カテゴリー: Uncategorized

In October 2024, Ani Mru Mru, a Polish fine dining restaurant, opened its doors in Tokyo, introducing a new culinary experience to Japan. With Poland’s rich culinary traditions spanning centuries, this was a long-awaited addition to Tokyo’s diverse food scene. For someone like me, who had never encountered Polish cuisine in Japan, the excitement was immense—and let me tell you, this experience did not disappoint.

The restaurant beautifully merges Poland’s history, culture, and flavors into a modern dining experience, giving us a taste of Central Europe’s deep forests and the Baltic Sea. Let’s take a closer look at the menu and my impressions of each dish.

The Menu (October – December)

Amuse-Bouche

A bite-sized tartlet filled with smoked fish and topped with black caviar and a finishing touch of fresh dill.

My Thoughts: A delightful start to the meal. The balance of smoky fish and the burst of salty caviar, paired with the freshness of dill, instantly transported me to the Baltic Sea. It set the tone for what was to come.

Appetizer – Galaretka

Pork jelly served with green peas, pickled tomatoes, and an intense horseradish espuma.

My Thoughts: This was a beautiful reimagining of a traditional Polish cold appetizer. The jelly was rich yet light, and the horseradish espuma added a bold, sharp note that kept it from being heavy. The pickled tomato added just the right amount of tang.

Soup – Barszcz czerwony

Beetroot soup served with roasted onions, dumplings filled with beef, and a delicate consommé-style presentation.

My Thoughts: A heartwarming dish that paid homage to Poland’s classic barszcz. The beetroot was earthy and sweet, while the beef dumpling offered a savory, meaty contrast. It felt like a comforting hug on a cold day.

Seasonal Granité

Rhubarb and lime granité with lemon zest.

My Thoughts: This was the perfect palate cleanser. The combination of tart rhubarb and citrusy lime was refreshing and left me ready for the main courses.

Fish Course – Bigosek

Grilled eel and eggplant, served with saffron, cinnamon, and a 17th-century-inspired royal bigosek.

My Thoughts: A highlight of the evening. The eel was tender and smoky, pairing beautifully with the eggplant. The saffron and cinnamon lent a regal touch, and I loved how this dish reimagined historical Polish recipes in a fine dining setting.

Meat Course – Kaczka

Slow-cooked duck breast, juniper jus, root celery purée, and a garnish of pickled blackberries.

My Thoughts: This was exceptional. The duck was perfectly cooked, tender, and infused with subtle notes of juniper. The purée was velvety smooth, and the pickled blackberries added a surprising burst of acidity. A masterful dish.

Dessert – Arkas

Caramelized milk custard with sour cream and raspberry coulis.

My Thoughts: Arkas, a nod to Poland’s traditional dessert, was the perfect finale. The custard was rich and comforting, balanced by the tangy sour cream and vibrant raspberry coulis. It felt nostalgic and modern at the same time.

About the Restaurant and Chef

The name Ani Mru Mru translates to “not a word,” perhaps suggesting that words fall short in describing the experience—something I wholeheartedly agree with. The restaurant takes its inspiration from Poland’s culinary history, particularly from medieval and Renaissance traditions, which are beautifully reinterpreted for today’s fine dining standards.

The chef’s dedication to honoring Polish heritage while incorporating modern techniques is apparent in every dish. The influence of Compendium Ferculorum, a 17th-century Polish culinary text, is particularly fascinating. Each dish connects the past and present, blending nostalgia with innovation.

Final Thoughts

Ani Mru Mru is more than just a restaurant; it’s a journey through Polish history and flavor, right in the heart of Tokyo. The menu changes every two months, meaning there’s always something new to experience. For anyone curious about Polish cuisine or simply seeking a unique fine dining adventure, Ani Mru Mru is a must-visit.

I left the restaurant with a newfound appreciation for Poland’s culinary traditions, and I can’t wait to return to see what the chef creates next.

Restaurant information

https://www.animrumru.tokyo/

Recently, I had the honor of attending the wedding of a dear friend from my middle school days. We were in the same club back then, and seeing them embark on this new chapter of life was truly special. It had been quite some time since I last attended a wedding, and I had forgotten how heartwarming the experience could be.

A wedding is more than just a ceremony; it’s a celebration of love, commitment, and the start of a life where two people support and cherish each other. Watching my friend and their partner exchange vows filled me with a deep sense of joy and hope for their future together.

What stood out to me most this time was the contrast between Japanese wedding traditions and the European-style wedding I last attended, which happened to be in Germany. Reflecting on the differences between these two styles, I realized how beautifully weddings can express the unique cultural values of a country.

