Good morning! Woke up at 4.30am to bake this Uji Matcha Cranberry Sourdough using Natural Starter after it’s gone through 4 hrs of bulk fermentation and 26.5hrs of retardation! Bake at 250°C with steam intensity 3 and am so happy with the dark brown crust
by baking_taitai 6 years ago | via Instagram

The sushi and sashimi aesthetic, something I never get bored of. #instafood #instagood #instatravel #foodie #nofilter #foodphotography #foodporn #sashimi #sushi #sake #greentea #photooftheday #foodphoto
by travelzork 7 years ago | via Instagram