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Japanese fig compote Recipe

Only in north parts of Japan (Miyagi and Yamagata prefecture), there’s a culture to make Fig compote.

It’s different from european fig compote since Japanese one has a bit sour flavor, but it’s also nice and refreshing taste :)
The taste is a little bit like plum wine or plum juice..

(left bottom one)

In Kanto (Tokyo) region, it’s hard to find the green figs, and also their season is shorter than the regular fig.
If you live in Tokyo, you can find it at vegetable section of Tsukiji fish market :)
Their season is only few weeks of this month.

1kg Green fig (before they’re ripen)
250g sugar
180cc rice vinegar

  1. Place all the ingredients in a pan.
    It’s better to use thick pan like Le Creuset.



  1. Keep cooking with low heat until the fig became soft. It takes around 30mins.



You can keep them for few month in a boiled jar, and can use the syrup for making juice :)
The juice tastes very similer to plum juice, and I normally combine the water (or gas water) and the syrup as half and half with ice.
And we just eat the figs simply (with cutting into half), or it’s also nice to have it with vanilla ice cream.



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How to make umeshu – Home made Umeshu (plum wine) recipe


How to make umeshu – Home made Umeshu (plum wine) recipe



Hi there!

How are you doing?

I just came back from vacation in Nice, and it was beautiful place…


Of course we took a cooking class as well and it’s always fun to learn different things :)!

Before I left, It was just plum season in Japan.

(only once a year the season is)

So I bought plums and made Plum wine and Plum juice!

Although it’s called plum “wine”, this beverage is actually a cordial or a liqueur.

Here is the Home-made Plum wine recipe..


  • 1kg Plum

-800g Rock sugar

-1.8L of Shochu


  1. Wash the jar and lid well, pour the boiled water to sterilize it.

  2. Wash and wipe the plums with kitchen paper. Take off the stem end with a toothpick.


  1. Put a layer of plums in the jar, then a layer of rock sugar. (I made three layer)


  1. Pour te Shochu into the jar, put the lid and leave it in a cool, dark place. You can shake the jar sometimes to help things along. After 4-5 months, remove the plums (they would come floating up to the surface). After about 1 year, The umeshu is ready to drink. You can drink it after 6-7 months but I suggest you to drink after 1 year to let it mature.


You can drink it as your favorite way ( straight, mix with something) and I like to place some ice cubes and mix with water.

It takes a time for a while but the tastes is absolutely nice.


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Home made Tonyu Recipe which is ingredients for Tofu – How to make soy milk


Do you know if you can make soymilk without any machine at home?

I’ve never think about it before – since I’ve never heard of someone who do this at home.
But I suddenly thought, I madenlo Miso,plum wine, pickles, almost everything and why not soy milk?

So I made it at home, and it turned out so good!
Of course it’s pure soy and no chemicals in it, please try and you can’t buy packed one from the market anymore :)


1 cup of dried soy beans
3 cups of water

  1. Soak the soy beans in the water for 1 day.

  2. Place the water and the beans in the food processer then make it into paste.


At this point, it’s better not to make it into too smooth paste.
Please press the button only for few seconds for some times, and you can feel some grains.


  1. Replace it in the pot then cook it for 5minutes with lower heat.


  1. Prepare the clothes on the strainer then pour the soymilk in it. Squeeze the clothes.





  1. Replace it in the pot, heat it up, and once it boils, turn the heat to lower heat then cook it for 10minutes.

  2. Enjoy!

I love to drink it as cocoa, or heat it up with black sugar and Kinako( soy bean powder) as warm sweet drink <3

.. and I’ll show you how to make Tofu from scrach with this soy milk on next blog!

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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,