Japanese Weddings vs. European Weddings

1. Ceremony Structure

Japanese weddings often have a dual-ceremony structure: a traditional Shinto ceremony followed by a Western-style reception. In the Shinto ceremony, the couple wears traditional attire and performs rituals at a shrine to seek blessings from the gods. On the other hand, European weddings, especially in Germany, are usually centered around either a church ceremony or a civil registry event.

2. Attire

Japanese weddings are a visual feast of tradition and modernity. Brides often wear a shiromuku (純白無垢, traditional white kimono) for the Shinto ceremony and later change into a colorful iro-uchikake (色打掛, ornate kimono) or a Western-style gown. In European weddings, the bride typically wears one wedding dress throughout, often accompanied by a veil and train.

3. Food and Entertainment

At Japanese receptions, the food is meticulously arranged, often featuring multi-course kaiseki cuisine (懐石料理), beautifully presented to reflect seasonal themes. Speeches and toasts from family and friends play a significant role. In contrast, European weddings usually have buffet-style meals or plated courses and often emphasize dancing and music at the reception.

4. Cultural Symbolism

Japanese weddings highlight respect for family and community through rituals like the san-san-kudo (三三九度, sake-sharing ceremony), which symbolizes the bonding of the two families. Meanwhile, European weddings emphasize the couple’s journey and individuality, with personalized vows and symbolic acts like ring exchanges.

5. Guest Involvement

Japanese weddings are generally more formal, and guests are expected to bring monetary gifts in envelopes called goshugi (ご祝儀). In contrast, European weddings often include casual interactions like dancing, games, and even DIY decorations.

A Message to My Readers

Attending this wedding was a touching reminder of how universal the celebration of love is, yet how uniquely every culture expresses it. Japanese weddings beautifully balance tradition and modernity, creating an atmosphere that is deeply respectful and heartfelt.

If you ever have the chance to attend a wedding in another country, I highly recommend it. It’s an incredible way to experience the richness of different cultures and their approaches to one of life’s most important milestones.

Have you ever attended a wedding abroad? How was it different from the traditions in your country? I’d love to hear your stories in the comments below!

Introduction

Why stick to store-bought burger buns when you can make your own from scratch? In this recipe, I’ve used pizza dough to create soft, flavorful buns that elevate the classic hamburger. The result? A delicious, gourmet-style burger that’s crispy on the outside and fluffy on the inside.

Ingredients

For the pizza dough buns:

• All-purpose flour: 300g (約2カップ)

• Warm water: 180ml

• Instant yeast: 1 tsp (小さじ1)

• Olive oil: 2 tbsp

• Sugar: 1 tsp

• Salt: 1 tsp

For the burger patty:

• Ground beef: 200g (牛ひき肉)

• Salt and pepper: to taste

• Garlic powder: 1/2 tsp (optional)

For the toppings:

• Sliced mozzarella cheese

• Tomato slices

• Guacamole or mashed avocado

• Fried egg

• Fresh cilantro (optional)

Steps to Make the Pizza Dough Buns

1. Prepare the Dough

• In a bowl, mix the yeast, warm water, and sugar. Let it sit for 5 minutes until frothy.

• Add the flour, salt, and olive oil. Mix until a dough forms. Knead for about 8–10 minutes until smooth.

• Cover the dough and let it rise in a warm place for about 1 hour, or until it doubles in size.

2. Shape and Cook the Buns

• Divide the dough into small portions and shape them into flat rounds (about the size of a burger bun).

• Heat a non-stick pan over medium heat and cook the dough rounds for 2–3 minutes on each side until golden brown. Set aside.

Steps to Assemble the Burger

1. Cook the Burger Patty

• Season the ground beef with salt, pepper, and garlic powder (if using). Form into a patty and cook in a pan over medium heat for 3–4 minutes on each side, or until your desired doneness.

2. Fry the Egg

• In the same pan, fry an egg sunny-side-up for a rich and creamy topping.

3. Assemble the Burger

• Start with a pizza dough bun as the base. Layer with a slice of tomato, mozzarella cheese, guacamole, the burger patty, and the fried egg. Top it off with fresh cilantro for a burst of flavor. Finish with the second pizza dough bun on top.

Serve

Serve your homemade pizza dough burger with a side of crispy fries or a fresh salad. Enjoy this creative take on a classic burger, perfect for a cozy meal or impressing guests!

Homemade Dumplings: A Step-by-Step Guide to Making Dumplings from Scratch

Introduction

Making dumplings from scratch is a rewarding experience that allows you to control every detail, from the delicate dough to the flavorful filling. In this recipe, I’ll guide you through creating perfect boiled dumplings, also known as shuǐjiǎo (水餃), starting with the dough and ending with a bowl of steaming goodness.

