Juice addict in Tokyo. David Otto

I believe that fresh juices and smoothies of all kinds are a thing almost everywhere these days. And I’m a victim to capitalizm with all its trends and so on. Trends however make it difficult to find gems after some time. To make a few quick bugs, businesses decide to ride the wave and create low…

Apple syrup and candied Apple crisps

So, being grounded for my whole summer holidays, I turned my kitchen into a busy place. Kind of. And only on the days I could literally stand through the process of preparing or cooking.  At the end of May I started pickling Japanese plums in sugar, to get a sweet and sour and tangy syrup…

Codfish 2 days, 2 ways 

Since I found Codfish filets for a good price at the supermarket, I decided to make a super simple fish soup, and a Japanese rice porridge, Zōsui, with it.

Savory Mango dishes are a thing

The partly forced home cooking continues.  I am a huge fan of eating out. And I’ll be honest, convenience plays the biggest role. However, for the past few days I kept on cooking.  It’s summer, and it’s hot in Tokyo. Refreshing food is THE message my stomach is constantly sending up to my brain.  A few…

Frozen Tofu Frenchtoast

You know and maybe love French toasts. You know and maybe love Tofu. Have you heard about Frozen Tofu? It makes a great substitute for bread in your French Toast. Have a sweet protein boost.

Korean style late night snacking

Probably the most famous Korean street food. Ddeokbokki. I love it bought from street vendors, but I also like to make it at home.

Coffe floats and Iced Coffee. The confused German in Japan

You maybe thought it was green tea, that keeps Japanese going all year round. I doubt that.  Chilled brown and bitter water. Sometimes more ice cubes than fluids. The most refreshing elixir of every hard working, and not so hard working Japanese during hot summer days.  Iced Coffee!  My first encounter with this caffeine broth…

Best chicken in Shibuya, Tokyo. I like them crusty.

Japan, as most Asian countries is craaazy about all kind of chicken dishes. The probably most loved and most famous would be 唐揚げ “Kara-age”. For Kara-Age mostly meat from the drumsticks is used(with the skin and all). A thin coating made of flour and spices to your likings embraces these little meat pieces before they’re…

Going to Nirvana and back. For Curry

It’s lunch time in Tokyo. Several times a year I have strong cravings for Indian and/or Japanese Curry. This time it should be Indian curry. And a lot please! If possible, buffet style. Thank you. If you’re experiencing the same lust while you’re in Tokyo, I want to recommend you a trip to Nirvana. ……

Baking classes: Maple Almond Bread

The other day I went to ABC cooking in Tokyo Midtown, to take my second class in bread baking. We made a, so called Maple Almond Bread. A really soft and kind of moist sweet bread dough with a egg-white-almond flour-orange peel-cream topping. It wasn’t too hard to make, even though I’m not in best…