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Fugu, Blow fish season in Japan!

Since I go to Tsukiji fish market almost everyday, The seasonal seafood is very obvious for me now :)

I bought blowfish this morning to prepare sashimi for my family this weekend.


I guess some of you are afraid of poison, but you can get pre-poison removed blowfish in fishmarket.
You need special blowfish lisence to remove poison here in Japan, so the pro’ve already done the preparation!


The blowfish is very different shape compared to the other fish, so the fillet process is also different.

This weekend I’m going to fillet it into sashimi, for porridge, and blowfish Karaage! :)

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Amazake sweets Recipe- How to make Amazake cookie

In the last blog, I wrote about Amazake and the recipe to make it from scratch.

It’s super good for your health, we sometimes call it as “drinking IV (intravenous infusion”..
Amazake includes a lot of Vit.Bs and amino acid.

I love to drink just hot Amazake, but today I iwant to introduce you how to use it for sweets.
You can keep it in the fridge about one week, so please use it for your main dish/sweets etc instead of using sugar, you will taste the deepness of the flavor :)

Amazake Cookie Recipe (non egg, non sugar, non daily product)


All purpose flour 100g
Whole wheat flour 60g
(A) 110g Amazake
(A) 40g oil
(A) a pinch of salt

If you like, please add any kind of nuts or chocolate chips or  dried fruits.
This time I use carob chips :)



  1. Mix whole wheat flour and all purpose flour well.

  2. Mix all the (A)s in the other bowl until the color became whitish color.



  1. Mix (1) and (2) well. This time I add some carob tips at this point.

  2. Make the shape. about 7-8mm thickness and 3cm circle shape.


  1. Bake it in the oven for 30 minutes with 160 degree C.

  2. Enjoy!! :)

If you make this cookie without any carob tips or dried fruits, it’s not sweet compared to pre-made cookies since it doesn’t include any sugar. But you can taste very natural sweetness from the Amazake (the sweetness is like crackers) and the texture is crispy outside and a little moist inside. It’s very nice! If you like more sweet one, please add chopped dried fruit or carob chip etc. I made plain and carob one, half and half :)
And you can also make it with rice flour as well, in this case, please adjust the oil or Amazake amount (liquid amount) depends on the dough!


If you like more sweet one, you can add dried fruits,

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How to make Amazake – sweet drink from framented rice Recipe

Do you know what is Ama zake?

It’s very sweet drink which we often drink it on New year’s day.
I often make it all around the year since it’s very tasty and good for your health!
There’re no sugra in it, natural sweetness from the rice and you’ll be amazed how sweet it is!
( you can get the pre made one from super market, too but most of them use sugar or something not proper ingredients for it)

Ama zake means sweet Sake, but it doesn’t include alcohol, Japanese kids also drink it as their snacks :)

3 cups of rice porridge
3 cups of Rice Koji

IMG_3223 IMG_3224

  1. Make rice porrige with 1 cup of rice and 5 cups of water.


  1. Place 3cups of rice porridge in a bowl then cool it down until it became 65degree C. ( very important)

  2. Add 3 cups of Koji then mix well. Replace the mixture in the rice cooker then leave it for 6hours at least with lid open and place clothes on top to prevent dry.

Please don’t push “cook” button, push “keep warm” button. Then the Koji can frament in the warm environment :)







  1. After 6-7 hours, it became like this (thick liquid). then place in the pot and boil it for few minutes to stop framentation.



You can use it as many ways.
I often drink it deluted with hot water with ground ginger in winter.
Or I use this pase instead of sugra to make sweets :)

This time I used brown rice and brown rice Koji, but people usually use white rice and white rice Koji.


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Aji Fry Recipe- How to make Deep fried Japanese mackerel

I could buy very fresh Aji (Japanese mackerel) so I cook half Aji for Sashimi and the other half for Aji fry.

My mom often made it when I was child, so it’s one of my confy food

Ingredients (2-3 servings):
2 Aji (Japanese mackerel)


Tonkatsu sauce

  1. Fillet the mackerel and remove big bones on belly side.


  1. Mix flour and small amount of water, then make the batter. Toss the flour on the mackerel, dip in the dough, and place Panko on all the surface of the fish. (You can use beaten egg instead of flour batter as well)


  1. Deep fry it until it became golden brown.


  1. Sprinkle the Tonkatsu sauce on top.



This time I also made blowfish Karaage too.. :)

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Tofu cheese cake recipe – How to make Tofu cheese cake


Last night, I was craving for something sweets.
But I feel guilty to eat too sugarly things at late night, because I knew that I couldn’t be satisfied with small portion, so I made my favorite healthy sweets – Tofu cheese cake.

