Skinnygirl® White Peach Magarita

Skinnygirl® White Peach Magarita

Skinnygirl® White Peach MagaritaMore

The curious case of nu-hara  – "noodle harassment"

The curious case of nu-hara – "noodle harassment"

The prevalence of so-called fake news – purported news stories that often spread like wildfire online that turn out to be false in some way, whether it’s misunderstood, misinterpreted, or just plain made up – has become a big issue recently, especially in the U.S. Fake news and rumors, called dema*, exist in Japan too of course. Most people in Japan tend to think that the society does a good job of self-policing the spread of fake news and rumors, especially since it became a big issue in the wake of the March 11, 2011 Great East Japan Earthquake. While people do tend to check things before spreading rumors about something obviously serious such as a factory explosion though, less serious fake news …More

YummyFood

YummyFood

#Yummy FoodMore

NomNomNom

NomNomNom

#Food PornoMore

Liberté à Table de Takeda リベルテ・ア・ターブル・ド・タケダ

Liberté à Table de Takeda リベルテ・ア・ターブル・ド・タケダ

‘Liberté à Table de Takeda’ : quite a mouthful and a name that should hold some promise for a bit of adventure at the dinner table. So, it was with some anticipation that I headed out to Azabu Juban on a Saturday evening to take my chances with their 15,000 omakase menu.Liberte replaces the old ‘Azabu Haus’ restaurant (which closed I’m not sure how many years ago) in the same high-concept concrete and glass building, tucked away in a back alley in Azabu Juban.Chef Takeda’s concept is rustic French cooking, with ingredients chosen according to the season. Not too many rules, but of course (I’m assuming) that it should impress. Although the style is French, it’s clear the heart is Japanese.I give the …More

Imgend

Imgend

ImgendMore

Foodstagram

Foodstagram

#HealthyMore

The Apollo, Ginza アポロ銀座

The Apollo, Ginza アポロ銀座

The Apollo, located in the relatively new Tokyu Plaza in Ginza, is a trendy Greek restaurant concept that comes from, of all places, Sydney Australia.You don’t find a lot of Greek food in Tokyo, much less trendy Greek food from down under, so the novelty value was high for me as I tried it out one Sunday in late summer for lunch. But what about the food? Well, I have to say it was better than I expected and I had no complaints about the volume. It’s a good place to fill up on lamb, if you are missing it, as their slow cooked version with yoghurt …More

Dark And Stormy

Dark And Stormy

Dark And StormyMore

Happy tenth birthday, Sushi Day!

Happy tenth birthday, Sushi Day!

Ten years ago, I was only twenty years old. Ten years ago, I was known as “the ballerina” to everyone who knew me, even though I never quite danced professionally. Ten years ago, I was in the midst of college, trying to figure out what to do with my life – should I become a physicist? or an accountant? Ten years ago, I had the most handsome boyfriend, who had just graduated with his master’s degree. Ten years ago, that boyfriend of mine suggested I start a food blog – because “it’s a really good way to make money” (hah!) – so I decided to start a sushi blog…More

How to Make Sushi (Video Guides)

How to Make Sushi (Video Guides)

How to Make Sushi Video Tutorials http://www.marisabaggett.com/wp-content/uploads/2016/10/How-To-Inside-Out-Roll.m4v Inside Out Rolls Video http://www.marisabaggett.com/wp-content/uploads/2016/10/How-To-Thin-Sushi-Roll.m4v Thin Rolls Video http://www.marisabaggett.com/wp-content/uploads/2016/10/How-to-hand-rolls-.m4v Hand Rolls Video http://www.marisabaggett.com/wp-content/uploads/2016/10/Thick-Sushi-Roll-How-To.m4v Thick Rolls Video More

Yummylicious

Yummylicious

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For the Love of Tofu

For the Love of Tofu

Ahh, tofu. Tofu is one of those ingredients that people seem to either love or love to hate. I happen to love tofu, but there’s a catch – don’t try to make me eat it as a meat substitute. For me, tofu is best when used as a binder or when enjoyed simply as tofu. So what is tofu? Tofu, sometimes referred to as bean curd, is the result of “milk” made from soy beans that has been coagulated. The curds from the process are then pressed into soft white blocks. The firmness of the tofu – soft, firm, or extra firm, is determined by how much water is pressed out of the blocks. Soft tofu has a higher water content, while extra…More

Vegetarian Dashi

Vegetarian Dashi

Even though I am by no means vegetarian, I have a tendency to make vegetarian dashi far more than the normal dashi that uses bonito flakes. I especially like this version – nice and simple to make! Recipe from Vegetarian Sushi Secrets by Marisa Baggett, out today! Recipe Ingredients 3 cups (750 ml) cool water 2 oz (50 g) dried shiitake mushrooms One 2×2-in 5×5-cm piece kombu kelp Cooking Directions Cover the dried shiitake mushrooms with the water and allow to soak for 5 minutes. Drain the mushrooms, reserving 2 1/2 cups (625 ml) of the soaking water. Wipe the kombu on both sides with a damp cloth. Bring the reserved shiitake water…More

Faux Roe

When I first saw the recipe list from Marisa Baggett’s new cookbook, Vegetarian Sushi Secrets, this Faux Roe recipe jumped out at me. How did she manage to create something that looks so similar to real fish roe, and yet is vegetarian? Well now I know – amaranth! This grain is one of those “superfoods” that people go on about, and in addition to being healthy, is the perfect size and shape to imitate fish roe. Add in some turmeric for color, and vegetarian dashi for an almost-fishy flavor, and you’ve got the perfect “faux roe”! Recipe from Vegetarian Sushi Secrets by Marisa Baggett, out today! One batch of this …More

Mum’s Apple Pie

Mum’s Apple Pie

#DeliciousMore

Faux Roe “Boats”

Faux Roe “Boats”

Roe, roe, roe your boat… These “Faux Roe Boats”, or gunkan maki, are a fun sushi to make, and easier than normal rolled sushi – perfect for beginners! Recipe from Vegetarian Sushi Secrets by Marisa Baggett, out today! Recipe Ingredients 1 1/2 cups sushi rice Six 4×7-in (10×18-cm) nori sheets 1/2 cup (130 g) faux roe Cooking Directions Wet your fingertips and palms lightly with water. Grab a walnut-sized amount of the sushi rice (about 2 tablespoons) and mold it into a rectangular mound. The bottom should be flat. Repeat this with the remaining rice to form 12 “beds” in all. Cut the nori into twelve 1 1/2 x 5-in (4×13-cm) strips. (Any remaining nori can be saved and cut into “seatbelts” for nigiri sushi.) …More

Curry Mayonnaise

One batch of this is way, way more than you need for a batch of the spicy tofu rolls from Marisa Baggett’s Vegetarian Sushi Secrets. However, you should definitely still make a full batch. Because if you’re anything like me, you will find yourself addicted to this amazing curry mayonnaise, and start putting it on everything. Eat it with sushi. Slather it on sandwiches. Dip vegetables in it. The possibilities are endless! As for me, I’m off to go make another batch. Like I said… addicted! Recipe from Vegetarian Sushi Secrets by Marisa Baggett, out today! Recipe Ingredients 1 cup (250 ml) mayonnaise 1 teaspoon minced garlic 3 teaspoons Madras curry powder 1/2 teaspoon garlic chili paste 1/4 teaspoon …More

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