Saturday, October 31, 2015

Halloween Recipes

So it's that time of the year again. The night when all the ghosts and goblins come out to play. This may be true in places like America, but here in Japan, Halloween generally comes and goes without any fanfare. Sure you'll find Halloween-themed candies on sale at stores, but that's basically it. 

So every year we make it a point to celebrate in our own special way. This year we decided to get a little creative with our recipes as well as our video tutorials. How often do we get a chance to go a bit overboard with a recipe video? I'd say that it's extremely rare which makes this video even more special!

Our first video is a recipe on how to make some creepy but fun Cake Pop Eyes. They're pretty much your basic cake pops turned into scary looking eyes. However what we're really happy about it how good the video itself turned out. We got creative and decided to create the scariest recipe video we could imagine. This is what we came with. 

If you've got the courage, please take a look at our Scary Cake Pop Video. Although it is scary, it's essentially a recipe so go ahead. Make them and enjoy the scariest day of the year!

For those of you who wish to keep Halloween fun and cute, may I suggest this Halloween Curry? It's super easy to make as we use a basic Japanese boxed roux that's sold in any Asian supermarket. Japanese Curry from scratch harder and more time consuming to make so we've kept it simple. Not only is this curry fun to make, it's really delicious!

Click below for these two very special recipes. 

Scary Cake Pop Eyes

Halloween Curry

Check out our other Halloween Treats below!

Bloody Red Velvet Cake

Black Cat Cupcakes

Pumpkin Spice Cupcakes

Have a safe and enjoyable Halloween Everyone!

Thursday, October 29, 2015

Bloody Red Velvet Cake for Halloween

So yesterday I posted my recipe on how to make Creepy and Sort-of-cute Black Cat Cupcakes. Today I thought I go a bit more gruesome and hardcore with this Bloody Red Velvet Cake. I mean who doesn't like Red Velvet? It's definitely one of my favorite cakes and I can never resist a slice.

Since this one is for Halloween, I thought I add a speck of horror to this one. It's so easy to do yet adds so much drama to this otherwise typical (albeit delicious) Red Velvet Cake.

Now I really want you to watch this video tutorial because there's a surprise at the end of the video. Plus it's a Halloween Collaboration with one of my very best YouTube friends Haniela, who makes the most amazing cookie ever! Click HERE to watch the Bloody Cake Tutorial now!


1/2 cup butter
1 1/2 cups sugar
2 eggs
1-2 oz red food coloring
2 tablespoons unsweetened cocoa

1 cup buttermilk
2 1/4 cup cake flour
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon vinegar

Combine butter and sugar. Cream together until thoroughly incorporated. Add eggs one at a time a mix well. Add the cocoa powder and red food coloring and mix well. Add 1/2 of the sifted flour into the mixture. Add 1/2 of the buttermilk into the mixture and blend well. Add the remaining flour and after mixing, add the remaining buttermilk. Mix until you get a nice smooth batter. Finally add salt and vanilla extract and mix to incorporate. Add baking soda to the vinegar and give it a quick stir. Immediately add to the cake batter and pour into a greased cake pan. Bake for 25-30 minutes at 175C/350F in a preheated oven. Completely cool the cake. Cut off the rounded top of the cake. Cut the cake into layers.

8 ounces unsalted butter, softened
8 ounces cream cheese, softened
4 cups powdered sugar
2 teaspoon vanilla extract

Combine butter and cream cheese and beat until smooth. Add in the vanilla extract and give it a quick mix around. Add 1/2 the confectioners's sugar and blend in. Add the remaining confectioners's sugar and blend completely. If the frosting is too thick, add a little milk or cream until you get a nice spreadable consistency. Spread the frosting onto the layers of cake. Crumb coat the cake with a layer of frosting on the top and side. Refrigerate until the frosting is no longer wet to touch, about 30 minutes. Frost with the remaining frosting. Now it's time to add the final touch to this red velvet cake.

