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by Fumina Rejeté Ebihara
Kanten Recipe
Ingredients (for 3 persons)
Kanten powder … 2g
Peach syrup … 200ml
Wine (Red, White or Rosé) … 1 table spoon
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Pre...
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by Fumina Rejeté Ebihara
Kanten is made from seaweeds such as Tengusa and Ogonori. It different from agar and gelatin. It gives stronger coagulation, but tastes smooth and...
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寒天
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by Fumina Rejeté Ebihara
Recipe
Ingredients
Shio-Koji 1 tea spoon
Pepper 1/2 tea spoon
Olive oil 3 table spoons
Vinaigre 3 table spoons
Instructions
Put in all and m...
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by Fumina Rejeté Ebihara
Kome-koji is a base of Miso, Soja sauce, Ama-saké, Japanese seasoning and skincare etc. We can get it easily in Japan, so we often make a seasonin...
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by Fumina Rejeté Ebihara
We made the jam Kawachi-bankan. This is a Japanese grapefruit, it’s very big size, so I cannot hold it in one hand.Taste is very good 😘 but quite ...
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by Fumina Rejeté Ebihara
Hatomugi, or Job's tears in English, is a Japanese cereal often added to rice, used in tea infusions or eaten directly as cereals. Hatomugi extrac...
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by Rejeté EbiharaFumina
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Ingredients (for 2)
Dark Chocolate (70%-85%) 20g-30g
Vanilla ice cream 250g
Cream 100ml
Cane sugar 10g
Hatomugi cereals 15g
🌿P...
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eatjapan,
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by Rejeté EbiharaFumina
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Ingrédients (Pour 5-6 personnes)
【☆】
Vinaigre noir 200ml
De l’eau 500ml
Ail 1 gousse
Sucre de canne 50g
Sel 2 cuillère à café
Po...
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by Fumina Rejeté Ebihara
Japanese people often use Myōga (茗荷:みょうが) as a spice (薬味 Yakumi) in sōmen, soba, udon, natto, misoshiru and other Japanese washoku dishes. B...
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by Rejeté EbiharaFumina
Vous connaissez l’Unohana (卯の花) ? C’est un plat japonais, ca veut dire pulpe de soja en français.C’est une pulpe constituée de résidus insolubles...
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卯の花
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by Rejeté EbiharaFumina
Ingrédients (Pour 7-8 personnes)
Réduction
【★】
Oignons émincé 100g
Ail émincé 30g
Shiitake émincé x8
Lait 50ml
Huile d’olive une cuillère à s...
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by Rejeté EbiharaFumina
Sanshō ! Right now is the season for fresh sanshō, the Japanese spice most commonly used on unagi.
What is Sanshō ? ➡ Wiki :)
Aujourd’hui, n...
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Herbe japonaise,
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