Pumpkin is summer vegetables in Japan. June to September is harvest season of pumpkin. Introducing croquettes which is cooked with "Hokuhoku" potatoes and pumpkin
日本人が好きな本当の家庭料理 （外人向け教室）The Japanese home style cooking class for foreigner
OK, Let’s Do This. スーパーのおつとめ品にバナナを見つけたら迷わずバナナマフィンを焼こう。. Are You Ready. バナナ３本をフォークでつぶす。. 準備しておいたフラックスエッグとココナッツオイルと黒砂糖をバナナのボウルに加える。オイルは米油などでも代用可だがココナッツは香りが良い。
How cool is that. and this blog 'Da Washoku Kitchen' was supposed to write about WASHOKU recipe. my CHAWANMUSHI recipe is on Berlin's beautiful magazine 'sisterMAG' issue 11. _magazine/docs/sistermag-issue11/151. リンクはこちら。_magazine/docs/sistermag-issue11/151
Bamboo shoots is very easy to bruise, then boiled early after harvest asap, if you do not use soon. April's lesson is bamboo recipes for "Kodomo-no-hi" in May
日本人が好きな本当の家庭料理 （外人向け教室）The Japanese home style cooking class for foreigner
We(Japanese people) often use Dashi, basic soup when we make Japanese cuisine. You can use this liquid"dashi" for making Japanese cuisine such as soup, udon, and so on(^^)/
"Mentsuyu" is made from dashi, stroing soy sauce, and sugar(or mirin. If you use sugar in place of mirin, it is recommended to heat dashi in order to melt the sugar,
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