What happens when you receive a package from your dear friend who resides in Tokyo? In my home the entire family gathers to see what has been sent. Marie sends me many fun packages. My husband and boys enjoy the chocolates and candy. And, I receive many wonderful girly things like lip balm, hand gel, soaps, etc. I feel like a kid at Christmas for all the packaging is brightly colored and brilliantly decorated. None of the labeling is in English. All the print is Japanese. Sometimes I have no clue what is in the packaging until I open it to peek at the contents.

On one occasion I had left the contents of one of Marie’s care packages on my kitchen table. I was at work one day and my husband called me at work and this is the conversation we had:

My Hubby: “Babe, I think some of the candy Marie sent is bad.”
Me: “Huh? I just ate some last night. Everything seemed fine.”
My Hubby: “The lemon candy tastes like it went bad.”
Me: “What lemon candy?”
My Hubby: “The lemon candy that looks like a giant Sweettart.”
Me: “Hmmm.. I don’t think she sent…oh my god!”
My Hubby: “What?”
Me: “You just ate a bath fizzy.”

My son and my husband had mistaken a bath fizzy for an oversized Sweettart. I have to admit, the bath fizzy did look like a large Sweettart candy, however it did not smell like one. It was a mistake I don’t think either will forget. When asked if they spit it out, they both said, “No.” It tasted bad, but not bad enough to spit out. A little extra fizzy in the belly isn’t a bad thing, I guess!

Here is a much more enjoyable lemon treat if you are as much a fan of lemon flavored treats as my family.

Lemon Meringue Pie (or Tarts)
Pâte Brisée (Martha Stewart)

2 1/2 cups all-purpose flour
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water

1. In the bowl of a food processor, combine flour and salt; pulse to combine. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds.

2. With machine running, add ice water through feed tube in a slow, steady stream, just until dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of dough together; if it is still too crumbly; add a bit more water, 1 tablespoon at a time.

3. Turn out dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight.

4. Roll out the dough on a lightly floured surface. Roll to fit size of baking tin(s).

5. Preheat oven to 350 degrees.

6. Place the dough into the pie or tart shell. Using a fork liberally poke holes into the base. (This releases the hot air during baking and prevents bubbles. If you need to do it mid baking cycle very carefully take a fork and poke holes in any raised areas. Be careful not to burn yourself from the steam.)

7. Prebake the pie or tart shell until golden brown; cool completely.

Lemon Filling

4 egg yolks (reserve whites for meringue)
1/3 cup corn starch (plus two tablespoons)
1 1/2 cup water
1 1/3 cup sugar
1/4 teaspoon salt
3 tablespoons butter
1/2 cup lemon juice (Meyer lemons)
1 tablespoon finely grated lemon zest

Meringue
4 egg whites
1/4 tsp cream of tartar
2 tablespoons sugar

Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar. Continue beating until stiff peaks form.

Directions

1. Adjust the oven rack to the middle position. Preheat oven to 375 degrees

2. Whisk the egg yolks in medium size mixing bowl. Set aside.

3. In a medium saucepan, combine cornstarch, water, sugar and salt. Whisk until combined without lumps. Turn heat on medium and stirring frequently bring mixture to a boil. Boil for 1 minute more. (I left on the heat, stirring continuously, until the mixture almost looked like a gelatin)

4. Remove from heat and add one whiskful at a time, beating constantly, the hot mixture to the egg yolks.

5. When completely blended, return mixture to the stove, cook on low, stirring constantly. After about 2 minutes gently stir in the lemon juice and butter until well combined. Keep on heat, stirring continuously, until thick.

6. Pour mixture into pie shell and top with meringue while the filling is hot. Make sure meringue covers filling and that it goes to the edge of the crust. Bake for 10-12 minutes or until meringue is golden. Remove from oven and cool. Chill for at least an hour before serving.

What happens when you receive a package from your dear friend who resides in Tokyo? In my home the entire family gathers to see what has been sent. Marie sends me many fun packages. My husband and boys enjoy the chocolates and candy. And, I receive many wonderful girly things like lip balm, hand gel, soaps, etc. I feel like a kid at Christmas for all the packaging is brightly colored and brilliantly decorated. None of the labeling is in English. All the print is Japanese. Sometimes I have no clue what is in the packaging until I open it to peek at the contents.

On one occasion I had left the contents of one of Marie’s care packages on my kitchen table. I was at work one day and my husband called me at work and this is the conversation we had:

My Hubby: “Babe, I think some of the candy Marie sent is bad.”
Me: “Huh? I just ate some last night. Everything seemed fine.”
My Hubby: “The lemon candy tastes like it went bad.”
Me: “What lemon candy?”
My Hubby: “The lemon candy that looks like a giant Sweettart.”
Me: “Hmmm.. I don’t think she sent…oh my god!”
My Hubby: “What?”
Me: “You just ate a bath fizzy.”

