Homemade Kudzu Mochi: Only in Nara | Ancient Healing Sweet| Translucent Arrowroot Mochi

Homemade Kudzu Mochi: Only in Nara | Ancient Healing Sweet| Translucent Arrowroot Mochi

Kudzu, or arrowroot starch as it’s known in English, holds a special place in the heart of Nara, Japan. This highest-quality starch is not just a cooking ingredient; it’s a cultural emblem of the region I call home. The Magic of Kudzu Mochi In Nara, 

SUPER FAST POUNDING MOCHI in NARA | How to Cook Yomogi Mochi at Home | Nakatanido

SUPER FAST POUNDING MOCHI in NARA | How to Cook Yomogi Mochi at Home | Nakatanido

Making Yomogi Mochi at Home Inspired by Nakatanido’s Famous Technique Have you ever heard of Nakatanido (中谷堂)? It’s a renowned mochi shop in Nara, famous not just for its mochi but for the mesmerizing speed at which it’s pounded. http://www.nakatanidou.jp/english/ This isn’t just for show; 

Cherry Blossom Water Cake | A Step-by-Step Guide to The Japanese Spring’s Best Dessert

Cherry Blossom Water Cake | A Step-by-Step Guide to The Japanese Spring’s Best Dessert

The Japanese Water Cake, also known as Mizu Shingen Mochi, is a clear and delicate dessert that resembles a giant water droplet. It’s popular for its almost mystical appearance and its unique texture, which is similar to that of traditional mochi but softer and more 

Japanese Strawberry Mochi | One-Pan Easy’n No-Fail Recipe | Make it like a Pro!+Matcha Flavor

Japanese Strawberry Mochi | One-Pan Easy’n No-Fail Recipe | Make it like a Pro!+Matcha Flavor

Strawberry Daifuku is all about that perfect mix of tangy strawberries, and chewy mochi and the sweetness from the bean paste. Making mochi in a frying pan is super easy! You can make it like a pro in no time! Creating Strawberry Mochi is a 

Tsukimi Dango Recipe | Celebrating the Japanese “Moon Festival” Easy Rice Dumplings | Gluten-free

Tsukimi Dango Recipe | Celebrating the Japanese “Moon Festival” Easy Rice Dumplings | Gluten-free

What is Tsukimi Dango? Japanese Tsukimi Dango is a traditional rice dumpling.Tsukimi is a moon-viewing festival, usually at the end of September. This festival is celebrated in Japan on the 15th day of the eighth month of the lunar calendar, which usually falls in September 

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 

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 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 

HOW TO MAKE ★DORAYAKI★Japanese pancakes with red bean paste (EP235)

HOW TO MAKE ★DORAYAKI★Japanese pancakes with red bean paste (EP235)

What is Dorayaki? Dorayaki is a traditional Japanese sweet which is famous for the favorite food of Doraemon. Generous amout of Anko, red-bean paste is sandwiched between in the brown thin pancakes. It’s a very popular snack, you can find at any Japanese sweet shop, 

Everything you need to know about Gelatin and Vegan Gelatin~Gelatin, Agar-agar, carrageenan (EP214)

Everything you need to know about Gelatin and Vegan Gelatin~Gelatin, Agar-agar, carrageenan (EP214)

Today I want to share, everything you need to know about gelatin, agar-agar powder (=Kanten,) and Vegan gelatin(=carrageenan and locust bean gum product.) In the Japanese kitchen, we explore the art of texture through a variety of gelling agents, each selected for its unique contribution