Arakawa Yuen (Arakawa Amusement Park) is an amusement park in Arakawa Ward, Tokyo.
Being an amusement park with a long history, it had been closed since December 2018, but reopened on April 21, 2022.
The park is located along the Toden Arakawa Line and was opened in 1922. It is an amusement park with a famous history in Japan.
Ume onigiri (梅おにぎり) is a classic. It may not be an exaggeration to say that it is the original rice ball. Ume rice balls are made with white rice and pickled plums, which also sterilize the rice, and are synonymous with simplicity in Japan.
Onigiri is a rice ball with various fillings. This time, I’ll show you one of my family’s favorite and the most EASY, SIMPLE & DELICIOUS onigiri. 🍙 Don’t forget to read YUCa’s Tips to master the basics to make Japanese rice balls.
In this recipe video, I will introduce how to make Goma-shio Onigiri (Black sesame seeds and salt rice balls). Onigiri is a rice ball with various fillings and toppings. This recipe calls for commercial sesame salt, but you can substitute homemade sesame salt by mixing black sesame seeds and salt.
Located in the East Tokyo area, Asakusa (浅草) is one of the most visited tourist spots in Tokyo.
Asakusa is famous as one of Tokyo’s most popular tourist destinations, especially for Sensoji Temple, Nakamise Street, and Kaminarimon (Thunder Gate). The area covers approximately the eastern half of Taito Ward, Tokyo, and is one of the areas that make up the downtown area of Tokyo.
Located in Asakusa, Tokyo, Sensoji Temple is the oldest temple in Tokyo and has a history spanning 1,400 years. And the temple is famous for fulfilling various wishes.
Dorayaki (どら焼き) is a Japanese sweet consisting of a moist pancake batter with red bean paste sandwiched in between. The key to the moist dough, one of the characteristics of Dorayaki, is the starch syrup. While the standard size is a palm-sized dorayaki, I will introduce mini-sized dorayaki that can be eaten in bite-size portions.
Sakura Mochi (桜餅) is a Japanese confectionery associated with cherry blossoms and is made by wrapping rice cake sweets in cherry leaves. This wagashi is made with a special flour called domyoji flour and steamed to give it a unique texture.
There are two types of what are called “sakura mochi,” one invented in the Kanto region and spread mainly in eastern Japan, and the other invented in the Kansai region and spread throughout Japan.
Although it is a confectionary eaten year-round, today it has become one of the essential sweets for the Dolls’ Festival, partly because it is colored pink to resemble cherry blossoms with food red, as the name implies.
Dango (団子) is a Japanese dumpling made from rice flour mixed with uruchi rice flour and glutinous rice flour. Dango is usually finished round shaped, three to five dango are often served on a skewer (skewered dango pieces called kushi-dango (串団子).
In this recipe, I make three kinds dango; Mitarashi dango, Yomogi dango and An-dango. Mitarashi dango are coated with a sauce made with soy sauce, sugar and potato starch. Yomogi dango are made of aromatic herb yomogi mixed in the dough and has beautiful green color. An-dango are made of plain dango with red bean paste on top.
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Kappabashi Dogugai (合羽橋道具街) is the largest cooking tool district in Japan, located adjacent to the Asakusa area.
Established in the Taisho era (1912-1926), Kappabashi Dogugai developed as a wholesale district for cooking utensils, tableware, and other items for the restaurant industry, and is now lined with nearly 200 stores, making it a tourist attraction visited by people from Japan and abroad.
In this recipe video, I will show you how to make Japanese-style Mayonnaise Dip. To add a Japanese twist, I use wasabi and shichimi (seven peppers). In addition, rock salt and sea salt are used as secret seasonings. Please check the proper use of those salts. Don’t forget to check out my three recommended tips. Enjoy this recipe video and give it a try!