My son and my husband had mistaken a bath fizzy for an oversized Sweettart. I have to admit, the bath fizzy did look like a large Sweettart candy, however it did not smell like one. It was a mistake I don’t think either will forget. When asked if they spit it out, they both said, “No.” It tasted bad, but not bad enough to spit out. A little extra fizzy in the belly isn’t a bad thing, I guess!

Here is a much more enjoyable lemon treat if you are as much a fan of lemon flavored treats as my family.

Lemon Meringue Pie (or Tarts)
Pâte Brisée (Martha Stewart)

2 1/2 cups all-purpose flour
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water

1. In the bowl of a food processor, combine flour and salt; pulse to combine. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds.

2. With machine running, add ice water through feed tube in a slow, steady stream, just until dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of dough together; if it is still too crumbly; add a bit more water, 1 tablespoon at a time.

3. Turn out dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight.

4. Roll out the dough on a lightly floured surface. Roll to fit size of baking tin(s).

5. Preheat oven to 350 degrees.

6. Place the dough into the pie or tart shell. Using a fork liberally poke holes into the base. (This releases the hot air during baking and prevents bubbles. If you need to do it mid baking cycle very carefully take a fork and poke holes in any raised areas. Be careful not to burn yourself from the steam.)

7. Prebake the pie or tart shell until golden brown; cool completely.

Lemon Filling

4 egg yolks (reserve whites for meringue)
1/3 cup corn starch (plus two tablespoons)
1 1/2 cup water
1 1/3 cup sugar
1/4 teaspoon salt
3 tablespoons butter
1/2 cup lemon juice (Meyer lemons)
1 tablespoon finely grated lemon zest

Meringue
4 egg whites
1/4 tsp cream of tartar
2 tablespoons sugar

Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar. Continue beating until stiff peaks form.

Directions

1. Adjust the oven rack to the middle position. Preheat oven to 375 degrees

2. Whisk the egg yolks in medium size mixing bowl. Set aside.

3. In a medium saucepan, combine cornstarch, water, sugar and salt. Whisk until combined without lumps. Turn heat on medium and stirring frequently bring mixture to a boil. Boil for 1 minute more. (I left on the heat, stirring continuously, until the mixture almost looked like a gelatin)

4. Remove from heat and add one whiskful at a time, beating constantly, the hot mixture to the egg yolks.

5. When completely blended, return mixture to the stove, cook on low, stirring constantly. After about 2 minutes gently stir in the lemon juice and butter until well combined. Keep on heat, stirring continuously, until thick.

6. Pour mixture into pie shell and top with meringue while the filling is hot. Make sure meringue covers filling and that it goes to the edge of the crust. Bake for 10-12 minutes or until meringue is golden. Remove from oven and cool. Chill for at least an hour before serving.

I have vivid memories of running down a street in New York City’s Chinatown. I had just finished eating a wonderful meal and a sweet treat. I was taking in all the sounds (firecrackers mostly) and sights of Chinese New Year’s celebration when suddenly, I wandered into a procession of dragons and drums. I didn’t wander into the main parade, which had already taken place. I had found myself in the middle of a large celebratory crowd. Perhaps it was a school, or a special club, I’m not sure, but what I do know is that they were not stopping their forward momentum for one little girl.

The dragons swirled around me and I was both horrified and excited. When I could no longer see my parents I ran….and apparently I was running in the same direction the procession was heading for the dragons seem to pursue me. I eventually spotted my parents who must have had their eye on me the entire time for they were laughing and enjoying the moment. I rejoined my parents, was handed another sweet treat that I ate as I listened to the firecrackers and watched swirling dragons pass me by.

I still think about this every year during the Lunar New Year. And, it still makes me smile. Many people are, smiling, laughing and celebrating the clocks strike twelve and the 23rd of January arrives. The Lunar New Year refers to the beginning of the year for a multitude of people. Most calendars used by those who celebrate the Lunar New Year are based on the lunar calendar as well as the lunisolar calendar. Following the traditional lunisolar calendars are countries such as China, Vietnam, Mongolia, Korea and Japan.

Most westerners have heard of the Lunar New Year by its most common name: Chinese New Year. It is the most important of the traditional Chinese holidays. In China, it is known as “Spring Festival,” the literal translation of the Chinese name 春節 (Pinyin: Chūn Jié), since the spring season in Chinese calendar starts with lichun, the first solar term in a Chinese calendar year. The festival begins on the first day of the first month in the traditional Chinese calendar and ends with Lantern Festival which is on the 15th day. (In China, the familiar Gregorian calendar is used for day-to-day life. But Chinese calendar dates continue to be used to mark traditional holidays such as the New Year.)