Ingredients

For the dough:

• All-purpose flour: 300g (約2カップ)

• Water: 150ml (ぬるま湯がベスト)

• A pinch of salt (optional)

For the filling:

• Ground pork: 200g (豚ひき肉)

• Napa cabbage: 100g, finely chopped (白菜)

• Green onion: 2 stalks, minced (ネギ)

• Soy sauce: 2 tbsp (醤油)

• Sesame oil: 1 tbsp (ごま油)

• Ginger: 1 tsp, grated (生姜)

• Salt and pepper: to taste (塩コショウ)

Steps to Make Boiled Dumplings

1. Prepare the Dough

• In a large bowl, mix the flour and water until it forms a shaggy dough. Knead for about 8–10 minutes until smooth. Cover with a damp towel and let rest for 30 minutes.

2. Make the Filling

• Combine the ground pork, cabbage, green onion, soy sauce, sesame oil, ginger, salt, and pepper in a bowl. Mix thoroughly until the filling is well-combined.

3. Roll and Cut the Dough

• Divide the dough into two pieces. Roll each into a long log about 2 cm thick. Cut into small, equal pieces (約2cmの幅). Roll each piece into a thin, round wrapper with a rolling pin.

4. Fill the Dumplings

• Place a small spoonful of filling in the center of each wrapper. Fold the wrapper in half and pinch the edges together to seal, pleating as you go for a traditional look.

5. Cook the Dumplings

• Heat a tablespoon of oil in a non-stick frying pan over medium heat. Place the dumplings in the pan in a single layer, making sure they don’t touch.

• Fry for 2–3 minutes, or until the bottoms turn golden brown.

• Add 1/4 cup of water to the pan and immediately cover with a lid to steam the dumplings. Let cook for about 5–6 minutes, or until the water has evaporated.

• Remove the lid and let the dumplings fry for another 1–2 minutes to crisp up the bottoms.

This method gives you dumplings with a crispy bottom and juicy filling inside—perfect for dipping in your favorite sauce!

6. Serve

•Arrange the pan-fried dumplings on a plate with the crispy side facing up for presentation.

• Serve hot with a dipping sauce made of soy sauce, rice vinegar, and a dash of chili oil or sesame oil. Add some chopped green onions for extra flavor if desired.

Enjoy the perfect balance of crispy and juicy in every bite!

Tips for Perfect Dumplings

• Resting the dough makes it easier to roll and stretch.

• Use cold water when making the filling to keep it moist.

• Test-cook one dumpling to check the seasoning before making the rest.

Enjoy your homemade dumplings with friends and family for a cozy, satisfying meal!

I made a hometown tax donation (furusato nozei) to Iga City in Mie Prefecture and received a donabe (traditional clay pot) as a return gift!

https://a.r10.to/h5RamB

I recently made Bishu Nabe (美酒鍋), a famous hot pot dish from Hiroshima Prefecture, and here’s why you should try making it at home!

Recipe for Bishu Nabe

Ingredients (serves 4):

• 300g chicken thigh or pork (thinly sliced)

• 1 block of tofu (cubed)

• 1/4 cabbage (roughly chopped)

• 2 carrots (thinly sliced)

• 1 bunch of green onions (cut into 5cm pieces)

• 200ml Japanese sake (日本酒)

• 1 tbsp soy sauce (醤油)

• Salt and pepper to taste

• Optional: mushrooms (shiitake or enoki)

Steps:

1. In a large pot, add sake and heat on medium. The sake acts as the base instead of water or broth, giving the dish its unique flavor.

2. Add the chicken or pork and cook until lightly browned.

3. Add tofu, vegetables, and mushrooms to the pot. Season with soy sauce, salt, and pepper.

4. Cover with a lid and let it simmer until the vegetables are tender and infused with sake.

5. Serve hot with a bowl of steamed rice or enjoy it on its own!

Why You Should Try Bishu Nabe

1. Unique Flavor: The dish is cooked entirely with sake, giving it a rich and aromatic taste. The alcohol evaporates during cooking, leaving behind a mild sweetness and umami.

2. Healthy and Light: Unlike other hot pots, Bishu Nabe uses little oil and highlights the natural flavors of the ingredients.

3. Perfect for Winter: It’s a warm and comforting meal, ideal for colder seasons.

4. Cultural Experience: Bishu Nabe reflects Hiroshima’s local culture, where sake brewing is a proud tradition.

5. Easy to Customize: You can easily add your favorite vegetables or swap the protein to suit your taste.

Give Bishu Nabe a try to enjoy a taste of Hiroshima from the comfort of your home!

What is Shakshuka?

Shakshuka is a popular Middle Eastern and North African dish made with eggs poached in a savory, spiced tomato sauce. It typically includes ingredients like tomatoes, onions, bell peppers, and aromatic spices like cumin and paprika. The eggs are cooked right in the sauce, giving a rich, comforting flavor that pairs perfectly with crusty bread for dipping. Shakshuka is hearty, flavorful, and great for breakfast, brunch, or any meal.

