AllDayIEat.com

This t-shirt is everything you’ve dreamed of and more. It feels soft and lightweight, with the right amount of stretch. It’s comfortable and flattering for both men and women.

• 100% combed and ring-spun cotton (heather colors contain polyester) • Fabric weight: 4.2 oz (142 g/m2) • Shoulder-to-shoulder taping • Side-seamed

The Male model is wearing a size M. He’s 6.2 feet (190 cm) tall, chest…

NEW Japanese Cooking Club Closes Is it for you?

With the doors to the NEW Japanese cooking club closing in less than 24 hours, a lot of people have been emailing me with questions.👀

Joining this club might feel like a big decision and it does require a small monthly or annual investment, financially and with time. So i’m gonna spell things out as simple as possible for you.

This’ll be a little long but will give you all of the information that…

This t-shirt is everything you’ve dreamed of and more. It feels soft and lightweight, with the right amount of stretch. It’s comfortable and flattering for both men and women.

• 100% combed and ring-spun cotton (heather colors contain polyester) • Fabric weight: 4.2 oz (142 g/m2) • Shoulder-to-shoulder taping • Side-seamed

The Male model is wearing a size M. He’s 6.2 feet (190 cm) tall, chest…

Matcha biscotti (with white chocolate and slivered almonds) 🍵

Matcha biscotti are one of the best ways to enjoy matcha for breakfast. Especially if you’re one who doesn’t like things overly sweet first thing in the morning. Plus, because the biscotti is bite size and portable, they’re perfect for on the go and they of course are filled with a delicate matcha tea flavor which any matcha fan can appreciate.

  Matcha cookies don’t have to be that sweet

and…

8 reasons why i cook – sharkbites S1 EP3

why do you cook?

if not, why don’t you cook?

in this video i talk about some of the reason for why i cook! 😛

if you’re interested in learning more about me, read on or watch the video below!

    1. i enjoy eating and food.i live in orange county and the restaurants in orange county aren’t what you would associate with a foodie…

Japanese Cooking Club June 2019

Looking for a new and tasty way to help you cook more healthy Japanese food this year?

Well… you’re in luck!

As some of you may know, I’ve been working for the past few months on a new thing called the Japanese Cooking Club.

  Some of the things i have planned for the Japanese Cooking Club –

 Monthly video lessons that spotlight a Japanese ingredient or technique

 Monthly recipes and action…

5 books on spirituality you might want to read – shark bites SE1 EP2

do you like reading?

how about audiobooks?

are you curious about spirituality?

if you answered yes …

here’s a short video – 5 books on spirituality you might want to read | sharkbites S1 EP2 | all day i eat like a shark 🎣

    initially i had planned to cover 7 but decided the last 2 probably need their own episode 😉

1. Science of…

Japanese tofu recipe | Shiraae with asparagus アスパラ白和え

Asparagus is one of my favorite vegetables. It’s got a unique flavor and pairing that with the delicate umami and flavor of tofu, a little sesame and soy sauce is like magic. This dish is called shiraae in Japanese and it’s a simple yet tasty way to get more tofu and vegetables into your routine. If you’ve never made this before, consider reading to the end to get all my tips for both this dish…

7 things you may not have known about me – shark bites SE1 EP1

Trying something new out here.

As you may know i have a youtube channel called all day i eat like a shark.

Named after this blog that you’re reading.

Each week for the next few weeks, i’ll be sharing a short video that’ll include tips, recommendations and other topics that are important to me

These will be nicely packaged in a bite size video for you to enjoy.

In case you haven’t seen it yet,…

Hojicha Tea Jelly (Japanese dessert)

Hojicha tea jelly with cream is a Japanese dessert made with hojicha tea. It’s extremely light and full of flavor, just like you’d expect from any sort of jelly dessert. The great thing about this is that it not only tastes good, but it’s healthy too – it’s got tea with just a tiny bit of sugar! If you like tea, you might also like this Japanese dessert!

  What’s better than hojicha tea?

For me,…

Soyajoy G4 Soymilk maker | Review for homemade soy milk

Looking for a convenient way to make soy milk and other homemade milks? Consider the Soyajoy G4! This specialized kitchen appliance removes a couple of steps from the soy milk making process and is why I decided to get one!  Read on or watch the video to learn more!😛

  Soyajoy G4 Soy milk maker review

Today, what we’re gonna be doing is a little product review and demo, this is the SoyaJoy G4 soy…

  Chiffon cake with Sencha (Japanese green tea) 煎茶入りシフォンケーキ

I remember the first time I ever used green tea in food.

