Innocent drink

My favorite smoothies finally launched in Japan.
I am very happy to have innocent drink here.

Ume drink

Ume syrup – now it is ready for drink,

 

Nice, refreshing flavor!

Dessert using Ume syrup.
warabi mochi with Ume syrup and sorbet,

Pound cake with left over Ume after making syrup.

Lesson in August

If you are interested in making, seasonal sweets, please contact me.

English class is available upon request. min 2 people (max 5).

What to make :

・Warabi manjyu

Red beans wrapped with Warabi Mochi, it is very popular sweet in Japan.

・GO to-fu

It is soy milk based sweets with Kuzu.

- Cold zenzai

Kanten, aduki and coconut milk sauce.

Price: 6000 yen

Duration : 3 hours including tea time

Ume shigoto workshop

In Japanese, rainy season describes as Plum梅 Rain雨, the rain when Ume plum matures and ready to harvest.
It is perfect season to do Ume Shigoto (work)

Beautiful Ume plums from Wakayama, called Nan kou bai,

Making jam….

Beautiful amber color. It is sour, but this citric acid prevent summer heat.

Ume syrup.
Thank you for great photo

It will be ready in 7 days or so. Just need to shake everyday to mix rock sugar and Ume.

Tasting time !
Salad with Ume jam vinaigrette and tartine with peach and Ume jam.

Hope you enjoyed.

La pleine lune (full moon)

I made a special wagashi for this event imaging La pleine lune (full moon)

This beautiful flower arrangement is also made imaging La pleine lune. Moon light from right hand side.

Millefiori&Wagashi

Had a great time, collaboration special work with Michiru’s porcelains lesson.
It is 5th anniversary of Michiru’s salon, so special anniversary event, Millefiori and Wagashi making.

Millefiori is Italian handmade glass, meaning thousand flours.

Wagashi turned out to be very modern and stylish, which I never thought of before.

Impressive ! This is how they make millefiori.

Beautiful flower arrangement.

Michiru’s class
La Pleine Lune (市ヶ谷/神楽坂)
s.ameblo.jp/lapleinelune-michiru/

This is her 7 -year old daughter’s work. Pretty!

Minazuki

Minazuki, made from Rice flour.
Very traditional sweets at Nagoshi no Harae ceremony at shrine.


Beautiful hydrangea made by students.

Lesson in June

If you are interested in making, seasonal sweets, please contact me. English class is available upon request. min 2 people (max 5).

What to make :

Mizu manjyu

Made from starches with a filling of aduki beans or white beans paste.

It is refreshing to make with some fruit comport

・Mizu yokan

Soft cold yokan, made from aduki beans, agar and kudzu. Typical Japanese summer desserts.

Price: 6000 yen

Duration : 2.5 hours including tea time

Wagashi Lesson in June

If you are interested in making, seasonal sweets, please contact me. English class is available upon request. min 2 people (max 5).

What to make :

- Minazuki (Uiro) : Made from rice flour. It is a traditional sweet eaten at the end of June, ‘Nagoshi no harae’

- Uiro: Beautiful season for Hydrangea. Let’s make hydrangea using Uiro dough.

Price: 6000 yen
Duration : 2.5 hours including tea time

Food in London

Good food / restaurant in London

Barrafina(Soho)

Spanish seafood restaurant

They have good seafood, simple cooking, taste very good.

Cougette flower Tempura, Honey and goat cheese perfect match

 

Princi (Soho)
Stylish Italian cafe, Their bread and pizza are nice.

 

La Fromagerie (Marylebone high street)
French cheese shop, their selection of cheese are amazing. Particularly, I love the cheese with truffle.

 

Daylesford (Marylebone high street)
Pretty cafe. They have a farm in cotswolds.

Higgins Coffee(near Oxford street)
Coffee and tea shop.

 

Merlose and Morgan (Primrose hill)
I just like their soy latte and baked well tart.

Oliveto (Victoria)
Sardinian restaurant. There are several shops, but I prefer the most Oliveto. They offer stone bake pizza.

Burrata

Bottarga Pasta

Buffalo mozzarella pizza

Blueberry yogurt ice cream

 

 

Supermarket, Waitrose.
so many cheese !

In England, they have really good dairy products, yogurt, butter, double cream and cheese.

My favorite yogurt

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