Celebration YeeSang

I thought I wanted to try making an unusual cake!It's a good idea to line the mold with plastic wrap so that the sushi rice doesn't stick to it. Recipe by Saoposu

Rainbow rolls were only available at pricey sushi restaurants in America. But now these rolls are so popular that you can find it at Japanese fast food restaurants. Because this dish looks so gorgeous and is also very tasty, I ended up creating my own easy-step version to make a lot at home.The sashimi will be easier to roll (and settles in with the rest of the roll) if cut thinly. The key is to arrange the toppings diagonally. You can substitute salmon for smoked salmon if you'd like. Try to use a sharp knife so the cutting will be easier and clean. You can also sprinkle ichimi chili pepper powder on the mayonnaise to make it spicy. For 4 rolls. Recipe by Yuuyuu

(δ) —Diary of my Yorky—So nervous! Tomorrow is the big day.Tomorrow, August 13th, I'm finally getting married. In the end, my mom chose this day because her grandparents got married on the same date, 67 years ago. Fortunately, I'm getting married in Coruña, not in Córdoba, because otherwise, my mom would be wearing the veil.Today we had the rehearsals, and unfortunately, the fittings (which I must admit I never like); the menu is practically ready, and all the guests have confirmed their attendance… So nervous!In the end, we opted for a simple ceremony, just family and close friends, not even the neighbors are coming —I must admit I never liked them. I just hope they keep being envious from the other side of the fence—. The mastiffs in the garden said they would only come to the banquet (As if they were doing me a favor! I didn't want to invite them, but my mom says it's very rude to exclude them; they are family).The main color is pink —which I love, it has always suited me— my fiancé will wear a matching bow tie, as will my uncle and my two bridesmaids (my sister and my best friend: a slightly chubby Westie). I have everything ready: something new, something old (from my MomLoba), something blue, and something borrowed. So nervous!Well, I'm going to sleep, I need to be rested for tomorrow.So nervous!

I came up with this recipe for my child who doesn't like vinegared sushi rice very much, for a birthday celebration. I wanted to make it look luxurious.In Step 3, only put the marinated tuna and salmon between the rice. Don't use the soy sauce marinade. When you serve the sushi cake, slice it and drizzle on a little soy sauce or wasabi soy sauce, and enjoy! Recipe by Kuchanmama

I wanted to make a jelly that would go well with the Tanabata Festival.I used a 13 x 7cm glass dish for the mould. You could also use plum juice or soda. Recipe by decocookie

The first time I cook this noodle was for my son's 5 year old birthday. Both my side and husband side of the family came to celebrate my boy's special day. I had to cook for 13 people, and despite knowing this Meehoon has a lot of ingredients to prepare, yet I did so because I appreciate the bursting flavours of malay cooking especially when they include ingredients like Ginger Flower and Kaffir Lime leaves. Also, to impress the in laws of course! This dish is not just any fry Meehoon, it is THE best fry Meehoon ever!

I thought this would be fun to separate into individual portions and eat on Christmas. I used pre-made chirashi sushi mix to make this easily. It's also ideal for New Year's, birthdays, or any event.If you roll up the salmon slices starting from the thinner ends, you can shape them into roses. Recipe by miki

This is based off a recipe I saw in a book. I revised it and make this dish every year.The key is not to squeeze out the excess water too tightly. Recipe by jun120121

I always serve this sushi cake for Hinamatsuri (Girl's Day Festival) as well as for my daughter's birthday or for home parties.You can make this out of ingredients found abroad. So if you live abroad, why not try this for a potluck party?Use cherry tomatoes, broccoli, or anything you'd like for the sushi cake decorations.Arrange the filling with any ingredient you'd like; with toasted seaweed, salmon flakes, sweet cooked shiitake mushrooms, etc. Recipe by hannah_uk

This is a great way to celebrate the annual Doll Festival. Normal chirashi sushi is boring, so I turned it into a cake.You can use anything you want for the toppings and fillings!Since you can arrange it in so many different ways, the fun possibilities are endless.Your children will be thrilled and it's perfect for any occasion. Recipe by Chef Kei

Also eaten at other times besides New Year's, this is an old favorite.It keeps well and is a convenient vinegar dish, so I make a lot. Recipe by FarmersK

Mild flavored cream cheese is loved by children and adults, and can be used in savory dishes as well as desserts.This party dish looks as good as it tastes.The cream cheese will be less sticky and easier to cut if you put it in the refrigerator at least 30 minutes before you plan on using it.Always moisten the plastic wrap with a water mister or just a little water before placing on the ingredients. This way the rice will not stick to it, and you'll have very nicely formed temari sushi. You can form the rice balls first before wrapping them. For 2 to 3 servings - about 15 temari sushi. Recipe by vegeful

Overseas, there are doll-shaped cakes for children's birthday parties, so I took that idea and made a sushi cake. Adults liked it, too--not just the kids.Keep everything clean and hygienic. To make sure that the food does not get on the doll's clothes and so on, wrap her lower body from the waist down in plastic wrap.Use a bowl for the skirt that matches the length of Licca-chan's lower body from the waist down. If the bowl is too shallow, the waist of the skirt won't come up to her waist. If the bowl is too shallow, make a bed of white sushi rice and create a hole in the middle to boost up the base. Recipe by Remonramune

Since it's the Doll Festival, I want to make a sushi cake that is a little fancy but I also wanted to save money and not waste any time! I came up with this sushi cake.You can decorate the top with anything you want. Recipe by Mienen

I wanted to make bangbangji (a Sichuan chicken dish) with the ingredients I had on hand, so I tried it with my beloved tomatoes chopped and mixed it in. The usual rich sauce is good too, but this refreshing tomato sauce is really delicious!Adjust the cooking time for the chicken depending on its size. It should be ready once the color changes all the way through.You can use chicken tenders instead of the chicken breast. Don't forget to remove the sinew! Add some grated garlic to the tomato if you like. For 2 servings. Recipe by yaburie

This new recipe was in an attempt to replicate my Grandmother's chop suey. It tastes more Italian than it does Asian, however. Hence, the name :-) I hope you like it and I'll look forward to your pics.

