Blog
Articles by Naoko Kashiwagi
Blog
KETO Bacon Spinach Quiche
The crust is made of almond flour and soya bean protein powder instead of normal wheat flour, and the filling contains a lot of good protein which includes eggs, yogurt and cheese!
Blog
Blog
Chicken Yahata Maki, Truffle Tofu, Spinach Ohitashi, Pickled Vegitables, Green Tea Soba
Happy New Year! We had a wonderful break with our families and friends in Japan over the Christmas and new year.Now we certainly have refilled our energy and passion for our culinary works. Today’s cooking was our first time in 2023 and we hope 2023 brings you all happiness, health […]
Blog
Dinners
Have a lovely weekend! Naoko
Lessons
Kaiseki Class, 27th November 2022
Osechi & Ozoni Osechi お節料理 are traditional Japanese New Year foods and it has been inherited since the Heian period (794-1185). Osechi foods are arrayed in their speial boxes called Jubako 重箱, and each food has means/wishes for people’s health or prosperities. In this class, you can learn 7 typical […]
Lessons
New Year Bento Course, 29th January 2023
New Year Bento Course(Take-away Only) MenuSalmon Takikomi Rice Chicken Yahata Maki (Chicken Roll with vegetables)Igaguri Somen (Deep-fried fish cake)Uni Cream Stuffed Tomato Kikka Kabu (Marinated Radish)Dressed Kamaboko (Processed fish paste)Broccoli with Japanese Dressing You can learn: *How to shape rice ball into flower shape without a mould*Traditional Osechi dishes*How to […]
Blog
Igaguri Somen いが栗そうめん (Deep-fried Fish Ball with Chestnut)
Does it look like a bird’s nest? (I bet!)Actually no, it is made up aiming to be like a chestnut, and this is iconic autumnal food in Japan. The fish ball is tasty and the balance of fluffy texture of fish ball and the crispiness of Somen noodles is delightful! […]
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Tonkotsu Shabu Shabu & Ramen
Always, Shabu Shabu First, Ramen Last, this is our essential style 🙂
Blog
Abalone & Kisu Tempura with Kimo Joyu (soya sauce with gut)
I got fresh Kisu (whiting) and abalone from a local market, the other day. Abalone was a teeny tiny baby which was not perfect for Japanese cuisine, but there was no other affordable choices! Then I made Kimo Joyu that was made of guts of abalone, soya sauce and sake, […]