"Find something you are passionate about and keep tremendously interested in it" – Julia Child

Author: Kinga (Page 2 of 5)

Sourdough cheesy “stangli”

Sourdough cheesy stangli or I could call them cheesy sticks. But these are not just simple cheesy sticks…

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Preserved perilla ( shiso ) leaves

Do you know the plant, perilla or shiso? Also called Chinese or Japanese basil. Shiso is an incredible plant, it is a very aromatic because of it’s oils and it has been grown and used widely in Asia. I’m in love with it and using it in my kitchen quite often.

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Oyakodon

Oyakodon. What do you think which one was first the chicken, or the egg? In this delicious Japanese dish you will find both of it. Oyakodon literally translate to “parent and child rice bowl” where the parent is the chicken and the child is the egg.

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Amazake aka sweet “fermented” rice

My first experience with amazake was in Japan about 2 years ago. We went to visit the Matsumoto samurai castle and after the visit we popped in the gift shop too. I always wanted to try amazake so we bought a small bottle of it that I found in the refrigerated shelf. At that time I had no idea what to expect but I was open for anything. As I found out after I consumed it, that particular type was made with sake kasu and it didn’t became my favourite drink that time.

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Tofu dango with Okinawan black sugar syrup

Tofu dango tofu rice balls are very popular traditional Japanese wagashi. Wagashi itself means Japanese confectionery that based mostly on plants and often served with tea. I was very lucky to sample lots of them while we were in Japan. It’s consumed all year around and has lots of varieties.

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