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I never said I’d follow the recipe EXACTLY 😅 but I think they’re cuter as pumpkins! I thought grating would be the worst part of this recipe but I think it was actually the shaping lolol Should I try to follow this recipe EXACTLY and see what I get? 😅 レシピ通りに作るなんて一言も言ってないけどちょっと変えすぎたかな？😅 でもかぼちゃ形のほうが絶対かわいいでしょ！ すりおろしが一番大変だと思ってたけど、本当にキツかったのは成形だった…笑 次はレシピ通りに作ったらどうなるか試してみようかな？😅 #japaneserecipe #mitarashidango #みたらし団子
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takahasheats
I never said I’d follow the recipe EXACTLY 😅 but I think they’re cuter as pumpkins! I thought grating would be the worst part of this recipe but I think it was actually the shaping lolol Should I try to follow this recipe EXACTLY and see what I get? 😅 レシピ通りに作るなんて一言も言ってないけどちょっと変えすぎたかな？😅 でもかぼちゃ形のほうが絶対かわいいでしょ！ すりおろしが一番大変だと思ってたけど、本当にキツかったのは成形だった…笑 次はレシピ通りに作ったらどうなるか試してみようかな？😅 #japaneserecipe #mitarashidango #みたらし団子
I need to figure out a way to recreate that ronchanty 🥹 あのロンシャンティを家で再現できるかな🥹 Which one would you want to try? みんなはどれ食べてみたい？ #amourduchocolat #アムール #tastetest
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I need to figure out a way to recreate that ronchanty 🥹 あのロンシャンティを家で再現できるかな🥹 Which one would you want to try? みんなはどれ食べてみたい？ #amourduchocolat #アムール #tastetest
Japanese kitchen stores are my biggest weakness because I want everything there 😫 My housewarming gift to my friends will most definitely be some sort of Japanese kitchen item fyi!! Let me know what your favorites are! 友達が最近引っ越したのでプレゼントに私が愛用している日本のキッチン用品をセレクトしてきました〜 あと自分のも色々買ってしまった〜笑 全部欲しくなる。危ない場所だ。😅 みんなのおすすめも教えて欲しい！！ #japanesekitchen #キッチングッズ #japansouvenir
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takahasheats
Japanese kitchen stores are my biggest weakness because I want everything there 😫 My housewarming gift to my friends will most definitely be some sort of Japanese kitchen item fyi!! Let me know what your favorites are! 友達が最近引っ越したのでプレゼントに私が愛用している日本のキッチン用品をセレクトしてきました〜 あと自分のも色々買ってしまった〜笑 全部欲しくなる。危ない場所だ。😅 みんなのおすすめも教えて欲しい！！ #japanesekitchen #キッチングッズ #japansouvenir
Welcome to part 2 of my Japanese food fermentation series starring KOJI! ✨ If you’re new here, hiii 👋 I’m Lina and I’m currently studying to get my food fermentation instructor license. You could say I’m a little obsessed with all things koji! 🍶🍚 Koji is truly the backbone of Japanese cooking — it ferments so many of your favorite ingredients like miso, soy sauce, sake and mirin! I previously shared how to make shio-koji, the ultimate salt umami sauce to add to your cooking, and this time, we’re making amazake 甘酒! It’s often called a “drinkable IV drip” in Japanese because of its health benefits! It’s naturally sweet, so I use it as a complete sweetener replacement — and it’s SO delicious. I’m partnering with @gohan_japan_tanica — Tanica’s Exclusive U.S. Distributor to continue sharing the wonders of cooking with koji! Their YOGURTiA fermentation device is super popular in Japan because it’s easy to use, reliable, and versatile. Now that it’s officially available in the U.S. through Amazon, you can get 10% off for the next month with my code TANICALINA10. You can find the link both in my bio as well as on the @gohan_japan_tanica page, which also posts great recipes using koji! 🫶 I can’t wait to share more ways to enjoy amazake and other koji-based foods! Let me know if you have recipe requests! 🤩 Recipe for the amazake is posted in the comments 💕 日本の発酵シリーズ第2弾へようこそ！今回の主役も、もちろん“麹”です✨ 初めましての方はこんにちは、りなです👋 現在、発酵食品インストラクターの資格取得に向けて勉強中で、麹の魅力にすっかりハマっています🍶🍚 麹は味噌、醤油、酒、みりんなど、日本の食文化を支える発酵の要となる存在です！ 前回は、料理に究極の旨みを加えてくれる塩麹の作り方をシェアしましたが、今回は 甘酒（あまざけ） を作っていきます！ 甘酒は栄養が豊富で、日本では「飲む点滴」と呼ばれるほど。自然な甘みがあって、私は普段の甘味料代わりにも使うほど大好きなんです。本当に美味しい！ 今回も @gohan_japan_tanica（TANICA の米国独占販売権をもつ公式代理店） さんとご一緒して、麹の魅力をお届けできるのがとても嬉しいです😊 彼らが取り扱う発酵器 YOGURTiA（ヨーグルティア） は、日本でも大人気で、使いやすくて安定して仕上がるのが魅力。 今は Amazon を通してアメリカでも購入でき、コード TANICALINA10 を使うと 1 ヶ月間 10% オフになります✨ リンクは私のプロフィールと、麹を使った素敵なレシピを発信している @gohan_japan_tanica さんのページにも載っています🫶 これからも甘酒や麹を使ったいろいろなレシピや活用法をシェアしていくので、お楽しみに！ リクエストがあればぜひ教えてくださいね〜🤩 日本語での甘酒レシピはコメントに貼り付けます💕 Music: Cozy Corner by Yuki Tanaka #fermentation #koji #麹 #発酵 #amazake
