French Omelet Meet With Tamago-yaki

Posted on Jan 26, 2016 in Hiroko's Blog, Recipes

Not 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 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. The owner created the space with all aspect very French – The Japanese are good at doing it -, including the costume...

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Salt in Udon Dough

Posted on Jan 9, 2016 in Recipes

In 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┬ámore┬ásalt 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. Cooking...

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Old Is Great in Tokyo

Posted on Jan 7, 2016 in Hiroko's Blog, Recipes

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. Every restaurant, which you dream of, is here. I 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...

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