Why not add a little booze?

| May 20, 2014

Why not add a little booze?

by Makiko Itoh

Mirin is a staple of Japanese kitchens, yet few people know what it actually is. Although these days it’s thought of solely as a cooking ingredient, mirin was originally regarded as an expensive, high-class beverage. It was the tipple of choice of wealthy ladies, ...

Cute duckie cream puffs hatched at Shiga hotel

May 15, 2014

Cute duckie cream puffs hatched at Shiga hotel

Cream puffs shaped like spotbill duckling recently went on sale at Café de l’Abbye at the Royal Oak Hotel Spa & Gardens in Otsu, Shiga Prefecture. The duckling cream puffs, called “karugamo shuu,” have a puff-pastry head and body and a pair of half-cut ...