New Gallery Foodstory-Japanese Cooking Classes and Beyond

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( Juicy crab head + Sake ) / charcoal fire...🍶Our favorite way to end the dinner at this Izakaya.
#foodstorytour

Fresh uni on top of warm chawanmushi. What even better was kanpyo-namida maki (vegetarian roll with a lot of wasabi) dipping with virgin olive oil.
#toyama #foodstorytour

Green tea beer anyone? This is easy to recreate at home!! Make a thick matcha with limited hot water, say 1 fl oz, and whisk well. Then put this thick tea in the glass and pour pale ale directly over the tea concentrate! From our tea farm lunch prepa

Thank you so much @kasiya854 for being inspiring and informative. We learned so much from you! Meeting a passionate artisan educator who can articulate every process and ingredient as well as creating own tools are so rare to come across. Look forwar

Our plant-based cooking class is scheduled this Sunday lunch time, and we still have a few spots! Join us if you like to cook and eat clean. Our ramen broth recipe is very special, and we are excited to share with you. Mushroom-walnut tofu paste is a

Happy birthday to my dear friend! To make her feel special, I made and delivered this sashimi bento box for lunch. I’m not good at selecting any gift for any occasion...but I’m always happy to cook for someone I care! 😘💛 Love you. @supl

We just had a WOW moment after 8 years of teaching ramen. Every year we made a little progress, coming up with an efficient, faster way to make ramen at home. We made a really good broth within two hours! (Well, excluding the parboiling part.) Can&rs

Handpicked seasonal brown rice from @ricegirlmomo , miso eggplant with chiffonade shiso, ginger & radish pickle, and zucchini lemon. Power breakfast to start off the long weekend with many private events planned! ももちゃん、ありがとう😊
#玄米 #vegan #homecoo

Our new vegan class recipes are almost ready to finalize! It includes two essentials, sushi and ramen, plus many of our favorite shojin and macrobiotic recipes. It’s incredible how many dishes we can make within 90 minutes as all our recipes ar

Brought back a fresh buckwheat flour from Nagano, a region known for Soba. On top of that, with my new knife dedicated for cutting noodles, I can’t help smiling while making soba this morning. Tool does matter.
#新蕎麦 #soba #noodles