Posted on

Matcha pound cake Recipe – How to make green tea cake



After I have a baby, I tend to make something quick :)
This is perfect for your everyday snack because it takes only 10 mins to make and you need only one bowl!

Ingredients ( 2 pieces of 18cm square mold):
180g of cake flour
15g of Matcha powder
2 teaspoons of baking powder
4 eggs
160g of sugar
60g of Rape seed oil
10 Tbs. of Anko paste
20g of butter
1 Tbs. of Ram (or any liquar or whiskey you like)

  1. Pre heat the oven to 180degree C. Place eggs and sugar in a bowl. Mix them well until it became whitish and fluffy.

  2. Add Rape seed oil. Mix well.

  3. Shift flour, Matcha powder and baking powder in the bowl then mix with spatura.

  4. Add melting butter and whiskey, then mix well.

  5. Pour some dough in two molds. Place 5 Table spoons. of Anko paste for each then cover it with the left of thd dough.

  6. Bake it in the oven about 35 mins.


Posted on

How to make Imo-Youkan – Japanese sweet potato cake Recipe


It’s my favorite sweets, Imo-Youkan.
Normally, we don’t use Anko paste for the Imo-Youkan so you don’t need to add it always.
And I make it as soft texture as I like, but please add more flour and agar if you like the solid texture.
It’s good for your daily dessert or kids snack!


Ingredients (18cm mold):
400g sweet potato
40g of all-purpose flour
30g of sugar
180g Anko paste

  1. Steam whole sweet potato for 30-40 mins. (depends on the size), peel off and make smooth mushed sweet potato during it’s hot.
    (I used food processer today)



  1. Mix the mushed potato with sugar and flour well during it’s hot.
    Please adjust the amount of sugar and flour depends on your sweet potato.
    If your sweet potato include more moisture, plese add more flour.
    Also, I used home-made Anko today, so you might not need to add any sugar if you use pre-made anko paste (they’re really sweet).

  2. Place half of the potato in the mold and make it flat.


  3. Place Anko paste on the potato then make it flat.


  4. Place the lest of the potato paste in the mold, make it flat.



  1. Steam the cake for 30mins. Cool it down and keep in the fridge.
    Cut into small pieces.


Posted on

Anko Recipe – How to make Japanese sweet bean paste


Anko paste is one of the basic ingredients for Japanese sweets.
There’re similar sweet bean paste in the Asian countries, but there’re some differencies.
My Chinese friend told me that they steam the beans and use oil for the Chinese sweet bean paste, Hondou.
But we japanese normally boil the beans and don’t use an oil.

The paste is sweet enough to use as ingredients, such as Anko pound cake etc.

250g Adzuki bean (red bean)
250g〜 sugar (depends on how thick you want to make)
A pinch of salt

  1. Wash the bean, place in the pan and pour enough water to cover all the beans. Heat it up and boil it for 10 mins.



  1. After you boil for 10 mins, Drain all the water then replace the beans and enough water in the pan again.
    Heat it up. Once it boils. turn the heat to lower heat then keep cooking for about 1.5 hours, or until the beans became soft.
    If the water is not enough during cooking, please keep adding a cup of water.


  1. When the beans became soft, add all the sugar and salt.
    If you plan to make Zenzai (sweat bean soup), you can just add the sugar in the pan, but if you plan for the Anko paste, drain the water once and replace the beans and sugar only.
    Mix with spatula sometimes and keep cooking until it became desired thickness.



I used 250g of granulate sugar dor Anko paste.
I forgot to take picture but I had the paste as topping of bread, vanilla ice cream, and made Anko-Latte (mix milk and bean paste) for dessrt :)

Posted on

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.



Posted on

Sweet potato cheese cake Recipe


After the super humid summer, I’m always busy with eating (and cooking)..
We call it as “Shokuyoku no Aki” which means Autumn appetite.

There’re so many seasonal ingredients I love but I introduce one of them, sweet potato (Satsuma-imo) :)

Ingredients (18cm whole cake mold)

500g sweet potato
2 eggs
80g sugar

120g cream cheese, with room temparature
35g butter, with room temparature

2 Tbs. of cake flour
100cc milk

  1. Steam the whole sweet potato (or bake with oven) for 30-40mins, or until it’s cooked.
    Peel off the skin by hand and mush it.

#You can use microwave to cook the sweet potato, but you can get much more sweetness if you cook them slowly, with lower temparature for longer time.
#When you mush it, you don’t neet to make it smooth. It’s nice texture and the taste if you have tiny chunks.

