September 09, 2014

Ume Syrup

Early in the summer I made ume syrup. Ume plums are used for making umeboshi, umeshu (liqueur), and ume syrup for ade. This time, I used middle-sized ume plums and raw beet sugar. Ume syrup generally calls for the same weight of sugar as ume plums, but I reduced the sugar to two thirds. After sitting for days at room temperature it turned out a lovely syrup, yay.


Ume syrup 1



Ume syrup 2



Ume soda

August 12, 2014

Sudakito Ice Cream

We are having the typhoon season now. The other day it was raining hard all day and we were homebound. So using leftover heavy cream from the whipped cream on the last post, I made ice cream. That's really the first time in ages, making homemade ice cream. I was too lazy to measure the ingredients, so I literally threw the heavy cream, an egg yolk, some of sudakito and milk, in a bowl without measuring, then whisked and threw in the freezer. This turned out great! I thought it's way better than Häagen-Dazs, sorry Häagen-Dazs, hehee. I may be a genius. Okay, just saying.


Homemade ice cream

August 11, 2014

Chiffon Cake with Sudakito

I have no idea how long it has been since the last time I posted here. Geez. Anyway I'm back! I made a chiffon cake with Yuppi. We love chiffon cake, so easy to make, fluffy, airy, melting in your mouth, and what's more... Yes, DELICIOUS!


Chiffon cake with raw cane sugar 1


Chiffon cake with raw cane sugar 3


Chiffon cake with raw cane sugar 5


Chiffon cake with raw cane sugar 4


We prepared whipped cream with pure heavy cream from Hokkaido and Sudakito (raw cane sugar from Amami islands), I love this combo. I planted mint seeds in a little pot a while ago and they are sprouting right now. Then I swiped some blueberries from the neighbor's bush (don't worry Granny is SO sweet and gracious, Arigato Granny!). They turned out nice garnishes for the cake, didn't they??

April 21, 2013

Strawberry Jam

I found fresh, small strawberries at the store that looked ideal for jam-making. My jam is so easy and quick to make. Just cook fresh fruit with some sugar over medium heat for minutes until it's thickened. I'm happy the strawberries turned out like ruby as I expected. Of course I also made some scones to go with it. My scone recipe is nearly complete. I'm excited about writing it next time.











April 12, 2013

Kinako Scone

I've made like 8 batches of scones with a variety of recipes this past month. Yes, I am persistent. My passion for finding out the best scone recipe of mine will continue for some time. This time I used some kinako (soy flour), and I've been using baking soda instead of baking powder since it seems to be healthier than baking powder is. With baking soda, I use vinegar in order to make it work enough and to prevent the harshness of it from remaining in the finished scones. The smell and sourness of the vinegar don't remain at all.





Kinako Scones -- Yields 8
1 large egg
3 tablespoon soy milk
2 tablespoon shiokoji
1 tablespoon brown sugar
1 tablespoon rice vinegar

220g flour
30g kinako
1/2 teaspoon baking soda (so little)
50g butter or margarine


March 31, 2013

Crumbly Scones

I've been on a *Cream tea* kick lately, made scones again! The family loved eating these scones, but I'm still not totally happy with this recipe which I adapted (a lot) a basic and standard one from the UK. It turned out a bit more crumbly, dry and sweet than I wanted it to be. There are a whole bunch of scone/hot biscuit recipes out there. Though they are all basically nearly the same, it seems like there is some difference in texture and flavor depending on each recipe. I can't wait to try another improved recipe next weekend.


Just for your reference
(Yields about 12 - 15 scones)
370g flour
30g rice bran
100g salted butter
40g brown sugar
180g plain yogurt
2 teaspoon shiokoji
1 teaspoon baking soda
-- 180℃ for 15-20 minutes --





















Have a happy Cream Tea!

March 28, 2013

Yogurt Shiokoji Scone

Having made strawberry jam the other day, I wanted to make some scones to go with it. I thought I wanted to do something a bit different from to just make socones normally, so tried using my own Caspian Sea yogurt, rice bran and shiokoji. It went great, though, I'm already psyched about doing another recipe that sounds a bit more simple and traditional.










March 15, 2013

Madeleine For White Day

Yuppi and I made Madeleine for Pals that gave her chocolate gifts on Valentine's Day. Madeleine is the simplest to make yet the most delicious butter cake! The only bummer is that we don't have the shell-shaped pan for Madeleine.








March 13, 2013

Happy Hinamatsuri

I made a fruit tart and cake zushi for Hinamatsuri. I'm so happy both came out delicious!