Full Recipe↓ Day 68/100 | YAKI ONIGIRI 🛒 INGREDIENTS: Servings: 3 onigiris - Rice*: 350g (weight after cooked) - Soy sauce: 1 tbsp - Sesame oil: 1 tbsp [Sauce] - White wine: 2 tbsp - Sugar: 1/2 tbsp - Soy sauce: 2 tbsp * Japanese short-grain rice (often labelled as 'Sushi Rice') 🧑‍🍳 METHOD: 1. Boil white wine in a pan to burn off alcohol. 2. Mix the boiled wine and other sauce ingredients in a bowl. 3. Mix rice and soy sauce in a separate bowl until evenly distributed. 4. Divide rice into thr
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Full Recipe↓ Day 68/100 | YAKI ONIGIRI 🛒 INGREDIENTS: Servings: 3 onigiris - Rice*: 350g (weight after cooked) - Soy sauce: 1 tbsp - Sesame oil: 1 tbsp [Sauce] - White wine: 2 tbsp - Sugar: 1/2 tbsp - Soy sauce: 2 tbsp * Japanese short-grain rice (often labelled as 'Sushi Rice') 🧑‍🍳 METHOD: 1. Boil white wine in a pan to burn off alcohol. 2. Mix the boiled wine and other sauce ingredients in a bowl. 3. Mix rice and soy sauce in a separate bowl until evenly distributed. 4. Divide rice into thr
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POV: You wake up in a Japanese home Today, I’m making breakfast and bento at the same time. BENTO • Tamagoyaki (egg, hijiki seaweed, imitation crab, white sesame seeds & sugar) • Pork-wrapped okra (pork belly, okra, sake, soy sauce & mirin) • Shio-koji sautéed lotus root, carrot & chikuwa (lotus root, carrot, chikuwa fish cake, sesame oil, shio koji & yuzu kosho) • Salt-grilled salmon BREAKFAST • Steamed rice with barley • Miso soup (dashi pack, miso, tofu, fried tofu, green onion & enoki mushro
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POV: You wake up in a Japanese home Today, I’m making breakfast and bento at the same time. BENTO • Tamagoyaki (egg, hijiki seaweed, imitation crab, white sesame seeds & sugar) • Pork-wrapped okra (pork belly, okra, sake, soy sauce & mirin) • Shio-koji sautéed lotus root, carrot & chikuwa (lotus root, carrot, chikuwa fish cake, sesame oil, shio koji & yuzu kosho) • Salt-grilled salmon BREAKFAST • Steamed rice with barley • Miso soup (dashi pack, miso, tofu, fried tofu, green onion & enoki mushro
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Full Recipe↓ Day 61/100 | SALMON CHAZUKE 🛒 INGREDIENTS: Servings: 1 - Rice: 150g - Salmon: 1 fillet (80g) [Seasoning for salmon] - Salt: pinch - Soy sauce: 1/2 tbsp - Sesame oil: 1 tsp [Broth] - Water: 400ml - Ginger: 1 knob - Scallion (Green part): 1 - Salt: 1/4 tsp - Green tea: 1 tea bag [Topping] - Nori seaweed - Toasted sesame seeds - Chopped scallions 🧑‍🍳 METHOD: 1. Slice the unpeeled ginger. 2. Separate the scallion greens from the whites, then finely chop the white parts. 3. Season the
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Japan is now home to more than 100,000 centenarians, a new national record. Among them is Fuku Amagawa, a 103-year-old ramen chef who still works five days a week. CNN's Hanako Montgomery meets her at her family's ramen shop. #centenarian #ramen #japan
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