„Miss Zuckerwatte, I want to start cooking Japanese. What do I need for that?“. A good question. When I started to work myself into the Japanese kitchen a few years back, I was overwhelmed by all the possibilities –and simultaneous desperate by the fact that German sources on this kitchen are quite rare.By now I am surprised over and over how few different ingredients I really cook with, when I am cooking Japanese. Every time I use the same sauces and spices – the variation of the different dishes come from the fresh ingredients and the cooking method I choose. Continue reading Stocking up the pantry: Japanese basic ingredients, part 1→
It is May and according to our host the first really warm day of the year in Stockholm. Work hours have been over for quite a while now and despite the late hours the sun is still up in the sky. Yes, Midsommar is coming. The streets are full: The Swedes enjoy the „evening“ sun, the warmth, life. The cafés are full, the pubs are buzzing with conversation, with catching laughter. And Mr Zuckerwatte and me are right in the middle. Almost a full week in Stockholm lies behind us now – five days of relaxing, long walks on foot, a lot of good food and new impressions. Continue reading Stockholm: Every day a sweet bun. And sometimes even two…→
The world has become so complicated. Let’s meet and visit that place that only we know. Let’s pretend everything is as it used to be: The world is simple, the future open but definitely bright, sparkling and wonderful. Let’s enjoy the simple things again. Without having to think about any troubles. Without questioning ourselves and asking if we might be different than the others. Let’s do exactly what we want to do, just for one moment, without any hidden agenda, doubts or rules. Continue reading Strawberry compote→
… der Blog rund ums Kochen & Genießen.
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