1 bar of white chocolate
1/2 cup cream
red food coloring

Bring cream to a boil in a saucepan. Pour over the white chocolate. Let it sit for 5 minutes. Mix it around with a spoon until it's totally melted. Add red food coloring. Pour over the cake. And you're done! Once again, don't forget to watch my very special Halloween Tutorial on this Red Velvet Cake. Happy Halloween Everybody!

Wednesday, October 28, 2015

Creepy and Sort-of-Cute Black Cat Cupcakes

Halloween is just right around the corner and there's no better time than to share some of my favorite Halloween recipes. This year I went absolutely crazy and have created more than a few for the special day

First recipe I want to share with all of you are these cute and slightly creepy Black Cat Cupcakes. They are so easy to make and so much fun to make. Not only do they look great but they taste fantastic. Made with a moist chocolate cake and a creamy chocolate frosting, they will please any chocolate lover. Make sure to check out the my Black Cat Cupcakes Tutorial on YouTube.


1 1/2 cups flour
1 cup sugar
1 teaspoon salt
1 teaspoon baking soda
1/2 cup unsweetened cocoa powder
1 cup water
1/2 cup vegetable oil
1 teaspoon vinegar
1 egg


1 cup(230g) unsalted butter, softened to room temperature
3 1/2 cups confectioners' sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla extract
2-3 tablespoons cream or milk


1 bar melted chocolate
yellow jelly beans
pink round candies
oreo cookies (inside cream taken out and cut into four)
pretzel sticks (cut into 3-inch pieces)


Preheat the oven to 175C/350F. Combine and mix dry ingredients in a big bowl. Then add in all liquid ingredients and egg. Mix until smooth and free of lumps. Pour into cupcake cups to 3/4 of the way from the top. Bake for 20-25 minutes or until toothpick comes out clean. Cool the cupcakes completely before frosting.

To make the frosting, cream the butter until smooth and fluffy. Add the confectioners' sugar 1/3 at a time and mix well after each addition. Add in the cocoa powder and vanilla extract. Mix until ingredients are well combined. Add some cream or milk to reach spreading consistency. Spread the frosting onto the cooled cupcakes. Make sure to completely cover the top of the cupcakes.
To decorate, crumble the oreo cookies into a bowl. Dunk the frosted cupcakes into the cookies to completely cover the tops. Add yellow jelly bean eyes and a pink candy for the nose. Put melted chocolate into a plastic bag. Cut off the tip and draw eyes onto the jelly beans with the chocolate. Add the oreo cookie ears and pretzel stick whiskers.

For more Halloween Recipes on my YouTube Channel, check out my Halloween Playlist. There you'll find such irresistible treats such as Spooky Eye Cake Pops, Pumpkin Spice Cupcakes and so much more!


Thursday, October 22, 2015

Pumpkin Risotto

Today I'm sharing with you one of my favorite recipes from my favorite Italian chef on YouTube. Vincenzo of Vincenzo's Place makes the most delicious and authentic Italian dishes that always make my mouth water.

Think Pumpkin Risotto is too hard to make? Well, think again! This Pumpkin Risotto Recipe is creamy, light and delicious. With a flavoring of Pancetta, your mouth will explode with exciting flavors! For the best experience, check out the online video tutorial for this amazing rice dish. 


1 x kilo pumpkin (cut into small cubes)
750-1k Arborio rice
250g Pancetta
Fresh sage leaves
Fresh rosemary leaves
½ onion (chopped into small pieces) 
Parmesan cheese
3L fresh vegetable stock
(STOCK: Onion, carrot, celery)


1. After you have cut the pancetta into thin, short strips, heat up a fry pan with EVOO and add them in. Let this cook on a medium heat for around ten minutes or until they begin to caramelize and become crispy.
2. Heat up another fry pan and add EVOO and a couple of small branches of rosemary. When the aroma becomes really strong, remove the rosemary and add the onion and sage leaves.
3. Let this simmer on a medium heat until it begins to brown. 
4. Add the pumpkin to the pan and mix it around with the onion for around 2-3 minutes. Then, using a ladle, spoon 2 – 4 scoops of stock and mix well.
5. Let this simmer for 10-15 minutes, or until the pumpkin becomes nice and mushy.
6. Squash the pumpkin down a little more using a wooden spoon then grate some fresh parmesan cheese over the top and mix again.
7. Once this is ready, add the rice and stir it through. Then, begin to ladle the stock in and mix simultaneously.
8. As the liquid disappears, you need to continue to add stock and then stir it through. This process will take around 25 minutes in total. 


