Oyakodon or Oyako Donburi belongs to the “donburi” dishes category. Donburi (丼) means either a rice bowl or a rice-bowl dish and includes many quick…
Financiers are one of the most famous French cakes and an obligatory experience for every almonds fan. In fact, they hardly contain any flour, no…
Home-made pizza is never perfect. The main problem is of course the home oven temperature. Mine doesn’t go further than 250°C, so the crust I…
In my previous post I explained how I made (quickly and easily) okara (おから) at home. (As a reminder, okara is a very healthy by-product of…
I discovered the existence of okara quite recently while browsing through Hiroyuki’s blog and observing his experiments with this mysterious product. Okara (おから) is a by-product after…
I have always loved rhubarb. I was one of these strange children who loved acid food (and I still do). When I was little I…
Buckwheat is cultivated in as different countries as Russia, Japan, France and Brazil. Japanese soba noodles and soba shochu, Russian blini гречневая каша, French “gallettes”…
Throwing away pastry is not something I am happy to do, and yet I did it many times. The cakes I was offered and which…
Tempura (天ぷら), batter-coated deep-frying, belongs to “agemono (揚げ物)”, or Japanese deep-frying methods. Tempura is used with different vegetables, mushrooms, seafood and fish and the resulting…
I have almost missed the only occasion in the whole year when making bunny-shaped pastry doesn’t look ridiculous or childish! To be honest since we…