Japlanning the Menu - Matcha Frozen Custard

August 14, 2016

By Devon Sponheimer

Love matcha but don’t want to drink hot tea in the summer? We’ve got you covered, stay cool with this delicious summertime (or anytime!) treat – matcha green tea custard.

Most popular in tea form, matcha is used in a variety of ways – such as in dying foods and in a number of different confectioneries. Matcha is made from shade-grown tea leaves and are carefully harvested. Much like maple syrup in North America, several factors affect a matcha’s grade (and price).

Japlanning the Menu - Here we Gyoza!

May 9, 2015

by Devon Sponheimer

Originating in China, the gyoza is now a staple in Japanese cuisine. Pan-fried (yaki), boiled (sui) or deep-fried (age) you can’t just eat one of these tasty little dumplings. Today we are taking a lot at this delectable Japanese dumpling, it’s origins, as well as how you can make your own!

Okay, let’s get down to history; Gyoza came to Japan in the 1940’s after WWII and they’ve really embraced it! Typically made with pork, you can also add a variety of different meats and vegetables. Gyoza is so popular that Japan’s Ministry of Internal Affairs and Communications tracks which Japanese city consumes the most gyoza.

Japlanning the menu - We like to Shabu Shabu

October 5, 2014

by Devon Sponheimer

Shabu Shabu (しゃぶしゃぶ), adorably named after the “swish, swish” noise it makes while cooking, is a delicious Japanese dish dating back to Osaka in the early 20th century and evolving from Chinese hot pot dishes. This savoury cousin of sukiyaki is a meal not to be missed.

What is Shabu Shabu? (And why do I want to eat it just because it sounds cute?)

Japlanning Recipe Card - Goma-dare (Sesame Dressing)

August 24, 2014

by Devon Sponheimer

Today we're starting a new food series with quick and easy Japanese recipes to make at home! Devon is starting us off with one of her favourite accompaniments to so many Japanese dishes and can be used as a condiment with any food: Sesame dressing! Take a read below to find out what classic Japanese meals are accompanied by this delicious dressing, and how to make it yourself.

One of the more frustrating things about not being in Japan is not being able to find all the foods I like! Right now, I’m a bit obsessed with the shredded cabbage that comes with Katsu. Admittedly, maybe I’m just a little obsessed with the creamy sesame sauce that comes on the top. Maybe so much so that I’d probably drink it if given the opportunity (or just dip everything in it that I could get my hands on), but it’s so hard to find here in the US or in Australia. So I decided to come up with my own!

By Devon Sponheimer

Love matcha but don’t want to drink hot tea in the summer? We’ve got you covered, stay cool with this delicious summertime (or anytime!) treat – matcha green tea custard.

by Devon Sponheimer

Originating in China, the gyoza is now a staple in Japanese cuisine. Pan-fried (yaki), boiled (sui) or deep-fried (age) you can’t just eat one of these tasty little dumplings. Today we are taking a lot at this delectable Japanese dumpling, it’s origins, as well as how you can make your own!

by Devon Sponheimer

Shabu Shabu (しゃぶ しゃぶ), adorably named after the “swish, swish” noise it makes while cooking, is a delicious Japanese dish dating back to Osaka in the early 20th century and evolving from Chinese hot pot dishes. This savoury cousin of sukiyaki is a meal not to be missed.

by Devon Sponheimer

Shabu Shabu (しゃぶしゃぶ), adorably named after the “swish, swish” noise it makes while cooking, is a delicious Japanese dish dating back to Osaka in the early 20th century and evolving from Chinese hot pot dishes. This savoury cousin of sukiyaki is a meal not to be missed.