Breakfast

by : Reiko Bread, Breakfast

Farmers Market Strawberry Toast
ファーマーズマーケット苺トースト

This is what I’d like to see on my dining table when I wake up on weekends.

Well, unfortunately this does not magically appear, so I do have to do some errands first.

First, go to a local bakery for freshly baked crusty bread.

Next, go to the farmers market.

These strawberries I found at the market looked and tasted so different from the ones I usually buy at grocery stores.

They are smaller, sweeter, and prettier!

What not to love?

This is how I make Strawberry Toast.

First, lightly toast the bread.

Spread my homemade V-butter.

Sprinkle cinnamon, or cardamom; I tried both, and I really liked both of them.

Place fresh strawberries.

When they are so delicious as they are, it would be a shame to make it into jam or drizzle any syrup over them.

I have just one word for this breakfast.

Lovely.

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July 20, 2018

by : Reiko Asian Food, Breakfast, Japanese Food, Rice/Grains

J-Style Country Breakfast: Onigiri
田舎めし

I just got back from a two-day trip to Chicago.

Love the windy city.

It was a short trip, but I ran into the fabulous donut shop where I had one of the best donuts (vegan) ever: Firecakes Donuts.

If you visit or live in Chicago, go there!

I had dark chocolate donut and it was insanely good.

The donut alone was worth traveling to the city.

I also got to try delicious Korean food at Amitabul.

I had their Dr. K’s Cure All Noodle Soup and All-Vegan Pizza, and they were both delicious!

But there is always a must-stop place in Chicago when we drive there, Mitsuwa, a Japanese grocery store.

Although our Twin Cities local Asian grocery stores carry a lot of Japanese foods now, there are still things you only find at Mitsuwa.

I got several goodies, and these are one of them: traditional Japanese fermented pickles.

I decided to make onigiri (Japanese rice ball) using these pickles for breakfast this morning.

The dark one is “Pickled Melon with Bake Less”; that’s what the package says.

And the lighter one is “Natural Nuka Takuan; Pickled Rice Bran Radish”.

I love Japanese pickles, and I grew up eating a lot of these.

My parents used to call me “Miss Tsukemono (pickles in Japanese)”.

Freshly cooked brown rice.

This country style breakfast was exactly what I wanted to create after a long drive home from the city.

I even made miso soup, and I was proud of myself!

This is something my husband picked up at Mitsuwa.

This is a type of sencha green tea, called “Gyoku-ro”.

Gyoku-ro is the king of sencha green tea, and of course, the “Grower’s Reserve” sign got his attention.

We tried a cup last night, and he really liked it.

But he said it’s going to be a weekend tea, because it’s special (well, it’s expensive for sure, lol).

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May 20, 2018

by : Reiko Breakfast

Kinako Waffles
きなこワッフル

You remember Kinako?

The roasted soy bean powder.

Or should I say wonder powder!

Freshly cooked waffles were served with generously sprinkled Kinako, fresh mango, homemade V-butter, and molasses.

They were SO DELICIOUS!

I don’t know why I didn’t make this sooner in my life.

These are a few pieces I got from the same brand, Hearth and Hand, as well as the recipe box and cards I talked about in my previous post.

I really like these pieces.

They look perfect in my kitchen.

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May 11, 2018

by : Reiko Beans/Lentils, Breakfast, Japanese Food

Ogura Toast Flight
小倉トーストよろずプレート

Ogura toast is a popular breakfast dish particularly in the area where I grew up.

Many cafes called “kissa-ten” which is an old-styled coffee shop serve breakfast (for free!) if you order a cup of coffee during the “morning” hour, and if you’re lucky, you may get ogura toast.

This time I decided to use French baguette to make mini ogura toasts.

The major ingredients are some type of bread (toasted), butter, and sweet red beans (adzuki).

I used to use store-bought sweet red beans, but now I cook my own, because homemade one tastes so much better (and cheaper).

Other than that, you can add anything you like.

This time, my selections were…

– Kinako (roasted soy bean powder)
– Matcha
– Cinnamon
– Black Sesame
– Cayenne

Surprisingly, the wild card (cayenne) was a winner!

Kinako was also my favorite.

Well, let’s just say they were all very good!

I intentionally made each small, so that I can enjoy all of them.

I would say, they were two-bite size.

Which one would you like to try?

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April 27, 2018

by : Reiko Beans/Lentils, Bread, Breakfast, Sweets

KYOTO Cinnamon Rolls
KYOTOシナモンロール

Any type of homemade rolls make an awesome weekend breakfast in my opinion.

Cinnamon is always a good idea.

This time I added homemade sweet red beans.

