Spider Roll, Okura Tororo Soup

Beautiful flower crabs. Usually we cut off legs and body into pieces before cooking, but this time, we wanted to make something dynamic.So, removed their gills and clean the shells and marinated with seasonings, and then made Tempura with their whole bodies. They were dressed up with rice and seaweed […]


Thank you so much for joining the class -Kaiseki 7

We had a wonderful time to cook some traditional Japanese foods together in our class over the weekend. Hatsu Gatsuo (bonito) Tataki with Aosa (sea lettuce) Sauce ๅˆ้ฐนใฎใŸใŸใ ใ‚ใŠใ•ใ‚ธใƒฅใƒฌ Salmon Yuan Yaki (Japanese Citrus Marinated Salmon) ๆŸšๅบต็„ผใ Monaka Sushi -Uni & Sakura Ebi ๆœ€ไธญๅฏฟๅธ -้›ฒไธนใจๆกœๆตท่€ Yomogi Nama Yatsuhashi ใ‚ˆใ‚‚ใŽ็”Ÿๅ…ซใƒ„ๆฉ‹ Everybody […]


Tender Pork Tomato Stew

The pork shoulder was marinated with homemade Shio Koji (fermented salty rice) over night, so that is why that was super tender and juicy ๐Ÿ™‚ Ooh La La, somebody who is very hungry is after his food!! Just in case, let me tell you that this figure is not mine, […]


Kimuchi Pork Gyoza

Kimuchi Gyoza was the biggest hit for my family during the last a couple of weeks. The fillings are pretty simple, just minced pork, Kimchi (sadly not homemade as I’m not a master of Kimuchi), garlic chives, oyster sauce and my homemade Garlic Soy Koji. We usually make the most […]


Creamy Prawn Gratin

Creamy gratin basically consists of meat/seafood, onion, mushrooms and white sauce which is called bechamel sauce in French. I learned authentic bechamel sauce in Paris a few years ago and keep trying to find out my twisted version. Now, I reached one using Amazake (็”˜้…’ sweet rice sake) that is […]