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Monika

Bio Food/restaurants/photography/travel. Warsaw based. Marketer, researcher, innovation and trend hunter.

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Monika (@monaway) Instagram photos and videos

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Noma Report Share Download 3 116

Game season @nomacph means raindeer served in many unconventional cuts. . 🔸 Sweetbread of raindeer wrapped in moss and deepfried, served with egg yolk and ants 🔸Raindeer tongue, ant paste, pine spruce, chilli oil 🔸Raindeer brain pie - Raindeer brain, wrapped in buttermilk and baked, served with truffles and wrapped in nasturtium leaves (pic 3&4) . 9.10.2018, Noma, Copenhagen .

 Instagram Image by Monika (@monaway) with caption : "Autumn in Copenhagen🍁🍂
🔸Salted pumpkin with thybo cheese and pumpkin seeds cream
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Thybo (pronounced tee-bo) is hay-colo" at Admiralgade 26 - 1888079112107695887
Admiralgade 26 Report Share Download 7 265

Autumn in Copenhagen🍁🍂 🔸Salted pumpkin with thybo cheese and pumpkin seeds cream . Thybo (pronounced tee-bo) is hay-colored Danish cheese with big flavor crystals that melts on the palate, unleashing big, butterscotchy notes. Thybo is produced in the Dutch region of Thy. . Admiralgade 26 Restaurant, Copenhagen .

 Instagram Image by Monika (@monaway) with caption : "Wagashi to match cha-kaiseki.
🔸Agar with cute little fish inside- as a perfect match to a Kamo Acquarium where the resta" at 鶴岡市立加茂水族館 - 1885152794147669495
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Wagashi to match cha-kaiseki. 🔸Agar with cute little fish inside- as a perfect match to a Kamo Acquarium where the restaurant is placed. . Cha-Kaiseki dinner by chef @takeshi.suda3 of Okimizuki restaurant at Kamo Acquarium. .

 Instagram Image by Monika (@monaway) with caption : "True hidden gem with fabulous home style cooking 😍
In the middle of small village of Nishiaraya there is a restaurant ru" at Tsuruoka, Yamagata - 1883714788974923840

True hidden gem with fabulous home style cooking 😍 In the middle of small village of Nishiaraya there is a restaurant run for last 16 years by a very talented lady - Chonan Mitsu. More about her soon. . 🔸Simple dish of grilled herring served with potatoes, pickled eggplant and hojicha. . Chikeiken by chef owner Chonan Mitsu, Nishiaraya, Tsuruoka .

 Instagram Image by Monika (@monaway) with caption : "Ever tried buckwheat leaves salad?
Crunchy, fragrant with a nice note of bitterness.
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Buckwheat leaves are rich in prot" at Tsuruoka, Yamagata - 1883201605713756480

Ever tried buckwheat leaves salad? Crunchy, fragrant with a nice note of bitterness. . Buckwheat leaves are rich in proteins and minerals such as magnesium, calcium, potassium, copper, manganese, iron and high amounts of rutin. In fact, the rutin content of buckwheat leaves (and blossoms) has been reported to be much higher than that of buckwheat seeds. . There is one thing to be aware of though. 40 g of leaves a day is the limit as they contain high levels of fagopyrin, a somewhat poisonous fluorescent pigment. When ingested in significant amounts, fagopyrin is known to cause phototoxicity (Skin hypersensitive to sunlight and typically develops red skin which is accompanied by a burning sensation. After the initial burning sensation and sensitive to hot water, cold water, or friction). . Info: healthinfood.com

🔸Soba master Keiki teaching basic cutting moves. The combination of rythm and slight tilt of the knife to slide the leading board do the magic along with years of experience. .

Mount Haguro Report Share Download 0 186

🔸Sansai or wild edible mountain plants Although mountain vegetables like bamboo shoots, fern, ramps, mitsuba or kinome are known and appreciated by restaurants and customers in cities, it is buddist monks that are true specialist in exploring and cultivating the tradition of loooong list of plants that might be found in the forest, just outside of the shrine looking like (Let’s be frank) average weed. . 🔸Here crunchy and flavourful salad of Akamizu and Aomizu (clearweed) . Shojin Ryori dinner by chef Ito at Saikan on Mt. Haguro .

 Instagram Image by Monika (@monaway) with caption : "🔸 Gomadofu ankake (sesame tofu in thick, starchy, sweet sauce)  with chesnut and a little of freshly grated ginger on to" at Mount Haguro - 1881476362197765214
Mount Haguro Report Share Download 11 325

🔸 Gomadofu ankake (sesame tofu in thick, starchy, sweet sauce) with chesnut and a little of freshly grated ginger on top. . Gomadofu is made of: ground sesame paste, water and kuzu and is one of most known shojin ryori dishes. . To make It at home you need kuzu powder and ready to use sesame paste (nerigoma or tahini) to avoid grounding sesame seeds by hand ;) Freshly toasted and grounded seeds are so far more aromatic though. Shojin Ryori dinner by chef Ito at Saikan on Mt. Haguro .

