@The Japan Times The Japan Times: Azuki to Kouri. “Red Beans and Ice.” Whichever language you prefer, the name of … April 21, 2022
@The Japan Times The Japan Times: Traditional mousse usually involves eggs, butter, heavy cream or cream of tartar… March 14, 2022
@The Japan Times The Japan Times: “Hojicha,” a roasted green tea from Kyoto, was first created by tea sellers who … January 12, 2022
@The Japan Times The Japan Times: This recipe for preserved lemon butter “mochi” (rice cake) fortifies a Japanese-… December 16, 2021
Travel 【小樽グルメ 2021①】小樽の小洒落た人気洋食屋『小樽Muse』 いつまでも飽きない自慢のデミグラスソースの煮込みハンバーグとツイストオムライス 美味しいとありがとうのサインは🔴🔴 December 14, 2021
@The Japan Times The Japan Times: In Japan, the “kabocha” (also known as a kabocha squash) has traditionally been … December 7, 2021
@The Japan Times The Japan Times: “Melonpan” consists of two main components: a fluffy, cloud-like dome of bread a… October 5, 2021
@The Japan Times The Japan Times: “Kakigōri” (shaved ice) has come a long way from its aristocratic origins. Once … September 7, 2021
@The Japan Times The Japan Times: Sweet layers of “yuzu” citrus whipped cream meet buttery shortbread in this no-b… August 10, 2021
Travel 絶景の積丹ブルードライブ旅行。神威岬は誰もが知っていますが、島武意海岸、積丹岬も日本の渚１００選に選ばれるほど絶景です。暗く・狭く･長いトンネルを抜けと絶景が広がります。鱗晃食堂でソフトクリーム July 11, 2021
