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.
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.
Read More
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!
Tamagoyaki (Japanese Omelette/Egg Roll) is one of Japan’s unique egg dishes. Usually, tamagoyaki is a little sweet with sugar. In this recipe, however, the sweetness is reduced by adding homemade mayonnaise.
Japanese mayonnaise gives the impression of having a slightly sweet taste and a light, smooth texture on the tongue. The key to the flavor of Japanese mayonnaise is the use of rice vinegar, Japanese mustard and sugar. For the oil, I use rice oil, which we chose as a health-conscious choice.
The 3rd of March is the traditional and representative spring event day called “Hinamatsuri” in Japan. In this video, I introduce how to make 2 kinds Chirashizushi (Scattered sushi). One for adults with using fresh seafoods and the other for kids with using cooked ingredients.
