關於 organic food in japan ，我們在網路上蒐集到這些相關的討論、資訊與評價

As y’all know, I’ve been traveling in Australia the past week. It’s not always easy to eat proper fruits and veges while traveling, so I’m glad I have the 🍏 Shaneo Global Kojo Mixed Enzymes 🍏with me when I’m traveling! I take homemade enzymes everyday when I’m at home but I’m glad I found this because it’s so convenient and lightweight to carry around on vacation! ✅ I can just tear off the top and drink it on the go. The enzymes help to absorb nutrients from food better and help to detox, improve IBS, prevent constipation and bloating. Seriously, ask my friends how effective it is 😂
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Love the fresh apple taste, and I feel assured knowing that it’s made with 💯% natural ingredients with no harmful chemicals using Japan technology. At RM150/ box (RM10/ day), it’s a great way to maintain your health or get slimmer! You can use the code “KOJO30” too to get a RM30 discount! For more info on #kojoenzyme, do visit their website at www.shaneoglobal.com!
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#shaneoglobal #kojo #naturalenzyme #organic #enzyme #detox #slimming #zstarclub #zstarglobal #blogger #sponsored #carinnxtravel #carinninaustralia #carinninmelbourne #australia #melbourne #carltongardens #flowers #malaysia @ Carlton Gardens

113/2019 🍎
So honored to be able to witness the birth of Hair Recipe in Malaysia !! 🥳
Hair Recipe actually brings an affordable range of shampoos, conditioners and mask that has all the goodness of a DIY organic hair product made with an innovative NutriBlend Technology ~ It is the ultimate food for ‘healthy, nourished hair’ all the way from Japan 🤗
This shampoo is free from Parabens, Gluten and Mineral Oil while the shampoos contains no Silicones and Alcohol
They also come up with 3 three recipes:
- Moisture Recipe with Honey & Apricot,
- Damage Care recipe with Apple & Ginger
- Volume recipe with Kiwi & Fig

The Shampoo/Conditioner of 530ml size and Hair Mask of 180g size and now available at Watsons stores nationwide at RM 34.8. 😛
Grab yours today !

#watsonsmalaysia
#hairrecipemalaysia
#feedyourhair @ EGG - 8 Gourmets Gala

Super excited that Hair Recipe is finally launching in @watsonsmy! Hair Recipe offers a range of affordable hair care products that that has all the goodness of a DIY organic hair product made with an innovative NutriBlend™️ Technology! It is the ultimate food for ‘healthy, nourished hair’ from Japan! Not only that, the entire Hair Recipe range is free from Parabens, Gluten and Mineral Oil while the shampoos are also free from Silicones and Alcohol!
They have launched 3 recipes now: Moisture Recipe with Honey & Apricot, Damage Care recipe with Apple & Ginger and Volume recipe with Kiwi & Fig 😍💛 The Shampoo and Conditioner of 530ml size and Hair Mask of 180g size are now available at @watsonsmy stores nationwide at RM 34.8! Get them now!

#watsonsmalaysia
#hairrecipemalaysia
#feedyourhair

Recipe at: http://www.themeatmen.sg/fusion-japanese-noodles

Continuing our series on Japanese noodles, today’s recipe will be a cool one with a fusion twist - using Hakubaku’s Organic Udon to create a rendition of KL Hokkien Mee (yes the version famous for the dark sauce), and Organic Somen to create a creamy Thai Turmeric Chicken Somen dish!

Both recipes are 30 minute quick treats, ready for a family of 4. We like more lard for the Hokkien udon, like how many prefer it! :D You can find Hakubaku in major supermarkets around Singapore! Find out more at https://www.facebook.com/HakubakuSG/

#themeatmensg #simple #delicious #hakubaku #sobarecipe #sgcooking #sghomecooking #stayhome #foodporn


P.S. Say, if you like our recipe videos, don't forget to follow our page and share them with your friends. We have many new videos coming up, so stay tuned!

チョコレートとバニラとラズベリーの、美しい3層のチーズケーキ♡見た目が華やかなのでおもてなしにピッタリです！
ヨーグルトを使っているので、チーズケーキなのにさっぱり美味しい！ぜひ作ってみてくださいね♫

ラズベリーとチョコのチーズケーキ
8人分

材料：
グラムクラッカー 150g
塩 少々
ココナッツオイル 大さじ5（土台用）
冷凍ラズベリー（解凍しておく） 330g
ラズベリー（飾りつけ用） 150 g
ダークチョコレート 130g
ココナッツオイル 小さじ2（チョコ生地用）
水切りヨーグルト 980g
卵 大3個
バニラエクストラクト 小さじ2
砂糖 100g
コーンスターチ 大さじ2
ココナッツオイル 小さじ4
削ったチョコレート 適量（飾りつけ用）

