Back in college I learned that many brands differentiate their products to make a better fit for international market penetration. That’s how Spanish MacDonald is selling gazpacho soup or Russian MacDonald is selling sour cream potato and that’s how when you buy a green tea in Japan it’s bitter but when you buy it in Europe it’s sweet and sometimes sparkling. So guys, meet the brand new Azuki Pepsi!

I’m sure you can only buy it in Japan and I’m sure you wouldn’t like the taste if you are foreigner. Azuki is a red bean paste that is a base ingredient for many Japanese sweets. In fact, the very first thing I ate when I came to Japan was anko bar – a super sweet jelly thingie made out of red beans – azuki. It was a bad first impression of course. The girl who bought it for me was just trying to introduce me to some very typical Japanese food so she bought me oolong tea that smelled like cigarettes ( for 6 months I used to call it the cigarette tea), anko bar and cup noodles. I cried that night wishing for my mom’s mushroom zhulien and tea with raspberry that doesn’t smell like cigarettes. Well, now I can’t live without oolong tea and drink 6 bottles every day. Guess who’s been in Japan for too long? hehe

Seeing this was my first attempt at this, it took a lot of patience out of me… I think it is definitely something that requires some practice before perfecting!
I have lumpy mochi’s but they still tasted awesome! It’s a good ball of laughter when I think about it!

I got this recipe from cooking-with-dog on YouTube.

Some tips:
* refrigerate the pre-made anko paste before you shape it into balls as they start to become mushy and stick to your fingers.
* you can use potato starch instead of the katakuri starch, it is exactly the same thing (I bought the Japanese one then realise I paid 3 times more for something I already had at home…)
* there are some recipes that tells you to microwave the glutinous rice flour mixture but I prefer to steam it as this will take out the risk of the dough burning.
* buy smaller size strawberries as I the ones I got were too big for the recipe I had.

My next attempt on mochi’s will be ICE-CREAM mochi and other colourful and yummy fillings … wish me luck!

Anko Mako Oyunları Oyna

omiyage

Today is so wonderfull… setelah sekian lama tidak menginjakkan kaki di bumi Jatinangor, akhirnya saya kembali mengunjungi Jatinangor dan kembali menumpang sama yang namanya damri…

Tujuan saya ke Jatinangor ada beberapa, mulai dari beli karton, beli plastik, ke salon buat potong rambut, beli lotion anti nyamuk, (saya paling suka belanja di jatinangor, karena segalanya serba murah… padahal kalau diperhitungkan dengan ongkos, jadinya sama aja sih…hihi… ) sampai yang utamanya, ngambil barang pesanan dari temenku Syuhadak yang baru pulang dari Jepang.

KAT-TUN BTR pic book

Yang pesan bukan saya, tapi teman saya (yang lain). Pesanannya yaitu pictorial book KAT-TUN Break The Records (BTR) concert. Kenapa pesan sama temenku? karena kalau kirim via pos ongkos kirimnya mahal. Harga pic booknya 2000 yen *saat ini kurs yen 108 rupiah*, tambah pajak 100 yen, sedangkan kalau via pos tambah ongkos kirim ditotal kalau di kurs-kan jadi 500.000 rupiah! Jadi lebih irit kalau sekalian di bawa pulang aja sama temenku itu… *asas manfaat*

Karena kami (saya dan Syu) penasaran sama isinya, maka seijin yang mpunya, kamipun memerawani itu pictorial book.

Syu dan kantong oleh-olehnya

Sebenarnya saya juga titip minta beliin barang sama Syu, minta dicariin buku-buku bekas soalnya buku bekas di Jepang muraaah… banget. Yang tadinya ribuan yen cukup jadi 100 yen saja (kurang lebih 10.000 rupiah)! Dan akan menghemat berkali-kali lipat, soalnya buku impor di Gramedia harganya  bisa sampai 2X lipat harga di Jepang. Itu si Syu aja kerjanya pas awal-awal datang ke Jepang beli buku-buku skenario dorama melulu. Sayangnya pas saya titip, dia udah sibuk packing barang, jadi katanya gak sempet.