This is one recipe you can’t walk away from! It is really important to stay next to the pan and stir it as much as you can – slowly – so that the stock helps the rice to cook through and none of it stays hard.
9. At this point, chop up the pancetta into smaller pieces then scoop up a small amount of the pumpkin risotto and taste it – if it’s nice and soft, the pumpkin risotto is ready and you can add around half of the pancetta and stir it through.
10. Now switch off the heat and add a few pieces of butter, mixing them through as they quickly melt thanks to the heat which is still in the pan.
11. Remove the pan from the stove and serve!


Spoon a generous portion of the pumpkin risotto in to a plate, sprinkle some additional pancetta cubes on top along with freshly grated parmesan cheese (as usual, as much or as little as you like)

Make sure to visit his video tutorial on YouTube. I'm also going to list his social media info below so you can go check out more of his delicious recipes!

Get the recipe:
Vincenzo's blog:


Happy eating everybody!!!

How to Make Japanese-Style Pumpkin Croquettes (Korokke)

Today I want to share with you one of my favorite recipes that my mother taught me to make when I was just a mere child. Presenting the Pumpkin Croquettes a La My Mother! She makes croquettes the Japanese way, which is why it's usually pronounces Korokke. However you pronounce it, these deep-fried balls are simply delicious!



1/4 small kabocha pumpkin
3 tablespoons cream cheese
1 cup panko bread crumbs
1/2 cup all purpose flour
1 egg
3/4 cup ground beef, pork or chicken
2 tablespoons butter
salt and pepper to taste


Cut the pumpkin into 2-inch blocks. Place your pumpkin pieces in a bowl. Make sure your bowl is safe for the microwave. Cover with plastic wrap. Cook in the microwave for 6 minutes or until they are soft. While your pumpkin is cooking, fry the ground meat in a frying pan until no longer pink. Season with salt and pepper to taste. Set aside. Mash up your pumpkin with a fork until crumbly with no large chunks. Add butter and ground beef and mix well. Add salt and pepper to taste. 

Put a fistful of pumpkin mixture into your hand. Roll it into a ball. Press in the center with your thumb to make an indent. Take a little cream cheese and place in the center of your pumpkin ball. Cover it with some pumpkin mixture. Make sure the cheese is completely covered. Mold it into a nice ball. 

Break one egg into a bowl and whisk with a fork. Put your pumpkin ball into the flour, rolling it around to cover all side. Then put it into the egg wash. Then cover it with panko bread crumbs. Repeat until completed. Make sure they are completely covered with the bread crumbs. 

Heat oil to 180C/350F. Cook the croquettes until golden brown, turning occasionally to ensure an even color. Place on wire rack or paper towels to drain excess oil. Eat while hot. 

Enjoy them as is, or with some tonkatsu sauce. My favorite sauce for these croquettes is made with 1 part ketchup and 1 part mayonnaise. It's a super simple sauce but so good with these. 

I really hope you like today's recipe as it surely is one of my favorites! Make sure to check out my video tutorial for this delicious recipe. 

Friday, October 2, 2015

How to Make Japanese Cotton Cheesecake

Japanese Cheesecake has been all the rage these days, especially outside of Japan. My overseas friends are all talking about how light and fluffy they are. I hear that some people wait in line for hours to get their hands on Uncle Tetsu's Cheesecakes in places like Canada and Taiwan! Funny thing is that I never knew Uncle Tetsu even existed before I saw it in the news.