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takahasheats
Welcome to part 2 of my Japanese food fermentation series starring KOJI! ✨ If you’re new here, hiii 👋 I’m Lina and I’m currently studying to get my food fermentation instructor license. You could say I’m a little obsessed with all things koji! 🍶🍚 Koji is truly the backbone of Japanese cooking — it ferments so many of your favorite ingredients like miso, soy sauce, sake and mirin! I previously shared how to make shio-koji, the ultimate salt umami sauce to add to your cooking, and this time, we’re making amazake 甘酒! It’s often called a “drinkable IV drip” in Japanese because of its health benefits! It’s naturally sweet, so I use it as a complete sweetener replacement — and it’s SO delicious. I’m partnering with @gohan_japan_tanica — Tanica’s Exclusive U.S. Distributor to continue sharing the wonders of cooking with koji! Their YOGURTiA fermentation device is super popular in Japan because it’s easy to use, reliable, and versatile. Now that it’s officially available in the U.S. through Amazon, you can get 10% off for the next month with my code TANICALINA10. You can find the link both in my bio as well as on the @gohan_japan_tanica page, which also posts great recipes using koji! 🫶 I can’t wait to share more ways to enjoy amazake and other koji-based foods! Let me know if you have recipe requests! 🤩 Recipe for the amazake is posted in the comments 💕 日本の発酵シリーズ第2弾へようこそ！今回の主役も、もちろん“麹”です✨ 初めましての方はこんにちは、りなです👋 現在、発酵食品インストラクターの資格取得に向けて勉強中で、麹の魅力にすっかりハマっています🍶🍚 麹は味噌、醤油、酒、みりんなど、日本の食文化を支える発酵の要となる存在です！ 前回は、料理に究極の旨みを加えてくれる塩麹の作り方をシェアしましたが、今回は 甘酒（あまざけ） を作っていきます！ 甘酒は栄養が豊富で、日本では「飲む点滴」と呼ばれるほど。自然な甘みがあって、私は普段の甘味料代わりにも使うほど大好きなんです。本当に美味しい！ 今回も @gohan_japan_tanica（TANICA の米国独占販売権をもつ公式代理店） さんとご一緒して、麹の魅力をお届けできるのがとても嬉しいです😊 彼らが取り扱う発酵器 YOGURTiA（ヨーグルティア） は、日本でも大人気で、使いやすくて安定して仕上がるのが魅力。 今は Amazon を通してアメリカでも購入でき、コード TANICALINA10 を使うと 1 ヶ月間 10% オフになります✨ リンクは私のプロフィールと、麹を使った素敵なレシピを発信している @gohan_japan_tanica さんのページにも載っています🫶 これからも甘酒や麹を使ったいろいろなレシピや活用法をシェアしていくので、お楽しみに！ リクエストがあればぜひ教えてくださいね〜🤩 日本語での甘酒レシピはコメントに貼り付けます💕 Music: Cozy Corner by Yuki Tanaka #fermentation #koji #麹 #発酵 #amazake
80% air!! I get asked a lot what snacks are worth trying in Japan, so this year I figured I’d share some of my personal favorites! Part 1: Hattendo custard cream bread 🤍 日本で「どんなお菓子がおすすめ？」ってよく聞かれるので、 今年は私の個人的なお気に入りをゆるくシェアしていこうと思います！ Part 1： 八天堂のカスタードクリームパン 🤍 #japansnacks #creambread #クリームパン
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takahasheats
80% air!! I get asked a lot what snacks are worth trying in Japan, so this year I figured I’d share some of my personal favorites! Part 1: Hattendo custard cream bread 🤍 日本で「どんなお菓子がおすすめ？」ってよく聞かれるので、 今年は私の個人的なお気に入りをゆるくシェアしていこうと思います！ Part 1： 八天堂のカスタードクリームパン 🤍 #japansnacks #creambread #クリームパン
Who else is getting some “my choco” this year? 🍫💕 I got the courage to go to Amour du Chocolat again this year which is the largest valentine’s day chocolate festival in Japan at the Takashimaya mall in Nagoya. The lines here are INSANE it feels like I am at an amusement park! Thankfully my cousin was my tour guide this year and showed me some of her favorites that I will do a taste test of in my next video! ✨ Are you buying “giri choco”, “honmei choco” or “my choco” this year? 💖 今年はマイチョコ買う人いる？🍫💕 今年も勇気を出して、名古屋の高島屋で開催されている日本最大級のバレンタインチョコレートの祭典、アムール・デュ・ショコラに行ってきました！ とにかく行列がすごすぎて、まるで遊園地にいるみたい…！ 今年はいとこが案内してくれて、おすすめのお店もたくさん教えてもらいました✨ 次の動画でテイストテストする予定です！ みんなは今年、義理チョコ？本命チョコ？それともマイチョコ？💖 #valentinesday #amourduchocolat #アムール
