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Chakin-zushi Recipe – How to make Sushi wrapped in egg sheet


Last weekend, we invited our whole family to celebrate our son’s 100th day!
I cooked a lot, for whole two days because it’s Japanese weaning ceremony which is held around 100th day.

Chakin-zushi is like flour and beautiful color from egg, so I made it as well for make the table more fancy :)

Ingredients(6 servings):

(A) 6 Eggs

(A) 1 teaspoon of sugar

(A) A pinch of salt

(A) 2 Tablespoons of potato starch

Mitsuba, (boiled for few seconds)

*You can use any other kinds of vegetable which is thin enough to tie the egg sheet

(Sushi rice)
1.5 cup of rice cooked (about 180g)

(A) 3 Tablespoons of Rice vinegar

(A) 2 1/2 Tablespoons of sugar

(A) 1/2 teaspoon of salt

5 Tablespoons of pickled mushroom (Shiitake Tsukudani), chopped

Boiled shrimp for decorate if you like

  1. Make Sumeshi (Sushi rice). Mix with pickled mushroom and make ball shape.
    About how to make Sushi rice, please check from here.


  2. Mix all the (A)s well then make thin-layer cooked egg and cool it down.

  3. Place rice ball on the center of cooked egg, wrap it and tie with Mitsuba.

    1. Open the drape on top then place boiled shrimp to decorate.

Enjoy <3 IMG_5074

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Sakana no Soboro-don Recipe – How to make scrambled fish with rice bowl


Soboro -don means scrambled something with rice bowl.
It’s typical home dish or bento dish, and we normally use ground pork instead of fish and vegetable (scrambled egg is always on top), but it’s also nice to use the fish as well.
As usual, we don’t have any rule for the ingredients so please try with your favorite ones!
In that case, please adjust the amount of the seasoning.


If you get fish and like the Japanese typical taste – sweet salty taste – I suggest you to make this dish :)

Ingreadients (4 servings):

1 cup of chopped blue fish, like sardine, mackerel, Japanese mackerel etc. ( I used mackerel today)
2.5 cups of chopped vegetable (I used Shiitake, carrot, onion and spring onion)
(A) 2 Tbs. of sugar
(A) 3 Tbs. of Mirin
(A) 3.5 Tbs. of soy sauce
(A) 2 Tbs. of Miso

4 eggs
1 Tbs. of sugar
A pinch of salt

4 cups of cooked rice

  1. Fillet the blue fish, take out the bones and skin. Chop it finely.



  2. Chop all the vegetable finely.


  3. Place 1 Tbs. of vegetable oil in the pan. Sautee the chopped fish. When it’s almost cooked, add all the vegetable (and mushrooms). When the vegetable are cooked, all all the (A)s and cook until the liquid is gone.
    If you use only meat instead of fish and vegetable, you can reduce the seasoning amount and don’t need to add Miso always.


  4. Beat all the egg, sugar and salt. Make scrambled egg in the another pan.

  5. Place cooked rice, cooked fish, and egg on top.


You can keep the fish parts in the fridge for 2-3 days.
It’s also nice to mix with rice to season it, and make Onigiri :)

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About maternity center in Japan




I guess some of my readers live in Japan, so I’ll write about the maternity center (Josan-in) in Japan based on my experience and hope it would help for some people.

In Japan, historically, women give a birth at home. Midwife who live in your village come to your house, and she helps all the process for many hours.

Or they can also do that in the maternity center which owned by midwife (no doctor). Either way, there’re only a Tatami room and one Furon (kind of Japanese bed) which we usually for sleep there.

There’re hospitals at that time as same as now, but in the obstetrical department, midwife has much more experience and power than the doctors.

However, after World War 2, Douglas Macarthur said, Josan-in or giving a birth at home is not clean or safe, so we should do at the hospital under the doctors.

It makes still born baby number decline, and many mothers could get proper treatment during the pregnant, and now more than 95 % Japanese give a birth at Hospital with Western treatment.

