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Mochi with Mitarashi Sauce Recipe

Mochi with Mitarashi Sauce

Have you ever bought Mochi rice cakes for a New Years feast and had too many leftovers?  A lot of packaged Mochi today lasts a very long time, but you still may want to use it up in a reasonable amount of time. There are a lot of creative Mochi “recycling” recipes out there, but we suggest this sweet and soft Mochi with Mitarashi Sauce. Originally a Japanese sweet, Mitarashi Dango is skewered Mochi balls. They are grilled and browned first, then a Soy Sauce-based sweet sauce is poured over. Saltiness and a pleasant savory smell from Soy Sauce matches surprisingly well with the rest of the sugary sauce.

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Mushroom Ankake Soba Recipe

Mushroom Ankake Soba

Ankake Soba is Soba noodle soup that is thickened with starch.  The thick soup not only keeps the dish hot much longer than regular noodle soup, but also coats the noodles with tasty soup in every bite.  The soup includes a variety of mushrooms, which add a lot of Umami flavor. Hot and savory soup makes it a perfect hot noodle dish in the cold season.

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Yuzu Madeleines Recipe

Yuzu Madeleines

Madeleines are French sweets that are a cross between cookies and cakes.  They are usually baked in shell-shaped molds or a special Madeleine pan with shell indentations.  We flavored this traditional French concoction with fragrant Yuzu citrus peel.  The distinctive Yuzu citrus aroma is unusual but a surprisingly good match with the buttery rich cake.

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Thanksgiving Bento Recipe

Thanksgiving Bento

2020 has been crazy for many people including us at Japanese Cooking 101.  Who knew that a once-in-a-century kind of pandemic would swirl our lives into chaos this year?  With two of us from different households working together to make our videos, we have taken some time off since the lock downs in the end of March in California. Our decision was simply to keep our immediate and extended family members and people surrounding us safe.  We have been carefully watching numbers and the medical situation in California, and finally have decided to ease back into a modified version of our normal schedule of video makings.  If you are regular visitors to our website and YouTube subscribers, thank you for your patience waiting so long.  We are confident we can work together again safely in the well-ventilated kitchen with good precautions such as keeping social distances, wearing masks, and following good hygiene practices.

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Daigaku Imo Recipe

Daigaku Imo

Daigaku Imo is Japanese candied sweet potatoes.  In Japan, it is more a snack or dessert than a sweet potato side dish that belongs to a meal like sweet potatoes in American cuisine.  Daigaku Imo is something your mom makes for an after school snack or tea time for the family.  Scrumptiously glossy, sweet, and hearty – it’s one of everyone’s favorites.  That said, Daigaku Imo could also be an interesting alternative to the usual sweet potato or yam casseroles that are fixtures in holiday meals in the US.

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Kintokimame Recipe

Kintokimame

Kintokimame are red kidney beans in sweet syrup.  It is a small side dish that is often in the corner of a bento box.  Because of its very sweet flavor, Kintokimame is not exactly a dish that goes well with Steamed Rice directly, which almost always comes with Japanese meals; however, it is a great pallet cleanser between rice and salty dishes.

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Strawberry Mousse Recipe

Strawberry Mousse

Strawberry is the fruit of spring in Japan, the same as in many places throughout the world. And Japanese people take it seriously with strawberries. Seasonal foods, fruits, vegetables, seafood, etc., are very important for their everyday life there. Because there is an abundance of a particular food in a short period of time during the year, they celebrate with it well. When strawberries are in season, we eat them fresh as well as make them into special dishes. Strawberry Mousse is a super easy dessert to make at home, and it is great spring sweet after meals.

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