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Replying to @willfulwanderer I need to figure out a way to recreate the ronchanty at home!! 🥹 Which one would you want to try?? #tastetest
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takahasheats
Replying to @willfulwanderer I need to figure out a way to recreate the ronchanty at home!! 🥹 Which one would you want to try?? #tastetest
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さすがに変えすぎたかな？😅 でもカボチャ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 #kabocha #かぼちゃ
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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さすがに変えすぎたかな？😅 でもカボチャ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 #kabocha #かぼちゃ
Chocolate shopping in Japan is NOT for the weak!! 😅💕 Who else is getting some my choco this year? 🍫 I finally got the courage to go back to Amour du Chocolat again this year — the largest Valentine’s Day chocolate festival in Japan, held at Takashimaya in Nagoya. The lines are INSANE… it honestly felt like I’m at the amusement park! Thankfully, my cousin was my tour guide this year and showed me some of her favorites. I’ll be doing a taste test 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？🍫💕 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だった〜 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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Chocolate shopping in Japan is NOT for the weak!! 😅💕 Who else is getting some my choco this year? 🍫 I finally got the courage to go back to Amour du Chocolat again this year — the largest Valentine’s Day chocolate festival in Japan, held at Takashimaya in Nagoya. The lines are INSANE… it honestly felt like I’m at the amusement park! Thankfully, my cousin was my tour guide this year and showed me some of her favorites. I’ll be doing a taste test 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？🍫💕 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だった〜 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
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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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
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 🤍 #japansnacks
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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 🤍 #japansnacks
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
Next year I need to make my ehomaki bite sized 😅 Apparently the idea behind closing your eyes or not speaking while you eat the ehomaki (lucky sushi roll) 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!
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Next year I need to make my ehomaki bite sized 😅 Apparently the idea behind closing your eyes or not speaking while you eat the ehomaki (lucky sushi roll) 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!
You can’t have a classic Japanese bento box without this 🐙!! (You can but this makes it 10000x cuter I promise 😅) タコさんウィンナーが入ってないお弁当はもはやお弁当と呼べるのか🐙？！ (うん、まぁ、呼べるww。けど入ってる方が絶対嬉しいよね😅) #japanesebento #お弁当 #タコさんウィンナー
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You can’t have a classic Japanese bento box without this 🐙!! (You can but this makes it 10000x cuter I promise 😅) タコさんウィンナーが入ってないお弁当はもはやお弁当と呼べるのか🐙？！ (うん、まぁ、呼べるww。けど入ってる方が絶対嬉しいよね😅) #japanesebento #お弁当 #タコさんウィンナー
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 Tokyo Recipes by Nadia woohoo! Nadia is a popular Japanese recipe site that has incredibly delicious recipes so I’m honored to be the first English recipe creator for them!!
I learned everything by watching my mom cook, so getting to share my own recipes now means so much ❤️ 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、 @Tokyo Recipes by Nadia に掲載されている私のはじめてのレシピです！ @Nadia【公式】｜今日役立つプロの簡単レシピ 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 Tokyo Recipes by Nadia woohoo! Nadia is a popular Japanese recipe site that has incredibly delicious recipes so I’m honored to be the first English recipe creator for them!!