When you mush it, you would get more liquid if you use food processor instead of mush it. So if you like the hearty fluffy texture, it’s better to do it by hand.



  1. Add all the butter and the cream cheese in the bowl, mix well with spatula.


  1. Add all the beaten egg and sugar in the bowl, then mix well.
    Shift the flour and add the milk little by little.
    How much liquid is included in the potato is depends on the potato.! so please adjust the milk amount :)
    This time, I used 100cc.

  2. Pour all the mixture in the mold then bake it in the oven for 30mins.
    This picture looks whitish color, but it’s more yellow actually.


  1. I like to eat it during it’s hot, with ice cream together.
    If you prefer cold cake, I would add double abount of cream cheese to make it more creamy :)

☆It’s nice to use drained yogurt instead of milk, or cream cheese.

☆I like to add some liquar and cinnamon in the cakas well.

.. By the way, if you live in Japan, please try these too, it’s on sale only this season.
Pumpkin, Japanese sweet potato, and Japanese chestnuts.
I eat one of them every single day..
My favorite is pumpkin <3



Posted on

Japanese cherry season! – Cherry Jam recipe

This weekend, I and my husband went to our granma’s house,  Japanese cherry orchard.

The cherry season is only 2-3 weeks and it’s quite busy season for them to pick them up and place in the box etc, so we went there to help her (she is 82 years old!)  but most of the time we just pick up ant ate them… :)

Hope we could help some!



It takes time to place cherry in a box!


Her house is at Yamanashi, next to Tokyo province, and I love country side in Japan very much. Great atmosphere-

Breakfast (I know Japanese people eat a lot!)


Old houses in their town


They usually don’t sell bad shape ones, so she gave us a lot of them and I made cherry Jam and some sweets after we came back home.

  • Cherry jam recipe


1kg of Cherry ( I removed seeds by hand in advance, and keep the juice also)

400g of sugar

50g of lemon juice (about 1-2 lemons)

  1. Place cherry and half sugar in a bowl and leave it for 30 minutes.

  2. Place (1) and lemon in a pan and cook it for 1 hour. Remove harshness if there’s. Keep Skimming scum until it’s gone.

  3. Add the lest of the sugar and boil it for 30 minutes.

  4. Place the Jam in a jar during it’s hot and upside-down until it cools down.


Can’t wait to use them to make some sweets..!! <3

Posted on

Melon pan recipe – How to make Japanese Melon bread (melon ban)

Japanese recipes from Mari's tokyo Kitchen


Have you ever had Japanese bread ?
Our food culture is based on rice, but we also have many kinds of own bread as well like An-pan (sweet bean paste in the bread), Curry-pan, Yakisoba-pan etc…
Today I introduce you one of the Japanese bread, Melon pan bread :) (Some on call this melon ban)
It’s sweet bread with bread-dough interior and a cookie-dough with ridges resembling a muskmelon.
So actually you don’t taste any melon flavor (only the shape),  but you will find the taste of melon pan (or melon bread / melon ban) is familiar with you since it’s combination of cookie and bread.
Original melon pan bread doesn’t have any filling, but it’s also nice to put custard cream inside <3


Please also check my Japanese cookbook if you are interested in most popular recipes from Japanese cooking class for foreigners in Tokyo.

Japanese recipes from Mari's tokyo Kitchen


Ingredients(4 servings):

-Bread part

150g of Bread flour
1 Tablespoon of fat-free milk powder
2 Tablespoons of egg

(A) 1 teaspoon of dry yeast
(A) 2 Tablespoons of sugar
(A)55cc~ of warm water
(B) 30g of butter
(B) a pinch of salt

-cookie part

100g of flour
30g of butter
2 Tablespoon of caster sugar or frozen snow sugar
1/2 of egg
a pinch of vanilla-oil or lemon oil if you like

-Make cookie dough

1.    Place butter in a bowl (room temparature)

2.    Add sugar and mix well until it became smooth (whitish color)

3.    Add half of the beaten egg, mix well, and add the remaining egg and mix again.

4.    Shift the flour in a bawl and mix it with spatura.

5.  Place the dough on a plastic film. Make cylinder shape and place in a fridge for about 30 minutes.

-Make bread dough

  1. Place all the (A)s in a cup for 10 minutes.

  2. Place bread flour, egg, milk powder in a bawl and add (1), mix well.

  3. Add all the (B)s in a same bowl and mix it until it combine together.

  4. Place the dough on a big plate, knead and stretching until the dough become smooth, coherent and pliable. (The dough is sticky at first but it’s become stiff)

  5. When you have a nice smooth dough ball, put into a ball, cover with plastic film and let rise for about 30 minutes. (The best temperature is about 40 degree C)

6.  Take out the dough, pinch down, and divide into 4 pieces with scraper. Roll each piece into a ball, let rest for 10 minutes under a damp kitchen towel.