Anyway, the fact is that Japanese Cheesecakes are as they say. Light and fluffy as a cloud and unlike any other cheesecakes you've ever tried! But they can be tricky to make at home because they are in essence, a sort of souffle. It' all about the meringue.

So after three attempts and almost throwing in the towel, I think I've finally conquered it! On a beautiful Saturday afternoon, a perfect homemade Japanese Cheesecake was born. And it was close to a perfect one if I may say so myself.

If you are going to attempt making this for yourself, I urge you to watch the video for those oh-so-crucial tips. If you've never had Japanese-style Cheesecake, please try it now! You'll be amazed at the difference!


250 grams / 9 oz cream cheese
50 grams / 2 oz butter
10 grams / 2 oz cake flour
20 grams / 1 oz cornstarch
1/4 teaspoon cream of tarter
1/4 teaspoon salt
140 grams / 5 oz granulated sugar
6 eggs
100 ml / 3 fluid oz milk
1 tablespoon lemon juice


First combine the cream cheese with your milk and butter. Heat it over a double boiler and whisk until smooth. Set this to the side. Separate the eggs making sure not to get any yolk into the whites.

Sift the flour, cornstarch and salt into the cream cheese mixture. Mix until well incorporated. Add egg yolks and lemon juice. Mix until combined. Set this to the side. Whisk the egg whites with egg of tarter and sugar until stiff peaks form.

Add 1/3 of your meringue into the egg mixture and gently fold in. Continue with the rest of the meringue. Fold in gently until just combined. Pour the batter into a prepared cake pan. Preheat your oven to 160C/320F. Bake for 1 hour 10 minutes with a water bath. Chill overnight and serve.


  • Temperatures vary with ovens so you may want to check on your cheesecake after 20-30 minutes. If the top is browning too quickly, you may want to lower the heat for the rest of the cooking. 
  • To get the perfect meringue, make sure that your mixing bowl and whisk are completely clean and dry. 
  • Chill overnight for better flavor. Better yet, it's better after 24 hours! Seriously, the cheese flavor becomes more intense if you do this. I promise it'll be worth the wait!


As always, thanks so much for reading and watching our videos on YouTube. I really do appreciate all your support and every view, share and comment does help us in our mission to bring you more delicious recipes. 

I do hope you try this one out because Japanese Cheesecakes are simply too good not to try at least once in your lifetime! Subscribe to my YouTube Channel so you can be informed of new videos. And while you're here, you might as well subscribe to my newsletter. It's FREE to do so why not? 

Thanks and hope you're all having a wonderful week!

Friday, September 18, 2015

Poke Bowl-A Hawaiian Favorite

One of the main reasons why I love Hawaii so much is its variety and uniqueness of the food culture. Perhaps it's because of the multi-ethnicity of the place, Hawaii embraces the tastes and textures of many countries, resulting in some surprisingly delicious local dishes.

One of my favorites is hands-down, the Poke. Made with fresh Ahi (Tuna) and usually made with Hawaiian Salt, this is simplicity at its best. There are dozens of variations of Poke, but my favorite always has been the simplest ones made with just a few high-quality ingredients. Put it on a mound of hot rice and you've got yourself a meal that'll satisfy your hunger.

Here's my simple recipe for the simplest Poke Bowl. It's amazingly easy to do that I'm almost embarrassed to share the instructions!


150 grams ( 1/3 lb) sushi-grade fresh tuna
1/4 onion
1 stalk green onion
1/2 teaspoon sesame seeds
1 small sliver ginger
2 bowl cooked rice (preferably Japanese rice)
1 pinch rock salt
2 teaspoons soy sauce
1 teaspoon sesame oil
2 pirella (shiso) leaves-optional


Grate ginger and slice onions. Cut tuna into bite-sized blocks. Combine all ingredients except pirella leaves into a bowl. Massage with your hand for 30 seconds. Chill in refrigerator. Dump on top of cooked hot rice and enjoy!

