Kanamori is a cozy Japanese restaurant in bustling Shibuya. Interior is traditional and on the 2nd floor guest get to sit on tatami floor.
Restaurant is famous for its kaisendon, bowl of rice topped with fresh fish. Lunch set is a good choice, and certainly fills you up.
This is a small cafe in Higashi Kodaira. The shops near the station are either chain restaurants or fast food type shops, but this cafe is a wonderful exception to that rule.
Cake set is a good choice, as there are lots of options. I took strawberry tart. Drink can also be chosen from the whole menu, not only regular coffee or tea. This red drink is a fruit tea called “strawberry cocktail”.
The interior of the cafe is also stylish and refreshing♪ Recommendation for a laid-back Saturday afternoon!
My Hiroshiman friends hate it when this is called “Hiroshima-style” okonomiyaki; they say this is the only real okonomiyaki. It’s more filling than it’s Osakan cousin as it contains noodles besides cabbage.
Okonomiyaki in Hiroshima-style (2 pcs)
1 cup wheat flour
70 ml cold water
1 1/2 tsp granule dashi
1/2 bag of bean sprouts
200 g thinly sliced pork belly
1 bag fresh yakisoba noodles
salt & pepper
1) Mix wheat flour, water, 1 egg and dashi to make the dough. Mince the leek and cut the cabbage to thin strips.
2) Put 1/4 of the dough to the 200 degrees hotplate and sprinkle katsuobushi to your taste on it. I usually use it quite a lot.
3) Pile half of the cabbage and bean sprouts, some ikaten and half of the pork belly slices on the bottom dough. Add the 1/4 of the dough from the top; this makes it easier to turn around.
4) Turn the whole okonomiyaki around using for example plate or lid. After turning, keep frying while pressing down with a paddle.
5) Put a lid over the okonomiyaki and steamfry for 3 mins.
6) In free space fry the noodles and add some salt, pepper and okonomiyaki sauce to taste.
7) Lift the okonomiyaki as such on the top of the noodles.
8) Break one egg to the freed space and mix it lightly with cooking chopsticks so that yolk and white get mixed evenly. Again lift the whole okonomiyaki on the top of the egg.
9) Put the lid on and steamfry for 2 mins.
10) Turn once again so that the eggs ends on the top. Put some okonomiyaki sauce, cut leek and mayonnaise on it.
Delicious & filling!
I love kimchi, but I don’t like the one they are selling here in Japan; it’s too sweet. Thus I prefer making it by myself.
1/2 chinese cabbage (n. 1 kg)
n. 30 g sea salt
160 ml water
Yangnyeom (spicy sauce)
100 g apple or nashi pear
1/4 (20g) garlic
20 g ginger
2-3 stalks of nira
20 ml nam pla fish sauce
1 1/2 tbs chili powder
1 1/2 tbs coarse Korean chili powder
1/2 tbs sesame seeds
1 tsp sugar
1) Cut the chinese cabbage vertically half, and then another cut until 1/3 of the white part. Then use your hands to make 1/4 cabbage chunks.
2) Cut in bite sized and put the white part and soft green part in different bowls.
3) Add the salt to the bowl where white parts are, and rub the mix until the salt becomes blended with cabbage. Add the water and let sleep for 30 mins.
4) Add the green parts, mix well and put a weight on the mix (for example pet bottles filled with water). Leave to pickle for 2-3 hours.
5) The white parts should taste a bit salty after this. When tha saltiness is to your liking, move the cabbage to a sieve and let it drain for 2-3 hours.
6) Make the yangnyeom: put the peeled apple, garlic cloves, and peeled and sliced ginger in a food processor and make to a paste.
7) Cut the leek to thin, round slices and nira to 2-3 cm pieces.
8) Mix the paste in no 6, leek, nira and all the other ingredients of yangnyoem. Mix well with your hands (you might want to use rubber gloves to prevent the chili to touch your skin).
9) Add the pickled cabbage to the sauce and mix until the cabbage is totally covered with sauce.
10) Move into a airtight container and let it ferment in fridge at least for 3 days. I find it at it’s best after one week fermenting.
This isn’t very spicy kimchi, if you like it more spicy, you can use more chili.
This quiche has a rich taste thanks to chevre cheese. Good for snack or light meal!
Cherry Tomato & Chevre Quiche
1 package of ready-made pie sheet
1 onion (small)
1-2 pcs garlic
1 pot of basil
1 pack (200 g) cherry tomatoes
1 pack (200 g) chevre
100 ml cream or milk
75-100 g aromatic, grated cheese
salt & pepper
1) Defrost the pie sheet, apply some soft butter to the pie tin and stretch & flatten the dough to the tin. Stick some wholes to the dough with fork to prevent it proofing from the middle. Pre-bake around 10 mins in 210 degrees oven.
2) Peel the onion and garlic and mince them. Put some olive oil to the frypan and fry them until the onion becomes a bit transparent.
3) Cut the basil a bit smaller, halve the tomatoes and slice the chevre 1 cm thick slices.
4) Mix the eggs, cream, grated cheese and fried onion. Add salt and pepper to your taste (be careful with salt as chevre is pretty salty; I don’t usually add it at all).
5) Put the chevre slices and basil on the pre-baked pie sheet. Pour the egg-milk mix from above and place the halved cherry tomatoes on the top.
6) Bake in 200 degrees oven for 20 mins. Check with chopstick if the filling sticks to it. If so, bake another 10 mins (place some foil on the quiche so that it won’t get too brown).
This is a wine bar & restaurant in Shinjuku 2-chome that is specialized in Japanese wines. The food is also made to go with the wines, so it’s mainly Japanese with a French twist.
This is an absolutely charming one-family-house-changed-into-a-cafe in Jiyugaoka. Lunch time they have quiches where you can choose the fillings, and tea time you can enjoy petit afternoon tea (weekdays also full course afternoon tea).