Showing posts with label japanese. Show all posts
Showing posts with label japanese. Show all posts
Tuesday, June 13, 2017
Japanese Cheesecake
Japanese Cheesecake

There are cakes which look absolutely stunning and gorgeous on the outside, but when it comes to the taste, it disappoints, and you just wished that it tasted as good as it looks. Ive had a lot of those experiences, and in fact, I think Ive made a few of cakes like that myself!
What I love about a good Japanese cheesecake is that while in appearance it resembles a humble (and perhaps, plain or boring?) sponge cake, but the minute you put it into your mouth, you want to close your eyes and go hmmmmmmmmmmmmm.
We all go through phases, dont we?! Well, about a month ago, I was in a cheesecake phase. And I made cheesecakes almost on a daily basis (I dont know where I got the energy from after work!). Following my previous cheesecake attempt, I have diligently scoured the internet for more versions to try. This version is a even lighter version as it calls for less eggs (good for the cholesterol conscious like myself!) and has a mousse-like texture as it is incredible light and fluffy!

Japanese Cheesecake





Right out of the oven...hmmmmm.
Recipe from The Cookbook Chronicles
Preheat the oven to 180°C. Put the egg whites into the freezer so it just begins to freeze around the edges. Sift the cornstarch.
Wrap the cream cheese in clear wrap and microwave until it becomes soft to the touch. You do not want to heat it up. (I did this in about 15 second intervals.)
In a large bowl, melt the butter over a double boiler. Add the cream cheese and whisk well to combine.
In another bowl, combine the egg yolks and 20g of sugar. Mix in the cornstarch.

- 300g cream cheese
- 45g unsalted butter
- 57g egg yolk (this equals to 3 yolks)
- 20g sugar
- 11g cornstarch
- 150g milk
- 95g egg white (3 egg whites)
- 55g sugar
- Use an 18 cm (7 in) cake pan with a fixed bottom
Preheat the oven to 180°C. Put the egg whites into the freezer so it just begins to freeze around the edges. Sift the cornstarch.
Wrap the cream cheese in clear wrap and microwave until it becomes soft to the touch. You do not want to heat it up. (I did this in about 15 second intervals.)
In a large bowl, melt the butter over a double boiler. Add the cream cheese and whisk well to combine.
In another bowl, combine the egg yolks and 20g of sugar. Mix in the cornstarch.

Mixing and yolks with the cream cheese
Heat the milk so it comes to a boil. Add it to the egg yolks and whisk until it thickens in a double boiler over boiling water. Add this mixture to the cream cheese and combine well.
Add a small amount of the 55g of sugar to the egg whites and mix on medium low speed for about 2 minutes. Gradually add the remaining sugar to the egg whites and beat on medium until a soft meringue forms.
Add ¼ of the meringue to the cream cheese mixture and combine. Add the remaining meringue to the cream cheese mixture and fold to combine. Fill the cake pan and smooth the top.
Add a small amount of the 55g of sugar to the egg whites and mix on medium low speed for about 2 minutes. Gradually add the remaining sugar to the egg whites and beat on medium until a soft meringue forms.
Add ¼ of the meringue to the cream cheese mixture and combine. Add the remaining meringue to the cream cheese mixture and fold to combine. Fill the cake pan and smooth the top.

Pouring the mixture into the dish

All ready for the oven!
Put the cake pan in a roasting pan and add boiling water so it comes up 1-1.5 cm up the cake pan. Bake for 15 minutes and then lower the temperature to 160°C and continue to bake for 25 minutes until the top turns slightly golden. Turn off the oven and leave the cake pan for another 40 minutes to an hour.

So beautifully plump!
Note: The cake will continue to bake with the heat off so do not over bake. Depending on the oven, the cake may not turn golden but should avoid cooking much longer than the suggested time.