If you'd rather watch the beautiful video we made for this delicious recipe, CLICK HERE and don't forget to leave me a comment over there so I know you stopped by. Thanks for reading today's post and I truly hope you try this local Hawaiian dish. 

Tuesday, September 8, 2015

Summer in Tokyo

Oh gosh, it has been so long since my last post here and I profusely apologize!!! I am proving to myself that it's pretty close to impossible to try and update in a timely manner and manage to churn out 5 weekly videos for YouTube plus social media. Hmmm.....must find a solution. One thing for certain is that I am thinking of a redo for this blog so it's easier to find recipes and such. I certainly didn't plan well and I apologize.

Since it's been ages, today I'll just ramble on about what I've been up to during the summer months here in Japan. In a nutshell, it's been one of the busiest summers in my entire life, full with work and play and lots of new adventures. I really can't complain because I truly had a good summer. The only thing is the summers in Tokyo are short and last merely 4-6 weeks. The weather has cooled down already and fall is just around the corner in this part of the world.

This year I celebrated my favorite season by visiting many places such as The Cup Noodles Museum in Yokohama, Tokyo Disneyland and Nagoya. I also went to see one of the biggest fireworks display in Tokyo, where I just about fainted on the train back due to the heat and crowds. I also visited Fussa to see the Tanabata Festival in all its gaudiness with lots of food and games.

If you want to see everything we did throughout the summer months, check out our Summer in the City Playlist which includes all of the above plus delicious summer recipes I know you'll love.

Click below for the full videos:
*Summer in the City Playlist
*Cup Noodles Museum
*Tokyo Disneyland One Day Tour
*Summer Fireworks Festival
*Tanabata Festival

My summer recipe library included Sushi Salad in a Mason Jar and lots of easy frozen treats such as no-churn blueberry cheesecake ice cream ( my favorite ) and Peanut Butter and Jelly Yogurt Popsicles and a whole lot more!

I had planned to post all the recipes in a timely manner right here on the blog, but alas autumn has arrived. So if you are interested in these summer recipes, you should check out my Summer Recipes Playlist by clicking here. I promise to sort this blog out so that it will be easier to find recipes.

Watch videos by clicking on the links below.
*Blueberry Cheesecake Ice Cream
*Peanut Butter and Jelly Yogurt Popsicles
*Sushi Salad in Mason jar

Today I'd like to share with you my recipe for a simple Wakame Salad. Wakame is seaweed and we eat lots of it in Japan. It's not only super healthy for you, but it's really delicious. It gives a nice ocean flavor to salads and is perfect for those watching their weight. The homemade sesame dressing is to die for and works with typical vegetable salads as well. CLICK HERE TO WATCH THE VIDEO.

2-3 tablespoons dehydrated wakame (seaweed)
1 tablespoon sesame seeds
3 leaves lettuce (washed and dried)
1/2 cucumber
1/4 block firm tofu (drained)
3 sticks imitation crab (optional)

2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
1/2 tablespoon grapeseed or canola oil
1 tablespoon ground sesame seeds
1 tablespoon sugar

Reconstitute wakame seaweed in water and set aside. Tear lettuce leaves into bowl with hands. Slice cucumbers and add to lettuce. Drain and pat dry tofu to remove excess moisture. Cut into bite-sized pieces. Once seaweed has increased in volume, squeeze out excess moisture out of them and put them into a bowl. Combine all dressing ingredients into a bowl and mix. Keep in refrigerator to chill. Combine all salad ingredients into a bowl and toss with dressing. Serve chilled and enjoy.

You can purchase there items easily online in you can't find them nearby.

Rice Vinegar
Dehydrated Seaweed (Wakame)
Sesame Seeds

Thanks guys for being so patient with my updates. I vow to post more often and as always, will strive to bring you the best recipes I can whip up. I do have lots of fall recipes in store for you guys so stay tuned. Additionally, I'll be having another giveaway to celebrate my 10,000 subscribers to my YouTube Channel. Hope you're all having a great day!

