Today’s quiche contains a lot of butter for the tart and milk and cheese for filling. I always like these diary products as it is simply tasty! However I have tried to use them not often aiming for deducing calories and cholesterols 🙂 Hence, in oder to take a healthy […]
This hearty dish is inspired by basic skills for Italian culinary. The sauce is composed with so many fresh herbs, pickles and mustard, which is so fresh and light.
There are two different styles in Okonomiyaki in Japan -Osaka-style and Hiroshima-style.Both are named by the name of originated place. If I would simply say their differences, Osaka-style is savoury pancake that is made of flour, cabbage and some more vegetables plus meat or cheese, and Hiroshima-style is layers of […]
We hold a sushi making class as a regular course that offers you different menus every month.In October, you can make Nigiri & Gunkan, Futo Maki (thick roll), Chirashi (scattered sushi) and Dashimaki Tamago (thick egg omelette) using various fresh seafoods, and you can learn how to cure the raw […]
It was Frying Friday! Arrayed butterfly shaped Aji.Crab potato Korokke is made from scratch as well. Mine is twisted with chopped capers, white Miso and kelp powder. And homemade sesame dressing 🙂 This menu is my kids’ favourite, they absolutely were scoffing all!It is a great food as even children […]
Bouillabaisse is a traditional French seafood stew and originating in the port city of Marseille.When I lived in Tokyo, I had a French cuisine teacher who used to work as a chef at starred hotels in France. Bouillabaisse was even well-known in Tokyo and I still clearly remembered how much […]
Throwback to yesterday’s wonderful moments 🙂
These cafe foods were seriously delicious and healthy, so we decided to share how to make them in our class in next month! All are homemade, which is simply healthy and delightful 🙂 Baking doughs first. Then grill with fillings, which were spinach, bacon and cream & cheese. Orthodox French […]
The Millefeuille sushi is dressed up with Ikura (marinated salmon roe) and France Normandy seaweed, and home-grown pea shoots that are organic 🙂 The diced tuna is marinated with onion yuzu dressing that was given to me from our kind customer. The dressing is so useful and versatile as we […]
I love western authentic hamburger (obviously so do my kids), but sometimes I’m desperately eager to eat Japanese version that is made of Japanese Umami elements.Mine is twisted with yam (Nagaimo in Japanese) and white miso paste. The pate is so fluffy and juicy since the grated yam enhance the […]
Copyright © 2019 by Naoko Kashiwagi and Naoko's Kitchen