Japan Expo Paris - July 5-8, 2018 Paris-Nord Villepinte Exhibition Center
Join us! 163 Days 04 : 53 : 4
Advertisement
News

Let’s cook during the holidays!

Last summer, chefs and Japanese food specialists invited on the Washoku stage unveiled some of their secrets. If you haven’t tried their recipes yet, now is the perfect time!

Posted on
 
 

Let’s start with chef Seiichi ITO’s kushikatsuKushi means brochette and katsu, pork – most of the time – fried in breadcrumbs. Those little brochettes come with various types of meat (chicken, beef, shrimps, fish) or vegetables (mushrooms, pumpkin, sweet potatoes…) but most often they’re prepared with pork and onions, as in chef Seiichi ITO’s recipe. If you feel like it, you can change the ingredients with another type of meat or vegetarian brochettes! Click here to read the recipe.

After enjoying your kushikatsu, let’s have dessert thanks to BIOMOMO HASHIMOTO who gave you their recipes of mochi and dorayaki. You can use different fillings from the ones in the recipes if you prefer!

 

Yummy!

Tags :

  • Cooking
Comments
0 comment
0 / 500

No comment

Follow us

Advertisement

Japan Expo likes

Advertisement
Advertisement
Advertisement
Advertisement
Log in!
Log in
or
Forgot your password?