Wednesday, July 29, 2015

Fresh Watermelon Juice

Summer has arrived in full force and if you've ever visited Tokyo during this time, you know how unbearably hot it can get. This year is no different and everyday I face the dangers of getting heat stroke! I'm not even exaggerating folks. People die every week from the heat so we take as many precautions as we can. 

One of the best ways to combat heat stroke is to stay hydrated and cool and there is nothing that cools me down faster than a glass of fresh juice. Watermelon is especially cooling and since they are abundant during the summer, it's the perfect time to make this favorite. 

This recipe is super simple. You need some fresh watermelon-the sweeter the better. Cut them up into bite-sized pieces and pick out the seeds. Put them in the blender along with some sugar or honey and a small pinch of salt. Add some ice cubes and blend until smooth and slushy. 

And that's it! It just doesn't get any easier than this. Enjoy!

Check out our video tutorial here and see just how easy it is to make. Thanks for reading and hope you're all having an awesome summer!

Friday, July 17, 2015

Passion Orange Ice Cream Float

The typhoon just missed us in Tokyo and that's a good thing. However it is so damn hot now that all I can think of today are cold drinks. My appetite seems to diminish during the summer so in times like these, I reach for a nice cold drink. 

Satoshi said that he felt like a milkshake. I wanted something fizzy. I thought about it for a second and this was the perfect solution. This Passion Orange Ice Cream Float has it all. The flavors of orange and passion fruit combined with creamy vanilla and the bitterness of marmalade. Add soda to it and you've got yourself an Ice Cream Float that would quench anyone's thirst. 

I can't even remember the last time I had an ice cream float but I don't think it was this good!


Orange soda
Vanilla Ice Cream
Orange Sherbet


Pour a generous amount of passion orange syrup in a tall glass. Add a scoop of vanilla ice cream. Pour your orange soda. I like Orangina for a less sweet taste. Add a scoop of orange sherbet with one more scoop of vanilla. Top off with marmalade and enjoy the awesomeness of it all!


Hope you enjoyed this post on my favorite convenience food. Don't forget to check out the video tutorial on my YouTube channel and subscribe while you're there. It's free and you'll be notified of the latest videos. Thanks and hope you're all having an amazing day!

Saturday, July 4, 2015

The Food of Yamagata

I know I don't mention him that often, but Satoshi, who I run my YouTube channel with, is from Yamagata. The city is located in the Northern part of Japan and is surrounded by mountains on all sides, hence the name. (Yama means mountains)

When I was first introduced to Yamagata cuisine, I was amazed and pleasantly surprised at the uniqueness and variety. For starters they use a lot of ingredients that can be found in the mountains and for protein, they rely on meat rather than fish. They are also famous for cherries and other fruits such as pears and grapes and believe me, they are some of the best in the country!

So one day we thought, why not do a video on Yamagata food? I was sure that most people outside Japan were unfamiliar with it and although we weren't sure how popular they were going to be, we went ahead with it anyway.

It turned out to be more popular than we had thought and we were glad that many people found it to be interesting. So if haven't watched it yet, please do and let me know what you thought.

Miso bread, devil's tongue and natto soup anyone?


Sunday, June 21, 2015

How to Make Onigiri-Japanese Rice Balls

Onigiri - The Perfect Picnic Food

The summers in Tokyo are short and lasts just a couple of months and comes right after the long and dreary rainy season has departed. So it's no surprise that everyone starts to get a little excited, anxious to once again, go outdoors to enjoy the clear blue skies.
A picnic at the park is one of those pleasures that remind us that sometimes, the best things in life are the simplest things. It's really one of my favorite things to do especially during beautiful weather like today.
Often times, I'd put in maximum effort and perhaps go a bit overboard, by baking an entire pie to take along. But for an impromptu picnic like today, nothing beats the humble Onigiri, the traditional Japanese rice ball.

