Japan

Since I booked my trip to Tokyo, I’m obsesed with all that gives me a glance of what I might see when visiting. The beautiful nature, architecture, design and of course the inspiring people. Also as a food lover I can’t wait to eat the most intressting kind of dishes. Already have a bord on Pintrest of places to visite and the list is getting long. Hopefully mijn friend and I can visite as much as possible.

When finding this amazing photographer Takashi Yasui the feeling of wanting to go to Japan got even bigger. Capturing stunning shots, each an even more mystique portray. Shooting well-know sights, like the Fushimi Inari and Kiyomizudera shrines, Arashiyama bamboo forest, and Gion geisha district of Kyoto. For more of this astonishing images, visit his personal website here

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The-Foreign-Japanese-Kitchen-By-Moe-Takemura-food-cookbook-kitchen-desserts-design-ingredients-recipes Cooking japanese can seem like a lot of work or the ingredients are not available in your country, but with the cookbooks of Moé Takemura, you get recipes that can be made in your area. She lived in Sweden at the time working on her MA. She wanted to prove that the Japanese kitchen can be cooked in Western countries, with the ingredients that can be bought locally.

The Foreign Japanese Kitchen introducing the world of Japanese cooking, with fresh ingredients put in 7 full dinner recipes. Creating a modernistic design to make the recipes easy to follow. The cookbook is beautifully designed to explain all the ingredients and how to make the dishes easily.

Coming out with a new cookbook “Foreign Japanese Sweets” for Japanese sweets, how to make traditional desserts also using ingredients available in Western countries. Do you enjoy desserts? Try some delicious and healthy Japanese sweets for a change. A lot of desserts are often gluten free and vegan friendly. Using rice flour in stead of wheat flour, and bean paste instead of cream and chocolate, creating more options than wheat, butter and egg-based cakes and cookies. Continue reading →