Shakshuka Recipe

Ingredients:

• 2 tbsp olive oil

• 1 medium onion, diced

• 1 red bell pepper, diced

• 3 cloves garlic, minced

• 1 tsp ground cumin

• 1 tsp smoked paprika

• 1/2 tsp ground chili powder

• 1 can (400g) diced tomatoes (or 4 fresh tomatoes, diced)

• Salt and pepper to taste

• 4 large eggs

• Fresh parsley, chopped (for garnish)

• Feta cheese, crumbled (optional)

• Bread (to serve)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper and cook for about 5 minutes, or until they soften.

2. Add the minced garlic, cumin, smoked paprika, and chili powder to the skillet. Cook for another 1–2 minutes, stirring frequently, until the spices are fragrant.

3. Pour in the diced tomatoes, and season with salt and pepper. Stir well, then let the mixture simmer for 10–15 minutes, until it thickens slightly.

4. Make small wells in the tomato mixture, and crack an egg into each well. Cover the skillet and cook for 5–8 minutes, or until the eggs are set to your desired doneness.

5. Garnish with fresh parsley and crumbled feta cheese, if desired. Serve hot with bread for dipping.

Enjoy making and sharing this vibrant dish!

If you’re a couple in your 30s looking for the perfect mix of relaxation, indulgence, and unforgettable luxury, La Vista Kusatsu should be at the top of your travel list.

You can book via rakuten:

hotel la vista kusatsu

This hotel offers a serene escape where every room comes with a private open-air onsen, giving you the ultimate relaxation experience with hot spring views right outside your door. But that’s just the beginning! Here are the top reasons why this place is a must-visit:

1. Private Onsen in Every Room + Four Additional Private Baths

Imagine having your own personal open-air hot spring bath attached to your room. At La Vista Kusatsu, every room features a private onsen, so you can unwind whenever you like. And if you feel like exploring more, the hotel offers four different private baths, perfect for a different vibe each time.

2. Free Flow of Drinks and Snacks

During your stay, you can enjoy unlimited beer, snacks, and even late-night ramen! This is perfect for unwinding after a day of sightseeing or simply for a cozy evening in. The complimentary treats make your stay feel like an all-inclusive retreat.

3. Delicious Meals Featuring Local Flavors

The hotel takes dining seriously. For dinner, indulge in a course meal featuring premium Gunma wagyu, a local delicacy that will leave you speechless. And in the morning, savor a traditional breakfast with Gunma’s regional specialties. Every meal here is thoughtfully prepared, making dining a highlight of your stay.

The other day, I baked some bread, and it turned out absolutely delicious! I just couldn’t keep this recipe to myself, so I’m excited to share it with you. It’s easy to make and brings that bakery-quality aroma and taste right into your kitchen. Ready to try it? Let’s get baking!

Here’s a recipe for mini baguettes in English:

Mini Baguette Recipe

Ingredients

• 250g bread flour (強力粉)
• 175ml warm water (温水)
• 5g salt (塩)
• 3g active dry yeast (ドライイースト)

Instructions

1. Prepare the Dough: In a large mixing bowl, combine the flour and salt. In a separate bowl, dissolve the yeast in warm water. Pour the yeast mixture into the flour mixture and stir until it forms a sticky dough.
2. Knead the Dough: Transfer the dough to a lightly floured surface. Knead for 10-15 minutes until smooth and elastic. (You can also use a stand mixer if you have one.)
3. First Rise: Place the dough back in the bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until it doubles in size.
4. Shape the Baguettes: Punch down the dough to release air, then divide it into 2-3 equal portions. Shape each portion into a long, thin baguette shape by flattening the dough and rolling it up tightly.
5. Second Rise: Place the shaped baguettes on a baking tray lined with parchment paper. Cover and let rise for another 30-45 minutes.
6. Preheat the Oven: While the dough is rising, preheat the oven to 250°C (482°F) and place a baking dish of water at the bottom of the oven. This helps create steam for a crusty exterior.
7. Score the Dough: Just before baking, make 3-4 diagonal cuts on top of each baguette using a sharp knife. This allows the bread to expand properly in the oven.
8. Bake: Bake for 10-15 minutes until golden brown. If they’re browning too quickly, reduce the heat to 220°C (428°F) halfway through.
9. Cool and Serve: Remove from the oven and let cool on a wire rack.

Enjoy your fresh mini baguettes!

Inspired by Ghibli food

https://www.examword.com/toefl-practice/speaking-question

https://media.geeksforgeeks.org/wp-content/uploads/20240827121209/180-TOEFL-Speaking-Questions-PDF_compressed.pdf

https://www.bestmytest.com/blog/toefl/new-toefl-speaking-topics