Morimoto’s cooking has distinctive Japanese roots, yet it’s actually, as the chef calls it, “global cooking for the 21st century.” Morimoto’s unique cuisine is characterized by beautiful Japanese color combinations and aromas, while the preparation infuses multicultural influences such as traditional Chinese spices and simple Italian ingredients, presented in a…
This time, I’ld like to introduce to you how to make aSwan of Apple.This is very good for a party. At first, cut the bottom of Apple in this way (cut like an illustration like below)I incline the apple like an illustration because I’ld like to cut a feather toward to up.We use the bottom of Apple for a neck, so please keep it.next ….Let’s make wings!Cut it in order of a photos like below.You cut the upper part of the feather Then you turn an apple 90 degrees and cut the part under the feather take out a feather part from an apple,and repeat the work of the photo…
In Mayumi’s Kitchen, Mayumi Nishimura, a leading figure in the macrobiotics world and Madonna’s private macrobiotic chef, shares her recipes for delicious food that nourishes the body and the soul. Macrobiotics is a healthy, nature-friendly way of life based on a diet of whole grains, vegetables, and beans. People all…
Harumi Kurihara, Japan’s most popular cooking expert, earned raves from critics and home cooks around the world for her award-winning English- language debut, Harumi’s Japanese Cooking. Now she returns with a second- and more intimate- collection written specifically with the Western palate in mind. Harumi’s Japanese Home Cooking presents seventy…
The Japanese-style dish cherish the seasons.There are a lot of the fresh fish in the marcket all the time, but Most of the time we choose the fish in best season!Here are the Sashimi of sea bream, amberjack , and a turban shell etc…and sometime I place the flower which I made with vegetables andexpress a season!
