@bonappektea: choose your favorite Japanese wedding kimono look from 1 to 5!🌸🤍 #japan #japankimono #kimonostyle #kimono #japantravel fan transition, outfit transition

kristy | travel & experiences

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Region: US

Wednesday 07 October 2026 20:35:09 GMT

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Comments

🧁𝐬𝐢𝐞𝐧𝐧𝐚🧁 :

Holy ai

2026-10-08 20:22:46

212

Kiki C :

My grandparents wedding photo

2026-10-08 14:32:40

1094

🕷️⛓️ M•O•R•G•A•N ⛓️🕷️ :

Ugh I’m white and have no culture 😭 these are stunning

2026-10-07 22:42:30

1047

pady :

how does the remote go from left hand to right hand in the beginning? hahahha

2026-10-08 07:57:19

308

Bruce Wayne :

pretty

2026-10-09 06:42:12

2

Ｐｉｐｅｒ :

THE LAST ONE IS MAGNIFICENT I LOVE IT

2026-10-09 01:29:51

10

𝒊𝒏𝒔𝒂𝒏𝒆. :

pink and blue one 😭

2026-10-09 08:12:26

7

🦋Tasnima🦋 :

The last one💖

2026-10-09 13:03:01

1

Steph | NYC🗽& Travel :

AI or not, this is so gorgeous 💕💕💕

2026-10-08 22:16:27

18

melissa 𐙚 :

so gorgeous 🥺🥺

2026-10-08 23:20:21

3

Ghost♍️ :

Ai

2026-10-09 08:28:48

20

Rose <3 :

the third one

2026-10-07 23:58:16

61

Queti :

Man I would love to wear one when I get married but (I’m not from Japan [Crying])

2026-10-07 22:31:12

34

𐚁๋࣭⭑ֶָ֢𝕁𝕠𝕛𝕚૮꒰◞ ˕ ◟ ྀི꒱ა :

all pretty dress

2026-10-09 07:19:39

1

Fie2chan :

all is beautiful

2026-10-09 06:24:44

1

imrandanielnim :

beautiful 🤩

2026-10-09 09:02:21

1

HSL Sammy :

色も素敵。ロマンス着物。

2026-10-09 04:30:54

1

Stacey Swift :

definitely 5

2026-10-07 23:45:59

11

Salva Nidra :

2026-10-08 14:55:22

10

𝐊 𝐄 𝐘 𝐋 𝐀.!🫶🏾🥂🍂🤎 :

(A)maz(i)ng

2026-10-08 23:59:40

1

Che💕🇵🇭 :

Ai

2026-10-08 18:00:14

1

Karnevalizm :

How did you do thissss

2026-10-09 05:31:06

1

blondethomyorkewithabow :

im trying to see the flaw

2026-10-09 00:06:20

4

Pinkfox :

3 and 5 are to die for!!

2026-10-09 10:07:41

1

Come With Me :

2. Hands down.

2026-10-08 21:22:16

3

To see more videos from user @bonappektea, please go to the Tikwm homepage.

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POTATO FLATBREAD WITH CHEESY TUNA RECIPE BELOW This recipe makes 12 flatbread. Ingredients POTATO DOUGH 550 g potatoes, about 475 g after peeling (1¼ lb / about 1 lb peeled) 1 large egg 5 g salt (¾ tsp) 8 g fresh chives, finely chopped (about 3 tbsp) 50 g shredded mozzarella (scant ½ cup) 300 g all-purpose flour, plus extra for dusting (2½ cups) TUNA FILLING 25 ml olive oil (1½ tbsp) 50 g red bell pepper, diced (⅓ cup) 50 g green bell pepper, diced (⅓ cup) 75 g red onion, finely chopped (1 small onion / ½ cup) 200 g tuna in (sunflower) oil, drained (7 oz / about 2 cans) 75 g sliced green olives (½ cup) 75 ml ketchup (⅓ cup) 100 g shredded cheese, such as cheddar or Gouda (1 cup) 2 g cayenne pepper (¾ tsp) 0.5 g Italian seasoning (½ tsp) EXTRA cheese slices of your choice oil, for frying INSTRUCTIONS Peel the potatoes and cut them into cubes. Cook them in plenty of unsalted water for 15 to 20 minutes, until tender. Drain well. Mash the potatoes right away until smooth. Let cool briefly. Add the egg, salt, chives, mozzarella and flour. Mix well, then knead until soft and smooth. In a bowl, combine the red and green bell pepper, red onion, tuna, olives, ketchup, shredded cheese, cayenne pepper, Italian seasoning and olive oil. Mix until well combined. Lightly dust your work surface with flour. Divide the dough into 12 equal portions and roll each into a ball. Roll each ball into a round, flat circle. Spoon some of the tuna filling onto one half of each circle and top with a slice of cheese. Fold the other half over the filling and press the edges firmly to seal. Place the filled pockets on a sheet of parchment paper. Heat a heavy-bottomed skillet, greased with a little oil, over low to medium-high heat. Cook the potato tuna pockets on both sides until golden brown and cooked through. #food #Recipe #flatbread #cheese #fyp

POTATO FLATBREAD WITH CHEESY TUNA RECIPE BELOW This recipe makes 12 flatbread. Ingredients POTATO DOUGH 550 g potatoes, about 475 g after peeling (1¼ lb / about 1 lb peeled) 1 large egg 5 g salt (¾ tsp) 8 g fresh chives, finely chopped (about 3 tbsp) 50 g shredded mozzarella (scant ½ cup) 300 g all-purpose flour, plus extra for dusting (2½ cups) TUNA FILLING 25 ml olive oil (1½ tbsp) 50 g red bell pepper, diced (⅓ cup) 50 g green bell pepper, diced (⅓ cup) 75 g red onion, finely chopped (1 small onion / ½ cup) 200 g tuna in (sunflower) oil, drained (7 oz / about 2 cans) 75 g sliced green olives (½ cup) 75 ml ketchup (⅓ cup) 100 g shredded cheese, such as cheddar or Gouda (1 cup) 2 g cayenne pepper (¾ tsp) 0.5 g Italian seasoning (½ tsp) EXTRA cheese slices of your choice oil, for frying INSTRUCTIONS Peel the potatoes and cut them into cubes. Cook them in plenty of unsalted water for 15 to 20 minutes, until tender. Drain well. Mash the potatoes right away until smooth. Let cool briefly. Add the egg, salt, chives, mozzarella and flour. Mix well, then knead until soft and smooth. In a bowl, combine the red and green bell pepper, red onion, tuna, olives, ketchup, shredded cheese, cayenne pepper, Italian seasoning and olive oil. Mix until well combined. Lightly dust your work surface with flour. Divide the dough into 12 equal portions and roll each into a ball. Roll each ball into a round, flat circle. Spoon some of the tuna filling onto one half of each circle and top with a slice of cheese. Fold the other half over the filling and press the edges firmly to seal. Place the filled pockets on a sheet of parchment paper. Heat a heavy-bottomed skillet, greased with a little oil, over low to medium-high heat. Cook the potato tuna pockets on both sides until golden brown and cooked through. #food #Recipe #flatbread #cheese #fyp

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