My roll does not form perfectly, but that’s okay.

A little imperfection is a charm in any homemade baked goods, right?

When they were out of the oven, I drizzled Matcha green glaze.

Or should I say I smothered the rolls.

Then sprinkle chopped walnuts.

If you ask me, this combination of cinnamon, sweet adzuki (red beans), Matcha, and walnuts is absolutely amazing!

A cup of hot coffee is definitely recommended to accompany these rolls.

Black, of course.

I am using a fork in this picture, but in reality, I used my hands.

It gets messy, but licking the mixture of sweet red beans and Matcha glaze is a fun part of this breakfast.

Have a great weekend!

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April 21, 2018

by : Reiko Beans/Lentils, Breakfast, Sweets

Miyabi Scones
雅スコーン

Scone is usually not my favorite baked goods to pick up from bakeries.

They look and sound cool, but often times I get disappointed by its dryness.

So I got very excited, because these scones turned out to be not only tasty but also nicely moist inside.

This is something I’ve been somewhat obsessed about lately.

It’s roasted soy bean powder, called “kinako”.

Kinako has been used for many many years as part of the traditional Japanese sweets.

It was never my favorite, when I lived in Japan, but now I really appreciate its unique sophisticated flavor.

Trader Joe’s really does a good job with packaging designs.

They make me want to buy their product because they look good in my kitchen.

These beautiful Japanese black beans were a gift from my friend, and I thought these would be perfect to be added to these scones.

I wonder if using beans for sweets is only found in Asia, and if so, why that is…?

Just out of the oven!

These scones were so good, and I really enjoyed them with my homemade v-butter.

Perfect for breakfast and snack.

I still have some “kinako” left, so I guarantee you’ll see other things made with it soon here.

Miyabi Scones – makes about 8

175g all purpose flour
50g “kinako” Japanese roasted soy bean powder
1 tablespoon baking powder
a pinch salt
25g sugar
55g refined coconut oil, in solid condition
150ml soy milk
1/2 cup cooked Japanese black beans “kuromame”
soy milk to brush on before baking

1. Preheat the oven to 410F.
2. Combine flour, kinako, baking powder, salt, and sugar. Mix well.
3. Add coconut oil. Mix using hands.
4. Add milk and black beans. Do not knead.
5. Flat the dough, about 1-inch thick.
6. Cut out; I used a 7cm round cutter. Place on a pan lined with parchment paper.
7. Brush soy milk on top.
8. Bake for about 15 minutes.

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April 13, 2018

by : Reiko Breakfast

L.H.P. French Toast
L.H.P. フレンチトースト

My initial plan was to make Matcha flavored french toast.

But I thought it would be fun to add another flavor to it.

–

Then I remembered something.

Leah’s Happy Place!

If you live in the Twin Cities, you may know what I’m talking about.

There is a great neighborhood cafe, called Cafe Astoria.

One of their specialties is Leah’s Happy Place, which is Matcha Lavender Latte, with a sprinkle of pistachio.

First time I saw it on the menu, I was somewhat skeptical.

Lavender and Mathca???

I’m glad my husband wanted to try, because I fell in love quickly just after one sip.

So I decided to try this flavor combination on my french toast.

I pretty much perfected (I think!) my vegan french toast last time I made it, so I used this recipe as a base.

And it turned out awesome!!

It has the right ratio of Matcha and lavender.

You can taste them both, complimenting each other.

I served it with homemade V-butter, maple syrup, and chopped pistachio.

L.H.P. french toast will stay on my “menu” at our house for sure!

Cafe Astoria is listed on My Favorite Restaurants page.

L.H.P. French Toast Batter Ingredients

1 cup unsweetened soy milk
2 tablespoons chickpea flour
1 tablespoon sugar
1/2 tablespoon nutritional yeast
a pinch of salt
Matcha powder – about 1/2 tablespoon
ground dried lavender (sold for tea) – about 1/2~1 tablespoon

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March 25, 2018

by : Reiko Beans/Lentils, Breakfast, Tofu

Anything Goes Shakshuka
こんなのもいいシャクシュカ

Shakshuka was one of my favorite weekend breakfast dishes.

So when I switched to the 100% plant-based diet, I thought I would have to say good-bye to it forever.

But once I became more confident in plant-cooking, I thought maybe I could still enjoy the dish with a little twist.

So this shakshuka was made with soft scrambled tofu instead of poached eggs.

Well, anything goes, after all, when it comes to home-cooking right? (lol)

This shakshuka not only has a totally different look outside, but also contains a lot of yumminess inside, like lentils and eggplant,which makes the dish a little more substantial.