Take the cake out of the roasting dish and place on a wire rack to cool completely. Refrigerate and chill completely before taking it out of the pan. It is best served the second day

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Labels:
cheesecake,
japanese
Japanese fabrics to share
Japanese fabrics to share
Ive had lots of questions about this particular
print ever since I posted an image of it in one
of my posts. I was so bummed to turn you down by
having to tell you that I could get this only
because I had my mom in Japan who was willing to
help me out with the order; the shop accepts only
one form of payment, a direct payment which is done
when a package is delivered to the recipient in Japan.
I went to look for this print online only to
discover that it is out-of-print by YUWA
Live Life Collection that I couldnt find anywhere else.
So guess what, I decided to buy a whole bunch from the
shop so that I can share this fabric with you guys!
I have listed a set of fat quarters of these two
prints in my shop, but if you want these prints in
larger increments, please feel free to contact me!
If you can let me know that you came from here
when you snatch the prints from the shop, I will
be happy to enclose a little piece of rare
Japanese cotton print like this one.
If youd rather give a chance to win a set
of two fat quarters of the first two fabrics,
leave a comment under this post, (two, if you
are either a follower/subscriber to my blog or
have snagged anything from my shop before,
to increase your likelihood of winning ;)
Ill leave this giveaway open until the 20th of this
Thank you for stopping by!
Have a great Monday!!

Available link for download
Sunday, June 11, 2017
Japanese Restaurant Best Photo Collections
Japanese Restaurant Best Photo Collections
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Japanese Restaurant Pictures

Japanese Restaurant Pictures

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Japanese Restaurant

Japanese Restaurant Images
Japanese Restaurant Photo Collections

Japanese Restaurant Image Collections

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60 reviews of An Japanese Restaurant "Its been two years that my wife and I moved in to San Francisco and its been two years we tried to find the same Japanese
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Saturday, June 3, 2017
Japanese Style
Japanese Style
Japanese Style
There is more to Japanese gardens than cherry blossom and stone lanterns, lovely though these are. Zen gardens are intellectual as well as horticultural exercises. The origin of Japanese garden style lies in China, but in the centuries since an envoy to China returned and recreated a version of the Emperors garden, the style has evolved and been refined so that only traces of the Chinese derivation remaining. The Japanese garden is a subtle statement compared to the Chinese grand proclamation. The garden is seen as a place of peace and meditative thought.
Opposites are put into balance- light and motion against the solidity and stillness of stone, mountains and serene lakes. The typical Japanese garden is a landscape in miniature- grand mountains with tiny trees representing forests; dry stream beds representing raging torrents of water. The famous raked gravel gardens represent the movement of water around islands or mountains of stone. The flow and movement of the gravel dramatically offset by the stillness and permanency of carefully placed rocks. The Japanese garden imitates nature, it does not deny or try to conquer it. The whole garden is considered and plants are part of the story, but do not dominate. Mastery of mass and void- the balance and distance between the various components in a garden creates a balance and boundaries. Voids draw the viewer in to contemplate the garden, and balance the mountains complete with karedai (dry waterfalls), trees carefully trained over bamboo frameworks, with heavy rocks weighting branches, that appear to have been ravaged by wind and time. Stroll gardens, or kaiyushiki teien, are amongst the most appealing of Japanese gardens. Some wonderful examples are open to the public. The Shinjuku and Rikugien gardens in Tokyo are both stroll gardens incorporating the elements of a large expanse of water, man-made miniature hills, carefully clipped foliage representing forests and artfully placed and cleverly trained trees which form irresistible vignettes or pictures which are revealed as you progress around the garden. Often a designer will intentionally create a garden which depicts a famous site of scenic beauty within Japan.
This is the case with both kaiyushiki teien and kare-sansui. Gardens of raked gravel and stone, the kare-sansui, are more symbolic representations of nature than the stroll gardens. Gravel and stone are used to represent flowing oceans, mountains, and streams and together these elements build up a garden picture. It is not a garden in the western sense as there are no flowers, lawns or borders, but it is the creation of a landscape picture, the creation of movement and stillness using raked patterns in gravel and carefully selected and placed stones. So plan and build your Japanese style garden, taking into account the elements above, and do use a lovely tree such as a cherry or maple and include a beautiful stone lantern. Take a lesson and stretch intellectual and horticultural skills.
Japanese Garden Terms
- chozu-bachi a water basin for the cleansing of hand before a tea-ceremony
- kare-sansui a dry lanscape garden which replaces trees, plants and flowers with an the careful placement of rocks and patterns raked in sand. Kare-sansui developed Zen temple gardens during the Muromachi period (1398-1558).
- kaiyushiki teien the stroll garden. Often a stroll garden will include a path around water. During you progress are series of carefully planned and articulated views will appear. The shakkei technique and the familiar hide and reveal, both also used in western landscaping, are employed. Developed during the Edo period (1615-1867)
- nakaniwa a garden enclosed on all four sides by buildings.
- roji, or rojiniwa the path (and sometimes the garden) that leads to the tea house. Stepping-stones keep feet out of the garden and clean, and uneven spacing slows the walker and encourages contemplation.
Hibiya Park is a green oasis in the heart of Tokyo
- shakkei a borrowed view framed by trees, walls and other components of the garden.
sozu length of bamboo which, when it fills with water, drops with a loud crack onto a rock and empties. Sozu were used to frighten deer.
- tsuboniwa a small, usually courtyard, garden meant to be viewed from inside. The small scales is often emphasised by an arrangement of bonsai.
- tsukiyama a mound of sand or soil used to represent a mountain.
Pines, shaped to show the effects of wind, casting shadows in autumn
- tsukubai an arrangement of stones, including a water basin (chozu-bachi) for cleansing hands, in a tea garden.
Meiji Temple, Tokyo
- tsurukame an erect and a flat stone paired in a garden to represent wisdom and longevity. The erect rock represents a crane (tsuru) and the flat a tortoise (kame). Tsurushima is a vertical rock, used in this motif, representing a crane island.
And lets not forget the cherry blossom
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Tuesday, May 30, 2017
Japanese Sweet Potato Cake
Japanese Sweet Potato Cake