Selain itu, saya juga minta tolong dibelikan pernak-pernik Jepang, seperti Omamori dan sebagainya, nanti uangnya saya ganti di Bandung. Saya sempat mencandai Syu, minta oleh-oleh… . Ternyata, dia beneran beliin saya oleh-oleh (sekali lagi thx ya Syu), seperti yang saya bilang, gantungan kunci atau gantungan hp.

omamori hp strap

Pas saya sampai di kampus, Syu dan beberapa teman seangkatan saya lagi makan siang, saya ikut gabung aja. Kata Syu bukunya masih dalam perjalanan, (maksudnya, bukunya dibawa dari kost-an sama Khalif). Sesampainya khalif di shokudou *kantin, red.* Syu ngajak saya keluar kantin, ke salah satu kelas yang kosong (belum dipakai kuliah) soalnya sejak tadi ngobrol-ngobrol di kantin (apalagi setelah liat Khalif nyerahin tas kertas besar) Syu memang digoda-godain terus buat ngasi oleh-oleh.

gantungan kunci katana

anko

ebi senbei

Setelah Syu ngasiin pic booknya, dia juga nyuruh saya milih hp strap semi omamori antara naga dan kura-kura (secara instingtif saya milih kura-kura.hehe..) juga nyuruh saya milih gantungan kunci. Saya pilih gantungan kunci yang cuma ada 1, gantungan kunci yang ada katana *pedang jepang yang suka disebut samurai oleh orang indonesia*. Setelah itu, saya kan liat oleh-oleh yang lain juga, yang katanya untuk dosen, eeh… saya dikasi mencicipi juga… hmm… sejenis apa ya… (Syu juga gak tau namanya) pokoknya makanan dari tepung beras hitam yang diisi anko *kacang merah* dicampu wijen(maaf, saya lupa motret bentuk aslinya, cuma yang di dalam kemasan). Menurut saya sih enak, gak terlalu manis soalnya… . Terus dikasih senbei *sejenis kerupuk ataun keripik menurut orang kita mah, tapi dari beras biasanya* udang. Nah, karena cuma satu, yang ini belum saya cicipi deh rasanya, tapi saya yakin enak *kecuali kalau kamu alergi udang*.

Senang? Tentu. Karena ini pertama kalinya saya dapat oleh-oleh dari Jepang *kacian banget deh gue* Lebih senang lagi karena saya sebenarnya bercanda soal oleh-oleh itu, dan saya sama Syu kan gak terlalu akrab juga. Skali lagi… thx y Syu…

So, I really can say… today is a wonderfull day…

wok de verduras y setas

bocata de croisant basado en bocata emos creado un mounstruo

revuelto de tofu con pimientos del piquillo y arroz

lasaña clasica

ensalada milhojas

salteado de soja texturizaday fideos udon

ensalada algas y semillas

postre japones dango relleno de anko

gyoza empanadillas japonesas fritas

tofu nimono

ensaladillas rusa con judias

arroz glutinoso frito con tofu champiñones

okonomiyaki (tortilla japonesa)

bacata de tofu con agucate y tomate natural

Hola! podeis encontrar algunas recetas de estos platos en el apartado “recetas mias en forovegetariano”

Ιδρυτής του Shito-Ryu ήταν ο Kenwa Mabuni, απόγονος μίας σπουδαίας οικογένειας samurai, την Onigusuki, που γεννήθηκε στο Shuri της Okinawa το 1888. Στην ηλικία των 13 ετών από τον δασκαλό Anko Itosu διδάσκεται την τεχνική του “Shuri-te” και αργότερα από τον δάσκαλο Kanryo Higaona την τεχνική του “Naha-te”.

