Monthly Archives January 2016

French Omelet Meet With Tamago-yaki

Category: Hiroko's BlogRecipes

omelwt on woodedn boardNot just a croissant. On my recent trip to Japan I savored an extremely good plain omelet – truly French style in quality – in Tokyo. Aux Bacchanales http://auxbacchanales.com/shop/index.html is a French cafe concept restaurant with bakery, which first brought the essence and charm of French cafe experience to Tokyo citizens back in 1995...

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Salt in Udon Dough

Category: Recipes

kitsune udonIn the past I posted Udon dough making recipe. I recently received a comment on that recipe. “Salt used in the recipe is very high compared to pasta and bread dough making.”

The udon dough recipe indeed use more salt than pasta and bread dough. It is not a mistake. Salt strengthens and stretches gluten in flour, producing distinctive chewy texture in the final dough/noodles.

When we cook udon noodles we cook it in boiling water. We do not add salt in it...

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Old Is Great in Tokyo

Category: Hiroko's BlogRecipes

Tokyo is a Michelin star studded city. There are hundreds of good restaurants. Here is a must check web-site for you, when you are planning to visit Tokyo. https://savorjapan.com/tokyo/?cid=awse_pc_yg_ss_us_31_02&gclid=CLX1pPnWmMoCFcEUHwodqYsCPAWhen Every restaurant, which you dream of, is here.

IsegenI love to eat at old establishments, many of which do not have Michelin star. I am glad for that. One of such restaurants is Isegen, a 185 years old restaurant where they serve anko-nabe (monkfish hot po...

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