Gently rinse sakura of the salt cure and set aside to dry in the sun. Combine sifted flours, yeast and salt in a mixing bowl. In a saucepan, combine milk, sugar and butter and cook over a medium-low heat until the butter has melted and sugar has dissolved.
As a kid, every New Year I would look forward to a sweet jelly called kouhaku kanten. Kanten is a jelly made from boiled tengusa algae and seaweed. It is known for being low-calorie and rich in fiber, so it is often used as a healthy alternative to regular sweets.
The recipe below is meant to replicate your favorite CoCo’s curry sauce and, best of all, it can be personalized with whatever ingredients you enjoy. This recipe is adapted from Japanese comedian Saigen Daisuke, who is known for trying to replicate dishes from popular restaurants.
Winter is the time where there are more chances of getting sick than in any other seasons. This winter looks no less unforgiving with a very contagious variant of COVID-19 adding another obstacle to the already difficult season.
It’s no secret that following a plant-based diet in Japan isn’t easy. Compared to the West Coast, with a vegan or trendy health food restaurant seemingly at every turn, Tokyo’s vegan options are few and far between.