I learned everything by watching my mom cook, so getting to share my own recipes now means so much ❤️ 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、 @Tokyo Recipes by Nadia に掲載されている私のはじめてのレシピです！ @Nadia【公式】｜今日役立つプロの簡単レシピ 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
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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takahasheats
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
Replying to @aynanmk 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 🙃 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🙃 #strawberrychocolate #testkitchen #japan
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takahasheats
Replying to @aynanmk 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 🙃 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🙃 #strawberrychocolate #testkitchen #japan
Replying to @ルイカは超カワイイです back with another konnyaku recipe but one that my mom has kept since she was in her teens! This time we’re making konnyaku tofu shira-ae! #tofu #konnyaku #豆腐 #こんにゃく
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takahasheats
Replying to @ルイカは超カワイイです back with another konnyaku recipe but one that my mom has kept since she was in her teens! This time we’re making konnyaku tofu shira-ae! #tofu #konnyaku #豆腐 #こんにゃく
Do you eat the strawberry on top first? Last? Or somewhere in between?🍓 みんなは上のいちごはいつ食べる？最初に？途中で？最後に？🍓 The cake I make for everyone I love 🤍 This Japanese-style strawberry shortcake was what my mom made me every year for my birthday because I didn’t love the frosting cakes in the U.S. Now I get to make it for her every year during the holidays, and it’s become one of my favorite family traditions. Soft, fluffy sponge cake, lightly sweetened whipped cream, and fresh strawberries — simple, not too sweet, and honestly perfect. I walk through the whole process in this video, so even if you’ve never made a sponge cake before, you can follow along. The ingredients are listed below and the full recipe is up on my blog. Happy baking 🍓 Ingredients [Sponge Cake] • 160 g whole eggs • 100 g granulated sugar • 7 g honey • 100 g cake flour • 26 g unsalted butter • 26 g milk • Vanilla extract and/or vanilla bean paste [Simple Syrup] • 2 tbsp granulated sugar • 4 tbsp water • 1 tbsp kirsch (optional) [Whipped Cream] • 290 g heavy cream • 16 g sugar [Filling & Topping] • Fresh strawberries • Powdered sugar (optional) • Cake toppers or candles (optional) 大切な人のためにいつも作るケーキ🤍 この日本風いちごショートケーキは、アメリカのフロスティングたっぷりのケーキがあまり好きじゃなかった私のために、子どもの頃から母が毎年誕生日に作ってくれていたケーキです。 今では私が母のために毎年ホリデーシーズンに作るようになり、家族の大切な定番になりました。 ふわふわのスポンジに、甘さ控えめの生クリーム、そしてフレッシュないちご。 シンプルだけど、やっぱりこれがいちばん。 動画では最初から最後まで工程を紹介しているので、スポンジケーキが初めての方でも安心して作れます。 材料は下にまとめていて、詳しいレシピはブログに載せています🍓 材料 ［スポンジケーキ］ ・全卵 160g ・グラニュー糖 100g ・はちみつ 7g ・薄力粉 100g ・無塩バター 26g ・牛乳 26g ・バニラエクストラクト または バニラビーンズペースト ［シンプルシロップ］ ・グラニュー糖 大さじ2 ・水 大さじ4 ・キルシュ 大さじ1（任意） ［生クリーム］ ・生クリーム 290g ・砂糖 16g ［フィリング・トッピング］ ・いちご ・粉糖（任意） ・ケーキトッパー・キャンドル（任意） #strawberryshortcake #ショートケーキ #japanesedessert
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takahasheats
Do you eat the strawberry on top first? Last? Or somewhere in between?🍓 みんなは上のいちごはいつ食べる？最初に？途中で？最後に？🍓 The cake I make for everyone I love 🤍 This Japanese-style strawberry shortcake was what my mom made me every year for my birthday because I didn’t love the frosting cakes in the U.S. Now I get to make it for her every year during the holidays, and it’s become one of my favorite family traditions. Soft, fluffy sponge cake, lightly sweetened whipped cream, and fresh strawberries — simple, not too sweet, and honestly perfect. I walk through the whole process in this video, so even if you’ve never made a sponge cake before, you can follow along. The ingredients are listed below and the full recipe is up on my blog. Happy baking 🍓 Ingredients [Sponge Cake] • 160 g whole eggs • 100 g granulated sugar • 7 g honey • 100 g cake flour • 26 g unsalted butter • 26 g milk • Vanilla extract and/or vanilla bean paste [Simple Syrup] • 2 tbsp granulated sugar • 4 tbsp water • 1 tbsp kirsch (optional) [Whipped Cream] • 290 g heavy cream • 16 g sugar [Filling & Topping] • Fresh strawberries • Powdered sugar (optional) • Cake toppers or candles (optional) 大切な人のためにいつも作るケーキ🤍 この日本風いちごショートケーキは、アメリカのフロスティングたっぷりのケーキがあまり好きじゃなかった私のために、子どもの頃から母が毎年誕生日に作ってくれていたケーキです。 今では私が母のために毎年ホリデーシーズンに作るようになり、家族の大切な定番になりました。 ふわふわのスポンジに、甘さ控えめの生クリーム、そしてフレッシュないちご。 シンプルだけど、やっぱりこれがいちばん。 動画では最初から最後まで工程を紹介しているので、スポンジケーキが初めての方でも安心して作れます。 材料は下にまとめていて、詳しいレシピはブログに載せています🍓 材料 ［スポンジケーキ］ ・全卵 160g ・グラニュー糖 100g ・はちみつ 7g ・薄力粉 100g ・無塩バター 26g ・牛乳 26g ・バニラエクストラクト または バニラビーンズペースト ［シンプルシロップ］ ・グラニュー糖 大さじ2 ・水 大さじ4 ・キルシュ 大さじ1（任意） ［生クリーム］ ・生クリーム 290g ・砂糖 16g ［フィリング・トッピング］ ・いちご ・粉糖（任意） ・ケーキトッパー・キャンドル（任意） #strawberryshortcake #ショートケーキ #japanesedessert
Japanese winter essential = kotatsu socks!!
