recipes
The Basque burnt cheesecake from Spain gets a spring-themed makeover. This sakura cheesecake recipe has all the hallmarks of a burnt Basque cheesecake: deeply burnished surface, rustic crinkled edges and a no-crust, no-fuss attitude. With the addition of freeze-dried sakura, this classic dessert becomes fit for your next hanami(flower-viewing) picnic. A dollop of sakura-scented whipped cream brings the fragrant, frothy fun of springtime to an otherwise dense dessert. Meanwhile, the cherry (blossom) on top is salt-pickled sakura, which offers a palate-cleansing burst of salty-sour flavor in bet...
Savvy Tokyo
Elevate any snack at a moment’s notice—and maybe attract some health and wealth in the New Year—with this candied kumquat recipe. Meet thekinkan (kumquat). Tiny, tart and tantalizing… you can get ahold of the small yet mighty kumquat at your local supermarket throughout winter in Japan. Not much larger than an olive, kinkan ranges from two to four centimeters in diameter. But despite their miniature size, kumquats are packed with flavor and nutrition; and unlike other citrus fruits, they’re often enjoyed whole—skin and all. Eaten raw, the thin, crunchy peel yields easily to the teeth, the oran...
Savvy Tokyo
The classic Japanese custard pudding gets a seasonal twist with amazake. During oshogatsu (Japanese New Year), people in Japan huddle outside of temples and shrines to pray for an auspicious year, hands warmed by steaming cups of amazake (fermented rice drink). Incorporating the cheery holiday drink, this amazake purin recipe below riffs on the classic flan-like Japanese purin(custard pudding). Amazake acts as a natural sweetener, so the only added sugar here is in the caramel—a dark, fragrant sauce with just enough bitterness and depth to counterbalance the amazake’s sweetness. Amazake: The “...
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Love chewy cookies? Miso keeps these cookies moist, while a firm bang on the table halfway through baking ensures a chewy, rather than cakey, texture. Miso plays nicely in sweet recipes, as well as savory ones. These bangin’ miso chocolate chunk cookies are made with a moderate amount of fermented soybean paste for extra umami that complements the toastiness of brown butter. Grab your baking sheets and bang ‘em on your counter for a flatter, chewier cookie and rippled edge. Miso, while full of health benefits, also gives cookies a textural advantage: extra moisture that helps keep themchewy. W...
Savvy Tokyo
Who would've thought that tuna and mango would match this well?! Tuna — the fish king and all-time favorite dish to all Japanese, is one addition to your daily menu that makes a difference every time you taste it. But in summer, it can exceed your expectations — and it just needs a mango to cook a great cooling-off salad, perfect for the hot season. This is one of my favorite recipes to make during the summer season. It doesn’t take long to prepare so you don’t have to spend much time in the kitchen on a hot summer’s day! When making this recipe make sure to lightly sear the tuna as I truly be...
Savvy Tokyo
Take advantage of the umeshu-making sets at stores this season to make a tasty syrup that the whole family can enjoy. Just before the rainy season kicked in you most likely saw your local supermarket fill up withumeshu (Japanese plum wine) making sets. A simple recipe that involves leaving fresh green Japanese ume plums in a jar with rock sugar and shochu (a distilled Japanese liquor) and sitting it to ferment for over a year. However, as wonderfully refreshing, tasty and popular as umeshu is, it’s not a drink for everyone. Using the same umeshu ingredients minus the alcohol, you can actually ...
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Boil it, blend it, dip it. Rich in fiber, protein, antioxidants and a number of vitamins and minerals, edamame, or those lovely green young soybeans we love ordering at the izakaya, is a popular healthy snack that also happens to be extremely versatile. Apart from eating them directly from the pods, there are countless of other different ways that you can use edamame: tossing the beans into salads, stir-fries, having them over rice, blending them into a warm or cold soup, using them as decorations on your plates — or turn them into a delicious and simple dip! Edamame hummus has always been one...
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A Japanese twist on a classic Canadian cocktail! As some of you may know, I am Canadian. Although I’ve lived in Japan for nearly half my life, I’ve missed a lot of traditionally, some might say stereotypically, Canadian things. The one thing you can reliably find and make at home if you search the shelves of your nearest import-heavy supermarkets is a Caesar, or Bloody Caesar as it’s often referred to. Bloody Mary vs Bloody CaesarThe Bloody Mary is said to have been invented in either the 1920s or 30s depending on who’s version of the story you believe. It was invented by Fernand Petiot, altho...
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"Just another food-based confirmation of choosing to become a Japan-dweller!" I was first introduced to my love kinako (soybean flour), smothered on and around my other love, mochi(Japanese rice cakes). The flavor was like nothing I’d ever tasted: deliciously nutty, slightly spicy and delicately soft and sweet all at the same time — just another food-based confirmation of choosing to become a Japan-dweller! But kinako is not only flavorsome. It is also a proven superfood, and, one that is suitable for our gluten-free and nut-allergic friends, too: kinako is finely ground and roasted soybeans. ...
Savvy Tokyo
A mouth-watering recipe perfect for Easter and other special occasions. Lamb is always a popular meat option once spring arrives and it is also the perfect recipe for a special occasion like Easter lunch or dinner. It doesn’t take particularly long to prepare and the light yuzu (a popular Japanese citrus) dressing really compliments the taste of the lamb meat. I’ve served it with oven-roasted sweet potato, but it could also be served with rice or salad at your preference. So, here’s how to make it at home! Ingredients1 sweet potatoSalt & pepper (to season)Olive oil2 lamb chops2 teaspoons soy s...
Savvy Tokyo
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