There’re many advantage of the hospital, but we sometimes forget to face our body because there’re always medicine and treatment if you have any troubles.

I used to work as a nurse, and am interested in the food and being the healthy (natural) life, so this time I choose Josan-in rather than the hospital.


Labor, Delivery, Recovery room at Josan-in

(It took 2-nights and 3-days for labor, so my husband took some rest over the Futon, It’s very relaxing atmosphere like our home)



The difference of Josan-in and Hospital is, there’re no proactive treatment and medication in Josan-in, so if there’re any trouble and you need the medication, they will send you to the hospital.

So it means, you have to take care of your food and exercise to make your body healthy, and be very careful with small changes.

They were very strict about the weight control, too so it was one of the most tough part for me.

It’s recommended to gain the weight about 9-13kg during 40 weeks, but it’s super easy to absorb all the calorie what I ate..

They also suggest you to walk everyday, at least 2 hours, and eat Japanese traditional food (because less animal fat) without sweets.


We hospitalize for 5-6 days after the birth usually, it’s same for Josan-in and any hospital, if you don’t have any trouble.

The food at Josan-in is very based on traditional food as well.

The pictures are from St. Luke Josan-in (Hospital has different food menu), they use organic brown rice, seaweed, root vegetable, fish, dried food in the every meal (3 times a day) with home-made sweets (they don’t use any sugar, use natural sweetness from fruits or vegetable), and 2 Onigiri (rice-balls) at 10pm for your night snack.


This is the breakfast, isn’t is a lot?




They serve you the celebration food once during your hospitalization as well.



I know what is the nearly food, but didn’t know what is the good ones for your breast-feeding.

Surprisingly, the taste of the breast-feed changes depends on what you eat. Many article says, if you eat less-animal fat food with non-processed grain with seasonal vegetable/sesame/seaweed, your breast-feed became sweet and baby would love to drink more.
Josan-in cares about the food very much so they focus on the ingredients like above, Hoepital serve you healthy food but not the food for breast-feeding.

I heard the mechanism of the human body is deferent depends on your root, so it might only for Japanese people.

(Our body is not good at digest the animal product since we started to eat meat and cheese only 100 years ago).

There’re advantage and disadvantage for all the place, Hospital, Clinic, and Josan-in.

After all, I was very satisfied all of Josan-in and would love to go to the same Josan-in again if I have any other chance.


Hope it helps to give you some ideas about Japanese delivery place :)

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My favorite meat shop in Tokyo – 近江屋牛肉店 Omiya Gyunikuten


Recently, people buy all the ingredients in the supermarket in Japan and there’re not so much vegetable shop or meat shop.

But there’re still all kinds of specialty stores in the Tsukiji area, and you can get much better quality ingredients there.

I want to share my favorite beef shop today, the name is 近江屋牛肉店 Omiya-Gyuniku ten.
They have 85 years history and handles mainly beef and pork.

This time, I bought Wagyu for steak :)


All the stores have some specialty at Tsukiji outer market and they sell several kinds of the things (for example, 10 parts of chicken etc) but if you ask them, they usually have much more variation at the back.



If you live in Tokyo and plan to have good beef or pork, I def suggest you to go to this store rather than going to the restaurant.
You can get better quality one with much cheaper price!

近江屋牛肉店 Omiya Gyuniku ten
(at the Tsukiji outer market)!q=%E6%9D%B1%E4%BA%AC%E9%83%BD%E4%B8%AD%E5%A4%AE%E5%8C%BA%E7%AF%89%E5%9C%B04%E4%B8%81%E7%9B%AE14%E7%95%AA1%E5%8F%B7

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Tori motsu-ni Recipe – Cooked chicken gizzard with sweet soy sauce


If you live in Japan, you probably sometimes see this food at Depa-chika (basement of the department store), Tori Motsu-ni.

