Washism

I cant believe my eyes when i opened my bday parcel!

The REAL THING!!! what the taiyaki stall used in the olden days.

Some places still use these though, and they make the thinnest crispiest crusted taiyaki.

Very heavy metal, and what i thought was very easy,

was not so.

Haha we have to research more on taiyaki making!

and how to get it cooked without burning.

We have to check out more stalls and do our research then~ =)

J got me this book too

Titled, The Beauty of Taiyaki in Tokyo. @@


with all the famous stalls in Tokyo listed

and on the first page was the one we visited at Azabu Juban. Still using the single mould, taiyakis are still made one by one at this place.
i want to go back and see how they make those lovely crispy taiyakis!!!

J took leave from work to spend the day with me, and after that gorgeous lunch, i decided i wanted something simple this evening

Wafu soba pasta, potato salad, and nimono (simmered dish)

with a cherry cocktail to ganbai~

With the soba pasta J brought back from Karuizawa, i made a grated daikon & saukra prawn pasta

with lots of kaiware (daikon sprouts) which has pretty little heart shaped leaves

cheers to MUM~!