Инстаграм @japanesefoodstory Foodstory
Green tea beer anyone? This is easy to recreate at home!! Make a thick matcha with limited hot water, say 1 fl oz, and whisk well. Then put this thick tea in the glass and pour pale ale directly over the tea concentrate! From our tea farm lunch prepared buy the creative chef Noriko who always tries applying green tea leaves to her recipe. I love the green tea roast beef as well as green tea dashi soup! のりこさん、ありがとう😊 #foodstorytour #matcha #greentea #wazuka #kyoto #farmtotable
Thank you so much @kasiya854 for being inspiring and informative. We learned so much from you! Meeting a passionate artisan educator who can articulate every process and ingredient as well as creating own tools are so rare to come across. Look forward to visiting you again. #wagashi #japanesesweets #warabimochi #japaneseartisan #mochi #nara #foodstorytour #springtour #自分一筋
Our plant-based cooking class is scheduled this Sunday lunch time, and we still have a few spots! Join us if you like to cook and eat clean. Our ramen broth recipe is very special, and we are excited to share with you. Mushroom-walnut tofu paste is always a popular appetizer we serve with baguette. Hope to see some of you in the class!!
We just had a WOW moment after 8 years of teaching ramen. Every year we made a little progress, coming up with an efficient, faster way to make ramen at home. We made a really good broth within two hours! (Well, excluding the parboiling part.) Can’t wait to share with you all!
Our new vegan class recipes are almost ready to finalize! It includes two essentials, sushi and ramen, plus many of our favorite shojin and macrobiotic recipes. It’s incredible how many dishes we can make within 90 minutes as all our recipes are so simple! (Yet super yummy😋) #cookingclass #vegan #2019 #newclass #shojin #japanesecooking
Enjoyed the whole process of tea making so much that I want to plant some tea trees! It also reminded me my grandmother in Mino used to make teas. The process starts from picking young leaves, steaming and air-drying quickly, then pan roasting slowly before rubbing by hands. If you don’t dry the tea leaves completely at pan-roasting, the tea can turn into half fermented tea!! we love how fragrant our tea turned into. #foodstorytour #spring2019 #japanesetea
Poetically named and orchestrated course lunch at Akordu, Spanish restaurant in Nara. I like the menu cards that’s been changed each time the new plates presented.
We had a fun meal at this Chinese 17th C. Zen Buddhism temple in Uji, Kyoto. This temple has been serving Chinese Shojin, Buddhism vegan dishes. Yet over the centuries, it’s been adopting Japanese flavor and produces. My favorite was tempura: all seasoned and cooked before frying. So we don’t use any dipping sauce or salt. There was this intricate pickled sour plum tempura in the clear soup that was first left in water to take off salt, then to marinade with syrup. When I had a first bite, it looked like and texture was similar to umeboshi but too sweet for the regular umeboshi... This was a meal challenging us to think what we were eating. #foodstorytour #Spring2019 #uji #kyoto #宇治 #萬福寺 #精進料理 #vegan
My favorite sake from Nara is bodaimoto(old style sake making method without cooking rice) from Yucho brewery in Gose. Another one is from Yoshino, with a scent of wooden barrel, which I gave to my father. I’m taking bodaimoto back to LA! This sake tasting shop is really amazing. They really gave you good recommendation if you know what you want! Coming back with my Spring tour group for sure. #foodstorytour #Spring2019 #nara
Scouting places to visit for the Spring tour 2019. Love this wagashi shop and this passionate artisan who sleeps only 3-4 hours every night. His commitment to pursuit of perfection made him create his own chopsticks to pots and fixing old machinery! When I asked “did you make this Yukihira pot a special order? I like how spout is pointy and longer.” He replied “I made it. I made this copper pot as well.” I was very much inspired by learning his philosophy and practice. Definitely coming back here with my group!! #foodstorytour #culinarytour #japanesetea #wagashi