Boiled bamboo shoots from supermarkets are convenient, but if you prepare and eat seasonal bamboo shoots yourself, the flavor and texture is completely different. A bit of a hassle? Indeed. But, once you try it, you'll understand. You'll be amazed at how different it is, and look forward to next spring. In this article, we'll introduce you to the preparation method to fully enjoy this "spring luxury," and how to make a slightly stylish bamboo shoot dish , called kinome ae.

The roots of "Daifuku" lie in a rice cake confectionery that was formerly called "Harabutomochi." During the Edo period, it changed from "Daifukumochi" to "Daifukumochi," and has come to be known as a lucky charm because it "wraps up good fortune." Strawberry Daifuku was created in the 1980s. It is a relatively new addition to the Japanese sweet world, but it quickly became popular due to its cute appearance and the unexpected combination of fruit and bean paste. Juicy strawberries and gently sweet bean paste are wrapped in chewy gyuhi, making it a Japanese sweet that truly "packs happiness in one bite."

"Gari" is almost always served with sushi. Its refreshing aroma, crunchy texture, and taste that refreshes the mouth make it a great supporting actor that enhances the deliciousness of sushi. Today, we will introduce a recipe for how to easily make gari at home.

料理をする際、欠かせないアイテムのひとつが「まな板」。
その中でも木のまな板は、温かみがあり、使い込むほどに味が出てきます。
今回は、木のまな板の種類や使い方、お手入れ方法などについて紹介します！

A food processor is a kitchen appliance used to chop and mix ingredients.
Unlike a mixer that mixes with liquid,
It's a convenient appliance that makes food preparation a breeze because it can chop ingredients while they are still solid, or mix them as is.

In this blog, we will introduce the MC-200DFPM commercial food processor from the Japanese cooking appliance brand MultiChef, out of the many food processors available.

The more you use a wok, the more flavor it acquires, and it's fun to develop it into a cooking tool that will last a lifetime. However, when it's new, it can't perform to its full potential. This is because the anti-rust coating applied during manufacturing remains. Also, if an iron wok isn't properly prepared at the beginning, it will burn easily and rust easily. That's why it's important to "heat it empty" and "season it with oil ." By carrying out these steps properly, the surface of the wok will become familiar with the oil, making it less likely for food to stick, and the more you use it, the better its texture will become.