Osaka Kitchen

So horned to be the part of the article in 🇮🇪 Thanks Nicola for fun dining time together, your passion for research and excellent writing😍　

https://www.irishexaminer.com/lifestyle/travel/arid-41328586.html

Thank you for joining my okonomiyaki class! The Souvenir wine🍷 and thick sauce is a nice pairing 😋😋😋

Always it’s fun to talk with my customers 😍

I am going to assist “Fermentation market” in Hankyu department store from 23th. So exited to introduce various products in the food paradise Hanshin😍

食祭テラス［発酵デザイナー小倉ヒラクの発酵マーケット 麹/KOJI～クラフトな酒、味噌、醤油～］ | 阪神梅田本店 | 阪神百貨店 阪神梅田本店 食祭テラス「発酵デザイナー小倉ヒラクの発酵マーケット 麹/KOJI～クラフトな酒、味噌、醤油～」は8月23日（水）から開催。

I am going to visit Fukui tomorrow to join “Geogastronomy” event. Seaside local food, miso brewer, salt maker will join. I am so curious to learn about the traditional soy products which is quite unique feature of this area🌿

【ジオリブ公開講座②福井県・越前海岸会場】地域ものがたるアンバサダーと紡ぐ、福井県のジオストーリー ◆◆地域ものがたるアンバサダー × 水先案内人コミュニティが紡ぐ 　　美食地質学と第２のふるさとを探す旅 2022 へのご案内◆◆ こんにちは。皆さまには、ふと帰りたく... powered by Peatix : More than a ticket.

Today is the most thrilling day in my life. The book I helped translation is published✨ It’s about molecular gastronomy and Japanese cuisine. Yes, molecular science for cooking, like carbonated hand roll sushi or edible Sake cup with fish flakes and transglutaminase😍 I am so proud and appreciated for Prof. Ishikawa who invented such a lovely fantasy cookbook📕and let me join his group💕
PDF is available from following link. If you curious book, I am happy to send you. Pls DM me.
FYR, food in the cover is clear soup made with alginate solution⚗️🧬👩🏼‍🔬

https://www.oreilly.co.jp/books/9784873119489/

311miso

First time to join 311 Miso project. It’s miso making in March 11th, the day of the earthquake in Tohoku area. Already 10 years, but I have never forget the uncertainty scary days at that time, even I am away from nuclear power plant and tsunami destroyed area.

Miso making is fun, and surely has some healing power. As my fermentation teacher said, miso making is like writing a letter to future.
I believe myself in next year. RIP for all of 311 victims.

English conversation lecture✨
今年こそ英語が話せるようになりたい人のためにオンライン講座を開催💻

テーマはチョコレート🍫
シアトルのチョコレート屋さんのパッケージやイギリスのバレンタイン広告を教材に英語でチョコレートについて説明する方法を解説します💕
ご希望の方にはチョコスイーツのレシピもプレゼント🎁

2月13日土曜日の13時から
中津のキタナガからzoom中継します。

14時からはオンライン、オフラインで英語相談会。ワンコイン500円で30分。どうやったら話せるようになる？ワーホリ行こうかな？勉強方法やおすすめ辞書、アプリなどなんでも相談に乗ります。時間ご予約下さい。

The world of tourism is still sleeping and I am challenging various new works. One of that is the teaching. I was invited one of the interviewee Doshisha University in Kyoto from my friend Kenji Fujimoto. It was so fun to talk with students and listen their questions.

Doshisha University is in the middle of the Kyoto city. It was such precious time to enjoy teatime in near by cafe after the class. It’s 500 years history traditional sweets shop😋

Missing Kyoto?? Free online tour give away announcement!!!

It’s last min, but 26th 18:00 in PST west coast of US, 27th am 11:00 in Japan and midnight In Europe.

I am assisting these uni students curious for the tourism to set up their own online tour. And tomorrow is the day of running their online tour!!

Anyone welcomed to join in for free of charge🆓
If you are interested, please message me or contact them (Instagram ) directly!
Looking forward to seeing yours tomorrow✨

Miso soup 100 project going to finish soon! It is already day 93 and the ingredients going to be quite interesting for coming few days! I try some completely new ingredients like ◯nsects😅 for holiday celebration
Check my Instagram “osaka_kitchen” for more details. Thank you!! And happy holidays to everyone🎄