7.  Take out the cookie dough and flatten out each piece into a thin round with plastic film. Place the bread dough in the center and turn it upside down. Cover the bread dough with the cookie dough.




8.  Put sugar on the surface and make some slit.



9.   Cover with wet clothe and leave them in a warm place for about 20 minutes.

8.   Prepare the oven to 180 degree C  and bake them for 10 minutes first (to make the cookie dough crispy), then 160 degree C for 12 minutes after.

melon pan (melon bread/melon ban)


Posted on

Gluten free Yuzu pound cake Recipe

I love to use rice flour to bake a cake because of the fluffy and moist texture.

This cake recipe takes only 10mins. to prep, please try when you crave for some sweets! :)



2 eggs
80g beet sugar
40g vegetable oil
20cc soy milk
100g rice flour
1 teaspoon of baking powder
1 Yuzu (separate into juice and peel)

  1. Place the eggs and sugar in a bowl.
    Whip them until it became fluffy.



  1. Add the oil, soy milk, Yuzu juice and peel, then mix well.
    Shift the flour and baking powder, add them in the bowl, then mix well.

  2. Place the dough in the mole then back it for 35mins. with 180 degree C.



Enjoy! :)




Posted on

Yatsuhashi Recipe ~ How to make Japanese cinnamon Mochi

Yatsuhashi – sometimes it’s called as “Otabe” – is Japanese mochi sweets which is famous in Kyoto region.
(Otabe is a big company name of Yatsyhashi)


What is this sweets speciality is, they use cinnamon (sometimes black sesame seeds powder too) for the Mochi, and it’s very good combination of Mochi and the flavor.

If you travel to Kyoto, they have many kinds of Yatsu-hashi. Basic ones are based on cinnamon, but some are Green tea flavor, sesame flavor, cherry blossom flavor etc.

It’s always same base ingredients, so please make some kinds of flavor you like :)!


(A) 2 Tabs. of Shiratama-ko
(A) 6 Tbs. of Joshin-ko
(A) 8 Tbs. of sugar
(A) 1 tsp of Sinnamon (black sesame seeds powder/Matcha powder)
(A) 6 Tabs. of water

Potato starch


  1. Place all the (A) s in a bowl and mix well.



  1. Wrap it and steam it for 15 minutes with middle heat.


  1. Prepare the wet clothes on the table. Place the Mochi dough on the clothes, cover it, spread it with baking pin. Fold the Mochi dough into ball shape, then keep doing it for 5-10 times until the dough became smooth.




  1. Sprinkle the potato starch on the board well, then spread the dough into thin sheet. (about 2-3 mm) Cut it into square pieces then remove the excess starch.




  1. For fresh Yatsu-hashi, Place the Anko (sweet bean paste) on the center of the Mochi then fold it.



  1. For the Baked Yatsu-hashi, cut into small pieces then bake it in the oven with 170 degree C for 15-20 minutes. (It’s gluten-free!)




Enjoy! :)

Posted on

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,

Posted on

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.


Posted on

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

Posted on

Mochi Anpan recipe-How to make Japanese mochi & bean paste bread – anpan recipe


Hi there!
This recipe is for Anko (Japanese bean paste) and Mochi lovers <3

Some Japanese bakery offers Mochi An-pan (Mochi and Anko inside of bread), it’s so tasty but you can also make it from scratch, Please try! :)

…I love this combination and can’t stop eating even though it’s late night in Japan now :(


 - The dough
(A) 160g of strong flour
(A) 25g of butter
(A) 1 Tablespoon of beaten egg
(B) 1 teaspoon of dry yeast
(B) 1.5 Tablespoons of sugar
80cc of warm water (or 75cc. It depends on the dough)

250g of Anko
(C) 2 pieces of dried Kiri-mochi (切り餅)
(C) 2 Tablespoons of sugar
(C) 2 Tablespoons of water
potato starch

1 beaten egg

-Prepare the filling

1.    Make 6 Anko balls.
2.    Place all the (C)s in a cup and microwave for 1 minutes. Mix well with spatura then microwave again for 30 seconds. Mix well.
3.    Place potato starch on a bat then pour the Mochi. Toss the potato starch all over the Mochi then cut into 6 pieces.
4.    Combine each Anko ball with 1 piece of Mochi.

