Kaiseki-at-home.com
Kaiseki-at-home.com
Kaiseki at Home – japanese haute cuisine in your own kitchen
japanese haute cuisine in your own kitchen
japanese haute cuisine in your own kitchen
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Tags: japanese
In reply to <a href="https://kaiseki-at-home.com/2024/04/08/sakura-konashi-cherry-blossom-dessert/comment-page-1/#comment-19">Anonymous</a>. Thank you, Mimi!
23.7.2024 22:13Comment on SAKURA KONASHI cherry blossom dessert by Nadja Pi<!-- wp:paragraph -->
<p>great explanation and video for chanoyu students</p>
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<p>thank you</p>
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<p></p>
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<p>MiMi </p>
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This easy vegan treat, Sakura Konashi, is perfect for cherry blossom season. With just 3 ingredients, it's a delightful addition to a Japanese tea ceremony. Follow the simple steps for a moist and delicious sweet.
8.4.2024 03:19SAKURA KONASHI cherry blossom dessertThe Konbu and Bonito flakes used for the superior ICHIBAN dashi can be reused to make a flavorful NIBAN dashi for miso soups and noodle broths. Simply simmer the ingredients, strain, and refrigerate for later use. This sustainable method maximizes ingredient usage.
11.2.2024 09:11NIBAN second flush DashiDashi soup is the most important building block of Japanese cuisine. It might be surprising to western readers, to see such dedication and focus and even scientific research being put into something as simple as a clear soup. But it’s no exaggeration to say that it is the one thing that makes or breaks the […]
11.2.2024 08:26Vegan KONBU DashiThis recipe for sushi vinegar is for a type of Sushi called EDOMAE. It originates in Tokyo and is the typical flavour of what is most commonly known as “Sushi” outside of Japan. Slightly sour rice and raw fish on top. Personally I mostely use a different kind of ratio for KAMIGATA Sushi that is […]
11.2.2024 08:00EDOMAE SUSHI-SU Tokyo Sushi vinegarWhen most people think about sushi, they think about a type of sushi that is technically called “Edo-mae Sushi” which comes from Tokyo. Tokyo is right next to the ocean and historically always had access to lots of fresh fish, which is why Tokyo style sushi uses mainly fresh sea food from the ocean. The […]
11.2.2024 07:42KAMIGATA SUSHI-SU Kyoto Sushi vinegarThis post introduces typical japanese flavours that are very traditional but not very well known abroad. It is a very easy way to incorporate japanese tastes into your own home cooking and baking without needing to learn complicated techniques or buy lots of ingredients.
4.2.2024 02:22interesting natural flavoursThis post gives a guide on identifying high-quality KATSUO-BUSHI (Bonito Flakes) and KONBU kelp. It emphasizes the appearance, smell, and packaging of bonito flakes, as well as the color, crystal formation, and aroma of konbu. It also briefly mentions different types of kelp and their pairing with flakes for making Dashi.
3.2.2024 13:21Dashi ingredientsThis post introduces various fascinating and unique ingredients in Japanese cuisine. It covers mushrooms like Shimeji, Matsutake, Shiitake, and Enoki, as well as Myoga, Mitsuba, Kintoki Ninjin carrot, Hourenso spinach, and Yurine lily bulb. Each ingredient's characteristics and uses are discussed, offering readers an opportunity to explore new flavors.
3.2.2024 13:18specialty ingredientsThis post delves into my fascination with Wagashi tea ceremony sweets, providing insights into the tools used in their creation. Highlighting the importance of specific utensils, I shares my personal recommendations and enthusiasm for crafting these delicate, vegan treats.
3.2.2024 13:15WAGASHI sweet toolsJapanese sugar comes in various types, each with unique characteristics and uses. JOUHAKUTO is sweeter and moister, ideal for traditional Japanese dishes. KOKUTO, rich in minerals, offers a specific taste, while WASANBON is finely milled and used in specialized sweets like Hoshi-Gashi.
3.2.2024 13:11SATO unique sugars⬆️
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