Category Archives: Sweets

Matcha Sablé Cookies

I found this recipe on Bread et Butter and couldn’t wait to try it. I had some leftover matcha from last week’s Matcha Roll Cake, so making this was a no-brainer. The fragrance of the matcha really came through when I was preparing the dough and I loved the deep mossy color.

Posted in Sweets | Tagged , , , , | 7 Responses

Matcha Roll Cake

To change things up, I baked this Matcha Roll Cake. I don’t post many sweets, but my friend Christy very casually made a similar cake and thought it was one of those easy, but impressive desserts. Impressive—yes. Light, airy, and delicious—yes. But it took me a few tries to get it right. Each time I [...]

Also posted in Contemporary Recipes, Favorites | Tagged , , , , , | 4 Responses

Oshiruko

Oshiruko is a sweet red bean soup with mochi, often served around New Year’s. I made a contemporary version of it with kabocha, but this is the traditional way it’s prepared. The method is simple, so it’s a bit of a stretch to call it a recipe. I used the leftover New Year’s mochi I [...]

Posted in Sweets | Tagged , , , , , , | 7 Responses

Pink Grapefruit Dessert Salad with Shiso + Wasabi

The sweet and bitter juices of a grapefruit are refreshing on their own, but when doused with a dressing of olive oil, simple syrup, shiso, and wasabi, it’s magic. I know the wasabi may strike you as odd, but trust me on this. The flavor is not overpowering, but just adds to the feeling of [...]

Also posted in Contemporary Recipes, Favorites, Salads, Uncategorized | Tagged , , , , , | 8 Responses

Chocolate Mochi Brownies with Matcha

I love mochi. I love chocolate. So when I saw Mary’s post on The Food Librarian last week, I knew this was going in my oven. If, by some small chance, you haven’t happened upon her blog, I suggest you head straight there. She can get crazy with jello, make a mean bundt, and mindblow [...]

Also posted in Contemporary Recipes | 19 Responses

Kabocha Shiruko

I can’t say enough good things about this oshiruko. Oshiruko is a sweet porridge traditionally made with azuki beans and a few pieces of shiratama (dumplings made of shiratamako—glutinous rice flour). This recipe uses kabocha instead, blending it with creamy coconut milk and condensed milk to allow the natural, earthy sweetness of the kabocha to [...]

Also posted in Contemporary Recipes, Favorites | Tagged , , , , , , , , | 13 Responses

Tofu Donuts

We all have failures in the kitchen from time to time. This is one of mine. My mom couldn’t stop raving about these tofu donuts—she loved them so much she fried these babies up 3 days in a row. The original recipe (which comes from a Japanese cooking magazine) calls for Morinaga Hot Cake Mix. [...]

Also posted in Appetizers + Snacks, Contemporary Recipes, Tofu + Egg | Tagged , , , | 8 Responses

Meyer Lemon Mochi Bars

I’ve been wanting to bake mochiko batter on a shortbread or pie crust. I’ve seen mochiko baked in a brownie-like batter, and I’ve seen it in a cake form, but I’ve never had it layered with a firm base. I imagined it would have a great textural quality—biting first into the chewy mochi, then into [...]

Posted in Sweets | Tagged , , , , | 13 Responses

Matcha Mochi Cupcakes

These mochi cupcakes are crusty on the outside, chewy on the inside, and have a wonderful hint of matcha. This recipe is a great alternative to the cupcakes we’re used to because they’re not overly sweet.

Also posted in Contemporary Recipes | Tagged , , , , | 22 Responses

Matcha Pancakes

A beautiful bag of Lupicia matcha sits in my freezer. I’ve baked with it on occasion, but each time I’ve walked away unsatisfied, thinking the end product never lived up to the irresistibly delicious thing I imagined. Matcha’s delicate flavor makes it challenging to incorporate into a recipe. Other flavors can easily dominate or the [...]

Also posted in Contemporary Recipes | Tagged , , | 5 Responses
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