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10mo ago
takahasheats
Japanese winter essential = kotatsu socks!!
Which is the ultimate Japanese sweet potato type as a yakiimo (slow roasted sweet potato)?! 🍠 There are apparently over 40 different kinds of Japanese sweet potatoes with different textures like “hoku hoku” (drier/flaky), “nettori” (sticky), or shittori (smooth). This year I am hoping to try as many sweet potato varieties as I can find but so far Beni Azuma and Beni Haruka are the ones I see the most often at the grocery store — maybe I need to go visit a sweet potato farmer 🤣 Do you have a favorite sweet potato type? 焼き芋にしたとき、究極の日本のさつまいもはどれ？？🍠 日本のさつまいもには、ホクホク系、ねっとり系、しっとり系など、食感が違うものが40種類以上もあるらしい。 今年は、見つけられる限りいろんな品種を食べ比べしてみたいけど、今のところスーパーでよく見かけるのは紅あずまと紅はるか。
…これはもう、さつまいも農家さんに会いに行くしかないかも🤣 みなさんの推しさつまいもはどれですか？ #yakiimo #sweetpotato #comparison
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9mo ago
takahasheats
Which is the ultimate Japanese sweet potato type as a yakiimo (slow roasted sweet potato)?! 🍠 There are apparently over 40 different kinds of Japanese sweet potatoes with different textures like “hoku hoku” (drier/flaky), “nettori” (sticky), or shittori (smooth). This year I am hoping to try as many sweet potato varieties as I can find but so far Beni Azuma and Beni Haruka are the ones I see the most often at the grocery store — maybe I need to go visit a sweet potato farmer 🤣 Do you have a favorite sweet potato type? 焼き芋にしたとき、究極の日本のさつまいもはどれ？？🍠 日本のさつまいもには、ホクホク系、ねっとり系、しっとり系など、食感が違うものが40種類以上もあるらしい。 今年は、見つけられる限りいろんな品種を食べ比べしてみたいけど、今のところスーパーでよく見かけるのは紅あずまと紅はるか。
…これはもう、さつまいも農家さんに会いに行くしかないかも🤣 みなさんの推しさつまいもはどれですか？ #yakiimo #sweetpotato #comparison
Happened more times than we’d like to admit
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5mo ago
takahasheats
Happened more times than we’d like to admit
I realized while editing this that last year I only had to buy 2 packs of gum to get the cap cover…and this year it’s 3…🤔 Did it stop me? Clearly not 去年の動画みたらガム2本買えばもらえてたのに、今年は3本だった… まぁでも多分4本でも買ってたなww #konbini #japanesegoods #コアラのマーチ
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4mo ago
takahasheats
I realized while editing this that last year I only had to buy 2 packs of gum to get the cap cover…and this year it’s 3…🤔 Did it stop me? Clearly not 去年の動画みたらガム2本買えばもらえてたのに、今年は3本だった… まぁでも多分4本でも買ってたなww #konbini #japanesegoods #コアラのマーチ
The love of my life is officially 19 years old 🎉 this might be my favorite cake I’ve ever made for my little grandpa baby Luke 🎂❤️ #birthdaycake
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8mo ago
takahasheats
The love of my life is officially 19 years old 🎉 this might be my favorite cake I’ve ever made for my little grandpa baby Luke 🎂❤️ #birthdaycake
Replying to @KK 🇨🇦 trying to recreate the ronchanty at home!! I thinkkkk I might be onto something? 👀 #audrey #ロンシャンティ #chocolatecoveredstrawberries
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8mo ago
takahasheats
Replying to @KK 🇨🇦 trying to recreate the ronchanty at home!! I thinkkkk I might be onto something? 👀 #audrey #ロンシャンティ #chocolatecoveredstrawberries
This Japanese “drinkable beauty serum” called amazake has been a staple for me ever since I started my Japanese food fermentation series ✨ If you’re new here, hi! 👋 I’m Lina — a food fermentation instructor who is slightly obsessed with all things koji (Japan’s national mold) 🍚 Today we’re making amazake, a traditional Japanese fermented rice drink that’s naturally sweet and full of enzymes, amino acids, vitamin B, and folic acid. It’s often said to support skin health, digestion, and immunity! But honestly, health benefits aside, I just love the flavor. Amazake has this naturally sweet, creamy taste that adds such a beautiful depth of flavor to cooking and baking, which is why I love using it in so many recipes. I’m partnering with TANICA which was the first company in Japan to produce an electronic yogurt maker! Today I’m showing you their amazake enzyme, which makes the whole amazake making process so easy ✨ All you need to do is mix rice and water, sprinkle the enzyme