Welcome to Part 3 of our Mochi Making Journey! If you’re just joining us, feel free to catch up with Part 1 here. In Part 1 we tested a pretty standard mochi recipe via steaming, but our mochi kept tearing. In Part 2 we used a cooking directly over the stove method and skipped using […]
Welcome back to our Mochi Making Journey! This time, we are testing a new method and 2 different ratios for making mochi. Instead of steaming the mochi dough, we are going to cook it directly on the stove, based off Leo’s Japanese Dojo Recipe (via Youtube) and Chef Tomoko Kato’s Recipe (via NYT) recipes. You […]
Welcome back to our Oyaki experiment! Last time we talked about how we had discovered the discrepancy between Japanese All Purpose (AP) flour, called chuurikiko, and American AP flour. The American King Arthur AP flour we used has a higher protein content of 11.7% compared to the 9% typical of Japanese AP flour. In our […]
One of my favorite desserts of all time is the fantastically soft and squishy Japanese treat: daifuku mochi (大福餅), or “big luck”. Mochi has long been something we’ve wanted to attempt, but the fear of taking on something with such a long tradition and that seemed complicated held us back. In reality, it’s not that […]
Let’s go over how to make fresh red bean paste at home! One of our favorite flavors or fillings is red bean paste and homemade red bean paste is by far the best way to enjoy this delicious sweet, because you can control the sweetness and texture so it pairs perfectly with whatever you use […]
Leaving behind the nightmare of the KitchenAid Ice Cream Attachment We are very, very big ice cream fans – I mean, we have a whole series on our Youtube channel on making ice creams! Our ice cream making adventure started with a KitchenAid Ice Cream attachment and the quality was always hit or miss. We […]
Mexican food is one of our favorite things to eat and with our latest efforts in eating less meat, we wanted to make some tacos out of this ingredient. Since radish is rather mild in flavor, we need to introduce some flavor, which we can do by braising. Learn more about the Korean radish here. […]
There’s no better way to enjoy Korean radish raw than in a refreshing salad! We were inspired by the Thai papaya salad, but this one is just simply sweet and bright – so let’s get into this great summer salad. Learn more about the Korean radish here. Carlienne’s Korean Radish & Mango Salad Materials Mixing […]
Not an unfamiliar ingredient, the Korean radish has always been one of those ingredients we see but walk right past because, well, it’s just a radish. However, launching this whole “What the F is this” series has given us confidence in trying new things or even things we have seen but just never got around […]
Malabar spinach has quite a bit of flavor and texture for the leaf that it is. While learning about the malabar spinach we were craving Korean pancakes, one of our favorite foods to eat, so we decided to try making our own using malabar spinach. Let’s dive into how to incorporate Malabar spinach into a […]
