Happy Daily Cooking Raftei (Okinawan simmered pork belly)Mizuna Crab OkowaOkura Tororo Soup You can learn: *Tips for removing fat from pork belly*Melt in your mouth pork belly*How to cook Japanese glutenous rice*Cure Okura & yam for soup Price: $130 per personSunday 14th, 2.30 – 5.30pm *Class will only start with […]
Taste of Izakaya Tonkotsu Ramen with Homemade Chashu You can learn: *Tonkotsu Soup from scratch *Juicy Chashu*Toppings for Tonkotsu Ramen Price: $120 per personSunday 28th, 11.30am – 1.30pm *Class will only start with a minimum enrolment of 2 participants.
This mackerel reminded me that a friend of mine in the UK mused that a face of mackerel looked like smiling 
(I miss her!)
This is the best nibble for appreciating cold Sake with your loved people Clean the fish and make sashimi fillets. We can make a good broth using the remaining heads and bones during your curing work. Squeeze the Sudachi citrus and say ‘Itadakimasu!’A nicely firm texture and a very […]
A throwback of the class of the last weekend. Always our pleasure to share our foods and cultures to our customers!Thank you for your continuous and kind support.
A duck is not a daily food for us Japanese as it is expensive and mostly common as Kyoto cuisine.In Singapore, we are lucky to buy a fresh duck easily at super stores and market with so reasonable price. And when I saw a whole duck and even chicken also […]
A typical and well-known traditional local pork dish of Okinawa is Rafutei. Rafutei is an Okinawan style simmered pork belly stewed with soy sauce, sugar, and awamori (Okinawa liquor). We use genuine Okinawa’s dark sugar and Awamori 泡盛 for this stew, so the taste is pleasantly savoury sweet and the […]
Copyright © 2019 by Naoko Kashiwagi and Naoko's Kitchen