Ενώνοντας τις δύο αυτές τεχνικές και προσθέτοντας την τεχνική του δασκάλου Makabe “Tomari-te”, ιδρύει το “Hanko-ryu” που αργότερα για να τιμήσει τους δασκάλους του Hiagona και Itosu, το ονομάζει “Shito-ryu” που προέρχεται από τα αρχικά ιδεογράμματα των ονομάτων των δασκάλών αυτών (Shi) και (Ito) και μεταφράζεται σαν “Σχολή του Itosu και Hiagona”. Αργότερα τελειοποιεί τις γνώσεις του στο kobudo, με τον δάσκαλο Sakumoto καθώς και την τεχνική του Bo, Sai, Tonfa, Kama και Nuchaku, με τον δάσκαλο Arakaki. Το 1920 διδάσκει στο πανεπιστήμιο και τις σχολές της αστυνομίας στην Osaka της Ιαπωνίας.

Μετά το θανατό του τον Μάιο του 1952 σε ηλικία 64 ετών και έχοντας ιδρύσει μία από τις πιο διαδεδομένες σχολές Karate στην Ιαπωνία, ένας από τους κορυφαίους μαθητές του, ο Ryusho Sakagami, ιδρύει το 1957 την δική του οργάνωση, την “Itosu-kai”, που είναι διαδεδομένη σε 26 χώρες. Και στη συνέχεια ιδρύθηκαν και άλλες οργανώσεις όπως η “Genbu-kai”, η “Shito-kai” κ.α.

The “East meets West” expression has been used so many times that it has almost become corny, but this particular (and simple) cake definitely deserves the appellation!
Matcha & Anko Roll Cake:

INGREDIENTS: for 8 cakes/2 sponge sheets baked in 15 cm square mold

-Eggs: 2
-Flour: 30 g
-Sugar: 30 g
-Matcha: 2 small teaspoons
-Anko/Sweetmeats: 15 g x 8=30 g (See Recipe here)

RECIPE:

-In a large bowl, break the eggs and mix the sugar, half at a time. Beat until the mixture turns whitish and fluffy. Only then add 1 tablespoon of water and mix.

-Add tea half at a time and beat it in.

-Place cooking paer inside an oven square mold and pour half of the cake mixture. Bake at 200 degrees Celsius for 8~10 minutes. Repeat with the second half of the cake mixture.

-Take the ckae sheet and its cooking paper out. Turn sheet upside down onto a piece of cellophane paper. Once completely cooled down, take the cooking paper out carefully. Trim the sponge cake and cut into four 5×10 cm pieces (three along and one across).

-Place a ball ofanko in the middle of each piece of sponge cake and “lock/wrap” the sponge cake around the anko. Press the ends togeteher to make sure tey don’t open again. If they keep opening seal ends with syrup.

To be enjoyed with cold or hot green tea!

Please check the new postings at:
sake, shochu and sushi

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日本語のブログ
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Porque tendría delito pasar por este país y no pobrar este manjar. Quien no ha visto alguna vez a ese cacho gato azul y redondo zanparse kilos y kilos de “pastelitos” japoneses. Pues aqui que ni corta ni perezosa, andando el otro dia por medio del super pillé uno para probarlo.

100 yenacos de nada por este Dorayaki. Que ahi donde lo veis es más grande que mi mano. Y la pinta que tenia , eh, me direis que no tiene buena pinta *___*

Dorayaki

El bizcocho de fuera esta de lujo, super esponjosito y suave, y el relleno….bueno,  yo no soy amante del anko, no me gusta nada el tacto que tiene xD asique me comí la parte que tiene menos, o sea, dejé el centro. Pero el sabor es bueno º0º vamos, asi dulce pero aspero a la vez, no empalaga pero tampoco te deja como si nada.

No creo que vuelva a pillar otro destos, me da pena tener que tirar la mitad xD pero vamos, le doy el visto bueno. ¿Alguien por aqui lo ha probado? ¿que tal?

