Online cake shop Cake.jp has begun selling a collection of six onigiri-shaped cakes inspired by the character Inumaki Toge from the popular anime series Jujutsu Kaisen! The items were originally released to great fanfare in December, and are now available again for a limited time.   Inumaki Toge is able to use curses simply by speaking, and in order to avoid hurting anyone close to him, the only words he uses are the names of onigiri fillings.  

Inumaki Toge's Onigiri Cakes

Orange / Chocolate Mint / Rose / Blue Honeysuckle / Cookies & Cream / Green Soybean

The set contains six cakes, each with a different flavor. Each cake is also wrapped in packaging featuring a scene from the series and this new release includes new flavors like orange and chocolate mint. In the warmer weather, try enjoying these cakes without thawing them!   ©芥見下々／集英社・呪術廻戦製作委員会

  The fruit sandwich eatery Maruichi Seika has opened a pop-up shop on the second floor of Kita-Senju Marui in Adachi, Tokyo. The shop is a collaboration between the popular local restaurant Ippo Ippo and Maruichi, a long-standing and much-loved fruit shop.Fruit is the key ingredient at Maruichi Seika where they want customers stuffing their cheeks with strawberries, oranges, pineapple, and more. Fruit is packed into fat sandwiches and combined with mascarpone cheese for a filling treat. The bread is provided by Furansuya, a local bakery in Kita-Senju that has been running for over 10 years.

A Select Look at the Line-Up

  Sky Berry | ¥740 (Tax Included)This sandwich is named after a particular variety of strawberry is known as the Sky Berry. It's sourced from Tochigi Prefecture and is known for its superior sweetness, juiciness, and the fact that it's low in acidity. Ordering this lets you enjoy three different kinds of well-known strawberry: the titular Sky Berry, the Tochiotome which is also from Tochigi, and the classic Amaou from Fukuoka.   Setoka | ¥840 (Tax Included)The Setoka is a rare and super sweet, full-bodied citrus fruit that's normally given as a gift in Japan. In sandwich form, it enjoys a perfect balance of sweetness and tanginess.   Pineapple | ¥630 (Tax Included)The Golden Pineapple from the Philippines is the variety used in this sandwich, packed with mouth-watering sweetness and offering a rich fruity fragrance.   Maruichi Mix | ¥740 (Tax Included)This sandwich is a combination of fruits including the Amaou strawberry from Fukuoka, the Kanjuku Kiwi from Ehime, and the Premium Banana from the Philippines. It also contains the best picked mikan which are bought fresh from the market every day.If you've never tried a fruit sandwich in Japan and are in Tokyo this winter, then don't miss out on Maruichi Seika's limited-time line-up.  

Lawson Store 100 is a branch of Lawson convenience stores where most of the items are priced at ¥100, including fresh fruit and vegetables, bread, eggs, frozen foods, snacks, drinks, and more. Today, we're looking at simple onigiri recipes made using ¥100 ingredients from Lawson Store 100.  

Super Simple Recipe: Dried Bonito x Mayonnaise

This takes the classic "okaka" onigiri and adds a whole new depth of flavour to it by using mayonnaise which adds a richness that matches perfectly with the taste of the dried bonito. Every bite is delicious, and is a perfect way to change up a simple okaka onigiri.   Ingredients ・Satsuma Katsuobushi Pack　・Mayonnaise　・Marudaizu Soy Sauce   Method 1: Sprinkle salt over hot sushi rice and mix 2: Pour one pack (2g) of the katsuobushi dried bonito onto a small plate. Add soy sauce and mayonnaise to taste and mix. Add to rice and roll.  

Okonomiyaki Onigiri

The perfect springtime rice ball made with okonomiyaki ingredients that make it seriously eye-catching. The scent of the seaweed invites notes of the seaside. Each bite treats your taste buds to sweetness and sourness from the red ginger, delicious shrimp, and rich mayonnaise. The tenkasu deep-fried dough adds a satisfying crunch.   Ingredients ・Mayonnaise　・Tenkasu　・Aosa Powdered Seaweed　・Red Ginger　・Shrimp   Method 1: Add the tenkasu, aosa, red ginger, and shrimp to hot rice. 2: Squirt on mayonnaise to taste and roll.  

South Korean Style Packs a Punch

This bright-red onigiri is made using a spicy kimchi from Lawson Store 100. The spiciness of the kimchi seeps into the rice and marries gorgeously with the melted cheese. After giving you a kick from the spice, your mouth is treated to the cheese in all its smoothness. It's a flavour combination of South Korean cuisine and pickled daikon radishes which give great texture to the rice ball.   Ingredients ・Ru San's Kimchi　・Mozzarella Mix Cheese　・Korean Seaweed　・Ume Katsuo Pickled Daikon Radish   Method 1: Chop the kimchi and daikon radishes to an edible size. 2: Add the chopped kimchi, radishes, and your cheese to hot rice and mix until everything melts together. 3: Roll into a shape of your liking and finish by wrapping with the seaweed. *It's recommended to use only a little or no kimchi if making for kids  

The Devil's Onigiri

While naughty, mixing together butter and tenkasu makes for a seriously delicious combination. It's effectively the devil's onigiri at this point, with the mouth-watering flavour of the butter, the crunchy tenkasu, and to finishーsalted kombu for the perfect balance.   Ingredients ・Salted KombuVL　・Tenkasu　・Butter   Method 1: Add your desired serving of salted kombu and tenkasu to hot rice, then melt in butter and mix. 2: Roll into the shape of your choice.   Get creative with your onigiri and enjoy.

