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

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 […]

tororo soba

Tororo Soba

The nagaimo, or long yam, is a rather unique ingredient and that is because it’s one of the few tubers that can be eaten raw. In fact, when used raw, the yam gives off this really slimy texture, called mucilage, and that’s why nagaimo is such a popular ingredient! It’s because this slime, which the […]

Shoyu Roasted Burdock Root (Gobo)

Follow my blog with Bloglovin Gobo, Japanese for Burdock root, is not the most common cooking ingredient, but chances are, you’ve seen it in the market. A quick search will result in the braised burdock root recipes, kinpira gobo, which is a common Japanese (and also Korean) side dish, but there are tons of other […]

oyaki

Oyaki Experiment (Part 1)

Oyaki is one of the best snacks to use leftovers with. You can stuff it with practically anything, making it either sweet or savory. While it may seem obvious, living in California (or in the United States for that matter) gives us different ingredients than Japan. But also things that we think are similar can […]

Hawaiian Chicken Katsu lunch plate

Hawaiian Katsu Chicken

Hawaiian at Home Hey all! I took a little poll on our Instagram @adventuresofcarlienne to see what some of our followers tend to order when they go out for Hawaiian food and it was pretty clear that the most purchased meal was a chicken katsu plate. Chicken katsu wasn’t invented in Hawaii. A lot of […]