatmeal cake
My gut health booster recipe🎵(something that I’ve been looking into recently!)

1. Measure 60g of oatmeal in a container.
2. Add 120g of almond milk (or milk) and mix.
3. Set aside for about 10 minutes for the oatmeal to soak in almond milk.
4. Mash oatmeal using a spoon or spatula until smooth and creamy.
5. Add 1 egg and mix well.
6. Add 20g sugar, 5g honey (or maple syrup), and 5g baking powder and mix well.
7. Microwave at 600 w for 4 minutes.
8. Turn over and microwave for another minute.
9. Take it out from the container and cut into desired portion.

Very moist and yummy!
Once you have the basic recipe, you can add cocoa powder, matcha powder (2 tsps), banana (60g) or anything else as you like🎵

オートミール蒸しパン🎵
最近注目している「腸活」レシピ✨

1. 容器にオートミール60g入れる
2. アーモンドミルク(もしくは牛乳)120g入れる
3. 良く混ぜた後に、オートミールがアーモンドミルクを十分に吸収するまで約10分程おく
4. シリコンヘラやスプーンなどを使ってオートミールを潰し、滑らかなクリーム状にする
5. 卵1個を混ぜ合わせる
6. 砂糖20g、ハチミツ(もしくはメープルシロップ)5g、ベーキングパウダー5gを入れて良く混ぜ合わせる
7. 600 wで4分加熱する
8. ひっくり返して更に1分加熱する
9. 容器から取り出して好きな大きさに切り分ける

モチモチふっくらで美味しい💖
基本のレシピが出来たらココア、抹茶(小さじ2）、バナナ(60g) 等お好みで色々足してみてね🎵

My monthly themed cooking lessons are back! Septem

My monthly themed cooking lessons are back!
September themes are “IMONI KAI” (Taro and Meat Soup Festival) and “SANMA MATSURI” (Saury Festival).

A full explanation of the events followed by hands-on cooking of Japanese autumn dishes related to the events.

Was supposed to grill our saury in a traditional manner, grilling over a SHICHIRIN (a Japanese clay BBQ grill), but too bad it rained!

But however it is grilled, sauries at this time of the year is just awesome so don’t miss it!!!

For those of you who wish to add a different dimen

For those of you who wish to add a different dimension to your understanding of Japanese tradition, culture and cooking, or are new to Japan;

My "MONTHLY THEMED COOKING LESSONS FOR JAPANESE FESTIVALS and CELEBRATIONS" is now taking reservations for September, October, and November!

We are a one-and-only cooking class where you will learn about the history and tradition of each month's Japanese festivals and celebrations in sooo much depth, not only you will learn to cook healthy Japanese dishes, you will learn about our customs, our values and nature which are sure to make your life in Japan a more memorable, fun experience for you!

What's even more unique about our lessons, is that you will be provided with a link to purchase all the food ingredients and tools that are necessary to cook the recipes from the lessons, so that on the day of the event, you can prepare the dishes to celebrate with your family and friends (and many have actually done so!)

So sign up here and be amazed by all that is offered! (pls consult for gluten-free)
https://wasabiplus.com/cooking-classes-for-japanese.../

★SEPTEMBER LESSON TOPIC & MENU: IMONI KAI (Taro stew Festival) [MAITAKE mushroom rice/ MISO soup with taro potatoes and Autumn veggies/ Salt grilled saury/ Simmered DAIKON radish with salted and fermented squid]

★OCTOBER LESSON TOPIC & MENU : SHICHIGOSAN (Celebration of Children's Healthy Growth Day) [Steamed glutenous rice with red beans/ Clear Soup/ Grilled MISO marinated cod/ Savory egg custard with vegetables/ 1 or 2 side dishes]

★NOVEMBER LESSON TOPIC & MENU: TŌJI and ŌMISOKA (Winter Solstice and New Years Eve) [New Years Eve SOBA noodles/ Japanese TOFU hotpotch/ Simmered pumpkin and red beans]

Look forward to sharing all our stories with you!
+Kaori+
Director of Japanese Food & Tradition Experience
Founder of Wa + Sabi
https://wasabiplus.com/

My first video!!!😂 This is one of my families

My first video!!!😂
This is one of my families favorite dishes; no matter how much I cook them, they go in a flash! Make sure you cook enough rice because this is a complete “rice stealer”!!
初の動画投稿ーーーー😂
まずは、家族が大好きな一品から！どんなに沢山作ってもあっという間になくなります🎵最高のご飯のお供なのでご飯も沢山炊いてね🎵

+Garlic chive miso+ Garlic chive / miso / garlic s

+Garlic chive miso+
Garlic chive / miso / garlic shio koji / ground sesame / mirin / red chili
*to accompany boiled mochi or toppogi w/a dash of sesame oil, or with udon noodles✨

+ニラ味噌+
ニラ / 味噌 / にんにく塩麹 / すりゴマ / 味醂 / 唐辛子
*茹でてゴマ油を垂らしたお餅、トッポギに添えたり、うどんに絡めたり✨

"Wa ＋Sabi’ｓ COOKING LESSONS FOR MONTHLY JAPA

"Wa ＋Sabi’ｓ COOKING LESSONS FOR MONTHLY JAPANESE FESTIVALS and CELEBRATIONS" is now taking more reservations for May, June, and July classes! (pls consult for Gluten-free)

★ May lesson topic & menu: NAGOSHI no HARAE / Summer Purification Ritual
+NAGOSHI GOHAN+ (Shredded vegetable and seafood tempura bowl)
+MISO soup with fresh veggies from our field+
+KATSUO no TATAKI+ (Seared horse mackerel)
+GOMA DOFU+ (Sesame tofu)
+Complementary snack, sweet or drink

★June lesson topic & menu: TANABATA / The Star Festival
+SOMEN+ (Thin wheat noodles with 2 dipping sauces)
+TOGAN SOBORO AN+ (UMAMI broth simmered winter gourd with shrimp sauce)
+OKURA TOMATO AE+ (Okra and tomato dressed with sesame sauce)
+Complementary snack, sweet or drink

★July lesson topic & menu: OBON / Welcoming of Spirits of Ancestors
+EDAMAME GOHAN+ (Rice with salted edamame)
+HIYA JIRU+ (Cold MISO soup)
+SHOJIN AGE+ (Summer vegetable tempura)
+HIYA YAKKO+ (Chilled tofu with topping)
+Complementary snack, sweet or drink

We are a one-and-only cooking class where not only you will learn the history and tradition of each Japanese event in sooo much depth, you will be provided with a LINK to purchase the food ingredients and tools that are necessary to cook the recipes so that on the day of the event, you can prepare the dishes and celebrate with your family and friends (and many students have actually done so!)

So sign up here and be amazed by all that is offered! https://wasabiplus.com/cooking-classes-for-japanese.../

Kaori
Director of Japanese Food & Tradition Experience
Founder of Wa + Sabi

Costco hummus recipe Part 2 〈Hummus Miso〉 miso

Costco hummus recipe Part 2
〈Hummus Miso〉
miso/ Costco hummus/ ground sesame/ amazake (fermented rice sweetener)
Great with daikon slices🎵
コストコフムスレシピパート2
〈フムス味噌〉
味噌/コストコフムス/すりゴマ/甘酒
大根スライスと合うー🎵

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