Japanese fried chicken is a popular menu in an izakaya. Also, it is a popular menu for Bento the lunch box menu. From children to the elderly, everybody like fried chicken. It is more likely nugget rather than American fried chicken which usually has chicken born attached like KFC. KFC has their secret ingredient and so as the [Read more…] about Japanese fried chicken Izakaya recipe
Koya-Dofu is very healthy, freeze-dried tofu, and it is vegan cooking. This dried tofu is high calcium, high protein, and low carb, gluten-free food. Koya-tofu is tofu that has been frozen, then dried. Cook in [Read more…] about Healthy Freeze-Dried Koya-Dofu Vegan
Quinoa is already favorite in the U.S., and this called super food. I like quinoa and usually serve like salad. I cook quinoa this time, not cold salad and more likely rice. I also love mushrooms and especially shiitake. I think shiitake have more flavor than other mushrooms. I suggest you can choose any mushrooms [Read more…] about Vegan Quinoa and Mushroom Pilaf
Vegan Japanese sweets Mizu yokan is favorite sweets for summer in Japan. They have a similar food called Yokan, but it is more thick and robust taste than Mizu yokan. The recipe includes agar, and this is similar to gelatin but made by seaweeds. Gelatin is animal base but agar is vegetable base, so this is vegan sweets. [Read more…] about Vegan Japanese Sweets Mizu Yokan
Chawanmushi (茶碗蒸し,Chawanmushi, literally “tea cup steam” or “steamed in a tea bowl”) is an egg custard dish found in Japan that uses the seeds of ginkgo. Unlike many other custards, it is usually eaten as an appetizer. The custard consists of an egg mixture flavored with soy sauce, dashi, and mirin, with numerous ingredients such as shiitake [Read more…] about Chawanmushi the Japanese Egg Custard Recipe
I show you how to make Daifuku Mochi; it is vegan Japanese sweets. It is easy, simple, and basic cooking. You only need three ingredients, which is Anko, Sweet rice flour and sugar! I have another page how to make Anko by pressure cooker, and also how to make Anko. If you ever have seen or ate mochi ice cream, that is very similar to Daifuku. Yukimi daifuku is the original name that made from big manufacture company in Japan. You may be able to find this original ice cream in the U.S. but now, much American company making these sweets. This mochi ice cream is not existant if we do not have daifuku mochi.
Anyway, Daifuku is the mochi, and this is traditional Japanese sweets. They do not have dairy food for traditionally, and desserts usually made by Anko (azuki beans and sugar) or other beans besides Azuki. Also, sometimes, sauce that made from sugar and soy sauce base. Mochi made sweet rice itself or sweet rice flour.
This video and blog, I use sweet rice flour to make these traditional Japanese sweets. I love this mochi, and when I go back home, I always buy it from store at least one time! There are fruits inside of Anko or Mame, which is another kind of beans in the mochi part and I love the beans one. (which called Mame daifuku mochi 豆大福) I did not show you how to make fruits one but you just simply put fruits inside of Anko and wrap by mochi part. It is simple.
150 cc Water
3.52oz 100g Mochiko sweet rice flour
0.7oz 20g Sugar
300g /10.58oz Anko
1 Make 8 Anko ball
2 Mochiko and sugar in the bowl and mix them
3 Add water in the bowl and mix them
4 Put food wrap loosely on the bowl and 2 min to microwave
5 Take out from microwave and mix them
6 Put potato starch in the tray and put mochiko on top and divide them for 8
7 Wrap Anko ball by Mochiko