(Some of the rather random) Things I love about Mother:
1. She taught me that money doesnt fall from trees
By paying me 20 cents for every hour of my massage services back in the days.
2. She also taught me patience and understanding
By telling me why I shouldnt sulk when I was the last to get picked up from school.
3. She is willing to sacrifice her time on me
By sitting through hours and hours of my squeaky violin and horrific piano playing. I dont know how she did it. No wonder she had headaches often.
4. She defies some Asian mother stereotype
By always saying...
"Viv, if you keep on studying, Im going to be very angry. Go to sleep" (*switches off light*)
"Oh, youre home already from the party? So early?"
(Maybe there was some reverse psychology in play there).

5. She pushes me to do things I dont want to do
By giving me a Chinese Bible and telling me write out everything in it during my summer holiday. (No, I never made it through to the end though).
6. She ignited my passion for numbers
I dont know where she got stacks of mathematical worksheets from but I used to spend hours a day doing endless equations and ended up falling in love with maths.
7. She is an extremely generous person and unpretentious.
Youd agree if you know her.
8. She doesnt get mad easily
Not once did she tell me off when I let my mouse Flynn poop everywhere and my rabbit Gloria eat through our set of encyclopedia. Or when I decided to keep flies and spiders as pets. Id totally freak if my own kids do that.
9. She taught me the basic skills in the kitchen
For as long as I can remember, I had always stood next to her washing and chopping at her every commands.
10. She is the #1 fan of this blog yet she will deny it if you ask her.

I hesitated about sharing this post because the photos are awkward and rushed. But I must, because today is Mothers birthday and her ultimate favourite food is sweet potatoes. Japanese sweet potatoes to be precise. And since shes not here with me, all I can do is bake her favourite cake and tell her how deliciously simple this cake is while I eat it in front of her on Skype. And that every bite of this cake is like a mouthful of super silky smooth sweet potato which can only make every sweet potato fan deliriously happy.
Happy birthday Mother. I heart you so much.

Adapted from Masa
- 300g sweet potato (with purple skin)
- 160ml milk or cream (I used milk)
- 40g sugar (I used brown)
- 2 eggs
- 30g all purpose flour
- cake tin (15-18cm)
Preheat the oven to 170C.
1. Butter the baking tin and dust with flour. Remove excess.
2. Steam the sweet potato until cooked, and remove the skin.
4. Place the sweet potato puree in a bowl and add the milk or cream, mix together.
5. Add sugar into the mixture then the eggs. Combine well with a whisk.
6. Add the sieved flour and mix until the batter is smooth. Pour the batter into the cake tin.
7. Bake the cake for around 40-50 minutes at 170C. At around the 40 minutes mark, check if it is cooked by inserting a chopstick/stick into the cake and if the stick comes out clean, it is cooked. Otherwise, leave it in the oven longer.
8. Once out of the oven, leave on the tray and wait until cool. Better yet, put it in the fridge after it has cooled down to further set.

