Soy sauce is not only for sashimi but for vegetables, meat, bread, rice, pasta. It's like magic seasoning. Soy sauce, garlic and butter match well and smell goo... Read More »
Japanese people love raw eggs and can buy fresh eggs in supermarkets or anywhere. And the most popular dish of raw egg is "Tamagokake-gohan" which is a raw egg ... Read More »
"Grilled corn with soy sauce" is quite popular snacks in Japan's summer festival scene. Everyone loves it! When soy sauce burn a bit, it smells really flagrant ... Read More »
Recipe by Keiko Onodera
INGREDIENTS
・ 150 g edamame (unshelled and boiled)
・ 2 pieces chilies
・ 2 cloves garlic (sliced)
・ some salt and pep... Read More »
If you don't get shelled edamame, you can use unshelled-dried, canned or frozen edamame!
Recipe by Keiko Onodera
SERVES: 4
INGREDIENTS:
... Read More »
Recipe by Keiko Onodera
INGREDIENTS
1 piece ginger (sliced)
200 g beef (sliced and cut into 3cm)
1 onion (sliced)
1 carrot (sliced)
400 g potatoes (3c... Read More »
Recipe by Keiko Onodera
SERVINGS: 4
INGREDIENTS
・50 g leek or onion (sliced)
・200 g edamame (unshelled and boiled)
・some olive oil
・500 ml c... Read More »
Keiko Onodera is Osakan, living in Tokyo, who loves food and sake especially wine. After graduating from the college, she studied French Cuisine at Le Cordon Bleu in London and Paris. She was working for French Restaurant La Maison Courtine in Paris, La Rochelle OSAKA in Japan, Saybons in Singapore etc. She was also working at a Wine importer as a sales representative.
Certificated sommelier of Japan Sommelier Association.
Marathon lover.
