What’s for Dinner?

Home-cooked Japanese Dinner

The Menu

  • Boiled Flounder with Seaweed and Japanese Green
  • Variety of Pickles
  • Miso Soup with Eggplant and Fried-tofu
  • Cooked Rice

What’s for Lunch?

Japanese Lunch at Tatenosouhonten (館乃総本店) in Nagazaike, Japan

The Menu

Tempura pumpkin, snap pea, shrimp, and fresh onion

Grilled Japanese mackerel and bamboo shoot


Dessert – Coffee jelly, cherry wagashi, cherry roll cake and strawberry

What’s for Lunch?

Tempura Shrimp Rice Bowl Set Lunch at a Tenya (天丼てんや) Store in Tokyo, Japan

The price of the Cherry Blossom Set with rice bowl, soba and soup is 1,080 yen (tax included).

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Nikkei Cuisine – Japanese-Peruvian Food

The Restaurant

Video: Making Mochi Desserts at Morimoto with Master Pastry Chef Natsume Aoi

Mochi — pounded sticky rice — is most commonly seen in the US filled with ice cream and sold in the freezer section of a grocery store chain. Creating the traditional Japanese confectionary is a laborious process that many chefs rather not tackle; but pastry chef Natsume Aoi can’t imagine doing a menu without it. “I think I’m one of the few that would even attempt to do a hand-wrapped mochi [in a restaurant] where we can seat 400 capacity in two runs,” jokes Aoi, the pastry chef at New York’s high-volume Morimoto. “It’s not the smartest move to make.”

Still, for Aoi, having mochi on her menu — even one adapted to the western palate — is something that brings her closer to home. “Every restaurant that I have ever worked at, as long as I’m in a position to bring something to the menu, it will always be something that’s personal,” she explains. “I’m pretty far away from home and I need to have a way to bring that with me.”

Watch video at You Tube (6:57 minutes) . . . . .