Ne.na.simon

Ne.na.simon 🔪🔉Nomad cook & DJ from 🇯🇵 in 🇫🇮 🍶Certified “kikizakeshi” saké guide 🍳Japanese food workshop

酒種あんぱん Sakadane Anpan🌸🌸🌸🌸Anpan is invented to bridge between Japanese people and western buns.Instead of cream or choco...
14/05/2026

酒種あんぱん Sakadane Anpan🌸🌸🌸🌸
Anpan is invented to bridge between Japanese people and western buns.
Instead of cream or chocolate, we filled buns with “anko” sweet bean paste which is used in traditional “wagashi” Japanese confectionery. Instead of the bread yeast, rice”koji” culture has been used as a leavening agents - which creates similar fermentation as Japanese saké.
At Roihuvuori Hanami Festival🌸🌸 my sakadane anpan is available form KonKon Helsinki, .helsinki Inari sushi stand, along with baked goodies from .
Anpan is filled with butter beans and raw sugar “anko” paste, and topped with salted Sakura.
Enjoy Japanese classic buns, made with the “sakadane” - the newest addition of the dream bread “mother” to Saké sommelier and sourdough baker’s kitchen 🌸🌸🌸

13/05/2026

Rice Koji “sakadane” bread starter.
This one makes the signature “AnPan” of Kimuraya- a bun with sweet anko beans filling.
Japanese were not familiar with the smell of yeast. Ye**ty breads were not perceived well when first introduced to mass market(Can you believe that!? 🤣). The founder of Kimuraya tried to make bread familiar to his customers by using koji starter - the fermentation driver for sake which Japanese were familiar with.
Now in my new home, I make it to preserve our Koji fermentation culture, and examine if this can be something I can do for gluten free baking🤓
Koji is Japan’s national “mold”- discovered and utilised for more than 1000 years, based on written record.

A little peek of Japanese finger food for your party. Teriyaki chicken bites with crunchy cucumbersRoll sushi bites - cl...
20/04/2026

A little peek of Japanese finger food for your party.
Teriyaki chicken bites with crunchy cucumbers
Roll sushi bites - classic vegetable rolls of umeboshi salty pickled plum and cucumber, I also made pear & bluecheese roll sushi, inspired by gorgonzola and pear risotto.
Just as I play with my onigiri fillings out side the box of traditional Japanese combo, sushi provides creative canvas to me.

Soba noodle is made out of buckwheat noodles. Typically noodles are made out of wheat flour, which gluten helps to keeps...
29/08/2025

Soba noodle is made out of buckwheat noodles.
Typically noodles are made out of wheat flour, which gluten helps to keeps noodles in shape and enables us to make different sizes and texture by kneading and various hydration methods.
Buckwheat does not contain gluten, and making of buckwheat 100% noodles requires highly skilled craftsmanship. In Japan, you’ll find many soba specialty restaurants serving different style of 100% buckwheat fresh soba noodles. In those places, noodles are made fresh daily, and recipes adjusted daily according to ambient temperatures and humidity.
Due to its delicate nature, most of the dried soba buckwheat noodles are made with a mix of wheat and buckwheat. Then the question is - how much buckwheat do we actually have in the noodle?
Nihachi implies the proportion of wheat flour and buckwheat flour in the noodles. Ni - is 2, hachi- is 8. So if Nihachi, it’s 20% wheat flour and 80% buckwheat. Wheat flour is used in minimum portion as binding agency and creates particular mouth feel, and focus is to us as much as buckwheat to spotlight beautiful aroma and flavour of buckwheat.
Next time you go to any store, check the package of soba noodles sold. Many soba in the market uses 3-5% of buckwheat. From this kind of soba noodles, you do not get the real soba experience. Soba is only used to add little colour to the noodles and it is hard to even detect aromas of buckwheat.
Next week, come and taste Naraya’s Nihachi Soba - 80% buckwheat noodles, made out of quality ingredients and sweet, pure mountain snowmelt of beautiful Oku Aizu region. You’ll never go back to 3% buckwheat soba noodles anymore.
Naraya’s Nihachi soba will be available for purchase at .
Special soba noodle week will take place in Dash & Zestii Kktcjen (Kaarlenkatu 15, Kallio, Helsinki) .zestii . From Monday to Friday, between 11:00 and 15:00!
📷

Hachi x Naraya Aizu x NenasimonSpecial “soba” weekI am extremely excited to announce special collaboration lunch week be...
28/08/2025

Hachi x Naraya Aizu x Nenasimon
Special “soba” week
I am extremely excited to announce special collaboration lunch week between 1-5 September.
First collaborator for this special week is Hachi - Japanese shop in Punavuori, run by passionate Yuko-san, who devote herself to introduce authentic Japanese delicacy into Finland.
She has spotted the quality soba noodles from second collaborator, Naraya - the soba producer from famous soba growing region, Aizu in Fukushima prefecture, and not just importing quality soba noodles, made it possible to invite the producer Inomata-san himself to join our special week of collaboration.
I wjll be serving Naraya’s “Ninachi” soba, with local seasonal vegetables on top, served with vegan dashi broth, at Dash Coffee and Zestii Kitchens (Kaarlenkatu 15, Kallio) .zestii where I am a regular chef in residence of. Lunch is served between 11:00-15:00. Comes with a coffee or tea.
On 4 September, there will be one night only dinner events. More post follow tomorrow!

