Tag

Kinako

Autumn Food, Blog

Ohagi

The Autumn equinox is nearly upon us. In Japan it is a Buddhist festival known as higan. In the spring it is known as haru no higan . To celebrate I made Ohagi. This is a traditional confectionery made of sweet mochi rice pounded and shaped with a red bean centre . It is traditional to take these with flowers and incense to the graves of ancestors at this time. In the spring the sweets are called Botamochi named after the tree peony botan . In the fall the same sweets are called ohagi named after the clover bush hagi. I covered mine with kinako and black sesame .

Served with a nice green tea they make a wonderful treat .

This is how to make your very own ( it takes a little time but is well worth the effort !)
1 cup of Japanese rice
1 cup of mochi rice
plastic wrap
tsubu-an ( bean paste )
toppings  matcha powder,kinako ground black sesame powder
first wash your rice together really well changing the water a few times
place in your rice cooker with water up to level 2 and cook until done
then pound your rice I use the end of a rolling pin until some it’s mashed but still has some grain don’t over pound or it will be to sticky mix it as your pounding in between with your rice paddle so it’s even.
take about 70g of rice if your having rice on the outside and make balls of these in plastic wrap . Flatten each one spreading it out. Measure out balls of bean paste 30g and place in the middle of each flattened out ball ( mould  the rice around the bean paste .
If you want to do a reverse 40g rice and 60g red bean paste .
when they are all done roll them in your chosen topping .
I like to then wrap each one in plastic wrap and freeze them and defrost over night ( great for a bento dessert ) .

Autumn Food, Blog, Summer Food

Fruit Crumble With A Kinako Topping

Kinako is roasted soybean flour. It tastes a bit like caramel with a hint of nut. It’s often used with Japanese desserts like mochi. Did you know it’s a Japanese superfood? It’s packed full of protein and is easily absorbed by the body and is also high in dietary fiber,calcium,potassium and vitamins A,B1 and lecithin. Simply by adding kinako in your diet you get all these benefits and saponins known for blocking fat absorption and breaking down fat faster. It’s also good for the skin. 1 teaspoon is only 10 calories so makes a healthy latte mixed with some plant based milk just add kinako to milk and heat and froth with a milk frother to make a delicious drink.

The weather in the U.K. is not very summery and although it’s August the wild blackberries are already ripe and ready for picking. Autumn seams to be on its way here already we never have much of a summer though I must say I love autumn foods they are my favourite.

I decided to pick some wild blackberries and make a crumble with fresh apple and some rhubarb out my mother in laws garden .

I just washed the fruit, peeled the apple and sliced it and chopped the rhubarb then lay it in the bottom of an oven proof dish.

I then decided to use that lovely nutty kinako powder to make a crumble topping just by adding gluten free raw organic oats ( I use the ones by rude health). Then add your kinako,some coconut palm sugar and then rub in some coconut butter . I didn’t really measure it out but I used 1 cup of oats 1/2 cup kinako and a tablespoon each of coconut sugar and coconut butter but it really depends on your dishes and how much fruit you have. Spread the kinako crumble mix over the fruit and bake in a moderate over until the crumble topping is golden and the fruit is bubbling.

This really is a cosy dish to have warm with vegan cream .

 

Blog, Spring Food

Botamochi

The bi-annual days of the vernal equinox are nearly upon us. In Japan it is a Buddhist festival known as higan. In the spring it is known as haru no higan . To celebrate I made Botamochi. This is a traditional confectionery made of sweet mochi rice pounded and shaped with a red bean centre . It is traditional to take these with flowers and incense to the graves of ancestors at this time. In the spring the sweets are called Botamochi named after the tree peony botan . In the fall the same sweets are called ohagi named after the clover bush hagi. I covered mine with different toppings matcha,kinako and black sesame . I also made a reverse one with the rice on the inside . Spring is nearly here . ぼたもち (牡丹餅) (おはぎ) 私は春分点のために作った ほぼ春です!

This is how to make your very own ( it takes a little time but is well worth the effort !)

1 cup of Japanese rice

1 cup of mochi rice

plastic wrap

tsubu-an ( bean paste )

toppings  matcha powder,kinako ground black sesame powder

first wash your rice together really well changing the water a few times

place in your rice cooker with water up to level 2 and cook until done

then pound your rice I use the end of a rolling pin until some it’s mashed but still has some grain don’t over pound or it will be to sticky mix it as your pounding in between with your rice paddle so it’s even.

take about 70g of rice if your having rice on the outside and make balls of these in plastic wrap . Flatten each one spreading it out. Measure out balls of bean paste 30g and place in the middle of each flattened out ball ( mould  the rice around the bean paste .

If you want to do a reverse 40g rice and 60g red bean paste .

when they are all done roll them in your chosen topping .

I like to then wrap each one in plastic wrap and freeze them and defrost over night ( great for a bento dessert ) .

