by : Reiko Bread, Sweets

Lemon Melon Bread
レモンメロンパン

Okay.

This is my third time making melon bread.

My first melon bread was this, and the second one was this.

When I read what I had written about them, I realized that both times I said they were good but not the same as my mother’s.

Guess what?

This time I finally got my mother’s recipe, and I created a totally new vegan cookie top by incorporating my mother’s recipe.

This bread turned out AWESOME!

Creating the perfect vegan cookie top has been challenging, but I think this is it!

It has the right softness, moistness, and crunchiness, and it has the thickness that I prefer.

This time I added lemon zest to the cookie top, and put lemon curd inside the buns.

This is a must-try for any lemon-lovers, and it became my husband (who loves anything citrus)’s favorite instantly.

I wish I could share this with my mother.

I think she would approve!

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by : Reiko Nuts/Seeds, Tofu

Sunflower Tofu
ひまわり豆腐

The tofu we typically think of is made of soy beans.

But in Japan many other types of tofu exist.

Some popular ones are sesame tofu and peanut tofu.

I was going to make one of them, but I just didn’t have the ingredients for either one of them.

But I did have sunflower seed butter, and I decided to use it to make tofu.

So, here is my Sunflower Tofu.

It’s so smooth, just like tofu, but it’s creamier.

I’ve never made tofu like this (or any tofu!), and I was pleasantly surprised by how delicious it turned out.

When something tastes this good, you don’t want to mess it up, and it’s best when it’s enjoyed simply.

So I decided to serve it with just wasabi and soy sauce.

So good!

I don’t know why I didn’t try sooner.

I used a glass container to make the flat one (above) and cut it into individual pieces, but I also made an individual pouch, just for fun.

This one is pretty, too.

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