Articles by Naoko Kashiwagi

Homemade Shime Saba is the best 🙂 The fresh mackerel is so fatty and melt in mouth. And you can adjust the balance of sharpness and sweetness of marinade if you make it.Mine is slightly less sweetness but bit more savoury than shop-selling one. Oh boy, I know you love […]

This is a Japanese ginger flower, Myoga.It is so aromatic herb and I love that sharp and bitter taste, however when I was a little, it was too strong for me to appreciate it. Now my palate is enough tough and much enjoy it.I marinated Myoga with Umeboshi (soured plum) […]

Yomogi, Artemisia princeps, is a Japanese herb that is a very traditional ingredient for Japanese sweets Wagashi, and also it used to be used for medical effect in old times. It’s season is just now, from March to May around. That is an enough reason to make a Yomogi sweet […]

Monaka 最中 is made of glutenous rice and another very historical food in Japan, which has almost 1300 years. And the taste is very subtle, so it is so useful and versatile for any food. This time, we chose grilled Unagi (eel) as a garnish of rice ball which is […]

The Wagyu beef taste rich enough, so what we just need is a quality salt only for seasoning. Charred smokiness is extra Umami and that tantalises our taste buds!

The garnish is our homemade pickled cucumber.

The marinade is homemade and it is so versatile and useful for any other foods. You can learn how to make this ultimate Umami sauce in our classes. Seasonings are Yuzu Kosho, Matcha salt, Yuzu Miso and fresh wasabi 🙂 Our Yakitori always take help-yourself style. Have a lovely weekend! […]