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takahasheats
Who else is getting some “my choco” this year? 🍫💕 I got the courage to go to Amour du Chocolat again this year which is the largest valentine’s day chocolate festival in Japan at the Takashimaya mall in Nagoya. The lines here are INSANE it feels like I am at an amusement park! Thankfully my cousin was my tour guide this year and showed me some of her favorites that I will do a taste test of in my next video! ✨ Are you buying “giri choco”, “honmei choco” or “my choco” this year? 💖 今年はマイチョコ買う人いる？🍫💕 今年も勇気を出して、名古屋の高島屋で開催されている日本最大級のバレンタインチョコレートの祭典、アムール・デュ・ショコラに行ってきました！ とにかく行列がすごすぎて、まるで遊園地にいるみたい…！ 今年はいとこが案内してくれて、おすすめのお店もたくさん教えてもらいました✨ 次の動画でテイストテストする予定です！ みんなは今年、義理チョコ？本命チョコ？それともマイチョコ？💖 #valentinesday #amourduchocolat #アムール
In my steamer basket era ✨ and obsessed with making all kinds of steamed cakes lately 🥹 I need to show you my chocolate version next because I’ve been making it on repeatttt! 最近、完全にせいろブーム ✨ 蒸しケーキいろいろ作るのにハマってる🥹 チョコバージョンも最近ずっと作ってるから、次はそれも紹介するね！ 日本語のレシピはコメントにあります❤️ BLACK SESAME & WHITE CHOCOLATE MUSHI-PAN (STEAMED CAKE) INGREDIENTS: 1 egg 40g light brown sugar 30g neutral oil 60g soy milk (or milk of choice) 60g cake flour 30g black sesame powder Pinch of salt 1 tsp baking powder INSTRUCTIONS: 1. Soak your steamer basket in water for 10–15 minutes (if using bamboo). 2. Lightly grease 3–4 small heatproof bowls. 3. Bring water in your pot to a boil while you prepare the batter. 4. Whisk egg and sugar until well combined. 5. Add oil and soy milk (or milk of choice), mix until smooth. 6. Sift in flour and black sesame powder, add a pinch of salt, and gently fold. 7. Fold in baking powder just before pouring. 8. Pour into molds and steam over medium-high heat for 10–15 minutes, until a toothpick comes out clean. 9. Optional: add white chocolate while still warm. 10. Enjoy! Itadakimasu ✨ #steamer #blacksesame #蒸しパン #黒胡麻
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In my steamer basket era ✨ and obsessed with making all kinds of steamed cakes lately 🥹 I need to show you my chocolate version next because I’ve been making it on repeatttt! 最近、完全にせいろブーム ✨ 蒸しケーキいろいろ作るのにハマってる🥹 チョコバージョンも最近ずっと作ってるから、次はそれも紹介するね！ 日本語のレシピはコメントにあります❤️ BLACK SESAME & WHITE CHOCOLATE MUSHI-PAN (STEAMED CAKE) INGREDIENTS: 1 egg 40g light brown sugar 30g neutral oil 60g soy milk (or milk of choice) 60g cake flour 30g black sesame powder Pinch of salt 1 tsp baking powder INSTRUCTIONS: 1. Soak your steamer basket in water for 10–15 minutes (if using bamboo). 2. Lightly grease 3–4 small heatproof bowls. 3. Bring water in your pot to a boil while you prepare the batter. 4. Whisk egg and sugar until well combined. 5. Add oil and soy milk (or milk of choice), mix until smooth. 6. Sift in flour and black sesame powder, add a pinch of salt, and gently fold. 7. Fold in baking powder just before pouring. 8. Pour into molds and steam over medium-high heat for 10–15 minutes, until a toothpick comes out clean. 9. Optional: add white chocolate while still warm. 10. Enjoy! Itadakimasu ✨ #steamer #blacksesame #蒸しパン #黒胡麻
Welcome back to KONNYAKU PART 2! ✨ こんにゃくシリーズ第二弾！ついに！✨ I am answering why some people might experience stomach aches after eating konnyaku while I make my favorite sesame chicken tan tan noodle dish with Shirataki noodles! I know it’s ironic I’m cooking a big bowl of these konnyaku noodles while I tell you how it could hurt you 🤣🤣 but it mostly happens to people who have never had it and eat a LOT! I know that it has become a pretty popular diet food (especially in Asia) but I am definitely NOT recommending it as a replacement for ramen noodles or other form of noodles. It could seriously cause digestive discomfort for some people if you have a sensitive stomach so just be aware! ⚠️ I eat it because I LOVE the bouncy texture and I hope you try it if you’re curious too :) 今日は、なぜこんにゃくを食べるとお腹がゴロゴロする人がいるのかを答えつつ、私のお気に入り「ごま鶏タンタン風しらたき麺」を作ります！
