sweetportfolio

The BIGGEST egg & steak sandos in all of Japan 🍳🥩🥪 Can be found at @dekasan_osaka in Osaka. They serve these fluffy egg sandos with whipped egg whites, egg salad, and an egg yolk drizzle for which people will line up. They’re basically an egg soufflé. In my opinion, the real star of the show is the Harami steak sando, made with 400gr of perfectly cooked tender skirt steak garnished with pink peppercorns. It’s the most expensive item on the menu at 2400¥ ~ $17 USD, but it’s so worth it! It’s a massive portion. I recommend going on a weekday to avoid crowds and getting there early around 11am :) it’s a very small shop. . . . . . — #osaka #sando #japanfood #japantravel

It’s soft serve + fries weather 🥵🍦🍟 📍 Dudley’s #nycfood

Everything I ate at Tsukiji Fish Market in Tokyo!!🇯🇵🗼🐟 Visiting food markets is one of the best ways of getting to know a city’s food scene, and Tsukiji did not disappoint! We got there around 8 a.m., so there were no crowds or lines — it felt like we could actually have an authentic experience. Here’s everything I tried: 1. Tuna Nigiri (akami, chutoro, otoro) 2. Matcha Latte at Matcha Stand 3. Mitarashi Dango 4. Daifuku (try the original red bean + another fun flavor!) 5. Giant Shrimp Cracker 6. Grapefruit soda at Iroha 7. A5 Wagyu Skewers (get the thicker square cut ones, not the skinny ones) 8. Strawberry Smoothie 🍳Missing on this list: tamagoyaki on a stick (egg omelette) from Tsukiji Yamacho — I don’t eat eggs, but if you do, you should try it! It’s one of the most iconic eats in the whole market. . . . . — #tsukiji #tokyo #tokyofoodie #tokyofood #japantravel #japanfood #streetfood #foodmarket

HOMEMADE Cream al Pistacchio aka PISTACHIO CREAM💚🧈 Nutty, dreamy, perfectly green pistachio cream!! Spread it on toast, pancakes, croissants, or eat it straight from the spoon (I won't judge). Perfect for all the Dubai chocolate recipes you’re seeing online and cheaper than whatever you can buy. It’s worth the effort, I promise! ♡Ingredients: * 120g raw pistachios (unsalted) * 150ml milk * 30g unsalted butter * 140g white chocolate, chopped * 30g icing sugar Bring water to a boil, toss in pistachios, and boil for 1-2 min. Drain immediately. Wrap pistachios in a kitchen towel and rub gently to loosen the skins. Separate into a separate bowl. Add the peeled pistachios and 1/4 of the milk to a food processor. Pulse patiently until it turns into a paste, stopping and scraping the sides occasionally to ensure you get all the nuts. This will take about 5-8 minutes. In the meantime, melt the remaining milk, butter, and white chocolate in a saucepan or microwave-safe bowl over medium-low heat. Stir together until combined, then pour into a food processor once the paste is ready. Blend until combined. Then, add icing sugar and blend until glossy and velvety (another 2–3 min). Once ready, pour the cream into a clean jar and refrigerate for at least 2 hours to thicken it. Store refrigerated for up to two weeks! Enjoy!! . . . . — #pistachios #whitechocolate #dubaichocolate #desserts #pistachiocream #cremaalpistacchio #pistacchio