Japanese Cakes/Wagashi 3: Recipe-Shiro Anko/White Sweetmeats …

In my previous article, I introduced the recipe for “red sweetmeats” or just “anko” in Japanese, an improtant ingredients in Wagashi. But the red/violet colour is not always wanted. Another popular way to make anko is to use “ingen …

Photo Uploaded: Jun 04 2009 04:11:23 GMT Taken: 2009:05:30 14:24:03. Manufacturer: Canon Camera: Canon EOS 350D DIGITAL Aperture: F6.3. Shutter: 1/60 sec. ISO: 400. Flash: Yes (Auto) …

Photo Uploaded: Jun 04 2009 04:11:23 GMT Taken: 2009:05:30 14:24:03. Manufacturer: Canon Camera: Canon EOS 350D DIGITAL Aperture: F6.3. Shutter: 1/60 sec. ISO: 400. Flash: Yes (Auto) …

There are few things that western foreigners living in Japan disagree about more than anko (also called an), the sweetened red bean paste widely used in confections throughout Asia. Most hate it with a passion, I fall into the distinct …

Photo Uploaded: Jun 04 2009 04:11:23 GMT Taken: 2009:05:30 14:24:03. Manufacturer: Canon Camera: Canon EOS 350D DIGITAL Aperture: F6.3. Shutter: 1/60 sec. ISO: 400. Flash: Yes (Auto) …

This is a follow up from the Anpan post, which left me with a load of spare anko. Thanks to good old Wikipedia i was able to find some good uses for it. In the end i settled upon Dorayaki which is basically two pancakes sandwiched together with anko. I used this recipe.

Here are some photos:

This is the batter.

Frying one of the pancakes, made 8 in total which turned into 4 dorayaki.

And the finished result. Tasted good, but very filling. Will definitely make them again if i ever find myself left with spare anko as they were very quick to make and used basic ingredients.

This is hopefully the first of many cooking related posts. I have always loved cooking and recently started trying out more Japanese recipes, although it can be quite hard finding certain ingredients. My particular interest is bread, i wanted to be a baker for ages.

I’ve have been planning to make anpan for ages now but only just got around to doing it. I used a recipe i found on “The Fresh Loaf”. Also the photos i took this time seem to be of a slightly higher quality than normal, I’ve been reading a few guides to try and improve.

Well on with the bread:

This is the dough being mixed in my kitchenaid mixer. I’m a bit of a kitchen otaku, always buying new gadgets to use. This mixer is one of my favourites although it is only the classic model because i couldn’t afford the “Artisan” version, which cost around £150 more. The classic still does the job though.

Heres a pic of the finished dough before being left to rise.

Then i divided the dough into 8 pieces and shaped them into balls.

This is the anko for the filling, which i had made earlier. Almost killed me making it, pushing the cooked beans through a sieve. If anybody knows any easier anko recipes please let me know.

Next i flattened the balls of dough and placed a small ball of anko in the middle. Then i folded the dough around and sealed it.

They were then glazed, baked and glazed again. Overall they look pretty good.

And of course i had to include a cross-section. I think i may of added a bit too much anko in the middle. I have never had anpan before so can’t compare it with anything but they taste very sweet and have a soft slightly chewy texture, which i really like.

Also i made twice as much anko as i needed so if anybody knows any great recipes that use it, it would be nice  to hear about them as well as any other Japanese recipes you can recommend.

Altro cambio di stagione, altro renkyuu (letteralmente “vacanze consecutive”… in genere “weekend lungo”)! In Giappone gli equinozi sono feste nazionali e, come detto in precedenza, il giorno di vacanza non si perde se cade di fine settimana
L’equinozio di Primavera, Shunbun no hi ( 春分の日) si festeggia il 20 o 21 Marzo a seconda che l’anno sia bisestile o meno. Per tradizione le famiglie fanno visita alle tombe dei propri cari lasciando fiori, incenso e degli ohagi, dolci palline di riso ricoperte dall’immancabile onnipresente anko (marmellata di fagioli rossi azuki).

