Posted on

Organic cafe in Tokyo – Rose Bakery

I found good organic cafe in Tokyo.. :)
The cafe is called as Rose Bakery, but they don’t serve bread, basically Lunch and pastries.


The main cafe is in Paris, but since Mrs. Rose is English, they serve English pastries and home meals with organic ingredients.



All of them looks so cute.
They serve different cakes everyday.



Even I’ve already had Lunch before go there, I had Lunch again because they looks so yummy.

I chose today’s sandwitches and Rouibos cinnamon tea.



and took out carrot cake with Ricotta cheese. All of them was very tasty.
I’ll try others again soon.

This is the address of Ginza store.


Posted on

Super Yakiniku restaurant – Seiyuzan

I had good Yakiniku (Japanese BBQ) yesterday :)

It’s at Shiodome area (Shinbashi area) in Tokyo, very convenient place.
We had Lunch course and it’s so good!



thin slice of Wagyu


It became small Wagyu Sushi
(a piece per person)


different kinds of Wagyu


Reimen (cold noodle)





東京都港区東新橋1-5-2 汐留シティセンター 41F
1-5-2 Higashi Shinbashi, Minato, Tokyo
Shiodome city center building 41F


Posted on

Brown rice risotto Recipe

Finally, spring has come in Japan!

We had snow at the beginning of this month, but it’s getting warmer from this week.

Fava bean is one of the spring vegetable here, and the Tsukiji market started to sell it this week :)
I made brown rice Risotto for our Dinner with fava beans and salmon, to have spring color.

1 cup of brown rice
1.5 cups of vegetable soup stock
1 clove of garlick
1 onion, chopped finely
2 salmon fillet
10 fava beans
100g of mountain cheese
olive oil

this time, I used 3 months, 8 months, 13 months mountain cheese mixed together.

  1. Wash the rice, soak in the water for 30mins, then drain the water.
    (if you use white rice, you don’t need to wash it)

  2. Place the olive oil, garlick and onion in the pan then cook until the onion became soft.
    Add the rice then keep cooking until the rice became clear color.



  1. Add the soup stock little by little then place salmon on top. Place a lid then cook it for 50mins.


  1. Meanwhile boil the fava beans in the boiled water (add 1 Tbs. sake in the waterfor 2 mins, peel off the skin.


  1. Mix all the ingredients wee and remove the salmon skin.
    Enjoy! :)


Posted on

Gluten free Yuzu pound cake Recipe

I love to use rice flour to bake a cake because of the fluffy and moist texture.

This cake recipe takes only 10mins. to prep, please try when you crave for some sweets! :)



2 eggs
80g beet sugar
40g vegetable oil
20cc soy milk
100g rice flour
1 teaspoon of baking powder
1 Yuzu (separate into juice and peel)

  1. Place the eggs and sugar in a bowl.
    Whip them until it became fluffy.



  1. Add the oil, soy milk, Yuzu juice and peel, then mix well.
    Shift the flour and baking powder, add them in the bowl, then mix well.

  2. Place the dough in the mole then back it for 35mins. with 180 degree C.



Enjoy! :)




Posted on

Farmer’s market @ Omotesando UNU

I love to talk to the farmers, and buy the organic ingredients, so I often go to the Farmers market on weekend.. :)

Japan is a small country, so it’s difficult to grow the organic vegetables and also they’re very expensive even if you can find them in the organic supermarket..

If you live in Japan and look for the organic foods, it’s nice to go to the Farmers market which held in front of the UN building at Omotesando on weekend !

Many farmers or bakery come there and sell the organic ingredients/foods etc, I love it so much <3





And there’re many food wagons as well.. one of my favorite thing there.. :)

This is one of my favorite wagon, they serve vegetable bowl, with soy meat Karaage etc.







There’re so many favorite stores/car food there, so I will keep posting about the recommendation sometimes :)!

Posted on

Shimi Daikon Recipe – Simmered dried Daikon with soup stock

Do you know Shimi Daikon?
It’s preserved food made from Daikon, and also local speciality of Hizen area in Japan :)
In the cold winter (after the temperature became minus degree), people start to make Shimi Daikon.
Peel off, Boil it for 1-2 minutes, then hang up outside for 1-2 monthes. Then the Daikon keep frozen and melt, again and again, then all the liquids is gone afterwards.

I found the youtube (Japanese) so you can see it :)

If you love Japanese cooking, I guess you’ve already know Kiriboshi-Daikon (dried Daikon strips), it’s similar but very different texture.
Kiriboshi-Daikon is dried Daikon, not frozen, and Shimi-Daikon texture is very crunchy.

Today I cooked this Shimi-Daikon for our Lunch :)


10-15 pieces of Shimi Daikon
200cc of Shiitake Dashi (soup stock from dried Shiitake)
2 Tablespoons of Mirin
a pinch of salt

White Miso

  1. Soak the Shimi-Daikon with enough water for 20 mins. Squeeze and drain the water.

  2. Place all the ingredients in the pot then cook it until all the liquids is gone.


  1. Place the cooked Shimi-Daikon on the serving plate then put white Miso on top.


You can use any kind of white Miso.
Today I used “Fresh white Miso” which wasn’t cooked before the company sell it, so it keeps fermenting and you have to keep it in the freezer.
This type of Miso tastes much more sweet than regular white Miso.
You can also mic Mirin (or sugar) and regular white Miso to make it sweeter if you like it :)

And I guess it’s sometimes difficult to find the Shimi-Daikon, even in Tokyo, since it’s local speciality from Hizen area.
In that case, you can use any kind of vegetable, like fresh Daikon or turnips for example.
Please cook them in the boiled water until it’s almost cooked, drain the water then cook them in the Shiitake soup stock :)

Today’s Lunch..


And my friend gave me very tasty dessert, so we also enjoyed it <3


Thank you :)!

Posted on

Shiiake Dashi recipe – How to make dried Shiitake soup stock

Hi there!

Today I show you how to make Shiitake Dashi Japanese soup stock based on dried mushroom.
If you’ve ever cook Dashi, you know it’s usually based on kelp and bonito flakes.
But sometimes we also use dried Shiitake especially for cooking Nimono, or vegetarians.

It’s very easy to make, but there’s some points.

  1. Soak the dried Shiitake in cold water.
    *It’s faster to rehydrate to soak in warm water but please soak it in COLD water to get the best flavor. 5 degree C is the best temparature.


  2. Leave it in the fridge for at LEAST 24 hours.


  1. Use this liquid as soup stock for cook the vegetable or Chicken etc :)

  2. If you could get good quality dried Shiitake, it’s very nice to make steak. Don’t drain the water then pan fried it with olive oil and salt.
    Dried Shiitake includes much more Umami than fresh one, very tasty!



I usually buy dried Shiitake made in Japan because the quality is very nice!