Volunteer Translators: Students in the Translation &Interpretation Seminar, Sapporo University

When I cook its fair to say that I try to incorporate a wisewoman tradition of nurturing herbal healing in my recipes.Especially at this time of year in Australia. I love to use the abundant produce from my little garden and homesteading life.With wild foraged herbs thrown in for their medicinal qualities.

This last month i spent my time researching what can i do with beetroots- beside the pickle method (which is what my grandma always does, with horseradish and vinegar and cumin, and it's super delicious, but as creative as i am i didnt stop there, i wanted more). So i have been experimenting with soups, even cakes, meatloafs, oven roasted beets and beet foam (all these experiments you can see among my recipes). Beetroot never disappointed me. And today i saw Hiroko Liston's potatoes and beet salad with mayo, i instantly had to try it. Im a big fan of her, please check out her page for more wonderful recipes with gorgeous presentation!

Volunteer Translators: Students in the Translation &Interpretation Seminar, Sapporo University

I wanted to make a perfect snack for flower viewing, and so I came up with this recipe for healthy and fun snacks made using potato and okara. I wanted for this to go well with sake, so I used mentaiko and dashida. Even the kids loved it.You can also use consomme or dashi stock granules in place of the dashida to make these. Add 40-50 g mentaiko per 100 g potato to taste. If microwaving, leave spaces between the dango on the plate to prevent them from sticking together. They will become soft and chewy from microwaving. Recipe by Satomiwa

REMEMBERING our so favorite food item of TACO BELL it's so simple to make at home. #madethis #mymexican

Hey, this dish is yummy and easy to make. As long as you can find the ingredients😀#superbowl

This is one of malaysia delecacies. I don't know the origin of this delecacy but malaysians love it so much. It is easy to make and cheap too. You can get all the ingredients in your home. I myself enjoyed made it with my beloved mum and sister. I hope you'll like it too...... 😉😚😚😚😚☺

My grandma used to prepare this fritters for me when I'm still a kid. All sort of fritters from bananas, onion, vege and prawn fritters too. I misses my grandma each time I ate this kinda fritters. She passed away few years ago. She doted on me and regards me her very own.. love u grandma. 😍😘

My aunt gave me a recipe for pina colada fruit dip I decided to do this with it.

I love habutai mochi, so I created this recipe for Girls' Day and Hanami.The heat should be as low as it can be from the beginning.I always want to cook something spontaneously so I chose these 3 flavors that I had at home. You can also flavor it with salt-preserved sakura petals, yukari (dried red shiso flakes), walnuts, jam (with less sugar), cocoa and anything you can think of! Recipe by Mihomiho mama recipes

Hey Folks! I am sure its wonderful aroma that wafts throughout the kitchen and its hot, creamy, gooey, soft and rich taste will keep you mesmerized for a long time.