これ作りながら「お腹に注意してね」って言うの、ちょっとおもしろいけどww 🤣🤣 お腹が痛くなる人はほとんどこんにゃくを食べたことがない人が多い気がするけど、一気にたくさん食べる場合に起こる人もいる。 こんにゃくはアジアで人気のダイエット食になってるけど、ラーメンや他の麺の代わりにはあまりおすすめしないかな。 食感も味も全然違うから、ラーメンの代わりよりは白滝の食感が好きだから私は食べてる！
お腹が敏感な人は消化不良になることもあるので注意してね〜⚠️
気になる方はぜひ試してみてくださいね：） 日本語のレシピはコメントにて！ RECIPE (2 servings) [A] NOODLES
・350g shirataki konnyaku
・1 tbsp sugar [B] CHICKEN
・150g ground chicken
・1/2 tsp garlic paste
・1/2 tsp grated ginger
・1 tsp gochujang (adjust to taste)
・1 tsp chili bean sauce (optional) [C] SOUP BASE
・100–120 ml soy milk
・100–120 ml water
・1 tsp chicken stock powder
・1–2 tbsp miso
・1 tbsp ground white sesame [D] TOPPINGS (optional)
・Green onions
・White sesame
・Chili oil HOW TO MAKE 1. Rinse shirataki, cut if too long. 2. Massage with sugar → let it sit 10–15 min to reduce the smell. 3. Cook chicken and season based on your spice tolerance — set aside. 4. Mix soup base ingredients in a pot. 5. Rinse shirataki again, drain well, then add to soup. 6. Heat gently (don’t fully boil or soy milk will split), add chicken back in. 7. Serve and top with your [D] toppings. Enjoy! #konnyaku #こんにゃく #japanesefood #しらたき
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takahasheats
Welcome back to KONNYAKU PART 2! ✨ こんにゃくシリーズ第二弾！ついに！✨ I am answering why some people might experience stomach aches after eating konnyaku while I make my favorite sesame chicken tan tan noodle dish with Shirataki noodles! I know it’s ironic I’m cooking a big bowl of these konnyaku noodles while I tell you how it could hurt you 🤣🤣 but it mostly happens to people who have never had it and eat a LOT! I know that it has become a pretty popular diet food (especially in Asia) but I am definitely NOT recommending it as a replacement for ramen noodles or other form of noodles. It could seriously cause digestive discomfort for some people if you have a sensitive stomach so just be aware! ⚠️ I eat it because I LOVE the bouncy texture and I hope you try it if you’re curious too :) 今日は、なぜこんにゃくを食べるとお腹がゴロゴロする人がいるのかを答えつつ、私のお気に入り「ごま鶏タンタン風しらたき麺」を作ります！
これ作りながら「お腹に注意してね」って言うの、ちょっとおもしろいけどww 🤣🤣 お腹が痛くなる人はほとんどこんにゃくを食べたことがない人が多い気がするけど、一気にたくさん食べる場合に起こる人もいる。 こんにゃくはアジアで人気のダイエット食になってるけど、ラーメンや他の麺の代わりにはあまりおすすめしないかな。 食感も味も全然違うから、ラーメンの代わりよりは白滝の食感が好きだから私は食べてる！
お腹が敏感な人は消化不良になることもあるので注意してね〜⚠️
気になる方はぜひ試してみてくださいね：） 日本語のレシピはコメントにて！ RECIPE (2 servings) [A] NOODLES
・350g shirataki konnyaku
・1 tbsp sugar [B] CHICKEN
・150g ground chicken
・1/2 tsp garlic paste
・1/2 tsp grated ginger
・1 tsp gochujang (adjust to taste)
・1 tsp chili bean sauce (optional) [C] SOUP BASE
・100–120 ml soy milk
・100–120 ml water
・1 tsp chicken stock powder
・1–2 tbsp miso
・1 tbsp ground white sesame [D] TOPPINGS (optional)
・Green onions
・White sesame
・Chili oil HOW TO MAKE 1. Rinse shirataki, cut if too long. 2. Massage with sugar → let it sit 10–15 min to reduce the smell. 3. Cook chicken and season based on your spice tolerance — set aside. 4. Mix soup base ingredients in a pot. 5. Rinse shirataki again, drain well, then add to soup. 6. Heat gently (don’t fully boil or soy milk will split), add chicken back in. 7. Serve and top with your [D] toppings. Enjoy! #konnyaku #こんにゃく #japanesefood #しらたき
