I found out how to bake this bread while browsing bread that other people had baked online. It was too difficult to make the eyes with cookie dough so I gave up on that. Using chocolate is easier!Even if the cookie dough gets burned or shifts, as long as you draw the face on it'll turn into a cute Totoro bun!! Recently I've been making the cookie dough first, then switching on the bread machine to knead the bread dough, then making the custard cream to save time. Recipe by Kobafumi

Got this salad recipe from my friend’s wife a couple years ago. She’s a very amazing Japanese cook. She taught me a lot how to cook Japanese food 👍🏻😋 IG @jenscookingdiary @jenscookdineandravel

When I uploaded my recipe for reindeer bread previously, it got a great response. I thought that Santa Claus bread would make a good match to creative a festive air.If you put the piece of bread that defines the hat just on the edge of the face bread, it may fall off during the 2nd rising, so place it a bit on the inside of the outer edge. It does take some effort to form the bread, so make sure not to let the dough dry out while you work.You could also draw on the face using a chocolate decorating pen. Recipe by pitachan1

I feel like I am craving of Chinese steam buns. I ate quite often when I was living in Hong Kong. Also sometime in here when we ate dim sum. But quarantine time is making everything impossible to get from the restaurant. But it will possible if we want to make it by ourselves. Since hubby lately likes to eating vegetarian, so I am going to make the vegan bao buns for us. Okay let’s make it now, and follow me guys to check out the recipe and how to make it.

I wanted to bake a "Japanese" bread.By separating the kneaded dough into two and mixing one with dissolved matcha, it makes the process easier and you can get a nicely kneaded dough.Scatter sweet potatoes and adzuki beans evenly all the way to the edges.Make sure no air gets in when rolling the dough. Recipe by kurikuro

I love the steamed pork buns served at a certain famous restaurant, and I tried to recreate them several times. But they'd come out too wet because of too much liquid in the filling, or the dough would be too dry. Finally, I was finally able to make a version I was happy with. Here's the secret to successful steamed pork buns!It takes some time to make these, but it's important to let the dough rest properly to make it soft and fluffy. For 10 buns. Recipe by HIROMIKOSAN

Today, thanks to a beautiful sunny morning, we took a walk in the countryside. I took the opportunity to relax, enjoy the mild air that hints at spring, and also pick a nice bunch of wild dandelion greens. I had already thawed two portions of dough for my "Emergency Flatbreads" with the idea of making a delicious filling today. Well, the walk and the bunch of greens gave me the inspiration!

A friend taught me how to make these buns. I've adapted the recipe slightly, and have been making it for years.I've always made my own steamed pork buns, so my daughters didn't know until recently that they sell steamed buns at convenience stores.You don't need to let the dough rise completely like when making bread.If you get filling on the seams (edges) of the dough, the buns won't close up properly, so be sure not to overfill them.If you don't close up the buns securely, they'll open up while steaming, so do be sure to pinch them completely closed. For 8 buns. Recipe by nattsu47

A wonderful, light Syrian recipe that tastes like pizza, made with Syrian dough. If you add cheese or olives, it becomes like pizza.

-I used to use yeasted pizza dough, but I wanted the crust to be crispier so I stopped using yeast. And when I was rolling out the dough, I thought I could spin it in the air, and tried it - and I succeeded. The dough doesn't stretch out as much as when they show it being done on TV, but it's really fun.-Use lots of pizza sauce! This is key! Leave the edge clear of toppings and sauce to enjoy the crispy texture. Otherwise you may run out of sauce too....-The pizza cooks faster on a grill rather than in the oven. It comes out crispier too. Recipe by happyblessing

Shop-bought bacon has a lot of additives and is not safe. I wanted to make homemade bacon easily. You can freeze this bacon and it keeps for a long time in the fridge. It is handy.After turning off the heat, the remaining heat still cooks the pork.Rest the bacon in the fridge for one day before eating. You can avoid excess smokiness!See my blog at http://ameblo.jp/illuminare For 6 servings. Recipe by Mitsuna ROSE kitchen

I suddenly craved Oyaki for the first time in a while.Add whatever filling you have in your refrigerator. Authentic Nagano prefecture Oyaki fillings include okara, simmered pickled Nozawana (a type of Japanese mustard leaf), hijiki seaweed, red bean paste, egg plants, stir-fried vegetables, kabocha squash paste. An unusual and delicious filling is simmered apples (Nagano famous for their apple crops). This recipe makes large Oyaki, so if you prefer smaller ones, divide the dough into smaller portions. Recipe by chikappe