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Trending Posts
@akipponn
0
1 day ago
Food & Culture
Tuesday Kitchen Notes #2 - Drying Carrot Leaves / 火曜日のキッチンノート #2 - にんじんの葉っぱを乾燥させてみる
This series is a collection of notes from my test kitchen sessions, usually held on Tuesdays when the market takes place. This week, I got a bit delayed after sending off my…
@akipponn
0
about 8 hours ago
Food & Culture
Garden to Table #03 German Plum / 庭から食卓へ #03 西洋プラム
In the garden I rent, there’s a plum tree (Zwetschke in German). These trees are quite commonly planted in Germany—the
@akipponn
0
2 months ago
Food & Culture
Bitcoin Pizza Day and ATH / 過去最高値で迎えるビットコインピザデー
It’s Bitcoin Pizza Day today! It was 15 years ago, in 2010, that someone bought two pizzas with Bitcoin for the first time—a historic moment. By the way, t
@akipponn
0
2 months ago
Food & Culture
Let's Bake Pizza on 22 May, the Bitcoin Pizza Day 🍕 / ビットコインピザデーにピザを焼きませんか
The day after tomorrow, May 22 is the Bitcoin Pizza Day. It is the anniversary of when programmer Laszlo Hanyecz bought
@akipponn
0
5 months ago
Food & Culture
What's Next After Vegan Baking / ヴィーガンベーキングの次に目指したいもの
During Veganuary in January, I bought a baking book called "A New Way to Bake." It’s an excellent book, and I’m still try
@akipponn
0
5 months ago
Food & Culture
Lessons from an Olive Oil Test and Tasting / オリーブオイルテストとテイスティングで学んだこと
The other day, my partner shared an article about an olive oil quality test conducted by Stiftung Warentest, a consumer
@akipponn
0
6 months ago
Food & Culture
Veganuary 2025 Week Four: Vegan Baking Week / ヴェガニュアリー2025 - 4週目の記録
As we near the end of January, Veganuary has flown by—it’s hard to believe it’s already been four weeks. By now, I’ve settled into a rhythm, and being vegan feels natural and…
@akipponn
0
6 months ago
Food & Culture
Starting My Food Business by Making Miso Peacefully (+ Recipe) / 一年のはじめの味噌の仕込み
January, with its cold temperatures, is the perfect time to make miso that will ferment over a long period. Preparing miso at the start of the year
@akipponn
0
8 months ago
Food & Culture
Three Japanese Mixed Rice for Autumn & Winter / 日本の秋冬炊き込みご飯
I love warm and comforting takikomi gohan (Japanese mixed rice) especially during autumn and winter. Earlier this season, I wrote about kuri gohan (chestnut rice).…
@akipponn
0
4 months ago
Food & Culture
Soup Stories #22: Portuguese Açorda à Alentejana / ポルトガルのアショルダ・ア・アレンテジャーナ
Açorda à Alentejana is a traditional dish from the Alentejo region of Portugal. It’s a simple but flavorful soup made wit
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