It is a little far from my house, about 30 miles away, but I really like this bakery as they start from natural yeast. My favorite bread is their Rye bread, but any bread is good, very good! They have pastries and sandwiches as well.

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We went to Italian restaurant, Spinasse. When they opened the restaurant a few years ago, I got the invitation for the opening party, but I've never got a chance to try their food until two weeks ago. I was quite satisfied with their menu and atmosphere. I went there again last night and tried some other menu. Excellent! For my dessert, I asked this Panna cotta with hazelnut nougat and honey on top. So goooood! This dessert is made with delicate French touch!

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Yesterday, I went to Kobe Seattle sister city association's New Year Party. I had to make a presentation about the Takarabune Regatta 2013. After all the business things were done, it was time for the Pot Luck Dinner.

I made this Makizushi with seven ingredients : Shiitake (needed to cook for overnight),egg roll, asparagus, spinach, Yamagobo, Takuwan, and prawn. With the top quality of Nori, it was melting once you bite it. In order to make a perfect Sushi rice, it would take 4-5 hours. Also, each ingredient needed separate preparation. I made a couple of samples,

then asked my husband to finish the rest of the rolls, as I wanted to wear Kimono for the party. He did pretty good, but I felt so sorry I could not roll all of them, as it is the best and fun part of making this Makizushi.

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© 2020 Hiroko Sugiyama Culinary Atelier

22207 NE 31st Street, Sammamish, WA 98074

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