There is a Japanese word called “hanakotoba” which means “language of flowers” and it’s when specific meanings, codes, messages and emotions are assigned to different blossoms. Apparently, these orange Butterfly Ranunculus that I’m holding were originally bred (in Japan which is neat!!) to create flowers that mimic the fluttering movement of butterfly wings 🥹🦋 and they symbolize freedom, transition, and joy ✨ I also looked up the hanakotoba for the green Amaranthus and it’s “immortality,” “unfading love,” and “eternal beauty” 🤩 GAH I LOVE FLOWERS! Now this makes me want to learn more hanakotoba! 💐 Anyways, cheers to my sweet Alexa ❤️ you executed this vision FLAWLESSLY and I’m honored to have been by your side on your special day! 💕 このオレンジのお花はバタフライラナンキュラスで、花言葉は「晴れやかな魅力」とか「輝きを放つ」なんだって🧡 実は日本で品種改良されて生まれたお花みたいで、蝶々がひらひら舞う姿をイメージして作られていて🥹🦋「自由」とか「人生の節目」、そして「喜び」を象徴してるらしい✨ あと、グリーンのアマランサスの花言葉も調べてみたら、 「不滅」とか「不変の愛」「永遠の美」だった🤩 これを知ったら、他のお花の花言葉も全部知りたくなっちゃった💐 とにかく、大好きなアレクサ、本当におめでとう❤️ アレクサのこだわりが全部カタチになってて、本当に完璧で最高の結婚式だったよ！ こんな特別な日に、一番近くで隣にいられて本当に光栄でした💕 #bouquet #bridesmaid #wedding #花言葉 #hanakotoba
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takahasheats
There is a Japanese word called “hanakotoba” which means “language of flowers” and it’s when specific meanings, codes, messages and emotions are assigned to different blossoms. Apparently, these orange Butterfly Ranunculus that I’m holding were originally bred (in Japan which is neat!!) to create flowers that mimic the fluttering movement of butterfly wings 🥹🦋 and they symbolize freedom, transition, and joy ✨ I also looked up the hanakotoba for the green Amaranthus and it’s “immortality,” “unfading love,” and “eternal beauty” 🤩 GAH I LOVE FLOWERS! Now this makes me want to learn more hanakotoba! 💐 Anyways, cheers to my sweet Alexa ❤️ you executed this vision FLAWLESSLY and I’m honored to have been by your side on your special day! 💕 このオレンジのお花はバタフライラナンキュラスで、花言葉は「晴れやかな魅力」とか「輝きを放つ」なんだって🧡 実は日本で品種改良されて生まれたお花みたいで、蝶々がひらひら舞う姿をイメージして作られていて🥹🦋「自由」とか「人生の節目」、そして「喜び」を象徴してるらしい✨ あと、グリーンのアマランサスの花言葉も調べてみたら、 「不滅」とか「不変の愛」「永遠の美」だった🤩 これを知ったら、他のお花の花言葉も全部知りたくなっちゃった💐 とにかく、大好きなアレクサ、本当におめでとう❤️ アレクサのこだわりが全部カタチになってて、本当に完璧で最高の結婚式だったよ！ こんな特別な日に、一番近くで隣にいられて本当に光栄でした💕 #bouquet #bridesmaid #wedding #花言葉 #hanakotoba
Last tomato party content I swear 🤣 but I forced my friends into sharing their beautiful creations with everyone and it all tasted just as delicious as it looks! 🍅 Also TO BE FAIR I was not allowed to bring anything because we already had enough food 😂 but I promise you tried and asked several times! 😅 これが最後のトマトパーティーコンテンツです🤣もう終わりw あと私もトマト系の料理かデザート持っていきたかったけどダメって何度も言われたましたww😅 みんな可愛くて料理も上手すぎたのでプレゼンしてもらいました笑 What would you bring if you were at the tomato party?? 🍅 みんなはトマトパーティーに何を持っていく？🍅
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takahasheats
Last tomato party content I swear 🤣 but I forced my friends into sharing their beautiful creations with everyone and it all tasted just as delicious as it looks! 🍅 Also TO BE FAIR I was not allowed to bring anything because we already had enough food 😂 but I promise you tried and asked several times! 😅 これが最後のトマトパーティーコンテンツです🤣もう終わりw あと私もトマト系の料理かデザート持っていきたかったけどダメって何度も言われたましたww😅 みんな可愛くて料理も上手すぎたのでプレゼンしてもらいました笑 What would you bring if you were at the tomato party?? 🍅 みんなはトマトパーティーに何を持っていく？🍅
SESAME SOY SAUCE LOTUS ROOT ✨ ごま醤油れんこん Crunchy lotus root coated in a nutty sesame soy glaze — one of my favorite side dishes!
My mom made this for me once and I immediately asked her to teach me how to make it. The key is using lots of white sesame seeds!! I am also excited to announce that this is my first recipe up on @tokyorecipes.bynadia woohoo!
I learned everything by watching my mom cook, so getting to share my own recipes now means a lot. Full recipe is up now (link in my bio) — and send me any Japanese dishes you’d love to see next 🤍 シャキシャキのれんこんに、香ばしいごまと醤油をたっぷり絡めた、大好きな副菜。 最初は母が作ってくれて、美味しすぎてすぐに作り方を教えてもらいました。 ポイントは白ごま多め！！ 実は、このレシピ、 @tokyorecipes.bynadia に掲載されている私のはじめてのレシピです！ @recipe.nadia の初Tokyo Recipesアーティストとして今年はたくさんのレシピを皆さんにお届けします💕 母の料理を見て育って、今こうして自分のレシピをシェアできているのが、まだ信じられないー！ 他のレシピもサイトに載っていますが、次に見たいレシピがあったら、ぜひ教えてくださいね🤍 #lotusroot #れんこん #nadia
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takahasheats
SESAME SOY SAUCE LOTUS ROOT ✨ ごま醤油れんこん Crunchy lotus root coated in a nutty sesame soy glaze — one of my favorite side dishes!