 

Blog

Latte & Kinako Biscotti Twist

Chilling out ( well trying to ) before my job interview to day .
Feel like my life is about to take a massive new change in direction.
It’s pretty scary but sometimes you need that leap of faith .
Listening to the birds and drinking my creamy soy latte and having with it a kinako biscotti twist I made.
I love using kinako ( soy bean flour) in baking it’s gives your baking a really nutty flavour.
That coffee is so ready for a dunk of that biscotti .
Will keep you posted on how the interview goes .
Have a great Monday ?
私は今日の面接をしています
それは新しい仕事のためです
私に幸運を祈りたい ???
私は大豆ラテと黄粉ビスコッティを作った.
私はリラックスしたい

Blog

Zenzai


The weather here is Horrible to day high winds and rain ☔️ I made zenzai using @bionaorganic azuki beans .
I cooked them down in water and instead of using loads of sugar I used @clearspringuk rice malt syrup . I topped my zenzai with a grilled mochi rice cake and a dusting of kinako . I also had a matcha and to go with the sweetness of the zenzai you normally have something like pickles so I had an umeboshi plum . Sure wakens up the senses but it’s also really good for digestion .

ぜんざい
餅と黄粉
抹茶
梅干し

Autumn Food, Blog

oaty pecan kinako choc chunk cookies


Rustic oaty pecan kinako chocolate chunk cookies
First prepare your flax egg see below

In one bowl add except chocolate chunks
1/2 cup oat flour
1/3 cup kinako ( soy bean powder )
1 cup oats of choice
1/2 teaspoon baking soda
Pinch of salt
1/3 cup ( about a hand full ) of rough chopped pecans

1/3 cup of rough chopped chocolate for decorating

In a separate bowl add
1/2 cup coconut palm sugar
1 flax egg ( this is one tablespoon of flax meal mixed with three tablespoons of water and set in the fridge for 20 mins )
1 tablespoon of brown rice syrup
1/4 cup of melted coconut butter / or coconut oil
1 tablespoon of water

Mix wet in to dry until a dough is formed
Then pay a piece of parchment paper on a baking sheet and scoop out heap tablespoons of mixture
Then take each one and put it in plastic wrap and form into a ball ( see pictures )
Then flatten out eat dough ball and lay out on the paper with a good amount of gap between each one to allow the cookies to expand .
Press in some chocolate chunks and bake in a moderate oven for 15-20 mins
Take out the oven when golden ( the cookies will have spread out )
Leave cookies to cool completely

These would be yummy as an ice cream sandwich or as a breakfast cookie maybe with a coffee.

Autumn Food, Blog

Kinako donuts

I love the earthy nutty flavour of Kinako (Japanese roasted ground  soy bean powder )

It is also very nutritious containing B vitamins and protein

you often find in on many Japanese dessert so I decided to make baked cake donuts with it and a kinako frosting for the top.

You will need

in one bowl add

2 cups of oat flour

3/4 cup kinako

2 teaspoon of baking powder and 1 teaspoon baking soda

In a separate bowl

1/2 cup apple puree

one tablespoon of melted coconut butter

1/2 cup soy milk

1 teaspoon brown rice vinegar

2 tablespoon brown rice syrup

1/2 cup of unrefined granulated sugar

mix wet into the dry and mix into a batter . If it’s to wet add more flour to dry add a little more milk .

Brush a donut pan with melted coconut oil and spoon in your mixture

Bake in a moderate oven for about 20 mins til risen and golden

Take the donuts out if they have lost their hole just remake it again with a toothpick .

Leave to cool then turn out.

using a cup of icing sugar and a tablespoon of kinako add a little water at a time until you get a thick frosting.

decorate your donuts with frosting ( I also added toasted hazelnuts and a drizzle of vegan chocolate )

place in the freezer to set . I tend to keep mine in the freezer and take them out one at a time and defrost them when I want one .

 

Autumn Food, Blog

Mitarashi tofu dango

Tsukimi is the start of Autumn with the festival of viewing the harvest moon on the 15th of September.
Pampas grass is displayed and dango balls to mimic the full moon are eaten.
In Japanese folklore it is said the rabbit lives on the moon making Mochi and there is a story and even a children’s song.
Bunny Bunny what are you looking for as you hop?
The moon on the 15th night I’m viewing as I hop.

How to make #dango for Japanese moon viewing festival .
月見 だんご
Moon viewing dumplings are traditionally eaten on this festival and they are so yummy and easy to make. These ones are made with silken tofu .
1. Mix mochi rice flour with silken tofu . (I don’t really measure ) just keep adding until a dough forms .
2. Make your dough into little moon balls .
3. Boil them until they float .
4. Pat them dry with a paper towel

You can then eat them as they are and roll them in kinako powder or sesame powder.
Or you can grill them.  I love this because they are all warm and crunchy on the outside and soft on the inside .

Place  them under a heated grill turning as they brown

To make your sauce use  2 tablespoons of tamari mixed with two tablespoons of syrup ( you can use rice syrup or maple syrup ) then put this in a small pan and heat .

make a slurry of 1 teaspoon kuzu powder and 1/4 teaspoon water and mix into your heated sauce to thicken it.

Take your dango from off the grill and either push on to skewers and spread with your hot sauce and maybe alternate with some anko  red bean paste and kinako Or you could have them like little individual sweets topped with a brush of sauce and a squeeze of anko and a dusting of kinako .

maybe serve with a warm kinako latte and look up at the moon .