 Instagram Image by Monika (@monaway) with caption : "🔸 Round eggplant grilled with sweet miso (Miso dengaku)
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Miso Dengaku (味噌田楽) is a miso glazed dish with ingredients lik" at Mount Haguro - 1880767946265375264
Mount Haguro Report Share Download 5 331

🔸 Round eggplant grilled with sweet miso (Miso dengaku) . Miso Dengaku (味噌田楽) is a miso glazed dish with ingredients like tofu, eggplant, daikon or konnyaku. Miso is the base of the sauce with sugar, mirin, sesame seeds, yuzu zest, shiso leaves, or kinome leaves sprinkled on top of the miso glaze. . Miso Dengaku has been around since 1500’s. The name dengaku comes from dengaku boshi (田楽法師), a stilt dancer who performed for the god of rice field during rice planting. Since the skewered tofu resembles dengaku boshi, the dish started to be called Miso Dengaku. . Shojin Ryori dinner by chef Ito at Saikan on Mt. Haguro . Shojin ryori, Japanese Buddist Cuisine is centered around soybean-based foods like tofu along with seasonal vegetables and wild mountain plants, which are believed to bring balance and alignment to the body, mind, and spirit. Shojin ryori is meticulously prepared so as to minimize waste, with even the carrot and radish peels and leafy green vegetable tops being used to make simple soup broth to accompany the meal. .

 Instagram Image by Monika (@monaway) with caption : "🔸Flaunder sashimi by chef Ryo Ishizuka, the owner of ‘Sakamotoya'
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Transparent flesh of flaunder is a sign that chef Is" at Tsuruoka, Yamagata - 1878861546713774602

🔸Flaunder sashimi by chef Ryo Ishizuka, the owner of ‘Sakamotoya' . Transparent flesh of flaunder is a sign that chef Ishizuka used Ike Jime technique to kill the fish. . Ike jime is a 350 years old Japanese fish preparation method that paralyses fish and drains them of blood. When done correctly, it not just preserves the fish’s flavour and texture by not allowing lactic acid to develop in muscles but also allows the flesh to develop an umami dimension when aged. .

 Instagram Image by Monika (@monaway) with caption : "🔸 Shizakana: vinegared dish.
Watershield (junsai), cucumber, tomato, octopus, sudachi dashi, sugar, vinegar, sake.
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Cha" at 鶴岡市立加茂水族館 - 1878127147135176446
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🔸 Shizakana: vinegared dish. Watershield (junsai), cucumber, tomato, octopus, sudachi dashi, sugar, vinegar, sake. . Cha-Kaiseki dinner by chef @takeshi.suda3 of Okimizuki restaurant at Kamo Acquarium. .

 Instagram Image by Monika (@monaway) with caption : "🔸Flower shaped daikon radish in sweet vinegar, pickled myoga, roastbeef steamed in 58 degrees and served with karashi (J" at 鶴岡市立加茂水族館 - 1877384332618218710
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🔸Flower shaped daikon radish in sweet vinegar, pickled myoga, roastbeef steamed in 58 degrees and served with karashi (Japanese mustard). . Take a good look at those precise and even, tiny cuts in daikon to create flower petals 😱 . Japanese mustard: yellow mustard and a popular condiment used for Natto, Oden, and many other foods. As every mustard, It is made of grounded mustard seeds but with only water added (contrary to western versions with vinegar added) The taste is hotter, much more pungent, but also a little bit more bitter and less sour. . Cha-Kaiseki dinner by chef @takeshi.suda3 of Okimizuki restaurant at Kamo Acquarium. .

 Instagram Image by Monika (@monaway) with caption : "Japanese knife cutting level Master.
🔸Chef Suda presenting fugu (puffer fish) sashimi cut to arrange a crane shape serve" at 鶴岡市立加茂水族館 - 1876755034521479108
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Japanese knife cutting level Master. 🔸Chef Suda presenting fugu (puffer fish) sashimi cut to arrange a crane shape served with ponzu sauce. At the bottom of the plate crunchy skin that is more opaque. . Cha-Kaiseki dinner by chef @takeshi.suda3 of Okimizuki restaurant at Kamo Acquarium. .

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🔸A small fraction of Japanese knives collection of chef @takeshi.suda3 including those specially custom made for him. Asked about sharpening his knives, chef Suda answered that It is essencial part of his craftsmenship. He sharpens the knife before starting to cut but depending on fish he is cutting, he might need to sharpen the knife every two minutes. 🔸On pic 2 Thanks to @hdg_andrejalajh a map to help navigate among different kinds of Japanese knives. From the exhibition at the Japan House in Kensington, London. . Cha-Kaiseki dinner by chef @takeshi.suda3 of Okimizuki restaurant at Kamo Acquarium. .