Japanese


July 17, 2012

MOTOism: White Peach FroYo (Food Allergy Edition)

by Moto Yamamoto

As I’ve written about in the past, I have developed an annoying food allergy. I’ve discovered that stone fruite are definitely not for me.  

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July 10, 2012

MOTOism: Blueberry Mochi

by Moto Yamamoto

Hi, welcome to my new column, MOTOism. I’ll mostly be cooking here, as always, with the occasional restaurant rant, to keep everyone on their toes.

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April 9, 2012

ReCPY: Lazyass Sakuramochi (And Failures from Cutting Corners)

by Moto Yamamoto

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In Japan, everything is made easy for busy housewives who have to raise kids, clean the house, yet also have to cook and make dessert.

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March 29, 2012

Tokyo JUNKtion: Ikko-an (Koshikawa)

by Yoko Kumano

Ikkoan

After reading Moto’s post about making anko (sweet bean paste), I began to reminisce about my visit to a wagashi (traditional Japanese confectionary) shop in Koishikawa, Tokyo called Ikko-an.

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March 19, 2012

ReCPY: Anko (Sweet Bean Paste) + Wagashi Event @ Japan Society (NYC)

by Moto Yamamoto

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My most recent obsession is making anko (sweet bean paste) from scratch. As I wrote in my strawberry daifuku post a couple of weeks ago, using bean paste as dessert doesn’t really exist in the west.

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February 14, 2012

ReCPY Valentine Special: イチゴ大福 (Ichigo Daifuku): Strawberry + Anko-Stuffed Mochi

by Moto Yamamoto

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Japan is filled with weird desserts. A lot of influence comes from the west, but we somehow incorporate Japan-ness into western desserts.

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December 29, 2011

Japanify: Kuri no Kanroni (Chestnuts Simmered in Syrup)

by Yoko Kumano

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Chestnuts signify the presence of winter in many cultures. Although I’ve never actually tried chestnuts roasted by an open fire, I have tried the Japanese version of chestnuts simmered in simple syrup, or kuri no kanroni.

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December 25, 2011

Merry Xmas Wagashi (Sweets)

by UM Guest

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By Kenji Miura

I celebrated Christmas in Japan by making wagashi, or traditional Japanese sweets.

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August 25, 2011

Japanify: Kuzu Matcha Kanten with Mizu Yokan

by Yoko Kumano

Kuzu Matcha Kanten and Mizu Yokan

Although we don’t see many kudzu vines taking over large patches of land in the west, it is often referred to as the “mile-a-minute-vine” in the South.

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August 8, 2011

ReCPY: DIY Gummy Snacks

by Moto Yamamoto

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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.

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