Posts

  • Cappadocia at Sunrise: Hot Air Balloons, Local Flavors & A Moment in the Sky

    ByKoichi

    Introduction I’m a psych nurse, and I used my time off to finally visit a place I’d always dreamed of: Cappadocia. I was lucky to share this journey with some amazing friends. Their laughter, voices, and energy made the experience even more special. Known for its surreal landscapes and iconic hot air balloon rides, Cappadocia offered a quiet escape full of early mornings, golden light, and unexpected flavor. In this blog post, I’ll share what the balloon ride actually felt like, the food I tasted, and some tips that might help you plan your own unforgettable moment above the valleys. Destinations & Experiences Sunrise Hot Air Balloon Ride Cappadocia’s balloon…

  • Polpette al Sugo – Italian-Style Meatballs in Tomato Sauce

    ByKoichi

    Introduction Polpette al sugo, or Italian-style meatballs simmered in tomato sauce, is one of the most comforting dishes in Italian home cooking. Unlike American-style meatballs that are often served with spaghetti, these are usually enjoyed on their own, soaked in a rich tomato sauce and paired with crusty bread. They are made with a mix of ground meat, breadcrumbs, garlic, egg, and cheese, and they reflect the heart of traditional Italian cuisine. Simple, humble, and full of flavor. In this recipe, you’ll learn how to make polpette from scratch with clear tips on texture, seasoning, and cooking technique. You’ll see why overmixing is a common mistake, how chilling helps the…

  • The Best Sarma Recipe – Slow-Cooked Cabbage Rolls from the Balkans

    ByKoichi

    Introduction Sarma is a comforting dish from the Balkans made of cabbage leaves stuffed with ground meat, rice, and spices. Traditionally, it’s simmered low and slow in a tomato-based broth, often with smoked meats layered in for extra flavor. While fermented cabbage is typically used, this version uses a quicker method, softening fresh cabbage leaves and marinating them overnight with salt and vinegar. In this recipe, you’ll learn how to: • Prepare cabbage rolls using ingredients you can easily find in Japan • Simmer them slowly to develop deep flavor • Add rich umami by using beef bouillon cubes as the base I made this version based on a traditional recipe shared by…

  • Lomo Saltado – Juicy Beef, Crispy Fries, and Peruvian Flavor

    ByKoichi

    Introduction Lomo Saltado is a classic Peruvian stir-fry dish that brings together tender beef, sautéed onions and tomatoes, crispy fries, and fluffy rice. It’s all cooked quickly over high heat. What makes it truly fascinating is its origin: in the late 1800s, Chinese immigrants brought wok cooking and soy sauce to Peru, blending with local flavors to create this bold and beloved dish. This recipe was requested by my friend from Peru. She wanted me to experience this beloved dish from her home country. In this recipe, you’ll learn: • How to cut beef to keep it juicy • How to cook quickly over high heat like a pro • How…

  • The Ultimate Shkmeruli Recipe – Creamy Garlic Chicken Stew from Georgia

    ByKoichi

    Introduction Shkmeruli is a traditional Georgian dish made with chicken simmered in a rich, creamy garlic sauce. Originating in the mountainous Racha region, this comforting stew combines two staples of Georgian cooking: garlic and dairy. While still relatively unknown worldwide, Shkmeruli has gained brief popularity in Japan thanks to a fast-food chain—yet few people know how to make the authentic version at home. In this recipe, you’ll learn how to: • properly prep and sear chicken for maximum flavor, • build a creamy garlic sauce from scratch, • and finish everything in one pan without any complicated steps. I decided to make this dish after being introduced to it by…

  • Orata al Forno – Classic Italian Baked Sea Bream with Herbs and Lemon

    ByKoichi

    Introduction Orata al Forno is a classic Italian dish featuring whole sea bream baked with fresh herbs, garlic, and lemon. Commonly enjoyed along coastal regions like Sicily, this simple yet elegant preparation brings out the natural flavor of the fish without overpowering it. In Italian, “orata” means gilthead bream, a prized fish for its delicate texture and mild flavor. Historically, baking whole fish with aromatic herbs and citrus has been a staple of Mediterranean cuisine, dating back to ancient times when fishermen would cook their catch right on the beach. The method is rustic, wholesome, and perfect for home cooks seeking a healthy, impressive meal. In this recipe, you’ll learn…

  • Sweet & Juicy Teriyaki Chicken | Easy Japanese Recipe

    ByKoichi

    Introduction Teriyaki Chicken is one of the most beloved Japanese dishes around the world. Originally, teriyaki began as a cooking method for fish in Japan. The word “teri” means “gloss,” and refers to the shiny glaze made from soy sauce, mirin, and sugar. Today, chicken teriyaki has become a global favorite, known for its tender texture and sweet-savory flavor. This one was requested by my brother Soichi. He wanted to see more Japanese dishes! In this recipe, you’ll learn how to make juicy teriyaki chicken thighs with a glossy glaze—all in one pan. I created this version to highlight the natural richness of the sauce without relying on crispy skin, making it perfect for a…

  • Must-Try Cakes in Japan – From a Sweet Couple & Pastry Champion

    ByKoichi

    Introduction Tucked away in a quiet corner of Japan, this charming patisserie is run by a sweet couple I met at the gym who won a national pastry competition. The shop is small but full of warmth, decorated with seasonal touches for Children’s Day and Mother’s Day. In this post and the full video, you’ll see how I ordered four of their signature cakes and experienced not just the flavors—but the kindness behind them. I wanted to share this story before Mother’s Day, when the shop is at its most festive, and to spotlight the incredible care that goes into every detail. It’s more than just dessert—it’s a beautiful moment shared through…

  • The Easiest Chocolate Panna Cotta – No-Soak Gelatin Hack Using Cook Gelatin

    ByKoichi

    Introduction Looking for an elegant yet incredibly easy dessert? This chocolate panna cotta is rich, creamy, and melt-in-your-mouth smooth—made possible with a clever shortcut: Morinaga Cook Gelatin. Unlike traditional gelatin that requires blooming in water, Cook Gelatin dissolves directly into warm liquid, saving you time and effort. Panna cotta, which means “cooked cream” in Italian, originated in the Piedmont region of Northern Italy. Traditionally made with cream, sugar, and gelatin, it has become a globally beloved dessert for its delicate texture and flexibility with flavors—from fruit to chocolate to coffee. In this recipe, you’ll learn how to: • Use no-soak gelatin for a stress-free prep • Create a silky chocolate base…

  • The Ultimate Porchetta Recipe – Crispy Skin & Juicy Pork Belly

    ByKoichi

    The Ultimate Porchetta Recipe – Crispy Skin & Juicy Pork Belly Introduction Looking for a show-stopping pork dish? This Porchetta recipe delivers perfectly crispy skin and juicy, flavorful meat—right from your home kitchen. Originally from Italy and dating back to ancient Roman times, Porchetta was traditionally made by roasting a whole pig over an open fire. Today, we can recreate that magic with a rolled pork belly, packed with garlic, herbs, and spices. In this post, you’ll learn how to prepare Porchetta from scratch, master the essential drying technique, and roast it to perfection with a crispy crackling finish. I made this version with a 1.4kg pork belly, ideal for…