Tag

Yuzu

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New Years Eve Stollen

Kicking off this New Year’s Eve with another stollen. This one was Japan inspired.
A moist matcha vegan cake with candied yuzu peel and chestnuts and matcha marzipan running through the whole cake.
It turned out so good.

 

Blog, Winter Food

Kagami Biraki Zenzai

in Japan on the 11th of January is Kagami biraki the breaking of the new year Mochi for luck and good fortune .
It is traditional to make  zenzai a sweet red bean soup with the toasted Mochi on the top.

This can be made as simple as you wish you can buy a tin of sweet red beans and add a little water and cook up into a soup. Zenzai is also available in a pouch just simply heat and serve .  Or you can buy a can of azuki beans drain and simmer in water with a sweetener . After this it gets a little more complicated if you want to cook your beans from scratch so for ease I do one of the above .

I cooked my mochi rice cake under the grill and topped this onto my zenzai

 

Blog, Winter Food

New Years Eve Soba

It’s nearly New Years in Japan and to celebrate I’m having for lunch a hot bowl of soba noodles which is a traditional New Year’s Eve meal called toshikoshi soba.
Meaning end of old year and beginning of the next.
The noodles symbolise the bridge from the old to the new year and bring long life, strength and good fortune.
I made this really simple with a tamari and mirin soup stock some lovely soba noodles I bought in Kyoto and topped it with chopped green onion,aburaage and a little fresh yuzu peel .
Eating this meal took me back to the lovely setting at kiyo mizu in Kyoto where I had simple soba noodles.
I want to wish everyone in Japan a happy new year and health and good fortune .
年越し蕎麦
明けましておめでとうございます??????

Blog, Winter Food

Amazake Yuzu Juice Custard Pot Dessert

Good morning/evening/afternoon
I hope your all keeping warm it’s freezing cold here.❄️❄️❄️
This is the amazake yuzu juice custard pot dessert I made using @clearspringuk Amazake, kuzu,rice malt syrup and kanten flakes.
I topped it with a little candied yuzu peel.


1 cup Amazake
1 cup almond milk
1/2 tea of powdered vanilla
1/2 tea yuzu juice
1 table spoon of rice malt syrup.
Add these to a pan .
3/4 of a tablespoon of crushed kuzu made into a paste with a little water .
Add this to the pan.
Sprinkle over the surface around 3/4 tablespoon of kanten and heat up stirring well.
Pour into pots and chill for a few hours. Top with yuzu peel .


The yuzu juice and peel you can buy if your in the UK from @japancentre
You could add other fruits or flavour instead of yuzu if you like.

Autumn Food, Blog

Chocolate Bean Brownie

How about some healthy chocolate bean brownies ?
These have a Japanese twist
I have often made black bean brownies and thought why not try to make some with azuki beans.
They turned out really delicious.
Dusted with matcha and topped with candied yuzu peel.
Have a wonderful Saturday.

小豆チョコレートブラウニー

Give these ago yourself all you need is a food processor

In your food processor add

1 can of drained and rinsed azuki beans

1/4 cup of rice syrup

4 tablespoons of melted coconut butter

now give this a pulse to combine

now add

1/2 cup of oats

2 tablespoons of raw cacao powder

2 tablespoon of coconut palm sugar

a teaspoon of vanilla extract or powdered vanilla

1/2 teaspoon baking powder

a pinch of Himalayan pink salt

now give it some more pulses and then make sure everything is combined .

now stir in some chocolate chips ( about 1/2 cup ) and turn the mixture out into a baking pan lined with parchment paper.

Bake in a moderate oven until the top is nice and crispy

leave to cool and cut into squares and dust with matcha ( if you wish )

These  make a delicious chocolate brownie treat .

Blog, Summer Food

Summer somen noodles

Light Somen noodles make a lovely cold salad

Just cook your somen as instructions and then let cold water run over them after draining adding a few ice cubes to make them nice and chilled .

I like to add a selection of salad with mine and maybe some cold silken tofu like in the photo .

make a light sauce to pour over

mix one tablespoon each of mirin,toasted sesame oil,brown rice vinegar and tamari in a small jar . Add also 1 teaspoon of yuzu juice . Put the lid on and give the jar a shake .

Pour over your somen and sprinkle with sesame seeds and chopped green onion .