When you are in Chicago, aside from going on the architecture boat tour, or spend unnecessary amounts of money on the Magnificent Mile, where I stayed (it was basically like 5th Avenue in Manhattan. By the way, sales tax in IL is whopping 9.75%!!), one thing you should enjoy is the food. People say New […]
Author Archives: Moto Yamamoto
August 15, 2011
ReCPY: New House Party Food
I haven’t hosted any house parties for a while, but on a recent weekend, I ended up hosting three parties in a row. Thursday night was a last-minute potluck baby shower, and of course I made a beautiful diaper cake for the mother-to-be. Friday night, I had Nate’s work people over, and I made bunch […]
August 8, 2011
ReCPY: DIY Gummy Snacks
Japanese snacks are wacky. From matcha-flavored Kit Kats, to dried squid covered in chocolate, to using beans for desserts, the country is filled with surprises in the sweet tooth department. I’ve seen a DIY sushi-making video, and it was very intriguing. I think the idea is very educational, scientific, and simply fun. Apparently though, the […]
August 1, 2011
ReCPY: Sweet Corn Sherbet
Corn season has arrived. Every Greenmarket vendor is selling them for 50 cents an ear. [Speaking of, why do we count corn in such a way? Don’t you think it’s a bit odd to think of ears growing on trees? Imagine that.] Anyhow, I like corn, but it’s always annoying when they get stuck in […]
July 25, 2011
Battle ReCPY: The NYC Umeboshi Project
After seeing the Ume Project on the west coast, I was intrigued. I like umeboshi (pickled plums) and every time I go home to Japan, I bring back my mother’s homemade ones. After all, I am from Wakayama, where Japan’s best umeboshi is made. I should have the umeboshi making gene in me. I’ve seen […]
July 18, 2011
ReCPY: Mandarin Orange Jello
On a hot day in summer, when you don’t feel like cooking or baking, yet feel the need to create something yummy isn’t an easy task. That’s when I rely on agar agar to make cold dessert. I’ve made mizu yokan before using the same method, still it requires blending the mixture to make it […]
June 20, 2011
ReCPY: Fishcake Frenzy (Kamaboko + Chikuwa)
Fishcakes, such as the Homo Sausage, chikuwa and kamaboko, are some of my favorite foods. It usually weirds people out in the States because of its “processed” figure; but I really enjoy its chewy, rubbery texture, and its flavor of the sea. I’ve always loved fishcake (as does Kayoko) and it’s very disappointing that there […]
June 13, 2011
ReCPY: MOnut
After seeing so many people starting a second career by opening gluten-free bakeries around the U.S., I thought, “Martha, you totally missed your chance to capitalize on my MO-dessert line!” Unfortunately, whenever I read recipes for gluten-free items online, it’s always so complicated. Xantham gum? What the hell is that? To substitute wheat flour people […]