Pre-order soon to get your copy on April 5th! 🚀
Otsumami Cookbook is available from my link in bio or all major bookshops.
I am planning to celebrate my third cookbook in a series of upcoming book launch events in London collaborating with my favourite brands so make sure you would not miss it!
In the meantime, I hope you enjoy this enjoyable animated video of the Otsumami book cover!!❤️
#Otsumami #announcement #AtsukoIkeda #otsumamitime #otsumamibar #cookbookcorner #newcookbook #japanesecooking #japanesefood #nibbles #partyfood #homeparty #homeentertaining #おつまみ #recipes #japaneserecipe
Publisher @rylandpetersandsmall
Illustration by @claireharrup
Animation video by @yutafukuda.jp
Pre-order soon to get your copy on April 5th! 🚀
Otsumami Cookbook is available from my link in bio or all major bookshops.
I am planning to celebrate my third cookbook in a series of upcoming book launch events in London collaborating with my favourite brands so make sure you would not miss it!
In the meantime, I hope you enjoy this enjoyable animated video of the Otsumami book cover!!❤️
#Otsumami #announcement #AtsukoIkeda #otsumamitime #otsumamibar #cookbookcorner #newcookbook #japanesecooking #japanesefood #nibbles #partyfood #homeparty #homeentertaining #おつまみ #recipes #japaneserecipe
Publisher @rylandpetersandsmall
Illustration by @claireharrup
Animation video by @yutafukuda.jp
A staple seasoning in Japanese cuisine, miso is a fermented product with a deep umami flavour. It is commonly made from soybeans and sea salt combined with koji
culture (a type of mould starter). The koji culture in miso can be made from any grains, such as brown or white rice, barley or soybeans, though 80% of miso in Japan is made with rice koji.
There are many types of miso available for purchase, but it is also very easy to make at home. I make my own miso every year by steaming and then mashing soybeans before mixing them with rice koji (rice culture) to start the fermentation process. I then add salt according to the type of miso I want to make (the average salt content should be 10–12%). Once mixed, the fermentation starts and can take anywhere from three months to three years! The longer the fermentation process, the darker the miso and the more intense the flavour becomes.
In this recipe video, I have used UK grown chickpeas by @hodmedods, instead of soybeans and freshly made rice koji which I bought from Mrs Yamano-san from www.nagomi-kitchen.com. She taught me how to make homemade miso in the past and she can ship a fresh rice koji for you with care! Now I have something to look forward to in 6 months time!!
#miso #homemademiso #fermentation #fermentedfood #guthealth #immunesupport #chickpeas #koji #healthyfood #japanesefood #misosoup #cookbook #recipe #cooking #cook #healthy #recipes #yummy #instafood #delicious #japanesecooking #londonfood #japanesefood #cookingclassinlondon #cookeryclasses #antibody
#japanesetraditionalfood #washoku @atsukoskitchen
Join my ONLINE sushi making classes!! Informative and live-streamed to a limited number of guests. I will make you feel confident to take your sushi adventure to another level. You will have plenty of time to interact with me and I will be very happy to answer all your questions!
The next available online class is on Sunday 4th Oct at 11am (UK 🇬🇧 time)
Go and visit my bio for more information about online classes!!
#Reopening #onlinecookingclass @columbiaroad #cookbook sushimadesimple sushimakingclass
#cookingclass #japanesecooking #cookingclasses #cookeryclasses #japanesefood #washoku @atsukoskitchen
#homecooking #japanesecuisine #sushi #sushilovers
I must say that this is the BEST okonomiyaki recipe! It took me years to create this final version and I don't want to change anything!
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Okonomiyaki is probably one the most loved street food in and outside Japan. This is based on the Kansai version mixing all the ingredients and not the Hiroshima version which layers them. As Okonomi refers to "to one’s liking" you choose your own toppings for the pancake: a bit like a Japanese-style pizza. My friend mistook its name for “economy yaki” which actually sounds correct as it uses economical ingredients!
