One of the things I was looking forward to when I went back to Japan was of course ‘Manju (まんじゅう)’ the Japanese sweet. I can make some by myself but I just wanted to try some very good ones that I cannot find in London.
As I mentioned previously in “the Taste of Autumn” we are sensitive to changing seasons in Japan and ‘Wagashi (和菓子)’ the Japanese sweet is no exception. At the very beginning of Autumn the colour/pattern/ingredients of Japanese sweets have been already changed into Autumn theme.
It has been Blackberry season in England. It is good to eat seasonal food. That is Macrobiotic Diet. I am very disappointed that I managed picking them only once this season … 😦 It is nearly the end of the season now so it is very unlikely that I could get any more decent berries …
During the season in almost every year I make a tart with Blackberries, except for this year. But this year I made cup cakes with them instead. I have to say it was rather successful! I am annoyed that I could not make the tart but I am happy about these cup cakes so that I am sharing the recipe here with you.
So my fist post after ‘How to Make Tsubu-An’ is ‘Tai-Yaki’. It is one of the most popular street foods in Japan. The name ‘Tai’ means ‘Sea Bream’ and ‘Yaki’ means ‘something baked or grilled’ in Japanese. Although it is called ‘Tai/Bream’ it has sweet filling, which is normally bean paste, and not having any fish at all. It is just a fish shaped sweet.
It is a waffle like sweet filled with traditionally ‘Tsubu-An‘ centre. Recently people started using some new fillings but Tsubu-An is still the most popular one. That is just because it is the best combination & simply delicious.
Tai-yaki with Tsubu-An & ‘Shiratama (mochi)’ filling
One afternoon we had visitors. This is Bella the Jack Russel. She came to my garden with Liliane for Tea. This was Bella’s first time coming to our garden so she was so excited and explored everywhere. That is why she was covered with some stuff on her body.
So for the Tea I made two things. ‘Sweet Potato Muffins’ and my signature biscuit ‘Kinako Shortbread’.
I had these plums. They were organic. I was looking forward to tasting them, but was disappointed … they did not have any sweetness. How is it possible that fruits are not sweet, I wonder. So I could not eat them fresh but I had to used them. I was going to bake a cake with them but how? … Umm, OK caramelised a bit before baking!’ That was what I was thinking.
It is mid summer now. Even here in London it is very hot. I always have afternoon tea with a piece of cake and a cup of Earl Grey Tea or Coffee, but sometimes I rather want to have something cold instead of a hot drink during summertime.
This chilled Matcha Latte is used with Soy milk so if you are allergic to dairy or just don’t wat to have any milk products this is just the drink for you.
A little break from the still ongoing Report of food story in Japan.
When I go back to Japan I take some little gift to my family. I found it is quite hard to find something nice that the gift-receiver can enjoy and also not be too expensive… So now I always take some FOOD.
This time I took some Butter and Clotted Cream as well as some sweets. WHY Butter?? Well, you may find it strange but there has been a shortage of Butter in Japan for years! As soon as the Butter section shelves are filled in a supermarket, it empties very quickly. And they are much dearer in Japan. It is same for other dairy products such as cheese or fresh cream.
I like Clotted Cream. Of course I don’t have it regularly. It’s too rich but having it on Hot Cross Buns is a Must to have at Easter time. You normally don’t find it in Japan. This was not the first time I took Clotted Cream to my family. I know it is a little too fatty and high calories for my mother but having it once a year does no harm and I just wanted her to enjoy something she doesn’t usually have.
So I made Cranberry Scones to have with the Clotted Cream.
Sakura Junction 