Introducing Tomoe-Ya’s top recommended item: the “Madoromu Sake Ware” series.

These unique sake vessels are crafted by Shinetsu Works Co., Ltd., a company headquartered in Tsubame City, Niigata Prefecture—a region renowned for its metalworking industry. Released in 2020 under their original brand “Three Snow,” the series has gained significant attention both in Japan and overseas for its special feature that sets it apart.

Tokoroten is a traditional summer treat. It is enjoyed in different ways depending on the region, such as with vinegar and soy sauce in Edo and brown sugar syrup in Kansai. This article will provide an easy-to-understand introduction to Japanese food culture, including the origin of the word "konnyaku" (tokoroten), its relationship to agar, and recipes for making it using agar.

Discover the story behind Japan’s summer eel tradition and learn how to make authentic grilled unagi kabayaki at home.

This recipe lets you make bakery-quality mentaiko French bread at home. Easily create the batter with a rubber spatula, and enjoy the aroma and authentic bubbles of freshly baked bread. It also explains how to make mentaiko butter and tips for opening the coupe.

秋の味覚といえば、やっぱり秋刀魚。
つい「焼くもの」と思いがちですが、実は蒸籠で蒸すとふっくら柔らかく、脂の旨味も逃しません。
しかも材料を並べて蒸すだけなのでとっても簡単。
白ワインとハーブソルト、レモンの香りで、秋刀魚がちょっと洋風に変身します。
忙しい日の夕食にもぴったりな、手軽で上品な一皿です。

前回、自家製でフランスパンを焼いたのですが（→ [フランスパンの記事はこちら]）、今回はそのパンを使って“基本のフレンチトースト”を作ってみました。材料も作り方もシンプルながら、外はカリッと中はふんわり。朝ごはんやおやつにぴったりの一品です。