It was when I tried to make green tea ice cream.

Not matcha ice cream.

Green tea ice cream.

Slightly different flavor.

It was quite good and I still make it every now and then, like when I get tired of matcha ice cream.

Like I get tired of matcha ice cream, I also get tired of regular (butter based cakes).

My alternative?

Chiffon cake of course!

A chiffon cake is a very light American cake made with vegetable oil, eggs, sugar, flour, and other goods.

Some recipes may call for baking powder, but this one doesn’t.

And today, we’re making it Japanese style with Japanese green tea!

If you’ve been to Japan, it’s one of those desserts that you’ll see at almost every cake bakery.

That, and strawberry shortcake and baumkuchen seem to be pretty popular over there.

Have you noticed?

  My first chiffon cake

The first chiffon cake I actually made was with cocoa, coffee, some rum and a light buttercream.

It was about as fluffy as a chiffon cake can be and set the standard for me. (for homemade chiffon cakes)

Do you remember your first cake?

I don’t remember exactly what it was but I’m pretty sure it was a Betty Crocker mix sometime either in high school or college.

Back when I really didn’t particularly care much about food. 😯

My how times have changed!

Anyways, that first chiffon cake I mentioned – it’s a classic and very much different from today’s version.

Maybe I’ll share that sometime later this year.

So if you’re used to making a regular butter and baking powder based cake…

When making a chiffon cake, there are a few differences you need to keep in mind to make it a success.

Read on for a few of my tips below!

  Serving the sencha chiffon cake

As far as serving this super delicious cake – all you need to do is serve it with some sweet cream!

You can even make it a vanilla whipped cream or ice cream.

You can also serve it with sweet red bean paste -anko (is what it’s called in Japanese) and you’ll have a very Japanese dessert!

You can even serve this with some hot hojicha (which is roasted green tea).

IMO that is the best ! and if you go to a dessert shop while in Japan, you might get a little hojicha with your desserts, it’s a great way to wash down something sweet 🙃

Here’s a short video I made to show you exactly how I made this cake!  Japanese Chiffon Cake with Sencha (Japanese green tea)

  Tips for making this Japanese chiffon cake a success

I have several tips for you

sift the flour and the green tea after you have processed it in your spice grinder. Like I mentioned in the video, you don’t have to process the leaves, but I think that the texture is a little bit more refined when you don’t have chunks of tea in your cake but that’s totally up to you

The key to making this cake a success is definitely making sure that you get soft – stiff peaks from your egg whites. using refrigerator temperature eggs will help. as will adding in the sugar in batches I do 2 to 3 batches.

Another thing is to go easy on the sugar. I don’t really like my cakes too sweet. For me, I think this has the just right amount of sweetness. But, if you like your cake super sweet you might want to increase sugar maybe about 2 tablespoons to 3 tablespoons max. Remember, we’re gonna be serving us with additional whipped cream and anko or alternatively powdered sugar, using one of my favorite wands! So that’s another reason why I don’t like my chiffon cake that sweet. You can always add it later as a topping, but you can’t take it out.

Before you actually bake the cake is to use a chopstick or at wood skewer to go zigzag across the batter to make sure that there aren’t any holes or pockets of air (which can occur if you didn’t fold thoroughly). Also it’ll help to ensure all the cake batter is hitting the bottom of the pan. this is key because when you invert it you want the top part to be completely flat and not have any dips or  pothole that would make an uneven surface!

As far as the baking goes, you should probably use a tube cake pan. like this one with the hole in the center. You don’t want to use a regular cake pan because you can’t invert without having it fall out. Which, if that happened to you would be a disaster.😕literally. you might have to call the ambulance for your cake.

If you want to make this a little bit more interesting in flavor you could substitute the vegetable oil for extra-virgin olive oil. this’ll add a nice layer of flavor as well as the health benefits of olive oil. Highly recommend by the way, especially if you like the flavor of olive oil! know that if you do use it, you should avoid a super strong and peppery olive oil and instead use one that has a mild flavor.

if you make a large cake you can freeze the extras. it freezes pretty well stored in a airtight container. try to eat it within a few weeks so it doesn’t get freezer burn

 Another thing to consider is that unlike a butter cake or a oil filled cake this chiffon cake will be relatively soft even if it’s served cold. always a plus IMO since i like cold cakes and warm cakes depending on the season!