作り方：
1.オーブンを180度に余熱しておく。20cmの型にココナッツオイルを塗る
2.グラムクラッカーと塩をフードプロセッサーに入れて砕く
3.(2)をボウルに移し、ココナッツオイル（大さじ5）を加えて混ぜる。
4.グラスの底を使って(3)を型の底に押し固め、オーブンで10分焼く。きつね色になったらオーブンから型を取り出して冷ます。再度オーブンを180℃に予熱しておく。
5.解凍したラズベリーをフードプロセッサーにかける。ザルなどでこして種を取り除き、ボウルに入れる。飾りつけ用に40g分を絞り出し容器に移しておく。
6.耐熱ボウルにチョコレートとココナッツオイル（小さじ2）を入れ、電子レンジで温める。完全に溶けて滑らかになるまで、30秒ごとに取り出して混ぜる。
7.フードプロセッサーに水切りヨーグルト、卵、バニラエクストラクト、砂糖、コーンスターチを入れ、滑らかになるまで20秒ほどブレンドする
8.(7) の生地を(5)と(6)、新しいボウルに3等分する。(6)以外のボウルに、ココナッツオイル小さじ2ずつを入れ、それぞれ混ぜる
9.チョコレート生地を型に流し込み、表面をヘラで平らにする。10分冷凍する
10.バニラ生地をチョコレート生地の上に流し、更に10分冷凍する。
11.最後にラズベリー生地を流し込み、ヘラで平らにする。絞り出し容器に入れた飾りつけ用のラズベリーで水玉模様を作り、つまようじでマーブル状にする。
12.水漏れ防止のために型の底にアルミホイルを敷いて、大きめの耐熱皿に入れる。耐熱皿に、2.5cmほどお湯を注ぐ
13.オーブンで35分焼く。縁はきつね色、中心部は揺れるくらいで取り出す。（表面が茶色く焼けすぎないように、必要に応じてアルミホイルをかぶせる。）型を耐熱皿から取り出す。
14.(13)を冷蔵庫に入れて3～4時間、または一晩冷やす。
15.型から取り出し、ラズベリーと削ったチョコレートで飾り付けをしたら、完成！

Chocolate Raspberry Greek Yogurt Cheesecake
for 8 servings

Ingredients:
5 tablespoons melted coconut oil, plus 4 teaspoons, divided, plus more for greasing
5 oz graham cracker(150 g)
1 pinch kosher salt
12 oz frozen raspberry(330 g), thawed
¾ cup dark chocolate chip(130 g)
2 teaspoons coconut oil, solid
32 oz greek yogurt(980 g)
3 large eggs
2 teaspoons vanilla extract
½ cup organic sugar(100 g)
2 tablespoons cornstarch, sifted
warm water, for baking
6 oz fresh raspberries(150 g), for garnish
chocolate shaving, for garnish

Preparation:
1.Preheat the oven to 350˚F (180˚C). Grease an 8-inch (20 cm) springform pan with melted coconut oil.
2.Add the graham crackers and salt to food processor and process until completely broken down with a sand-like texture.
3.Transfer the graham cracker crumbs to a medium bowl and add 5 tablespoons melted coconut oil. Stir to combine. The mixture should hold together when pressed between 2 fingers
4.Using the bottom of a drinking glass, press the crust into the bottom of the prepared springform pan. Bake for 10 minutes, until golden brown. Remove from the oven and let cool. Leave the oven on
5.Add the thawed frozen raspberries to a food processor and blend for 15 seconds, until smooth. Strain the raspberry puree through a fine-mesh sieve into a medium bowl and discard the seeds. Transfer ⅓ cup (40 grams) to a squeeze bottle to use for garnish and set the bottle and bowl aside.
6.In a medium microwave-safe bowl, combine the chocolate and solid coconut oil. Microwave in 30-second intervals, stirring in between, until completely melted and smooth. Set aside
7.In a clean food processor, combine the yogurt, eggs, vanilla, sugar, and cornstarch. Process until smooth, about 20 seconds.
8.Add 1½ cups (365 grams) of the yogurt mixture to a medium bowl. Add another 1½ cups (365 grams ) to the bowl with the melted chocolate and the remaining 1½ cups (365 grams) to the bowl with the raspberry puree. Add 2 teaspoons of melted coconut oil to the bowl with the plain yogurt mixture and the remaining 2 teaspoons melted coconut oil to the bowl with the raspberry puree. Stir each bowl to combine.
9.To assemble the cheesecake, pour the chocolate layer over the graham cracker crust and smooth the top with a spatula. Freeze for 10 minutes
10.Pour the vanilla layer over the chocolate layer and smooth the top with a spatula. Freeze for another 10 minutes.
11.Pour the raspberry layer on top of the vanilla layer and smooth with a spatula. Squeeze a few dots of the reserved raspberry puree on top and use a toothpick to swirl the puree in a decorative pattern.
12.Wrap the bottom of the pan tightly with foil and place in a high-walled baking dish. Pour about 1 inch (2 ½ centimeters) of warm water into the baking dish.
13.Bake the cheesecake for 35 minutes, until the edges are set but the center still jiggles slightly. If the top begins to brown, lightly cover with foil for the remaining bake time. Remove from the oven and carefully remove the springform pan from the water bath.
14.Cool the cheesecake completely in the refrigerator for 3-4 hours, or overnight.
15.When ready to serve, release the springform. Top the cheesecake with fresh raspberries, chocolate shavings, and raspberry puree.
16.Enjoy!

#TastyJapan #レシピ

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Hey Lovelies! It has been a while since I have made a vlog style video, and I really missed it. Today I am vlogging my life in Japan when my partner was away most of the time after being months together in isolation.
This is what my weekend at home in Tokyo Japan Summer looked like this time round. I definitely want to start vlogging again outside more so I will have that up in the next coming weeks.
Have a lovely day!

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●SHOP WHAT’S IN THIS VIDEO*●
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Hey, I’m Laura Ribeiro. I am Brazilian-Portuguese, raised in London. I moved to Tokyo in 2014.
I work as a full-time model, and a singer-songwriter musician. My channel is based on lifestyle, beauty & fashion videos. I have always loved documenting everything, and being able to look back.
Love xox

thanks for watching, don't forget to subscribe ♡

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Music by Ryan Little - after the rain. - https://thmatc.co/?l=B582AAB3

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🇯🇵TOKYO VLOG SERIES : A Weekend at Home in Japan (Summer): Cooking, Flower-Shopping | Life in Japan

#lifeinjapan #japanvlog