My mom made this for me once and I immediately asked her to teach me how to make it. The key is using lots of white sesame seeds!! I am also excited to announce that this is my first recipe up on @tokyorecipes.bynadia woohoo!
I learned everything by watching my mom cook, so getting to share my own recipes now means a lot. Full recipe is up now (link in my bio) — and send me any Japanese dishes you’d love to see next 🤍 シャキシャキのれんこんに、香ばしいごまと醤油をたっぷり絡めた、大好きな副菜。 最初は母が作ってくれて、美味しすぎてすぐに作り方を教えてもらいました。 ポイントは白ごま多め！！ 実は、このレシピ、 @tokyorecipes.bynadia に掲載されている私のはじめてのレシピです！ @recipe.nadia の初Tokyo Recipesアーティストとして今年はたくさんのレシピを皆さんにお届けします💕 母の料理を見て育って、今こうして自分のレシピをシェアできているのが、まだ信じられないー！ 他のレシピもサイトに載っていますが、次に見たいレシピがあったら、ぜひ教えてくださいね🤍 #lotusroot #れんこん #nadia
How to tie a shoulder bag using a furoshiki which is a traditional square cloth used in Japan to wrap, tie or gift items! My grandma always had a furoshiki with her and I now can’t travel without one! ✨ 風呂敷ショルダーバッグの結び方！ おばあちゃんがいつも風呂敷を一枚は持ってた理由がよくわかる✨ 今は旅行の時は絶対持ってる！ #furoshiki #風呂敷 #travelhack
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takahasheats
How to tie a shoulder bag using a furoshiki which is a traditional square cloth used in Japan to wrap, tie or gift items! My grandma always had a furoshiki with her and I now can’t travel without one! ✨ 風呂敷ショルダーバッグの結び方！ おばあちゃんがいつも風呂敷を一枚は持ってた理由がよくわかる✨ 今は旅行の時は絶対持ってる！ #furoshiki #風呂敷 #travelhack
pov: we’re facetiming you from tokyo with our muji shopping list 😝👋🛍️ these 2 were my very first, og japanstafriends that i made through doing this social media stuff 🥹💜 always a chaotic and fun time together
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takahasheats
pov: we’re facetiming you from tokyo with our muji shopping list 😝👋🛍️ these 2 were my very first, og japanstafriends that i made through doing this social media stuff 🥹💜 always a chaotic and fun time together
celebrating all our achievements in 2025!!! i have such talented friends 😭❤️ here’s to another big year for us 🫶🏻🫶🏻 what a wholesome trend #achievementcake
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takahasheats
celebrating all our achievements in 2025!!! i have such talented friends 😭❤️ here’s to another big year for us 🫶🏻🫶🏻 what a wholesome trend #achievementcake
Has anyone successfully done this before? 🤣 Maybe I need to make my ehomaki a LOT smaller lol. みんなはちゃんと恵方巻きを一気に無言で食べれてるの🤣 来年はめちゃくちゃ小さいの作ろうww Apparently the idea behind closing your eyes or not speaking while you eat the ehomaki is to make sure the luck doesn’t escape you 😅 which is also why after you throw the roasted soybeans out the door or window, you want to quickly close the door or window to not let any of the luck out! Okay luck move a little slower please! 🫠😂 Anyways, happy spring 🌸 and wish me luck on building up all of my luck instead for this year a different way! ✨ 恵方巻きを食べるときに目を閉じたり、喋らずに食べるのは、運が逃げないようにするためらしい😅 だから豆まきで炒り豆を外に投げたあとも、運が外に出ちゃわないように、すぐにドアや窓を閉めるんだって！ ちょっと待って、運…動き早すぎない？🫠😂 ということで、春も近づいてきたし🌸 今年はまた違う形で、運をたくさん積み上げていくためにがんばります！✨ #japanesefood #japanesetraditions
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Has anyone successfully done this before? 🤣 Maybe I need to make my ehomaki a LOT smaller lol. みんなはちゃんと恵方巻きを一気に無言で食べれてるの🤣 来年はめちゃくちゃ小さいの作ろうww Apparently the idea behind closing your eyes or not speaking while you eat the ehomaki is to make sure the luck doesn’t escape you 😅 which is also why after you throw the roasted soybeans out the door or window, you want to quickly close the door or window to not let any of the luck out! Okay luck move a little slower please! 🫠😂 Anyways, happy spring 🌸 and wish me luck on building up all of my luck instead for this year a different way! ✨ 恵方巻きを食べるときに目を閉じたり、喋らずに食べるのは、運が逃げないようにするためらしい😅 だから豆まきで炒り豆を外に投げたあとも、運が外に出ちゃわないように、すぐにドアや窓を閉めるんだって！ ちょっと待って、運…動き早すぎない？🫠😂 ということで、春も近づいてきたし🌸 今年はまた違う形で、運をたくさん積み上げていくためにがんばります！✨ #japanesefood #japanesetraditions
Weekend experiments 🍓🍫👀 週末の実験🍓🍫👀 Trying to recreate the ronchanty chocolate strawberry whipped cream dessert! Part 1!✨ Do we think this is going to work? ロンシャンティを再現しようとしてます！第1話！✨ どうかな？成功するかな？
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takahasheats
