Delicious and Healthy!

How to make UIROU | Japanese Traditional Wagashi Sweet Rice Cake

How to make UIROU | Japanese Traditional Wagashi Sweet Rice Cake

Uirou is a traditional Japanese dessert, simply made with rice flour. It’s not stretchy like an authentic mochi but has a bouncy and chewy texture. Today I make two layered Uirou to make it tasty and special. It looks just like Youkan, because the traditional 

VEGAN TONKOTSU RAMEN

VEGAN TONKOTSU RAMEN

Today I am going to be making “Vegan” Tonkotsu Ramen. When it comes to Healthy eating, Ramen is the last thing we choose. But when it comes to Happy Eating, things are a little bit different. We all love Tonkotsu Ramen; we would enjoy the 

Sticky Summer Somen noodles | Nagaimo and Okura Somen Noodles

Sticky Summer Somen noodles | Nagaimo and Okura Somen Noodles

We love sticky food Japanese love stickey, slippery, slimy food that people from other food cultures often find it weird. Nattō (fermented soy beans) is the one maybe you have heard about it. There are more sticky food in our kitchen, and I will show you 

Watermelon Rind Pickles in Japanese style | 2 ingredients Mottainai Recipe

Watermelon Rind Pickles in Japanese style | 2 ingredients Mottainai Recipe

Please don’t throw away your watermelon rind! Today I want to share with you Watermelon Rind Pickles. Maybe you don’t want to throw away the watermelon rind that seems to be edible. This recipe is a traditional Japanese way of turn your garbage into food. 

How to cut WATERMELON without seeds | The best way to eat Watermelon

How to cut WATERMELON without seeds | The best way to eat Watermelon

I don’t want seeds but… Today I want to share, How to cut a watermelon without seeds. Watermelon is the best treat in the summertime, but I wouldn’t say I like to mess up my table, hand, and shirt with seeds. I like watermelon but 

Summer Festival Chilled Cucumber | Easy and delicious side dish for Summer BBQ !

Summer Festival Chilled Cucumber | Easy and delicious side dish for Summer BBQ !

I miss Summer Festivals! Today I’m going to be making summer festival chilled cucumber. It’s been a while since we have lost annual events like summer festivals. This is my favorite festival food that is refreshing and low in calories, and nutritious. There are not 

How to make MIZU YOUKAN | Red Bean Jelly | Summer Dessert

How to make MIZU YOUKAN | Red Bean Jelly | Summer Dessert

Mizu Yokan Mizu Yokan is a Japanese Wagashi, made with red bean paste and Kanten. Kanten is a Japanese traditional gelling agent made from seaweed. That’s what I call “Vegan Gelatin,” you can set liquid at room temperature. See the link below for more information. 

How to make UMEBOSHI

How to make UMEBOSHI

What is Umeboshi? Umeboshi is a Japanese SuperFood! Umeboshi, the salted and fermented Japanese plum, is famous for its extreme salty sourness. It may sound strange, but we enjoy the sourness with the painful facial expressions(>ж<;) And, it is undoubtedly an acquired taste. It has 

JAPANESE SOUFFLE CHEESECAKE | No-Fail ~2nd edition (EP281)

JAPANESE SOUFFLE CHEESECAKE | No-Fail ~2nd edition (EP281)

Japanese Souffle Cheesecake This cake is my all-time favorite fluffy and spongy texture that is not overly sweet; a tart from the cream cheese is lovely. It was my dream to eat whole souffle cheesecake as a kid, and finally, it has come true. I 

HOW TO MAKE CASTELLA | Super Delicious Rich and moist Japanese Sponge Cake (EP 279)

HOW TO MAKE CASTELLA | Super Delicious Rich and moist Japanese Sponge Cake (EP 279)

Castella is a Japanese rich sponge cake. Today I want to share with you the Japanese CASTELLA. CASTELLA is a popular Japanese sponge cake, very sweet yet still delicious. It’s a sponge cake but the texture is finer than the traditional sponge cake that we