Ikuko Kimura （福笑いの食卓 Table of Fukuwarai）– Author –
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Mastering the Essence of Japanese Cuisine: Making and Using Dashi
Let's try making 'Dashi' using Kombu and Katsuobushi. -
Eating Ozoni and then heading for Hatsumode: a tradition of Japanese New Year.
Now, it's afternoon, and I'm feeling a bit hungry again, let's have some "お雑煮" (Ozoni). （The first part is here.https://family-life-lab.com/lifesty... -
What to eat during Japanese New Year
Happy New Year! 2024 has begun. In Japan, people greet each other with "あけましておめでとう" (： Akemashiteomedetou), which means "Happy New Year." To... -
Nerikiri Delight: Crafting Christmas Wreaths and Camellias in Yokohama
I recently participated in a workshop where I learned to make a Christmas wreath and camellia-shaped nerikiri. It was a delightful experience!. Have you ever... -
The story of rice as told by the rice shop that has been in business for 100 years.
Rice stands as the cornerstone of Japanese cuisine, having been cultivated since ancient times and serving as the historical grain that has underpinned Japan... -
The Allure of Adaptable Onigiri Creations: Introducing Ms.Nakajima’s Recipes
Yoko Nakajima is skilled at creating onigiri with various arrangements. She posts on social media different flavored onigiri every day. -
What is the charm of rice balls? ：Ms.Miyazaki’s round and softly molded omusubi
One of my friends, Siko Miyazaki, regularly holds classes to teach how to make rice balls.Through her example, I want to ponder what makes rice balls so captivating. -
Savoring Summer Serenity: Exploring Refreshing Traditional Japanese Sweets【Part II 】
I will introduce traditional Japanese sweets that are perfect to eat during the summer. Each of them has a cool and refreshing appearance, meticulously crafted with attention to detail, and they boast a light and refreshing taste. Part II consists of Mitsumame, Anmitu, and Kakigoori. -
Savoring Summer Serenity: Exploring Refreshing Traditional Japanese Sweets【Part I】
I will introduce traditional Japanese sweets that are perfect to eat during the summer. Each of them has a cool and refreshing appearance, meticulously crafted with attention to detail, and they boast a light and refreshing taste. Part 1 consists of Warabimochi, Mizu-yokan, Mizumanju, and Kuzukiri.