Tokyo Saryo was the world’s first ever hand drip tea specialist shop. This year, they’re celebrating the first tea of the season with the reopening of Ochazuke stand Tokyo Saryo. The Ochazuke stand was a big hit last year, and this year it will be open for a three month period from Wednesday 24th April to Wednesday 31st July.   Ochazuke is a Japanese dish that every Japanese person must have had at least once in their life. For many, it is a normal option for a light breakfast that you can make at home. It’s just green tea poured over cooked rice. Simple! However, in recent years, replacing the green tea with dashi stock has become the most popular form of this breakfast. The Ochazuke stand hopes to encourage people to use green tea for their ochazuke in their daily lives more often by creating an original ochazuke dish which really carries the flavour of green tea. The recipe has been specially made to fit in with modern daily lifestyle. This ochazuke is sprinkled with lots of green tea so you can really enjoy "eating" tea! Soft sprouting tea leaves that resemble the appearance of nori seaweed are collected and ground into a powder called tencha. This tea remains in its unground form of matcha. Pour water over the original green tea powder and the fragrance of the tea will be released!

Teahouse original ochazuke: Eel ¥500　Teahouse original ochazuke: Salmon ¥500 Teahouse original ochazuke: Scallop ¥500 　Teahouse original ochazuke: Plum ¥500 (*tax included in prices stated)

 You can also add olive oil to your dish afterwards for just ¥50.   Order Tokyo Saryo’s hand drip tea on top of your order (+¥150) and you will be presented with the first tea of the season that uses tea leaves freshly collected from Kagoshima. The leaves were collected on 7th April 2019 and a special recipe is used to make this tea.It’s not just tea they serve here! As an important base flavour, the stand also serves up dashi. This is made by combining bonito fish flakes and kombu kelp sourced from Makurazaki to produce a high quality and delicious flavour. You can also choose to add a topping of Nicomaru Genmai which is made from brown rice. This is very popular among adults as it adds a luxurious fragrance to your meal. You can eat in or take out for the same price. Every day, sales will end when they run out of rice, so get there as fast as you can!

With just a small bit of ingenuity, turn everyday food into something cute using Kaori's recipe series! With a few simple ideas, an ordinary recipe magically transforms into a cute dish.

 

 “Hinamatsuri” is a festival in Japan which is held on the 3^rd of March to wish for the health and happiness of a girl child and each house displays a set of Hina Dolls on the 3^rd March.

 

In this article, I will introduce to you how to make “Rilakkuma Ohinasama ni Henshin! Onigiri (rice ball)”

 

1：Ingredients

Rice – 200g

Yakiniku no Tare (Japanese BBQ sauce)

Seaweed

Sliced ham

Cheddar cheese

Sliced cheese

Satsumaage (deep-fried ball of fish paste)

Kinusaya (snow peas)

Seaweed cutout

 

2: Separate the rice in half and add “yakiniku no tare” (1 tablespoon) to one of the halves and mix. Shape the rice like an egg and place it on top of some plastic wrap until it gets cold.

☆You can use “mentsuyu” (noodle soup) instead of “yakiniku no tare.”

 

3: Cut out the satsuma age as shown in the photo to make the ears of Rilakkuma by cutting it out.

Take off the thin part of the satsuma age and cutout the white part to make the parts of Korilakkuma. Use the leftover satsuma age to make the round-shaped hands.

 

4: Make the other parts. Use the kinusaya to make the hat and rod and use sliced ham to make the crown and fan. Use cheder cheese and sliced ham to make the inside of the ears.

 

5：Wrap the seaweed on the rice ball as shown in the photo. Use sliced ham for Korilakkuma’s rice ball. This time, I also used frill lettuce as shown in the photo.

 

Arrange the shape of the bottom line of the ham/lettuce to make it look like a kimono.

 

6: Fix the hat, rod, crown and fan with fried pasta. Finished!

How to make fried pasta:https://www.moshimoshi-nippon.jp/38676

 

 

Let’s make hinamatsuri-rice balls and put them into a “bento” lunch box.

 

Kaori also invites you into her world of character-themed rice dishes in her recipe series! Please check out her Instagram where she has uploaded many pictures of her character dishes!

 

 

Kurogi is a Japanese restaurant that is said to be the most difficult in Tokyo to get a reservation. The owner, Jun Kurogi, has a group company called A KUROGI HALAL FOODS, who is releasing a new brand of caviar called CAVIAR PURE together with JAPAN CAVIAR, Inc - the biggest producer of caviar in Miyazaki Prefecture - with the hope of global expansion. CAVIAR PURE will go on sale starting December 13th.

 

JAPAN CAVIAR's caviar brand "CAVIAR PURE" uses leading edge techniques and delicate skill that has been handed down through the years to produce a great flavour unique to Japan that was born from the Japanese mindset to deliver only the best of the best.

A lot of high grade imported caviar uses preservatives, pasteurization and high salinity (5-7%) to prioritize the prolongation of food storage. However, using this process reduces the flavour and freshness of the caviar. That's where "CAVIAR PURE" comes in. Only sturgeons that are raised healthily are harvested for their fresh roe which is processed into caviar. The company is also able to produce a low salt concentration thanks to blending low mineral salt. This is where the real flavour of the caviar comes in: as once it has been cured to bring out the good flavour it is quickly put in cold storage producing fresh caviar for you to enjoy.

 

Moreover, everything from harvesting to the production of the caviar is consistent in Miyazaki Prefecture. No chemicals are used at any point during the rearing of the sturgeons - they are reared within strict guidelines which are are firmly adhered to so as to not spoil the flavour.

 

The deciding factor of the caviar's great taste is the natural flavour of the caviar brought out by blended low mineral salt. The seasoning uses only the best blended salt selected by the caviar masters around the world. Jun Kurogi is one of those masters and demonstrates excellence of his seasoning with the harvested caviar.

 

If you're feeling a little bit luxurious then why not try some high quality caviar obtainable only in Japan?