on top, and let it ferment at 60°C for 6 hours using the Yogurtia fermentation device. ⚠️ Quick tip if you try making this: If the rice is too hot, the enzymes won’t work properly. Just mix in the water first so the rice cools down a bit before adding the amazake enzyme. For this batch I used 50ml of water, which creates the sweetest and creamiest amazake. I especially love this consistency when using amazake for baking and cooking 🍰 I use it to make the amazake chocolate banana oatmeal muffins 🍌🍫 and the recipe is pinned in the comments if you’d like to try it! For the next month you can also get 15% off the Yogurtia fermentation device and amazake enzyme on Amazon using my code TANICALINA15 🎉 I added the Amazon links to my bio if you'd like to try it! And as always, feel free to ask me anything about koji, amazake, or fermentation — I love talking about this stuff 💛 #fermentation #koji #amazake #発酵 #甘酒
22.3K
850
11
7mo ago
takahasheats
This Japanese “drinkable beauty serum” called amazake has been a staple for me ever since I started my Japanese food fermentation series ✨ If you’re new here, hi! 👋 I’m Lina — a food fermentation instructor who is slightly obsessed with all things koji (Japan’s national mold) 🍚 Today we’re making amazake, a traditional Japanese fermented rice drink that’s naturally sweet and full of enzymes, amino acids, vitamin B, and folic acid. It’s often said to support skin health, digestion, and immunity! But honestly, health benefits aside, I just love the flavor. Amazake has this naturally sweet, creamy taste that adds such a beautiful depth of flavor to cooking and baking, which is why I love using it in so many recipes. I’m partnering with TANICA which was the first company in Japan to produce an electronic yogurt maker! Today I’m showing you their amazake enzyme, which makes the whole amazake making process so easy ✨ All you need to do is mix rice and water, sprinkle the enzyme on top, and let it ferment at 60°C for 6 hours using the Yogurtia fermentation device. ⚠️ Quick tip if you try making this: If the rice is too hot, the enzymes won’t work properly. Just mix in the water first so the rice cools down a bit before adding the amazake enzyme. For this batch I used 50ml of water, which creates the sweetest and creamiest amazake. I especially love this consistency when using amazake for baking and cooking 🍰 I use it to make the amazake chocolate banana oatmeal muffins 🍌🍫 and the recipe is pinned in the comments if you’d like to try it! For the next month you can also get 15% off the Yogurtia fermentation device and amazake enzyme on Amazon using my code TANICALINA15 🎉 I added the Amazon links to my bio if you'd like to try it! And as always, feel free to ask me anything about koji, amazake, or fermentation — I love talking about this stuff 💛 #fermentation #koji #amazake #発酵 #甘酒

Lina りな | Japan Eats! (@takahasheats) TikTok Stats & Analytics

Lina りな | Japan Eats! (@takahasheats) has 32.4K TikTok followers with a 11.62% engagement rate over the past 12 months. Across 49.0 videos, Lina りな | Japan Eats! received 353K total likes and 3.05M views, averaging 7.20K likes per video. This page tracks Lina りな | Japan Eats!'s performance metrics, top content, and engagement trends — updated daily. To benchmark @takahasheats against other accounts, use Socialpruf's TikTok competitor analysis tool.

Lina りな | Japan Eats! (@takahasheats) TikTok Analytics FAQ

How many TikTok followers does Lina りな | Japan Eats! have?+
Lina りな | Japan Eats! (@takahasheats) has 32.4K TikTok followers as of October 2026.
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Lina りな | Japan Eats!'s TikTok engagement rate is 11.62% over the last 12 months, based on 49.0 videos.
How many likes does Lina りな | Japan Eats! get on TikTok?+
Lina りな | Japan Eats! received 353K total likes across 49.0 videos in the last 12 months, averaging 7.20K likes per video.
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Lina りな | Japan Eats!'s TikTok content generated 3.05M total views over the last 12 months.
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