Available link for download
Japanese Brush pens are an occasion to what else draw!
Japanese Brush pens are an occasion to what else draw!
Gray ink brush pen, Muji black ink brushpen. A couple chinese calligraphy classes allows me to relax. The red ring you take off--it separates the ink from the brush array when inside the package. I kept it. Im a pack rat.
Delaying gratification. Been wandering into the Kinokuniya stationery store as a matter of course each time Im in Japan Town. I have more than enough drawing implements in my satchel. I have three or four sketchbooks in there, kneaded erasers, pens, pencils, ,waterbrush (and unopened spare), watercolor set, various hoarded coffee shop napkins for blotting, fountain pens--I am prepared for a drawing opportunity. Though most days I will not find one.
The bag is heavy. I have my GF-1 in there for photos that I will regret not taking, a copy of "And there you are" because this book was intended to replace the habit of carrying sketchbooks all the time. See Ive lost an entire bag with contents like mentioned above. Including a camera.
Old habits. "Then the terrorists win" internal argument loops and fades, results in carrying a reconstituted clone of the same bag, contents and all, anyway. Why not. If Im not drawing then what the heck Id just hang it up and buy a doughnut franchise.
But when the drawing does show up all recrimination is erased. More drawings want to show up. The need to try brushes and notebook papers and feeling some stories out glide in. The day is brighter in one corner.
The coffee helps, too.
Available link for download
Tuesday, April 18, 2017
Japanese Candy Pictures Download
Japanese Candy Pictures Download
Today inspiredmod.blogspot.com published Japanese Candy Pictures Download special for you. We also posted Japanese Food Best Pictures Collections, Korean Food Best Photo Collections, Indian Food Best Pictures Collections, Half Korean Half Japanese Pictures, American Food New Photo Collections, Italian Food New Image Collections and Japanese Candy Images for you. Click image to view full size.
Japanese Candy Photo Gallery
Japanese Candy New Photo Collections

Japanese Candy New Image Collections
Japanese Candy Pictures Download
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Japanese Candy

Japanese Candy Photo Gallery
Japanese Candy Pictures

Japanese Candy Images

Japanese Candy Pictures Collections
Japanese Candy Pictures
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All images displayed on this website are believed to be in the "Public Domain". We do not intend to infringe any legitimate intellectual, artistic rights or copyright. If you are the copyright owner of any image listed in our directory and want to have it removed, please contact us and we will attend to your request ASAP. All of the content we display including image are free to download and therefore we do not acquire substantial financial gains at all or any of the content of each image.
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Thursday, April 6, 2017
Japanese style Tofu glutinous rice balls Packing
Japanese style Tofu glutinous rice balls Packing

I am attempting to pack up my life into 20kg this week.
The last time I packed like this, it was 5 years ago when I had to move to Illinois to study. I learnt back then, that living on 20kg for a year is doable ;)
This time, I am making the transition into the next chapter of my career in a different industry...and a different city - Melbourne! Lots of changes for sure. Definitely exciting and very scary.
So its a jam-packed week for me this week as I am trying to do a gazillion last-minute things and catch up with my Sydney friends. It is times like these you need quick and easy recipes for snacks (snacks are essential when you pack...really!).
I normally dont make rice balls but the only reason I made these was because the recipe uses tofu! I was curious. I was intrigued. I also look for every opportunity to health-ify and experiment with my food as you may know! While I couldnt taste the tofu at all, they did make the rice balls softer...nom nom nom.