Sendai è a nord, nella regione del Tohoku

Me ne potevo stare a Tokyo in quest’occasione? Ovviamente no, e come sempre ci siamo ritrasformati in tour operators last minute organizzando in quattro e quattr’otto un viaggio a Sendai. Stanchi dei soliti templi, onsen, e stanchi della routine settimanale (paradossalmente chi per troppo lavoro, chi per assoluta mancanza di lavoro…), abbiamo evitato di stressarci con orari stretti ed accanirci nel dover visitare per forza tutti i possibili luoghi di interesse turistico, prendendocela piu’ comoda. Il viaggio ha preso una connotazione piu’ rilassata e decisamente nature, portandoci dal mare alla montagna, per cui il titolo non poteva essere altro che “Sendai, mari e monti”

Inoltre, a Sendai vive Karol, un nostro amico polacco che il Vulcanus ha spedito in uno studio di architetti da solo lassù a nord, e che ha avuto il piacere di accogliere l’allegra comitiva e di farci conoscere la “sua” Sendai, e specialmente la vita notturna molto animata e diversa da quella esagerata di Tokyo.

Io, Tommaso e Francesca siamo partiti da Tokyo venerdì mattina prestissimo, prendendo una serie di treni locali della durata media di 1 ora (il primo era alle 6:10), e siamo arrivati a Sendai alle 13:30 circa dopo 6 cambi! Per risparmiare avevamo deciso di prendere l’economicissimo Seishun 18 Kippu, un biglietto speciale che funziona da pass giornaliero per qualsiasi treno locale e rapido della JR in tutto il Giappone, esclusi espressi e shinkansen. Nonostante tutto, a parte il sonno, abbiamo fatto quasi tutto il viaggio a parlare e scherzare, e i ventimila cambi non sono stati per niente pesanti.

A Sendai ci siamo riuniti con Giusj, che veniva da Tsukuba, e Marco e Karl da Hitachi. In stazione abbiamo incontrato anche Lukasz e Bolek insieme a un gruppo di loro amici/colleghi di lavoro, di passaggio anche loro per Sendai per un giorno, e Karol con il quale ci siamo messi d’accordo per la sera.

Isoletta nella baia di Matsushima, e Gabbiani

Da Sendai siamo andati a Shiogama, la localita’ sulla costa che precede Matsushima, dalla quale volevamo prendere il battello per raggiungere Matsushima via mare passando in mezzo alle varie isolette. Arrivati a Shiogama ci informano che l’ultimo battello parte dopo poco piu di 5 minuti (alle 15) ed il porticciolo era a circa 10 minuti a piedi, e ci e’ toccato correre letteralmente a perdifiato (grande Tommaso! uno scatto d’altri tempi!)

Il battello

Porto di Shiogama

Alcune isole

Paesaggio caratteristico...

...ma qui il cemento potevano evitarlo!

I turisti li hanno abituati troppo bene con le patatine...

Gabbiano curioso!

Gabbiano si dice 鴨の (kamono)

Incuranti del freddo (o meglio della nostra salute ) arrivati a terra siamo andati a visitare le isolette piu vicine collegate alla costa da piccoli ponti percorribili a piedi. Su una di queste, minuscola, si trova il tempio Godaido. In un’altra (Fukuura-jima Island, 福浦島), più grande accessibile attraverso un lungo ponte (neanche a farlo apposta rosso!) che si dice porti alla rottura le coppie di fidanzati che lo attraversino insieme, siamo pure scesi in spiaggia e come dei bambini scritto i nostri nomi sulla sabbia al tramonto…

Sul ponte per Fukuura-jima

Spiaggia di Fukuura-jima

Fotomontaggio by Fra

In attesa del resto del racconto, come al solito tutte le FOTO sono QUI (slideshow).

Lolo, VeganYumYum | All Featured Posts by Lolo
veganyumyum.com

Photo by Lolo

So not only do you not need a kitchen for these (hello dorm-living vegans!), they’re also gluten free (hi celiacs!), soy free (hi soy…allergic lovelies!), fast (hi lazy people!), customizable (hi picky people!), and did I mention CUTE? Traditional colors are white, green, and pink, but food coloring isn’t required if it grosses you out. Matcha (green tea powder) is a natural and delicious flavoring that makes the mochi green. More…