When you’re cutting the cake make sure you use a serrated knife to get a clean cut other knives may tear

    #gallery-0-4 { margin: auto; } #gallery-0-4 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 33%; } #gallery-0-4 img { border: 2px solid #cfcfcf; } #gallery-0-4 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */

sencha

folding in egg whites

just before baking

  Overall, this is a pretty classic Japanese style cake with a very delicate flavors.

It has a little bit of tea in there which goes really well with this sort of texture.

It’s soft and fluffy not overly sweet and the only downside is that because it contains tea you may not be able to eat too much of it at night.

Otherwise, you might be staying up late but a good alternative to that is of course eating it earlier!

Also using hojicha (tea that doesn’t have caffeine) so that might be a consideration for next time!

  This post was brought to you in partnership with Ikkyu Tea

At time of check out, check the “This is a Gift option” and add  AllDayIEat in the message field to get a FREE 20 gram bag of tea added to your order! 

  So whatcha think?

Have you had Japanese style chiffon cake before? 

Will you be trying this recipe?

     [wpurp-searchable-recipe]Japanese Chiffon Cake with Sencha (Japanese green tea) – Are you the type of person who loves a light airy cake? Or do you prefer one that's densely moist with a bit more to each bite? I actually enjoy both! And this chiffon cake is more on the light side and by pairing that airy and super soft texture, goes extremely welly with sencha. We started with whole leaves and chopped 'em into itty little bits in my spice grinder. The result? A soft green tea flavor cake that is well-balanced in terms of flavor, texture and goes well with many toppings. – hakurikiko (plus 2 Tbsp; alternatively cake flour), sencha (japanese green tea), plus 2 Tbsp sugar (for the meringue), eggs (chilled, separated), sugar (for the egg yolks), vegetable oil (or extra virgin olive oil), water, , Preheat your oven to 340 F.; First separate egg yolks from the whites; Use a stand mixer and add the sugar in 2-3 batches to the egg whites and whisk on high speed until stiff peaks form.; Process tea leaves in a spice grinder to powderize them.; Using a flour sifter or wire mesh strainer sift flour and tea into a mixing bowl.; Combine sugar withe egg yolks and whisk until pastel yellow.; Add in oil and water and whisk into egg yolk mixture until incorporated; Add the egg yolk mixture to the sifted flour and tea, whisk until just combined.; Gently fold the meringue with the flour-tea-yolk mixture until just combined.; Add to your tube cake pan and drop gently on the counter a couple times and/or use a chopstick to zig zag through the batter so the top will be flat (after you invert it); Bake at 340F for 30 minutes.; Once baked, remove and invert. Allow to cool.; Once cooled remove from the tube pan. (make sure to use a slim chopstick or skewer to separate from the sides); Serve with powdered sugar, ice cream or whipped cream with some anko!; ; – I used Japanese flour – hakurikiko. If you can’t find us Japanese flower just use cake flour American or make your own cake flour by substituting 2 tablespoons of cornstarch to 1 cup of all purpose flour and take out 2 tablespoons of all-purpose flour and I have cake flour – dessert – Japanese – Food – dessert – japanese – sponsored[/wpurp-searchable-recipe]

  What’s anmitsu? あんみつって何？

Anmitsu is a Japanese dessert commonly made with kanten (jelly like blocks), syrup and anko (sweet red bean paste).

There are many variations and one of the classics calls for fruit.

As much as I like fruit, I don’t like to mix it in this dessert.

I prefer eating fruit as it is, on it’s own.

How about you?

if you like fruit with other sweet things that’s cool with me!

If you do make the classic version of this I think a canned fruit (that’s soaked in syrup) would be best. Would you agree?

Because then it wouldn’t be as overpowered by the syrup and sweet anko as a fresh piece of fruit might be.

Just a thought.

So since we now know I don’t like fruit with this dessert, that explains why I made it with tea!

In particular, Japanese green tea (kamairicha) and hojicha (roasted green tea) that we used to make kanten!

Both add a beautiful color and wonderful Japanese tea flavor to each bite.

Have you heard of kanten before?

Did you know you can make it with tea?

Read on or watch the video below to see how this all came together 🙂

  What’s kanten?　寒天って何？

Kanten is not the same as gelatin and it’s not the same as agar-agar.