I don’t like Motsu (usually it means animal meat organs), but this one is much easier to eat, and even it’s
Especially I like the Kinkan, which is the egg yolk origin in the chicken, and tastes similer to egg yolk but the texture is different.


200g Chicken Kinkan (pre-egg in the chicken)
200g Chicken gizzard including liver
(A) 20g of sliced ginger
(A) 3 Tbs. of soy sauce
(A) 3 Tbs. of sugar
(A) 3 Tbs. of Mirin
(A) 2 Tbs. of Sake
(A) 100cc of water


  1. Boil all the chicken gizzard for 30seconds.


Wash them well.

  1. Place all the (A)s in the pan then bring to boil. Add all the chicken gizzard in the pan then keep cooking until all the sauce became sticky and concentrated.




Please use the fresh ingredients from the chicken butcher, and hope you enjoy it! :)


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Kabocha no cream shichu Recipe – How to make Japanese pumpkin cream stew


Cream stew is one of the most popular Yoshoku, and alsl the home-meal in Japan.
Many people put this white creamy sauce on the rice, like curry, but it’also nice with bread of course.
We often add potato, carrot, onion, and chicken for this dish so it’s white color, but it’s Kabocha season so I made pumpkin ver. today.

You can find the Japanese cream stew roux next to the curry roux here in Japan, but home-made one tastes much more nice so please try it :)


300g Chicken wing ( or chicken tigh)
1/4 Kabocha (Japanese pumpkin)
1/2 sweet potato
1 carrot
2 potatoes
1 bloccoli, boiled
1.5 onion, sliced

400cc water
600cc milk
4 Tbs. butter
3 Tbs. flour
1.5 Tbs. of vegetable bouillon powder


  1. Cut the pumpkin, carrot, sweet potato, potato into bite-size pieces.
    Place all these vegetable, chicken, and water in the pressure cooker, bring to pressure with high heat. Turn the heat to lower heat then cook for 5 minutes. Leave it until the pressure is gone.

  2. Place butter and sliced onion in the another pan, cook it until the onion became soft.


Add the flour in the pan and cook another few minutes, then add all the milk and bouillon powder.
When it became sticky, then stop the gas.


  1. Add all the (2) in the (1), then simmer for 5-10minutes. Salt them to adjust the taste.


  1. Serve it with rice (or bread), place some boiled bloccoli on top, and enjoy :)


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Kani Shumai Recipe – How to make crab shaomai dumplings


It’s three-day weekend in Japan :)
I made Shumai for this Lunch. It’s very easy and tasty, so hope you enjoy it for your weekend Lunch (or Dinner) !

Shumai is pork dumplings in thin dumplin skin and originally from Chinese dimsum(Shaomai), but I guess my way of making or the ingredients is more Japanese way.. :)


300g ground pork
1 small onion, finely chopped
1 canned club (Kani-kan) about 100g
…you can also use canned scallop
1 Tbs. sesame oil
2 Tbs. All purpose flour
A pinch of salt

2 packs of Shumai skin (about 40 pieces)
… if you live in Japan, you can find the skin next to the Gyoza skin, at the meat section

Ponzu or soy sauce
Karashi ( Japanese mustard)



  1. Mix all the ingredients well by hand.

  2. Place a Shumai skin on your hand, place about 2 tsp. of filling on the center, then wrap it with making circle shape with your thumb and index finger.



  1. Place cloth or oven paper in the steamer, then place the dumplings. Steam with high-heat for 5 – 10 mins.



  1. Enjoy Shumai with dipping sauce (soy sauce or Ponzu with mustard) :)!


It took only 30mins. including steaming time :)
I made about 40-50 pieces so thought it’s about 5-6 servings, but we (I and my husband, only two persons) finished all.. :P

If you have leftovers, it’s also nice to deep-fry them especially for Bento, or freeze them too :)

I also made granola and Japanese sweet-potato Mont-Blanc for the dessert at the same time..




Enjoy your weekend with good food!