Japanese Home Cooking– category –
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Scent of cherry blossoms | How to make fluffy Sakura steamed bread
In Japan, salt-pickled cherry blossoms are used in Sakura tea, Sakura rice, and sweets.Just by looking at the cherry blossoms, you can't really smell the fragrance, but when they are pickled in salt, the sugar in the cherry blossoms reac... -
Fukushima Local Specialty | How to make Enban Gyoza Dumplings
Speaking of local gourmet food in Fukushima City, the disk-shaped Enban gyoza dumplings are the most popular.When my family gathers, we always go to eat Enban gyoza. It is a taste of Fukushima that makes you feel relieved.There are about... -
Easy homemade dessert | How to make Strawberry Bavarois
This is a nostalgic homemade Bavarois recipe that was popular in Japan in the 1970s and 80s.Bavarois that you can enjoy the moist and jiggly texture and the refreshing sweetness of strawberries.You can also enjoy it as a luxurious desser... -
Japanese superfood “Egoma” | How to make Junen Botamochi (Ohagi)
Egoma (perilla seeds), a specialty product of Fukushima Prefecture, is a superfood with high nutritional value. It is said that if you eat it, you will live 10 years longer, so the locals call it "Junen" (meaning 10 years).”Junen botamoc... -
Easy & Crispy | How to make Chikuwa Tempura with dried seaweed
This is a recipe for Chikuwa tempura with dried sea lettuce, which is a specialty of Matsukawa-ura, Fukushima. Matsukawa-ura's sea lettuce can be enjoyed deep-fried dishes such as tempura and zeppoline to enhance its flavor and arom... -
How to make Candied Buntan (Pomelo) Peel
Buntan (pomelo) from Kochi Prefecture arrived from my mother-in-law. The sweet and sour taste of the Buntan fruit is exceptional, but the candied peel made from Buntan peel is also delicious with a subtle bitterness and sweetness.&n... -
Crispy Japanese Snack | How to make Rice Crackers
My mother-in-law made me rice crackers with mochi. Fried white rice crackers were delicious, so I tried making it at home.I made it in the oven without frying, and it was crispy and delicious. You must try it! 【INGREDIENTS: 2 servings】... -
Fermented food recipes | How to make Sagohachi Pickles
Sagohachi (meaning 358) pickles is a fermented food that is the origin of salted-koji. This name comes from the fact that it is made by mixing salt, rice koji and rice in a ratio of 3:5:8.You can eat it like a salad with the refreshing a... -
How to make Fresh Strawberry Milk
Have you ever seen a strawberry spoon designed in the shape of a strawberry? Not only is it cute, but it's a functional spoon with a flat bottom that makes it easy to crush strawberries.50 to 60 years ago, many strawberries were sour, so... -
Milk Cream Bread | How to make Cream Box
Cream Box is a thick slice of bread topped with plenty of milk cream.Since the 1970s when a bakery called “Romio” in Koriyama City, Fukushima started selling it, it is now popular all over Japan.I've loved it since I first ate it when I ...
