Vegan with veggies in Japan

Looks like western style vegan plates but used stir fried lotus roots seasoned sugar and shoyu ‘kimpira’ style. Local konjac cooked with homemade red/normal miso and gulamelaka instead of meat. The texture is chewy and not so popular food for foreigners but Japanese enjoy this ingredients as Oden, Sukiayki etc. I don’t think people use…

Specialty Coffee, Japan

We stopped at small cafe behind Itsukushima Shrine, Miyajima Island, Hatsukaichi. Recently, first Starbucks was opened on the island but I still prefer trying local coffee place while my trip. It’s beautiful island and good for walk in the early morning and sunset like my picture. Less people and you will enjoy different ambience of…

Japanese Craft Gin, Sakurao

I tried Japanese Craft Gin called Sakurao. Found their botanicals are mostly from local place even they used lemon and oyster shells. Dry Gin goes well with fried dish so I cooked eggplant and yam with myoga. Perfect summer refreshing combination !

Blue Mocktail / Inspired by the inland sea of Japan

This is my first cocktail creation! It’s like a blue ocean…there is no iceberg in the inland sea of Japan though.  :p First, I made blue flower water (organic lavender and dried blue flowers) and enjoyed it as a unique homemade non-alchol drink at home. I really liked the blue in the glass … I…

Weekend Gathering ! Quick and Easy Dish!

Just used vegetables in my fridge and leftover Indian curry. Couscous is lighter than rice. It’s good to mix with salad, curry … whatever you like. Have a lovely weekend !

Cucumber Shoyu Pickles

I found this recipe while I visited Art Setouchi Exhibition in 2016. There is a stylish community space called Umaki Camp and local islanders welcomed visitors with cold tea and small plate of some of local dishes. This cucumber pickles is one of the dish on the plate which is used soy sauce, shoyu. Shodoshima…

Summer Sweets in Japan

We call this sweets, Mizu Manjyu. Mizu means water in Japanese. Keep in the fridge and enjoy it in summer. Some people dip this sweets in good quality cold water before eating… the filling is red bean paste coated with transparent Kuzu (powdered arrowroot) skin. Kuzu is white but when we add water and heat…