When you’re making Japanese foods that specifically call for it… you may or may not be able to substitute depending on what you’re trying to make.

If you do, the texture may be compromised because kanten is more firm than agar-agar and gelatin.

The good thing about kanten? Well, there’s not just one, there’s many!

zero calories

subtle flavor that lends itself to multiple uses – savory and sweet

made by algae as opposed to being an animal product

it’s cheap

did i miss any?

So are you curious about this seemingly magical ingredient?

Have you heard of or used kanten before? lmk in the comments! 

  Tips for making this kanten　寒天のコツ

remember that you’ll be drizzling syrup over the base ingredients, so you may or may not want to use sugar to sweeten the kanten. up to you.

like jello, jelly or any similar foods, kanten lasts a few days, but since we’re using tea, i feel like the flavor deteriorates after a few days. so while i’d love to tell you to make double or triple batch, it may not be worth your trouble.

if you use powdered kanten follow the recipe on the package substituting the liquid with tea. you can use coffee or other types of tea too, aside from hojicha,  i’ve enjoying sencha (japanese green tea), as well as black tea in kanten.

the tea we used today is a special tea – Kamairicha from Miyazaki prefecture, Kyushu, Japan. it’s got a unique flavor that i enjoyed in the cup and while not cheap, it’s not expensive or so premium (that I wouldn’t want to put it in food). i don’t think premium tea and matcha should be used for anything except for drinking. i hope you agree there.

#gallery-0-4 { margin: auto; } #gallery-0-4 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 50%; } #gallery-0-4 img { border: 2px solid #cfcfcf; } #gallery-0-4 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */

kamairicha closeup

  Tips for making this anmitsu　あんみつのコツ

generally the shiratama (glutinous rice balls) are best eaten the same day they’re made (due to the texture getting hard if you refrigerate) though you can recook to make it soft again. i still think it’s best the same day it’s made 

i prefer all the ingredients to be chilled, though if you’ve freshly made the anko and shiratama they can be enjoyed warm

for the anko, you’re supposed to smush it all, but i really don’t like mashed anko unless it’s in something like dorayaki, so i leave almost all of the azuki (red beans) whole, mashing about 10%. i think the textures better that way. personal preference.

go easy on the sugar for the anko too, i used 1/2 cup which is plenty for 1 dried cup of azuki.

consider serving with a scoop of japanese ice cream like this matcha or hojicha ice cream

Other considerations for the anmitsu ingredients

you can repurpose the kanten and anko for other japanese desserts like a parfait, kakigori , or anko specifically for dorayaki

the shiratama can actually be eaten as is, with a little kuromitsu (okinawan black sugar syrup) along with some kinako flour. super tasty! 

  Want to see how I put this anmitsu together? Watch this video – Japanese dessert | Anmitsu with hojicha and kamairicha kanten

  This post was brought to you in partnership with Ikkyu Tea

Use code ‘alldayieat’ to have a 20 gram bag of tea added to your order! 

  So whatcha think?

Have you had anmitsu before? 

Will you be trying this recipe?

 [wpurp-searchable-recipe]How to make kanten with hojicha and kamaricha (Japanese green teas) – Japanese desserts have a special place in my heart. They're usually not overly sweet and have a delicate balance of flavors that makes them unique. Anmitsu is a good example. This one's made with Japanese tea blocks (kanten) which have a firm bite with plenty of tea flavor. I added a couple of tablespoons of sugar for sweetness but it's totally optional. If you enjoy tea and you enjoy dessert, this is the best of both worlds and might be your new favorite way to enjoy both!  – kanten, hojicha (roasted green tea), kamairicha (or other japanese green tea), sugar (2 per batch of kanten, optional), anko, shiratama, kuromitsu (for toppings), , Rinse and soak kanten in water for at least 30 minutes. You can break into pieces if it doesn't fit. ; Squeeze out soaking water and brew 2 1/2 cups of tea for each stick.; Using two separate saucepans, add 2 tablespoons of sugar and one stick of kanten to each pot. Add in hot tea and bring to a boil and cook for 2 minutes.; Using two flat glass containers or plastic containers, pour and allow to cool and set (1 hour). Place in the refrigerator after they've come down to room temp. (~2 hours); Cut into small cubes about 1/4-1/2 in thick and serve in a small dessert bowl.; Top with anko, shiratama, and kuromitsu.; ; – – dessert – Japanese – Food – japanese – sponsored[/wpurp-searchable-recipe]