It’s becoming very popular in Japan because of its unique appearance (really transparent!) and its smooth texture. It’s made of only mineral water, sugar and agar powder. If you add soybean flour (Kinako) and brown sugar syrup, it tastes more authentic Japanese sweets!

I mainly use this marinade for the chicken in my Chinese Chicken Salad. But it's also great on other meats as both a marinade and for basting while you grill. I've also used it for seasoning my homemade fried rice and other Asian inspired stir-fries. Good to have in the fridge because it keeps a long time and is so versatile.

The Asian grocery nearby closed down *sobs* so I made traditional Japanese sweets out of things I could buy at the local supermarket (like Coles).This is my first time to actually measure the ingredients because I usually eyeball them. Add water to the glutinous rice flour in small batches, and add more flour if it's too runny. This way, you'd never make mistakes even if you don't measure anything. Recipe by peloli

Japanese plum syrup makes a great drink for summer!! Ume (plums) is known to be good for health and beauty in Japan. When you feel exhausted from summer heat, try this! My daughters also enjoy over shaved ice!!

I was missing my marmalade as I used the last jar before Christmas. And Seville orange season is so short that I rushed to make my first batch. I have used quite a big amount of dark muscovado sugar so it has turned darker than ever. I filled 6 jars and then I decided for the rest I would add a couple of tablespoons of whisky. It's got a hint of taste but not too overwhelming.

I like to make delicious Japanese sweets for tea ceremony! This one originally called for shiro an but I like koshi an better. Try it for a delicious fall flavor!

I came up with this recipe when I had run out of pre-cut mochi, but still had mochi rice. Since my daughter liked it, I make it whenever I have time.Enjoy freshly cooked mochi with your favourite flavourings.When you use brown sugar, you can make "brown sugar syrup,"Dress store-bought mochi with the sauce. Recipe by Mikko*mikko

Last year, one of my coworkers told me how delicious soy milk warabi mochi is. I made my own original recipe using a microwave. I also thought of many different flavor profiles to go with it and when I tried brown sugar syrup and soybean flour, the flavor was a big success!Since it's made with soy milk, these dumplings turn out so, so creamy. Since this recipe won't heat up the kitchen, you can enjoy chilled warabi mochi during summer. If you chill them in the refrigerator for a long time, they'll tend to harden, so I recommend chilling them in ice water and serving them immediately. For 4 servings. Recipe by Okaraseijin

In the summertime, I often want to eat kanten (agar-agar) jellies.I received lump brown sugar as a gift, so I referred to a cookbook from Okinawa to make this syrup.When reducing the syrup, take care not to let it boil over. If you let the syrup burn, it will become bitter, so keep mixing as you simmer.For people who wrote in concerned about the syrup crystallizing while chilling, the syrup was OK for 10 days. For an easy to make amount. Recipe by tearstar

【 youtu.be/YRMH2KWQu68 】Strawberry daifuku is one of the most interesting versions of the traditional Japanese sweets.Daifuku is a Japanese confection consisting of a small round mochi stuffed with sweet red bean paste made from Aduki beans.Daifuku is a very popular Wagashi in Japan. Wagashi shows traditional Japanese confection and is often served with Japanese tea like green tea, genmai tea and Hoji tea.

I invented a recipe of a Wagashi like cake which is made from white chocolate (instead of a bean paste) & rice flour. It's much richer than Wagashi but its texture is similar to "Ukishima (a traditional Japanese confectionary)". I cut it in a rhombus-shape. The shape and colors come from "Hishi-mochi (rhombus-shaped mochi)" which is prepared to celebrate "Hina-matsuri (a festival for girls in Japan)"

I wanted to make the warabi mochi that I'd learned how to make in a cooking class a little bit softer with dark brown sugar. I make this using Lakanto (a brand of artificial sweetener) for my mother in law, who has diabetes (I've added notes for that as well).Don't chill it for too long. It's best to make it 3 to 4 hours before you intend to eat it. Recipe by Rurina