-Make Bread
1.    Place (B)s in a cup, mix with the half of warm water and let sit for few minutes.
2.    Place all (A)s in a bawl, (1), and the lest of the warm water. Keep mixing with wooden spatula until you have a ball.
3.    Place the dough on a big plate, knead and stretching until the dough become smooth, coherent and pliable. (The dough is sticky at first but it’s become stiff)
4.    When you have a nice smooth dough ball, put into a ball, cover with plastic film and let rise for about 25-30 minutes. (The best temperature is about 40 degree C)
5.    Take out the dough, pinch down, and divide into 6 pieces with scraper. (about 50g for each) Roll each piece into a ball, let rest for 10 minutes under a damp kitchen towel.
6.    Flatten out each piece into a thin round with a rolling pin. Place the Anko-Mochi filling in the center and gather up the opposing edges of the circle above the filling. Pinch the dough all around to seal well.
7.   Cover with wet cloth and leave them in a warm place for about 20-25 minutes.
8.   Brush the top with whisked egg. Prepare the oven to 190degree C  and bake them for 15-20minutes.


Posted on

Yomogi mochi recipe (Kusa mochi recipe) – How to make Japanese mugwort rice cake

Do you like sweets Mochi?
If you do, this recipe is for you today :)
During winter holiday, I made some sweets for my family, it’s alyays nice to share the home made food/sweets with peaple you love.

Kusa mochi is green color mochi, because of Yomogi leaves(mugword) and there’re Anko inside.


When I was kid, I went out with my mom to pick up Yomogi leaves to make this sweets, but I can’t do that now in Tokyo since there’re no Yomogi around you. It’s very sad.
So I bought dried Yomogi at market this time.

Ingredients( 8 servings):
200g Joshin-ko 上新粉 (Japanese top grade rice flour)
20g sugar
about 200cc warm water

2Tbs. of Yomogi powder
2 Tbs. water

about 250g Anko paste

  1. Combine Joshin-ko and sugar in a bowl. Add the warm water little by little until the dough became earlobe texture then mix well.
    Place Yomogi powder and 2 Tbs. water in the other cup.
    Make 8 Anko balls.


  1. Make the dough into small pieces then steam them for 30minuves.


  1. When it’s done, combine all the dough then mix with Yomogi. Pound it with stick then knead/mix them well by hands when it cools down a little.





  1. Wet your hand, place some dough on your hand, spread it circle shape, place Anko ball then wrap it.
    If the dough is too much, pinch it to take out the excess dough.






Please keep it in room temparature ( otherwise mochi became so hard!) and finish it in 1-2 days since it made by rice flour.
You can also freeze it as well :)


This time my husband joind to make the shape together :)
It’s fun to make.



Posted on

Preparing for New year’s day- how to make Mochi traditionally – rice cake


Good afternoon!
I came to Yamanashi prefecture yesterday to visit our relatives since it’s what Japanese usually do in this season.

And today we made a lot of Mochi to prepare for New year’s day!
New year’s day is supposed to be holiday for housewives since they don’t have any day off from housechores, so they prepare the foods at the end of a year and eat them during Jan 1st-3rd :)
But for that, we have to work harder anyways.

So because of that, we don’t eat rice on New year’s day, we eat Mochi instead of it. ( and Mochi is our feast, so we have it on special day)
You can keep dried Mochi for few weeks and there’re many ways to eat them.


First we steamed the Japanese sticky rice then pound the rice in wooden mortar.


Then on person pound the rice, the other person wet the rice. Keep pounding until it became smooth.


When the Mochi became smooth, wet hands each time then make a shape.





Today we had two kinds, Anko (sweet bean paste) and Kinako (dried soy bean powder with sugar) for this Lunch.


The lest of the Mochi, we spread it, cut in pieces, then dry :)


Even though home made Mochi is so tasty, somehow we make them only once a year for special day!
You need huge space for pounding the rice, or Usu (wooden mortar) and it’s impossible to do in the tiny apartment in Tokyo.


This is our Lunch, so good, please try them if you have Mochi making machine or you can get dried Mochi from Japanese market on new year holiday.