Many natural healthy concept pastry shop offer Tofu cheese cake too, since Tofu texture can be cheese texture and has thickness of the taste so they often replace half amount of cheese wit Tofu.

Today I introduce no cream cheese nor egg one, and If you don’t know the ingredients, I’m sure that you can’t tell it’s made from Tofu :)!

And one thing, please use good Tofu! (cheap Tofu is not real one sometimes)

ingredients( 1 whole of 20cm pan):
(A) 25g Rape seed oil ( or any kind of oil)
(A) 25g Maple syrup
(A) 10g soy milk

(B) 90g of flour ( I used whole wheet flour and regular flour half and half)
(B) a pinch of salt

2 packs of HARD Tofu (about 600g)
(C) 40g Almond powder
(C) 15g Kuzu starch
(C) 50g of Rape seed oil
(C) 60g Maple syrup
(C) 110g Rice syrup (Kome ame)
(C) 3 Tbs. lemon juice


  1. Place all the (A)s in a bowl and mix well. Shift all the (B)s, add it to the bowl then mix well with spatura.

  2. Place the crust dough under the cake pan, make some whole with folk thek back it for 15mins. with 180degree C.


  1. During baking the crust, wrap the Tofu with kichen paper then microwave (600W) for 4-5mins. to drain water.




Can you see the water from Tofu?


  1. Place 350g of drained Tofu in food processer then make it into paste.

  2. Add all the (C)s then mix well.


  1. Place the Tofu mixture in the pan then bake it for 40-45mins. with 180degree C.


  1. Cool it down well and enjoy!



… I’ve already ate half whole of the cake only for 1 day.. :P

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Harumaki Recipe- How to make Japanese spring roll

Haru-maki is originally from China, but it’s one of the very popular Japanese home dish now.

When I was living in China, I tried their Haru-maki but it’s very different.
Chinese one (maybe it also depends on region, I tried at Anhui province) is more for enjoying the crispy skin, they have many kinds of filling but filling amount is very small.

Japanese one, is definitely for eating the filling. We place meat, some kinds of vegetables.. it can be your main dish, you would be full with 2-3 pieces :)

It’s easy, and healthy compared to the other deep-fried foods. My brother’s favorite food is the Haru-maki which my mom often cooked.
Last time I went back to my hometown, I asked my mom’s recipe but she said she lost one since she’d been using the same paper over 40 years.
My Haru-maki taste is close to hers, but I still feel something is missing but my mom can’t tell me what’s difference.
If there’re 100 family then there’re 100 kinds of Haru-maki recipe.

Please try my recipe, and adjust the ingredients depends on your taste :)

ingredients (5 servings)

10 sheets of Harsumaki skin (1 pack)
1 piece of garlick
1 piece of ginger
150g of sliced pork (cut into
100g of bamboo shoot
2 green sweet bell pepper
1/2 onion
2 piece of deied Chinese black mushrooms (soaked in the water)

(A) 2 teaspoons of soy sauce
(A) 1 teaspoon of sugar
(A) 100cc of Dashi (or the water for soaking mushrooms)
(A) a pinch of salt
(B) 1 Tablespoon of potato starch
(B) 2 Tablespoons of water

Wheat flour


  1. Mix all the (A)s in a bowl. Mix (B)s in the another bowl.

  2. Place a little sesame oil or vegetable oil in a pan, then sauté ginger and garlick. Then add pork, bamboo shoot, onion, bell pepper.


  1. When the ingredients are almost cooked, add the (A) mixture then bring to boil. Turn the heat to lower heat and add (B) mixture, cook it again for few more minutes to make it sticky.


  1. Cool it down completely.


  1. Wrap the filling with Harumaki skin then stick the edge with flour and water mixture.

-Please be careful to close all the edge completely otherwise the filling explodes when you deep-fried



  1. Deep fry them with 170-180 degree C oil until the color became golden brown.


Enjoy! <3

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Japanese rice crackers store in Tokyo – Mochi kichi



Do you know Osenbei is very popular Japanese snack?
It’s rice cracker and you can find it at any shop in Japan.

What is Senbei

I usually don’t eat them so much because I love chocolate more than crackers, (actually I’m very obsessed with chocolate) but this store’s Osenbei are sooo good!
If you’ve never had good Osenbei, or you like it, please try this store’s one!

They offer many kinds of Osenbei (Japanese rice crackers), like soy sauce taste, salt, mayonnaise, hard texture, soft texture, baked, deep-fried etc…
All of them are so tasty, I think because they use very good rice to make them.

They have also crunch chocolate with rice crackers- this one is my favorite now, salty-sweet taste is always nice!

Please try it if you come to Tsukiji area, they’re good small gifts for your friends :)

Mochi Kichi もち吉 HP