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Next available Okonomiyaki class is on Friday 7th June at 6:30pm, @atsukoskitchen
😋Hope you try our best okonomiyaki soon!
I love this tofu cheesecake recipe that I contributed for YUTAKA - Good Food Made Japan-Easy! latest recipe video!
Adding a silken tofu is the key to it keeps it light and moist and each mouthful almost melts in the mouth. The touch of cinnamon and lemon zest makes it the perfect dessert to comfort you when the colder days arrive. Why not for trying it for a Christmas dinner!
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Check out this recipe on YUTAKA - Good Food Made Japan-Easy! website or it will be on my next cookbook too!
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#recipe #cooking #cook #healthy #recipes #yummy #health #instafood #delicious #cookingclass #japanesecooking #cookingclasses #cookeryclasses #londonfood #japanesefood Atsuko's Kitchen
#shoreditch #homecooking #japanesecuisine #cheesecake #bake #christmas #tofurecipes
Okonomiyaki is almost the same pronunciation as "Economy Yaki", my friend Steve actually thought about that, but that is exactly right! It is made with ingredients such as cabbage (a lot of it) and pieces of toppings. In my okonomiyaki class, we use some key ingredients to create the most wonderful flavours and textures! What are the ingredients that make a difference? are Japanese yam (yamaimo) and dashi stock.
I am so proud of my recipe😋Hope you try our best okonomiyaki soon!
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#recipe #cooking #cook #healthy #recipes #health #instafood #delicious #cookingclass #japanesecooking #cookingclasses #cookeryclasses #londonfood #foodphotography #japanesefood #washoku @atsukoskitchen
#homecooking #japanesecuisine
#f52gram #droolclub #foodprnshare #huffposttaste #thefeedfeed #feedfeed #buzzfeedfood
After several tests of finalising the recipes, my new gyoza 🥟 class (basically making everything from scratch) was uploaded on the class schedule!
Oops sorry, gyoza burping 🙊 too much gyoza I ate today! You know how it likes..☝️
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#cookbook #recipe #cooking #cook #healthy #recipes #yummy #instafood #delicious #japanesecooking #washoku #londonfood #japanesefood #sushi #sushimadesimple #cookingclassinlondon #cookeryclasses
@atsukoskitchen
#gyoza #dumpling #homemade
Sunny afternoon, sushi making class @divertimenti with lovely madams!
Thank you for having me as always💐
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#cookbook #recipe #cooking #cook #healthy #recipes #yummy #instafood #delicious #japanesecooking #washoku #londonfood #japanesefood #sushi #sushimadesimple #cookingclassinlondon #cookeryclasses
@atsukoskitchen
“Aburi” 🔥 🍣 is one of my favourite style of sushi and it is the most exciting scene in my Sushi Made Simple class. (You will eat it right after searing it!)
Searing salmon with blow torch for about 2 seconds, the burned flavour of fatty salmon adds great accent to the nigiri 🍣 We also had a seared pickled mackerel in the my class today!
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#recipe #cooking #cook #healthy #recipes #yummy #health #instafood #delicious #cookingclass #japanesecooking #cookingclasses #cookeryclasses #londonfood #foodphotography #japanesefood #washoku @atsukoskitchen
#shoreditch #homecooking #japanesecuisine
Cleverly, Natasha (one of my attendees in class) created a new way to roll egg omelette in a square egg pan! It worked perfectly👏👏👏
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#cookbook #recipe #cooking #cook #healthy #recipes #yummy #health #instafood #delicious #japanesecooking #londonfood #japanesefood @atsukoskitchen #sushi
#tamagoyaki
Divertimenti - The Ultimate Cookshop & Cookery School
Dancing katsuobushi (bonito flakes) at my okonomiyaki cooking class 🥘
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#recipe #cooking #cook #healthy #recipes #yummy #health #instafood #delicious #foodporn #cookingclass #japanesecooking #cookingclasses #cookeryclasses #londonfood #foodphotography #japanesefood @atsukoskitchen #okonomiyaki #bonitoflakes #katsuobushi