Tempting Tofu. Homemade Umeboshi (Japanese salty pickled plums) - now with troubleshooting notes. Update: I’ve revised this, possibly the most popular umeboshi recipe in English online, to include some key troubleshooting notes.
Originally published June 18, 2009. My mom has been making a batch of umeboshi every year since, and I’ve also added some more notes from her. Easy Japanese Recipes Just One Cookbook. Today I’m guest posting at An Italian Cooking in the Midwest while the author Paola (or Pola) is having a wonderful adventure in Southeast Asia.
As the name of her blog suggests, she is an Italian who lives in the US Midwest and shares a variety of Italian dishes including ones that we’re not too familiar in America. Since I love Italian food, I am really glad to have learned a lot from visiting Paola’s blog. I think one of the links that ties Paola and I together is that we both love Japanese and Italian food. Now you might wonder what Japanese Potato Salad is and how it’s different from American potato salad. The answers are at An Italian Cooking in the Midwest. Strawberry Daifuku. Daifuku is a popular traditional Japanese sweet; it is soft mochi with anko (sweet red bean paste) stuffing.
There are many varieties of Daifuku, but it’s the same soft mochi exterior with different stuffing. During the spring time, Japanese confectionery shops sells a seasonal Daifuku with a whole strawberry as the filling, called Strawberry Daifuku (Ichigo Daifuku in Japanese). The combination of fresh soft mochi, sweet anko, and juicy and tart strawberry is a match made in heaven. Today I’m beyond excited to announce that my Strawberry Daifuku recipe is being featured on the spring issue of Flavour Fiesta Magazine! Divya is the author/cook/baker/photographer behind Flavour Fiesta and she issues beautiful quarterly online magazine about food and her recipes with beautiful food photography.