Posted on

Vegan “gateau au chocolat” Recipe

I show you how to cook super yummy “gateau au chocolat” recipe without any daily products and eggs today :)
You don’t need any butter/cream/egg and actually it’s much easier to make.

Ingredients(12cm cake pan):
20g cocoa mass
30cc vegetable oil
50cc soy milk

20g cocoa powder
50g all-purpuse flour
1/2 teaspoon of baking poeder
a pinch of salt

(A) 85cc maple syrup
(A) 30g rice syrup
(A) 25cc soy milk
(A) 50g Tofu (hard) after drained water
(A) 1 teaspoon of Red Miso

  1. Shift all the “Dry” ingredients in a bowl.
  2. Place all the (A)s in a food processor and mix well.
  3. Warm all the “Wet” ingredients by immersion in hot water until all the cacao mass melts. Mix well.
  4. Mix (1) and (3) well. Then add the (2), mix well again.
  5. Place the mixture in a pan then bake it for 45 minutes with 180 degree C.


Posted on

Kuri Kinton recipe – How to make Japanese sweet potato with chestnuts


Have you ever heard Kuri Kinton?
We usually eat it on New Year’s Day- If you know something sweet potato paste in Osechi, that is!
You can buy pre-made one at the end of the December, but the pre-made one is soooo sweet! And I don’t like it so much. But the Home-made one is less sweet and you have natural flavor from the ingredients, and it’s nice!

What is Osechi?

We eat it as kind of side dish with the other dishes, but the taste is totally sweets.
You can eat it as it is, or use it for the filling in the sweet bread or even cakes :)
I sometimes make sponge cake with Kuri Kinton and whipped cream for dessert if I have leftover!

250g of sweet potato
7-10 sweetened chestnuts
1 dried gardenia fruit (Kutinashi no mi)

(A) 50g of sugar
(A) 50cc of Sweet syrup of chestnuts
(A) 3 Tablespoons of Mirin
(A) a pinch of salt



Dried gardenia fruit can make the dish bright yellow color naturally :)

  1. Peel off the skin of sweet potato and slice into 2-3 cm pieces. Soak in the water.
  2. Crush the Dried gardenia fruit.
  3. Boil the water, place the sweet potato and the fried gardenia fruit. Cook them until the potatoes become soft.
  4. Drain the water, and remove the fried gardenia fruit. Place sweet potatoes in a food processor then mash it.
  5. Place the mashed  potato and all the (A)s in a pan and heat it up. When the potato paste become shiny, add the chestnuts then stop the gas. Cook it down.


Yum <3!

Posted on

How to make Kuri no Shibukawani- Japanese chestnut glace recipe


This week, I saw one of my best favorite thing at vegetable store- Chestnut (Kuri) :)!
I felt autumn is finally coming <3

I used chestnut for Kuri-Gohan (rice cooked with chestnut) first, and then I made Shibukawani yesterday.
It’s similar to Marron glace but the Japanese one is with inner skin still on. It’s natural look and a fantastic taste, you can also use it for making many kinds of sweets.
I made chestnut tart last week.

IMG_1846 IMG_1847

It take time to make them from scratch but the taste is special!
You can find bottled Kuri-no-Shibukawani at market as well in Japan.


750g of Chestnut (big pieces are better)
550g of granulated sugar
1 teaspoon of baking soda
1.5L water
1. Put the chestnut in a water and keep in a fridge for 1 day, after they are soaked well then it’s easier to peel the hardshell.

  1. With a sharp knife, cut a little hardshell and peel off with hand carefully (keep the inner skin on) After peel off, place in a water.

3. Place plenty of water, baking soda, and chestnut in a pan and cook for 30 minutes with lower heat.


  1. Drain the water and wash chestnut well.

  2.  Do (3) – (4) again for 3 times.

  3. Clean up the black surface of the chestnuts with finger (gently rubbing) and bamboo skewer.

IMG_2425 IMG_2426

  1. Place the clean chestnuts in a clean water.

  2. Place sugar and 1.5L water in a pan and bring it boil. Then turn the heat to lower heat and place chestnut. Cook it for 1.5 hours with lower heat.


  1. Turn off the heat and place a lid, leave it for overnight.


  1. Remove all the chestnuts from the syrup and put saran wrap on top to prevent dry.


  1. Boil the syrup again until it became half. Turn off the heat and return the chestnuts into it.