arigato.kitchen

🌱I made the seven herb rice porridge today.

The seven herb rice porridge is a traditional Japanese dish that is eaten on January 7th every year that is said to have a soothing effect on the stomach and to wish for good health for the year.

The seven herbs of Spring are Seri, Nazuna(shepherd’s purse), Gogyou(cudweed), Hakobera(chickweed), Hotokenoza(henbit), Suzuna(turnip), and Suzushiro(daikon radish).

🎍A happy new year!

It will be 🐴Horse year on Japanese zodiac. Refers to the traditional cycle of 12 animals. People often talk about their “eto” (zodiac animal) based on their birth year, which is a significant cultural concept.

I made Osechi this year as usual.

Osechi is Japanese traditional special food for new year that has special meanings for good luck in the year.

I hope that your happiness and health. 🍀

I look forward to your continued support this year.😊

I went to Mochi pounding by invitation of my agency for Tatsunami sumo stable in Asakusa that is famous of Yokozuna “Houshoryu”.

Steam the sticky rice until it becomes soft.
Pound the rice with all your might many times.

We need two people. One pounds the rice, and another touches the rice with his or her wet hands.

Fresh pounding mochi is so chewy and soft!

They prepared not only mochi that menu were grilled oysters, mochi rice with red beans(osekihan) and Chanko-nabe(that is a hearty Japanese hot pot, famous as the staple meal for sumo wrestlers, packed with chicken,fish and vegetables like napa cabbage, carrots, and tofu in a rich broth.

🎄Happy holidays🎄
Wishing you all the best!

Today is Japanese food day.
And it was a day of seasonal crabs.🦀🦀🦀

Japanese Food Day is on November 24 every year. This was established by the National Council of Japanese Food Culture, a general incorporated association, based on the pun of “good (11) Japanese food (24)”. It is considered a day to promote the protection and inheritance of Japanese food culture and to re-recognize the importance of Japanese food, which is also registered as a World Heritage Site.

And December 4 is the day when “Japanese food” was registered as an intangible cultural heritage.

I want to enjoy “Japanese food” by bringing out the deliciousness of the ingredients in Japan with four seasons.

I enjoyed a crab that is now in season at “Nihon-ryori SAKUMA”. Thank you for the wonderful seasonal ingredients and Japanese technology☘️
It was so delicious, and actual Japanese cuisine.

Omkase course in November
Koubako-gani(female)
Tomato cold noodles
Matsutake and Abalone clear soup
Yellowtail sashimi
Grilled Kichiji rockfish
Koubako-gani(male) soup style
Stew of bear
Charcoal grilled bear
Fig with yolk and miso sauce
Matsuzaka Wagyu beef sandwich
Mandarin orange Daifuku

インバウンドで賑わう築地。日本人にももっと築地の飲食店に来てもらって、盛り上げたいと2016年から始まった「はしご酒」本日開催です！

今日は私も提携している築地にあるThe Dashi Standでお手伝いです。ぜひ、皆さん遊びに来てください！

🍶本日のメニュー
all ¥500(税込)
🐷焼き豚とショートパスタの出汁スープ
🍢おでん盛り合わせ
🍷出汁とワインのペアリング
🫚自家製ジンジャーサワー

だしは健康に良い栄養素が豊富で天然のアミノ酸の旨みをご賞味あれ！

Tsukiji is bustling with tourists who came from abroad. “Hashigo Sake”, which began in 2016, is being held today in the wheed to get more Japanese people to come to Tsukiji’s restaurants and make it exciting!

Today, I’m helping at The Dashi Stand in Tsukiji, which I’m also collaborating. Everyone, please come and join us!

😋Dashi is Japanese fish broth that made with bonito flakes, tuna flakes , dried kelp, dried sardines, dried shiitake mushrooms and so on.

Dashi is rich in nutrients that are good for your health and enjoy the deliciousness of natural amino acids!

I ate Kaiseki cuisine at KAPPOU NAKAJIMA in a private room in a relaxing atmosphere, where we enjoyed traditional Japanese cuisine in innovative new dishes prepared with seasonal ingredients. Located close to Shinjuku station about 3 minutes by walk.

A kappo cuisine restaurant is a type of Japanese fine-dining establishment where diners sit at a counter to watch chefs prepare a multi-course meal, highlighting fresh, seasonal ingredients such as Kaiseki cuisine. The private room is good for business dinner as well.

🍁9 dishes Kaiseki course🍂
- Sakizuke(starter)
Muscat Shira-ae; dish combines tofu with muscat and white sesame paste
- Zensai(appetizer)
Chrysanthemum and mushrooms ohitashi that are soaked in a dashi-based broth
Boiled abalone and bud
- Futamono(soup)
Sea bream and matsutake mushroom soup
- Sushi
Shirauo(whitebait)
Sea bream, red shellfish, squid, tuna, sea urchin
- Grilled Swordfish and black cod with miso
- Tempura with conger eel and peppers
- Chrysanthemum, spinach and tonburi
Tonburi is the dried seed of the summer cypress that we call “farm caviar”.
- Hamo(Pike conger) with yuzu in Kudzu soup
- Goma flavored Tai topping with tororo kelp(shavings of kelp )Chazuke, that sea bream marinade with sesame paste and miso
- Mizumono(dessert)
Coconut ice cream with tapioca, orange and muscat

Shinjuku Kappo NAKAJIMA(割烹 中嶋)
32-5 Nichihara Bldg. B1, Shinjuku 3 Chome, Shinjuku 160-0022 Tokyo Prefecture

🐟Private Tsukiji Fish Market Walking Tour and 🔪👩‍🍳Japanese Cuisine Cooking Experience in Tokyo!

This experience is after exploring Tsukiji outer fish market, we prepare a fresh sea bream (red snapper) from scratch while mastering the five Japanese essential cooking techniques: filleting, boiling, grilling, steaming, and frying.

* Cut: Kelp-cured Sea Bream Sashimi
* Steam: Sea Bream Steamed Rice
* Boil: Boiled Sea Bream Head
* Grill: Sea Bream Clear Soup
* Fry: Deep Fried Sea Bream

A customer from the United States who participated this experience. I had heard from his wife that it was a surprise event for her husband’s birthday, so I prepared some seasonal nerikiri and a special souvenir as a surprise.

I’m glad everyone enjoyed it.😊

kitchen are providing guests visiting Japan a memorable, one-of-a-kind experience.💕

📍arigato kitchen book via .japan
🔖 Add this to your foodie list!

🎃Happy Halloween 👻