Onigiri Fact

Writings dating back from the 17th century reveal that many samurai stored rice balls wrapped in bamboo sheath as a quick lunch during war.

Step-by-Step Instructions on How To Make the Perfect Onigiri

The Onigiri is the original Japanese fast food. In other words, it's considered to be the ultimate portable take out food as well as the comfort food of many Japanese.
To make these handy balls of rice, simplicity is what it's all about. However this also demands that each ingredient be the highest quality to ensure the best taste.
Since rice is the main event, this is one instance where using good Japanese rice (medium-grain Calrose is a good alternative) is of utmost importance. Long-grain rice is usually too dry and doesn't have the stickiness, necessary in making Onigiri. You can also opt to watch the video tutorial to make it easier for you. Believe me, watching the video will make your life easier. 


4 cups cooked rice
2 sheets nori cut into 6 strips
6 tablespoons filling of choice
Cook the rice according to manufacturer's instructions. 

Make sure you have all ingredients ready. Here you see the rice, 
nori sheets, ume paste, salt and a small bowl of water.

Wet both hands slightly but not too much. You don't want your hands dripping. 
This is to prevent the rice from sticking to your hands.

Dab a little bit of salt to both hands.

Make sure there is salt on both hands. A little goes a long way here so don't overdo it.

Scoop 1/6 of the rice mixture onto your hands.

Gently make a slight indentation with your thumb creating a well.

Add no more than 1 tablespoon of filling into the well. If you add too much, the rice ball 
will easily break apart.Cover the filling by pushing the surrounding rice into the center

With one hand flat and the moving hand in a V-shape, roll the rice ball around, pressing 
firmly with your hands so that the rice kernels stick to each other. This creates a 
sturdy Onigiri. Try to get it to resemble a triangular shape.

Place the rice ball onto the center of a nori strip.

Bring both sides of the nori strips up to meet the rice, where it should naturally stick.

 Zojirushi NS-TSC10 5-1/2-Cup (Uncooked) Micom Rice Cooker and Warmer, 1.0-Liter

If you are a fan of Japanese food, or if you simply like rice, a rice cooker is a must. I always recommend a bigger size that makes at least 5 cups as it's easier to feed a family this way.
This model includes automatic keep warm, an easy to clean interior as well as the ability to steam vegetables and bake cakes! 

Experiment and Have Fun

For these rice balls, I stuck with tradition and used Ume ( pickled plums ) paste. Feel free to experiment with fillings of your choice. Whatever you use, keep the amount to just a teaspoon or else the rice balls will collapse. Here are some suggestions.
Packing them up for picnicking is easy too. Just wrap them individually in plastic wrap, or place them neatly into lunch boxes. The great thing about Onigiri is that it goes well with everything!
  • Minced Japanese pickles
  • Tuna salad
  • Crab and avocado
  • Egg Omelette
  • Tempura
  • Chicken teriyaki

Tasty, nutrition and low in fat, the onigiri is Japan's comfort food. They can be molded into balls, triangles and other shapes. They are so tasty and convenient, you can take them out to picnics for everyone's enjoyment.
This collection of 50 recipes will guide you to making the perfect rice ball for picnics, lunch or a light afternoon snack.
Check out this cookbook full of great onigiri ideas. 

Hope you enjoyed this post on my favorite convenience food. Don't forget to check out the video tutorial on my YouTube channel and subscribe while you're there. It's free and you'll be notified of the latest videos. Thanks and hope you're all having an amazing day!

Sunday, June 14, 2015

Strawberry Shortcake Sandwich

When I first arrived in Japan many many years ago, so many things were new to me. Sure I've lived in Japan until I was 5, but I hardly remember. And even though I've visited Tokyo often in the past, I had never actually stayed for long, and most people will tell you that your experience will be completely different when you decide to live there.