I flavoured a third of the dough into green-tea (matcha) and also dipped the rice balls in 3 different dressings - freshly grinded black sesame, soy bean powder (this stuff is amazing) and lastly the left-over sweetened red bean from the fridge.
This recipe is inspired by Masa, a Japanese foodblogger living in Taiwan. I bought his cookbook when I was in Taiwan few weeks back. Go and check his other recipes if you can read Chinese :)
Anyways, heres the recipe below and I hope you do make this and enjoy it as much as I have.
Oh, and I hope you smile today too :)
Japanese style glutinous tofu rice balls
Adapted from MASA
Serves 4


3. Roll out the each of the dough (one plain, one green) on a clean surface and stretch into long strips. Divide into however many rice balls you want and roll each part into a small ball with your palms.
4. Fill up a saucepan with water to the top and bring it to boil. Place the balls into boiling water and immediately stir the water to make sure each ball doesnt stick to the bottom. Cook until the balls float onto the surface of water. Drain them and place into a bowl of ice cold water. (I forgot to boil the water first - catastrophe! The photo below is a big no-no as the water wasnt boiled and not enough!)

5. Once cooled down, add 3 rice balls to each skewer (you may have to twist the skewer or you might end up squashing the rice balls!)
6. This step is optional, but I like to grill my skewers of rice balls lightly. It makes the surface less sticky and the rice balls softer. You can wrap the ends of the skewers with foil as I have done.



So its a jam-packed week for me this week as I am trying to do a gazillion last-minute things and catch up with my Sydney friends. It is times like these you need quick and easy recipes for snacks (snacks are essential when you pack...really!).
I normally dont make rice balls but the only reason I made these was because the recipe uses tofu! I was curious. I was intrigued. I also look for every opportunity to health-ify and experiment with my food as you may know! While I couldnt taste the tofu at all, they did make the rice balls softer...nom nom nom.

I flavoured a third of the dough into green-tea (matcha) and also dipped the rice balls in 3 different dressings - freshly grinded black sesame, soy bean powder (this stuff is amazing) and lastly the left-over sweetened red bean from the fridge.
This recipe is inspired by Masa, a Japanese foodblogger living in Taiwan. I bought his cookbook when I was in Taiwan few weeks back. Go and check his other recipes if you can read Chinese :)
Anyways, heres the recipe below and I hope you do make this and enjoy it as much as I have.
Oh, and I hope you smile today too :)
Japanese style glutinous tofu rice balls
Adapted from MASA
Serves 4
- 100g silken tofu (do not use firm tofu)
- 100g glutinous rice flour (I recommend the Japanese version which are in flakes)
- 1/2 tsp matcha (green-tea) powder
- 1/4 cup ground black sesame (I blasted my sesame in a food processor)
- 1/4 cup unsweetened soy bean powder (can be purpose from Asian stores)
- 1/4 cup sweetened red-bean (may use cans but I boiled mine and added sugar)
- ~4 tbsp sugar
1. Combine the tofu and the glutinous rice flour in a bowl. Break up the tofu as much as you can with your hands and knead until a dough that is not too sticky is formed. If the dough is too sticky, add more flour as required. If the dough is too dry, add more tofu.

2. Take 1/3 of the dough and knead it again with green-tea powder until combined.

3. Roll out the each of the dough (one plain, one green) on a clean surface and stretch into long strips. Divide into however many rice balls you want and roll each part into a small ball with your palms.
4. Fill up a saucepan with water to the top and bring it to boil. Place the balls into boiling water and immediately stir the water to make sure each ball doesnt stick to the bottom. Cook until the balls float onto the surface of water. Drain them and place into a bowl of ice cold water. (I forgot to boil the water first - catastrophe! The photo below is a big no-no as the water wasnt boiled and not enough!)

5. Once cooled down, add 3 rice balls to each skewer (you may have to twist the skewer or you might end up squashing the rice balls!)
6. This step is optional, but I like to grill my skewers of rice balls lightly. It makes the surface less sticky and the rice balls softer. You can wrap the ends of the skewers with foil as I have done.

7. Prepare the dressings. In a bowl, mix the black sesame with ~2 tbsp of sugar (I used dark brown) and in another bowl, mix the soy bean powder with ~2 tbsp of dark brown sugar depending on how sweet you prefer the powders.

8. Sprinkle or dip the skewers into the powders or sweetened red-bean paste.

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