Weekend experiments 🍓🍫👀 週末の実験🍓🍫👀 Trying to recreate the ronchanty chocolate strawberry whipped cream dessert! Part 1!✨ Do we think this is going to work? ロンシャンティを再現しようとしてます！第1話！✨ どうかな？成功するかな？
Upon further realization, last year I guess I only had to buy 2 gums to get a gum cap cover…and this year it was 3… Did it stop me? Clearly not 😅 去年の動画を見てから気づいたけど、去年はガム2個買ったらキャップもらえたのに、今年は3個買わないといけなかった！ でも多分4個でも買ってたww
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takahasheats
Upon further realization, last year I guess I only had to buy 2 gums to get a gum cap cover…and this year it was 3… Did it stop me? Clearly not 😅 去年の動画を見てから気づいたけど、去年はガム2個買ったらキャップもらえたのに、今年は3個買わないといけなかった！ でも多分4個でも買ってたww
KONNYAKU SERIES PART 3 ✨ This time I’m partnering with the National Konnyaku Organization in Japan to share one of my recent favorite recipes — a fluffy & crispy shirataki bake! It comes together in about 20 minutes, and I’ve been making it on repeat the past few weeks. I’ve tried swapping in green onions, spinach, and different herbs, and I love the texture that shirataki (konnyaku noodles) add to this dish 🤍 If you’re still not sure what konnyaku is, check out Part 1 and Part 2 of this series! ☺️ In this video, I’m also sharing two simple ways to get rid of that slightly fishy konnyaku smell — since that was one of the most common questions I got ;) We’re using shirataki noodles here, but chopping them up to mimic the “konnyaku rice” you can find in Japan (which can be harder to find abroad!). As always, let me know your konnyaku questions 🫶 Full recipe is on @tokyorecipes.bynadia or linked in my bio! こんにゃくシリーズ第3弾 ✨ 今回は、日本こんにゃく協会様と一緒に、最近お気に入りの「もちカリ白滝焼き」をご紹介します！ 約20分で作れて、ここ最近ずっとリピートしてるレシピです🤍 青ネギやほうれん草、いろんなハーブでアレンジしても美味しくて、白滝のこの食感が本当に好き…！ 「こんにゃくって何？」って思っている方は、ぜひPart 1とPart 2も見てみてください☺️ こんにゃく特有のちょっと気になる匂いを取る方法も2つ紹介しています！前回すごく質問が多かったポイントです；） 今回は白滝を使っていますが、細かくカットして「こんにゃくライス」っぽくしています（海外だと少し手に入りにくいので！） こんにゃくについて気になることがあれば、ぜひコメントで教えてくださいね🫶 レシピは @tokyorecipes.bynadia かプロフィールから見れます！ #PR #こんにゃく #konjac #しらたき #shiratakinoodles
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takahasheats
KONNYAKU SERIES PART 3 ✨ This time I’m partnering with the National Konnyaku Organization in Japan to share one of my recent favorite recipes — a fluffy & crispy shirataki bake! It comes together in about 20 minutes, and I’ve been making it on repeat the past few weeks. I’ve tried swapping in green onions, spinach, and different herbs, and I love the texture that shirataki (konnyaku noodles) add to this dish 🤍 If you’re still not sure what konnyaku is, check out Part 1 and Part 2 of this series! ☺️ In this video, I’m also sharing two simple ways to get rid of that slightly fishy konnyaku smell — since that was one of the most common questions I got ;) We’re using shirataki noodles here, but chopping them up to mimic the “konnyaku rice” you can find in Japan (which can be harder to find abroad!). As always, let me know your konnyaku questions 🫶 Full recipe is on @tokyorecipes.bynadia or linked in my bio! こんにゃくシリーズ第3弾 ✨ 今回は、日本こんにゃく協会様と一緒に、最近お気に入りの「もちカリ白滝焼き」をご紹介します！ 約20分で作れて、ここ最近ずっとリピートしてるレシピです🤍 青ネギやほうれん草、いろんなハーブでアレンジしても美味しくて、白滝のこの食感が本当に好き…！ 「こんにゃくって何？」って思っている方は、ぜひPart 1とPart 2も見てみてください☺️ こんにゃく特有のちょっと気になる匂いを取る方法も2つ紹介しています！前回すごく質問が多かったポイントです；） 今回は白滝を使っていますが、細かくカットして「こんにゃくライス」っぽくしています（海外だと少し手に入りにくいので！） こんにゃくについて気になることがあれば、ぜひコメントで教えてくださいね🫶 レシピは @tokyorecipes.bynadia かプロフィールから見れます！ #PR #こんにゃく #konjac #しらたき #shiratakinoodles
PART 2 of trying to recreate the unforgettable Ronchanty which was this chocolate strawberry cream dessert that I got at the Amour du Chocolat which is the largest Valentine’s Day chocolate festival in Japan! Not sure why I was so surprised the most simple whipped cream would taste the most similar to the original 😂 but I had to try out the different flavors just for fun as well 🙃 Thanks for your patience with the posts by the way ❤️ feeling so thankful for all of the love you’ve all been sending my family and I 💕 ロンシャンティを再現してみるシリーズ PART 2🍓🍫 日本最大級のバレンタインチョコレートの祭典「アムール・デュ・ショコラ」で食べた、忘れられないチョコレート×いちごクリームのデザート「ロンシャンティ」を再現してみました！ 結局いちばんシンプルなホイップクリームが一番オリジナルに近かったのは、なんであんなに驚いたんだろう😂 でもせっかくなので、いろんな味も試してみました🙃 そして最近の投稿をゆっくり待ってくださってありがとうございます❤️ 家族や私にたくさんの温かいメッセージも送ってくださって、本当に感謝しています💕 #strawberrychocolate #testkitchen #japan
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takahasheats