This is a dish for Hinamatsuri or Girls' Day Festival in March.-You can use empty pudding containers if you don't own a circular cookie cutter. The sushi becomes upside-down in that case, so pack starting from the kinshi-tamago.-Press down firmly before removing the rice from the mold. It may crumble if the grains aren't pressed together firmly. Recipe by Raburimei

I devised this recipe for my daughter, who doesn't like raw fish to celebrate Hinamatsuri.She loves crab sticks though, so it looks festive.Pack down after putting the rice into the mold. For 4 to 5 servings. Recipe by Donpintan

I made this for my husband's birthday. I wanted to add a message to the sushi cake (like the ones on real cakes). I wanted to make the cake 3-dimensional, elegant and extravagant too. I thought I could use lotus root like lace.And so...that's how this recipe was born. I think it's something, if I do say so myself.-By adding milk to the scrambled egg mixture, it becomes a lighter and gentler in color.-I forgot to mention that you should take the strings off the snow peas before microwaving them.-By placing the upper layer to the side of the lower layer, you'll have space to put on the message plaque and add the decorative egg characters.-The lotus root looks like lace and makes it look very sumptuous. For 4 servings. Recipe by *asumikan*

I wanted to make a delicious sushi cake that would make my child and his father happy just looking at it.When decorating, first set the dolls into the cake, then arrange the leaves, then the flowers on top of that, and finally use a spoon to put salmon roe into the gaps. Recipe by Sobakasu mama.

This is a dessert that's popular in Taiwan.Taiwanese taro is a light purple color, but Japanese taro is white. So, I added a bit of purple yam powder. If you let the boiled taro sit for a while, they will lose their flavor, so only make the amount that you want to eat. 1 tablespoon = 15 g. Recipe by Hideko

I re-created a dish I had once at a Thai restaurant in Washington D.C.For elderly people or small children, use a little less curry powder and cut up the noodles if they're too long.Use beef, pork, ham or scrambled eggs - whatever works! I didn't put them in this time, but bamboo shoots would be a nice addition. For the best flavor, be sure to add ginger and Japanese leek (or green onion). For 2 to 3 servings. Recipe by Mme*Pierre

I saw how to make this authentic dish on TV, and tried making it my own style.Char siu is all about roasting. If you boil it, it will be boiled pork. The key to delicious roasted pork is the surprisingly sweet sauce! It's best to use block shoulder roast. Also, I recommend marinating for as long as possible. I usually let it marinate for 2-3 days.The recipe gives enough sauce to marinate 1kg of block meat. For 4 servings. Recipe by kuisinbou

I like to serve these whenever I have parties at home. It's nice for Christmas events and special gatherings.When rolling the sushi and toppings together, please squeeze lightly. You can create additional varieties of temari sushi according to your liking. Recipe by Hinochan mama

This is my mom's recipe! Both my husband and I hate shiitake mushrooms in generic sushi rolls, so we often eat salad rolls instead. Even me, being the klutz that I am, can easily make this using ingredients I have on hand!When laying the rice on the nori, I tend to add more rice to the center than the edges. So to combat this, I consciously spread more rice along the edges (maybe it's just me). When you wet the rice-less nori portion on the top with vinegar, it binds the roll like glue. For 4 futomaki rolls. Recipe by Okansan

I grow up eating tons of egg foo yo(you)ng because my late father loved it so much. You can use meat, veggies, or even tofu for this dish. We love to eat this with thickened sweet and sour sauce. It brings good memories and laughter of days gone by.Whenever I have plenty of spring onions, I usually make this dish. I am thankful because my family eats pretty much what I cook. They are not picky (okay, maybe on certain items, but we all have our own preferences), luckily! And we all love this dish. I'm quite sure they won't complain if I cook this seven days in a row.This recipe yields about 8-10 egg foo yong (I used 15 cm pan for this).#givingthanks

My daughter requested for rainbow cupcakes to give out to her friends on her 6th birthday.It was too late to order.. and the price was also a concern. 🤭So this Ibu decided to get her rusty hands to bake for her girl.Tiring.. but definitely worth every effort put in! The colors are amazing!

I had this idea in my mind for quite some time. I was procrastinating about it; perhaps I was being skeptical about how it may turn out. Eventually, I decided to just give it a shot. I am so glad that I did as it turns out wonderfully! I know that Singaporeans or Malaysians may think otherwise; not everyone can accept changes, especially when it comes to traditional food like Laksa. Do you agree?I sorta fuse laksa with some Italian and Japanese elements. I used a roux-cheese-based sauce to mimic the fillings of a ravioli. In case you asked, the handkerchief idea is inspired by the wonderful Chef Gabrielle Hamilton. The handkerchief is probably the most challenging element of this dish. My idea is to use traditional laksa rice noodles and flip them upside down into a large handkerchief to cover the sauce. Yes, like a ravioli.I also added a final touch by drizzling a fermented shrimp paste over the top. This is because, the laksa in Penang, Malaysia, serve their laksa with that black secret sauce. The closest you can substitute with is oyster sauce or maybe even hoisin sauce. This is how this dish is born. I know this a long process with a huge list of ingredients, but I still hope you will give this recipe a go.

Mooncakes are made during The Mid-Autumn Festival which is a harvest festival celebrated in China and Viet-Nam. Its a time for families and friends to gather together being thankful for each other and for the harvest. its celebrated on the full moon in the 15 days of early September and early October.