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Now that we spend a longer time at home, many of us want to enjoy and make the most of it.
Even on days when you work at home, fill your stomach and heart with a satisfying lunch.
Why not enjoy a large and luxurious plate lunch?
Stay motivated in the afternoon!
Salmon and olive pasta
● 2 tbsps. My Home Made Pasta Sauce (Peperoncino flavor)
● 100 g spaghetti
● 70 g salmon
● 15 g onion
● 15 g olives
① Boil the spaghetti.
② Cut the salmon into cubes. Slice the olives and onion.
③ Heat olive oil in a frying pan and heat ❷ over medium heat. When the whole is cooked, add water and heat further.
④ Add the pasta sauce and ❶ to ❸ and mix while heating. Serve on a plate.
Prosciutto and turnip marinade
● 2 tbsps. Pietro Dressing SHOYU
● 1 turnip
● 80 g prosciutto
① Cut the turnip into thin quarter-rounds and rub with salt. Cut the prosciutto into bite-sized pieces.
② Put ❶ in a plastic bag or a bottle and add the dressing. Place in the refrigerator for about an hour to let the flavor blend in.
● 3 tbsps. Pietro Dressing SHOYU
● 1 chicken thigh
● Potato starch as needed
① Cut the chicken thigh into bite-sized pieces, rub with dressing, and marinate for about 20 minutes.
② Sprinkle potato starch on ❶ and deep-fry in oil at 180°C until crispy.
Today’s photo opportunity!
This is a photo taken by a member with their own camera at the kiln!
When the clay dries a little, the foot ring is carved out.
Using the potter's wheel and a special metal spatula, the ceramic artist scrapes off excess clay to create a beautiful form.
A mark is stamped on the foot ring as the sign of a vessel fired at the Oumei Kamamoto kiln.
▶ Click here for the website of Oumei Kamamoto kiln
To be continued
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