PART 2 of trying to recreate the unforgettable Ronchanty which was this chocolate strawberry cream dessert that I got at the Amour du Chocolat which is the largest Valentine’s Day chocolate festival in Japan! Not sure why I was so surprised the most simple whipped cream would taste the most similar to the original 😂 but I had to try out the different flavors just for fun as well 🙃 Thanks for your patience with the posts by the way ❤️ feeling so thankful for all of the love you’ve all been sending my family and I 💕 ロンシャンティを再現してみるシリーズ PART 2🍓🍫 日本最大級のバレンタインチョコレートの祭典「アムール・デュ・ショコラ」で食べた、忘れられないチョコレート×いちごクリームのデザート「ロンシャンティ」を再現してみました！ 結局いちばんシンプルなホイップクリームが一番オリジナルに近かったのは、なんであんなに驚いたんだろう😂 でもせっかくなので、いろんな味も試してみました🙃 そして最近の投稿をゆっくり待ってくださってありがとうございます❤️ 家族や私にたくさんの温かいメッセージも送ってくださって、本当に感謝しています💕 #strawberrychocolate #testkitchen #japan
This video is for my brother and anyone else who doesn’t like to knead bread dough but wants to eat a baguette-like bread!!🫶🏻 But more importantly, I am trying to satisfy my mentai fransu craving from seeing the DELICIOUS looking one from Full Full in Fukuoka. I’ve never been but I want to go SO BAD!! 🥹 Has anyone gone?! Is it just as delicious as it looks?! BAGUETTE-ISH INGREDIENTS: Poolish (ferment 1 hour @ 40°C) — a pre-fermented starter made ahead of time to build flavor and structure before mixing the final dough: • 60g semi-strong flour* • 2.5g instant dry yeast • 65g water Baguette dough (wet ingredients): • 100g semi-strong flour* • 1.5g instant dry yeast • 3g malt powder • 138g water Baguette dough (dry ingredients): • 100g semi-strong flour* • 6g salt *Semi-strong flour (準強力粉) is between all-purpose and bread flour in protein content — the standard flour for French-style bread in Japan. If you don’t have semi-strong flour, mix bread flour + all-purpose 1:1, or use bread flour alone (reduce water by 5–10g). 日本語の材料リストはコメントにて✨ #mentaiko #baguette #明太フランス
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takahasheats
This video is for my brother and anyone else who doesn’t like to knead bread dough but wants to eat a baguette-like bread!!🫶🏻 But more importantly, I am trying to satisfy my mentai fransu craving from seeing the DELICIOUS looking one from Full Full in Fukuoka. I’ve never been but I want to go SO BAD!! 🥹 Has anyone gone?! Is it just as delicious as it looks?! BAGUETTE-ISH INGREDIENTS: Poolish (ferment 1 hour @ 40°C) — a pre-fermented starter made ahead of time to build flavor and structure before mixing the final dough: • 60g semi-strong flour* • 2.5g instant dry yeast • 65g water Baguette dough (wet ingredients): • 100g semi-strong flour* • 1.5g instant dry yeast • 3g malt powder • 138g water Baguette dough (dry ingredients): • 100g semi-strong flour* • 6g salt *Semi-strong flour (準強力粉) is between all-purpose and bread flour in protein content — the standard flour for French-style bread in Japan. If you don’t have semi-strong flour, mix bread flour + all-purpose 1:1, or use bread flour alone (reduce water by 5–10g). 日本語の材料リストはコメントにて✨ #mentaiko #baguette #明太フランス

Lina ☆ りな (@takahasheats) Instagram Stats & Analytics

Lina ☆ りな (@takahasheats) has 127K Instagram followers with a 5.31% engagement rate over the past 12 months. Across 71.0 posts, Lina ☆ りな received 374K total likes and 7.21M impressions, averaging 5.27K likes per post. This page tracks Lina ☆ りな's performance metrics, top content, and engagement trends — updated daily. To benchmark @takahasheats against other accounts, use Socialpruf's Instagram competitor analysis tool.

Lina ☆ りな (@takahasheats) Instagram Analytics FAQ

How many Instagram followers does Lina ☆ りな have?+
Lina ☆ りな (@takahasheats) has 127K Instagram followers as of October 2026.
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Lina ☆ りな's Instagram engagement rate is 5.31% over the last 12 months, based on 71.0 posts.
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Lina ☆ りな received 374K total likes across 71.0 posts in the last 12 months, averaging 5.27K likes per post.
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Lina ☆ りな's Instagram content generated 7.21M total impressions over the last 12 months.
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