GOPAN

GOPAN is the world's first rice bread cooker by Sanyo, that can easily bake "rice bread" from rice grains. It was released on 11/11/2010.



Sanyo made it possible after four years of trial and error! As you might know, rice is the staple of Japan. By enabling rice to be eaten as a bread, Sanyo aimed to encourage people to consume more rice!



What they finally came up with was the "rice paste method". In this new method, the rice is soaked in water, and cut with a rotary blade to form a very fine paste.



It's simple to use. In the bread pan, place 220g of washed rice, 210g of water, 4g of salt, 16g of sugar, and 10g of shortening. In the automatic ingredient dispenser on the upper side of the body, place 50g of wheat gluten and 3g of dry yeast.



Then, press the start button. After 4 hours of the automatic process of milling, kneading, rising, and baking, a tasty rice bread is baked!



Instead of using special flour such as rice flour, I think GOPAN conveniently uses rice which is kept in most Japanese households! However, the current price is 79,000 yen!!! I will go for it when it become cheaper. haha

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青の洞窟 Award Ceremony

On 2/5 (Sat.), my darling and I attended the award ceremony of 青の洞窟 idea recipe contest. 青の洞窟 (Ao no Doukutsu - blue cave) is one of the pasta brands of Nissin Foods. The contest was to cook spaghetti in ONE pan using 青の洞窟 spaghetti and pasta sauce. I won the 2nd price!

The ceremony was held at an Italian restaurant called Mario i Sentieri in Nishiazabu. On this day, the owner Italian chef Mario Frittoli demonstrated his original carbonara with fruits! The sour taste of fruits gave an amazing touch to carbonara and was fabulous!



Then we enjoyed his authentic Italian lunch with wines! As seen in pictures, all dishes were beautifully presented. They were dainty with discreet seasonings.



Chef Mario said he always cooks from his heart. And contacts between people makes him enjoy cooking. Of course, we had a good time with the Chef and other contestants :D



Grazie!

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Aji no Mingei

Aji no Mingei is well known as a handmade udon restaurant. My darling and I go there once in a while because hot udon in winter warms us up. Also their Japanese style decors make us feel at home :D

As you can see, their dish is really huge. This is our favorite Mingei Salad. It comes with 3 different dressings: Wa-Fu (Japanese), Dai Dai (orange), and Shirogoma (white sesame).



On this day, I ordered Nagasaki Champon with Collagen!



From February, an extra buck adds extra veggies! Fabulous :D



However, one thing we regret is that our new home is quite distant. We have to go there again this month for the last time!

BTW, I prefer hot to cold for udon and cold to hot for soba.
How about you?!

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