Carrot Cake with Cinnamon Ginger Cream Cheese Frosting
Carrot Cake with Cinnamon Ginger Cream Cheese Frosting
The frosting is made with cream cheese, cinnamon and ginger–a combination that I found addictive.
Adventurous Cooking with Chef Ben Ford
Adventurous Cooking with Chef Ben Ford
Chef Ben Ford has had a three-decade-long career working alongside several of the biggest culinary names at some of the most established restaurants in the United States and has performed diplomatic missions for the U.S. Department of State. As a volunteer
Tasty Tokyo Treats
The complete article can be found in Issue #275 of the Tokyo Journal. Click here to order from Amazon.
Tiramisu
Tiramisu
I had friends over the other night and I decided to make Tiramisu. The origins of Tiramisu are widely debated, but it appears to have been invented in Treviso in the 1980s. One of the most popular Italian cakes, it is made of Savoiardi (also known as ladyfingers biscuits) dipped in espr
Pocky’s Sweet Success
The Elegant Social Snack
Pocky has been a household name and a favorite chocolate confectionary for years in Asia, but how is it faring across the Pacific? Tokyo Journal’s editorial team visited with President Shunsuke Nakai at Ezaki Glico USA headquarters to find out.
Mari’s Homemade Cooking Recipes
How to Gyoza (Japanese pan-fried dumplings) 餃子
Ingredients:
• 200g of ground meat • 2 bundles of Chinese chives • 6-10 leaves of cabbage • 2 pieces (about 30g) of grated ginger • 2 cloves of grated garlic • 1 tablespoon of oyster sauce • 2 tablespoons of sake • 2 tablespoons o
The Man Who Brought Sushi to America, Part V
The Man Who Brought Sushi to America, Part IV
Introducing Sake to America
This is the fifth in a series of interviews with Noritoshi Kanai, chairman of Mutual Trading Co., Inc. and the man who coined the phrase “sushi bar.”
Overnight Sensation
Overnight Sensation
Anthony Bourdain’s Culinary Quest Crosses Cultures
Chef, TV host and author Anthony Bourdain began his culinary career as a dishwasher and worked his way up to line cook, sous chef and chef in New York restaurant kitchens. Rave reviews for his 1997 article “Don’t Eat Befor
The Man Who Brought Sushi to America, Part IV
The Man Who Brought Sushi to America, Part IV
Remembering the War
This is the fourth in a series of interviews with Noritoshi Kanai, chairman of Mutual Trading and the man who coined the phrase “sushi bar.”
Mari’s Homemade Cooking Recipes
How to Kusa-Mochi (Japanese Mugwort Monchi with Anko) 草もち
Ingredients:
• 200g of joshinko (fine rice flour) • 20g sugar • 200cc warm water (adjust the amount depending on the humidity)