In this vlog, I will introduce Baby Food in Japan. In Japan, babies start eating baby food around 5 months old. As a mom of 2 children, I’ve been enjoying making baby food (and also kids meal) for almost 5 years now. My daughter is about to become 7 months old so I decided to film what she’s been eating during 5 – 6 months old. I hope you enjoy watching this video and try it out if you have small baby in your family! 🙂 Enjoy the video! YUCa
Oyako-don is one of the popular donburi menus same as Gyu-don in Japanese cuisine. Donburi is a dish over the rice. “Oyako” means a parent in Japanese and “Don” is an abbreviation of donburi. We use chicken and egg for this dish that’s why this dish is called “Oyako-don”. This is really easy and simple dish. Also, all you need is Chicken, egg and onion (plus, seasonings)! For seasonings, I recommend to use Dashi soup stock rather than using only plain water. Please try it out!!
How many Japanese sweets can you list up? There are so many sweets here in Japan. Anmitsu (Japanese style parfait), Yohkan (Agar agar jelly made of red bean paste), Mochi (I assume mochi ice cream is popular overseas), Daifuku (Several flavored mochi with normally red bean paste inside), Nerikiri (special sweets usually at tea ceremony which is made of mochi and white bean paste), Taiyaki (fish shape waffle with filling inside), Kudzu mochi, Warabi mochi, Manjyu, Dango, Senbei (Rice crackers) etc. This Dorayaki is one of the famous and traditional sweets that people love! Some of you might know the Japanese cartoon Doraemon. His favorite food is Dorayaki, of course. The secret of Dorayaki is to use honey. Thanks to honey, the texture of this mini pancake is moist and delicious! Enjoy Dorayaki!!
In my YouTube channel, I’ll introduce how to make a salad with Mizuna, daikon radish and fried tofu. I put dried daikon radish for this recipe. There are so many dried ingredients here in Japan. The merits of dried ingredients are…1.Nutritious (more vitamin!), 2. Preserve for long time, 3.Tasty! I like fresh and raw ingredients a lot but I also eat dried ingredients often. This dried daikon radish is one of my favorites! After rehydrating, it has chunky and crunchy texture and you can even hear your biting sound! For dressings, I chose white balsamic vinegar this time. But please also try other vinegars (i.e. raspberry vinegar, apple cider vinegar etc) to compare the flavors. Enjoy my creative salad and please try it out!!! Read More
Sukiyaki is a Japanese style hot pot and has thinly sliced beef, cooked with various vegetables in a table-pot cast-iron pan. Sukiyaki is one of the famous Japanese cuisine same as Sushi, Tempura and Ramen. We usually eat Sukiyaki with family and friends at home. For this dish, I recommend to prepare good quality and thinly sliced Japanese beef loin. The quality of beef controls the flavor of Sukiyaki. I like Sukiyaki because I can also eat lots of vegetables including grilled tofu. Don’t forget about the flavor of Sukiyaki sauce. This sauce is well mixed with dipping sauce which is beaten raw egg!
This time, I will show you how to make Oshiruko (Red bean soup with mochi). This is one of the traditional soup sweets in Japan. I am sure some of you have never imagined there is a soup sweets recipe in Japanese cuisine! You can taste this hidden sweets at Japanese sweets shops or cafes. In this recipe, I will use two kinds of mochi; the block type premade mochi and the handmade mochi made of glutinous rice powder. I also put other mochi recipes on “Recipe by YJC” or YouTube channel. Please try it out and tell me which mochi you like. Enjoy!
This time, I will show you how to make Ohitashi (Blanced vegetables with Dashi). This is a side dish of Japanese cuisine. We usually use vegetables and tofu for this dish. You can only use one ingredient to make this. This is really delicate side dish since it is seasoned with only Dashi and drops of soy sauce and mirin. By the way, Dashi soup stock contains bonito flakes so you can omit this ingredients to make vegan version dashi soup stock. This dish would be one of the Japanese vegan side dishes. The tip for this dish is to blanch the vegetables for a quick moment to keep the fresh texture. (So, don’t boil too long!) This dish is perfect to be served in normal or cold temperature. Enjoy!