Homemade mochi made with rice

Mochi Making Journey (Part 4)

Making Legit Mochi from Rice – not Rice Flour We’ve made it to Part 4 of our Mochi Making Journey! If you’re just joining us, feel free to catch up with Part 1 here where we tried a standard mochi recipe via steaming. We tried cooking directly over the stove in Part 2 and got […]

shiratamako and mochiko flours

Mochi Making Journey (Part 3)

Welcome to Part 3 of our Mochi Making Journey! If you’re just joining us, feel free to catch up with Part 1 here. In Part 1 we tested a pretty standard mochi recipe via steaming, but our mochi kept tearing. In Part 2 we used a cooking directly over the stove method and skipped using […]

cooked mochi

Mochi Making Journey (Part 2)

Welcome back to our Mochi Making Journey! This time, we are testing a new method and 2 different ratios for making mochi. Instead of steaming the mochi dough, we are going to cook it directly on the stove, based off Leo’s Japanese Dojo Recipe (via Youtube) and Chef Tomoko Kato’s Recipe (via NYT) recipes. You […]


Oyaki Experiment (Part 2)

Welcome back to our Oyaki experiment! Last time we talked about how we had discovered the discrepancy between Japanese All Purpose (AP) flour, called chuurikiko, and American AP flour. The American King Arthur AP flour we used has a higher protein content of 11.7% compared to the 9% typical of Japanese AP flour. In our […]

Making mochi

Mochi Making Journey (Part 1)

One of my favorite desserts of all time is the fantastically soft and squishy Japanese treat: daifuku mochi (大福餅), or “big luck”. Mochi has long been something we’ve wanted to attempt, but the fear of taking on something with such a long tradition and that seemed complicated held us back. In reality, it’s not that […]

Red Bean Paste (Anko): tsubuan and koshian

Fresh Red Bean Paste (Anko)

Let’s go over how to make fresh red bean paste at home! One of our favorite flavors or fillings is red bean paste and homemade red bean paste is by far the best way to enjoy this delicious sweet, because you can control the sweetness and texture so it pairs perfectly with whatever you use […]

pita bread

Fluffy Pita Bread

One day we were craving Greek food so we finally made our way over to the famous Nick the Greek chain since they opened another location close to us. Now the gyro was just fine, but the pita bread was the star. The pita’s soft, fluffy, and pliable texture just made our gyro that much […]

beet poke

Beet Poke

Beet Poke has been quite a popular dish lately, especially among health nuts and those just seeking non-animal alternatives. Whether you are a vegetarian/vegan, trying to be healthy, or just curious: beet poke is one of the greatest dishes you can make! It’s light and as refreshing as ahi tuna itself! Let’s dive into making […]

Hawaiian at Home: kalau pork

How to Cook the Best Kalua Pork at Home

Today’s Carlienne Cooks recipe is an easy one! It’s one of the simplest ways you can bring a taste of Hawaii to your home. One of the biggest things we can recommend our readers is that if they ever get to travel to the islands to try and find a place that serves traditional kalua […]

Brazilian acai

Brazilian Açaí

Having visited Brazil about 4 times, I’m (Carl) no stranger to Brazilian açaí. In fact, eating açai the Brazilian way is THE only way to eat açaí. No offense to the islands of Hawaii or the guys in SoCal pushing out some decently tasty “açaí” bowls but I just feel like everyone just over complicates […]