© 2020 Hiroko Sugiyama Culinary Atelier

22207 NE 31st Street, Sammamish, WA 98074



February 7, 2015

For Chakaiseki January, I served those homemade Wagashi (Japanese sweet).  One is Apricot stuffed with sweetened white beans, sprinkled Gold.  The other is Persimmon stuffed with sweetened white beans.  Both are easy to make and delicious.  However, this special persimmon was sent from Kanazawa and is called “Korogaki”, one of the speciality of the region.  I must say thanks to my friend, Yoko Shirai who also send me all the necessary Japanese ingredients such as Kombu and Katsuobushi for making stock, called “Dashi”, which is essential for Japanese cooking.



Please reload

Featured Posts


October 29, 2019

Please reload

Recent Posts

February 18, 2019

August 13, 2017

July 26, 2017

May 27, 2016

August 2, 2015

May 6, 2015

February 7, 2015

December 26, 2014

Please reload

Search By Tags
Please reload

Follow Us
  • Facebook Classic
  • LinkedIn Metallic