Once I settled in, I found myself going to the convenience store a lot. A lot lot. Like everyday! No kidding! And one of the things that would catch my attention was the Japanese Fruit Sandwich. The first time I saw that thing, I just couldn't believe my eyes. But they sure looked pretty and while trying to decide whether they were supposed to be lunch or dessert, I decided to grab one for myself.

Back at home, I marveled at how beautiful they looked. As I took my first bite in anticipation, I was immediately hit with the aroma of strawberries. Once I bit into the soft pillowy bread, I knew I was hooked!!!

So one day I decided to try and replicate that sandwich but with a twist. Instead of making it look like a sandwich, I opted for a more cake-like appearance. I decided that although it was a sandwich, they tasted more like dessert.

So this is my take on the Japanese Fruit Sandwich and you won't believe how easy they are to make. It literally takes just a few ingredients and if you're craving a cake with no cake mix around, this is a great alternative. It's light, fluffy and oh so yummy!

Watch the Video Tutorial Here!


3 Thinly-sliced bread (soft and fresh)
3/4 cup whipped cream
8 strawberries
1 tablespoon strawberry jam


Cut off the crusts of the bread. Slice strawberries. Reserve 2 whole strawberries for decoration. Spread jam on one side of a slice of bread to add moisture and flavor. Spread some whipped cream on top. Layer sliced strawberries. Add another layer of whipped cream on it and set aside.  Spread jam on another slice of bread. Place this on top of the first layer jam side down. Add jam to the other side. Add whipped cream and strawberry slices, followed by more cream. Spread jam on the last piece of bread and place it on top jam side down. Spread the remainder of cream on top and slice into two. Place whole strawberries on top to decorate.


Tuesday, June 9, 2015

Tokyo-Summer in the City-Behind the Scenes

Hello friends. I first want to apologize for the lack of delays. It's been a crazy two months for me here in Tokyo with so many things going on at the same time. But since there's always something going on and I don't think things will get any better anytime soon, I just need to find a way to prioritize and keep things in balance.

My mother just went back home to Hawaii after a two month visit and as always I thoroughly enjoyed her visit. However it does make it harder to work as usual because after all, she is a mother. Working at home, she was either telling me to take rests, sleep longer, wake up early, eat breakfast, lunch and dinner, go take the dog for a walk, buy her rice balls or something. So yes I love her and I actually don't mind doing those things for her but I admit, it does make working more difficult.

Also making 6 videos every week did start taking its toll on my health. I got sick three times this year and in between, I felt lethargic, extreme fatigue and sometimes just plain moody. I also accepted a couple of new projects which I have no regret doing. But alas, there's never enough time is there?

I'm starting to sound like I'm trying to justify my lack of updates and that's probably what I'm doing. But I really wanted you guys to know that I'm still here and the updates will be coming more regularly.

Most recently we've been invited to participate in a Series called Summer in the City. As some of you may know, we are a part of the Tastemade Network and they choose a small handful of video creators to participate in their Spotlight Series. We were thrilled when we were asked to participate. Now let me tell you a little bit about what went on behind the scenes.


The story behind the video is how we would spend a day in Tokyo during the summer, highlighting some of our favorite places as well as some awesome food. That's pretty much what you get on this video and although it's not perfect at least in my eyes, it's the best we could do on a budget with no crew. We're pretty happy with it.

Now a day in Tokyo is what you see on camera. In reality though, it took four days of shooting and it was tough trying to fit those days in along with our other videos. Did I mention my mother being here as well? Lots of sweat, planning and editing along with a dose of arguing, tantrums and frustration went into this video. But hopefully it doesn't show.

The only thing we want viewers to see is the excitement and passion we have for Tokyo, the place we call home. Hopefully you'll feel as though you're hanging out with us throughout the video.

I'll let you be the judge. Check out our Summer in Tokyo Video and let us know what you think. Make sure to subscribe to our channel and while you're at it, you might as well subscribe to this blog. For those subscribed already, I have a surprise in store for you guys in the near future.

Thanks for reading and hope you're all having a great June! Cheers!