Special collaboration on 3.5🌸Chef Saki from Murasaki , Japanese saké sommelier Minaë .nasi.mon team up once again to c...
24/04/2025

Special collaboration on 3.5🌸
Chef Saki from Murasaki , Japanese saké sommelier Minaë .nasi.mon team up once again to create one-night-only menus with saké pairing.
This time, we will welcome contemporary music composer Mioko Yokoyama to play improvisational live piano while guests are served food and saké.
Dining is a holistic atmospheric and full sensory experience. Guests and their vibes will add the final touch. We are extremely excited to feel how the evening will unfold.
We have 2 slots, from 17:00 and 19:00. Reserve your spot by DM to or by Email to
[email protected]

Koji making for Saturday’s Te-Ma-E Miso workshop has started🎉 It is going to be 3 days process.KOJI is the key player in...
11/03/2025

Koji making for Saturday’s Te-Ma-E Miso workshop has started🎉 It is going to be 3 days process.
KOJI is the key player in miso making, and in all other Japanese fermentation.
KOJI is our proud National “mold” of Japan 🇯🇵🦠 (Yes we have national mold title granted for Koji), which has a magical powers.
It is a harmless little things which Japanese have been friends with for so long.
No koji, no Japanese food.
What is it and how does it work? Well, you’ll learn all that in the workshop!
There are more seats available for workshop. Sign up from links in .nasi.mon ‘s bio!

How can we use miso in everyday cooking? Miso soup, of course, but what else? To answer those FAQ, Te-Ma-E miso, make ...
06/03/2025

How can we use miso in everyday cooking?
Miso soup, of course, but what else?
To answer those FAQ, Te-Ma-E miso, make your own miso workshop usually starts with sampling some dishes made with miso— even sweets can have miso for magical umami effect!
These dishes are all made with miso—and something you’d expect tasting at miso making workshop on 15.3 at Hachi Japanin Markkinat in Punavuori, Helsinki.
Detail of cooking process needs separate workshop, but I will share a few tips, and tasting samples. You will also learn variety of miso, and try sample of different kinds. Miso has wide range of taste, therefore versatile. Let’s dive deep into miso!
Sign up by 13 March, from link in comment 🙌

🙌WORKSHOP UPDATES🙌Registration is open for “TE-MA-E” miso- make your own miso workshop from link in comments.There are t...
05/03/2025

🙌WORKSHOP UPDATES🙌
Registration is open for “TE-MA-E” miso- make your own miso workshop from link in comments.
There are two sessions on 15 March. 12:30 and 16:00. Each one includes light meal/snack to taste dishes coooked with miso, lecture on miso and hands o Miso making. You will bring back your own miso in the end!
Early afternoon session is designed for family with kids. In Japan, we have word “食育“ - SHOKUIKU, food education. Knowing what we eat everyday, how it’s made and where they are from, is a very important knowledge, for your wellbeing and for planetary wellbeing. I will invite all of you to grasp the terrific works of invisible little creatures in fermentation, through tasting and hands on work!
This event was made possible by passionate Yuko-san of who strive to deliver good, quality Japanese food items to Helsinki. I am extremely excited to work with her to help people here familiarise themselves with Japanese food items!
looking forward to seeing y'all🙌

WORK SHOP TEASER !! Te-Mae-Miso - make your own miso workshop is back! This time in collaboration with Hachi, a cute lit...
01/03/2025

WORK SHOP TEASER !!
Te-Mae-Miso - make your own miso workshop is back! This time in collaboration with Hachi, a cute little Japanese shop in Punavuori, I will share my love for Japanese fermented foods and wonder of umami packed condiments of Japan.
It’ll be on 15 March and there are 2 sessions. Early workshop is for kids with parents. Though there is a complicated fermentation process behind miso making, the making of it is fun and simple for kids.
Evening session is for more for fermentation heads. I will unfold microbial creatures behind the scene and what they do in miso making process.
Both workshop will include full sensory experiences of tasting, touching, listening and singing. Registration will open soon. Stay tuned!

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