I knew it…

Well... while this week has been crazy busy with work, I also was very excited with my sourdough experiment... and things turned out almost as I expected they would... with utter fun when Lois grew and foamed and in utter disappointment when it stopped, finishing in a nauseous mess that stunk like I couldn’t imagine... Continue Reading →

Lois

It’s been more than 5 years that I bake weekly or more and since the beginning I was tempted by preparing my own sourdough starter, but the traveling back and forth between Tokyo and Isumi and our almost monthly business trips abroad stopped me from doing it... yet I never fully abandoned the idea, and... Continue Reading →

Japanese simplicity

Who said that cooking Japanese cuisine was complex??? I have the simplest and most delicious recipe of miso soup for you today and an ultra easy ochazuke recipe. Of course both require basic Japanese ingredients: dashi, and miso for the first one, and Japanese rice, dashi and umeboshi for the second one. Indeed now is... Continue Reading →

An old recipe

Making a quiche requires quite many ingredients. First flour and butter for the dough, then eggs and milk or cream fir the egg base and finally something to put in: vegetables, bacon, fish, cheese... then it takes 30-40min to bake it to perfection. It’s not something you prepare and serve 20min after you’ve started cooking.... Continue Reading →

Edamame and eggplant

Whether on weekdays, when we have little time to have lunch or on the weekends when we are busy with surfing/bodyboarding, playing tennis or gardening, having a good lunch easily ready is important. Moreover, if that can be prepared in advance it is even better! Fresh pasta have been quite a good candidate as they... Continue Reading →

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