Each year is associated with one of twelve animals in the Chinese zodiac. For 2012, it’s the Year of the Dragon. The dragon is the king of the animal kingdom and represents power. The Dragon is a creature of myth and legend. A symbol of good fortune and a sign of power the Dragon is held in high regard. The Dragon is said to bring good fortune.

To all who are celebrating the New Year we, at myFudo, wish you prosperity.

Japan now celebrates the New Year on January 1st according to the Gregorian calendar. Prior to the Meiji Period, the date of the Japanese New Year was based on the Chinese lunar calendar, as are the contemporary Chinese, Korean, and Vietnamese New Years. However, in 1873, five years after the Meiji Restoration, Japan adopted the Gregorian calendar and the first day of January became the official and cultural New Year’s Day.

Our feature recipe is for mochi, which is traditionally enjoyed by the Japanese for the New Year celebration. However, there are Korean and Vietnamese mochi as well.

Mochi Stuffed with Red Bean Paste

Ingredients

1 ½ cup Dango-ko rice flour
1 ½ cup tepid water
2/3 cup confectioner’s sugar
1 package or can of sweetened Anko (red bean paste)
tapioca, potato, or corn starch for dusting

Directions

1. In a large bowl, mix the rice flour, sugar, and water until smooth.

2. Pour batter into a shallow microwavable dish and cover with plastic wrap.

Microwave for 4 minutes. Remove dish and pull off plastic to release steam. Stir the mix until smooth again. Microwave again for another 3 to 5 minutes until the top is dry.

3. While the mixture is cooking take the bean paste and roll into small balls. If you are having trouble with the sticky texture dust your hands with cornstarch.

4. Remove mochi dough from the microwave and let cool.

5. To make the mochi take a heaping tablespoon of dough and work it into a ball, then flatten into a circle big enough to cover the bean paste ball. Again, dust your hands in cornstarch to help with stickiness.

6. Place a ball of red bean paste in the middle of the circle and then pull the dough around, pinching the top shut. Smooth the area that was pinched closed.

7. Place mochi into candy “cups” (available at craft stores) for easy gift giving or storage.

8. Place mochi into airtight container or cover tightly with saran wrap to prevent drying out.

I have vivid memories of running down a street in New York City’s Chinatown. I had just finished eating a wonderful meal and a sweet treat. I was taking in all the sounds (firecrackers mostly) and sights of Chinese New Year’s celebration when suddenly, I wandered into a procession of dragons and drums. I didn’t wander into the main parade, which had already taken place. I had found myself in the middle of a large celebratory crowd. Perhaps it was a school, or a special club, I’m not sure, but what I do know is that they were not stopping their forward momentum for one little girl.

The dragons swirled around me and I was both horrified and excited. When I could no longer see my parents I ran….and apparently I was running in the same direction the procession was heading for the dragons seem to pursue me. I eventually spotted my parents who must have had their eye on me the entire time for they were laughing and enjoying the moment. I rejoined my parents, was handed another sweet treat that I ate as I listened to the firecrackers and watched swirling dragons pass me by.

I still think about this every year during the Lunar New Year. And, it still makes me smile. Many people are, smiling, laughing and celebrating the clocks strike twelve and the 23rd of January arrives. The Lunar New Year refers to the beginning of the year for a multitude of people. Most calendars used by those who celebrate the Lunar New Year are based on the lunar calendar as well as the lunisolar calendar. Following the traditional lunisolar calendars are countries such as China, Vietnam, Mongolia, Korea and Japan.

Most westerners have heard of the Lunar New Year by its most common name: Chinese New Year. It is the most important of the traditional Chinese holidays. In China, it is known as “Spring Festival,” the literal translation of the Chinese name 春節 (Pinyin: Chūn Jié), since the spring season in Chinese calendar starts with lichun, the first solar term in a Chinese calendar year. The festival begins on the first day of the first month in the traditional Chinese calendar and ends with Lantern Festival which is on the 15th day. (In China, the familiar Gregorian calendar is used for day-to-day life. But Chinese calendar dates continue to be used to mark traditional holidays such as the New Year.)

Each year is associated with one of twelve animals in the Chinese zodiac. For 2012, it’s the Year of the Dragon. The dragon is the king of the animal kingdom and represents power. The Dragon is a creature of myth and legend. A symbol of good fortune and a sign of power the Dragon is held in high regard. The Dragon is said to bring good fortune.

To all who are celebrating the New Year we, at myFudo, wish you prosperity.

Japan now celebrates the New Year on January 1st according to the Gregorian calendar. Prior to the Meiji Period, the date of the Japanese New Year was based on the Chinese lunar calendar, as are the contemporary Chinese, Korean, and Vietnamese New Years. However, in 1873, five years after the Meiji Restoration, Japan adopted the Gregorian calendar and the first day of January became the official and cultural New Year’s Day.

Our feature recipe is for mochi, which is traditionally enjoyed by the Japanese for the New Year celebration. However, there are Korean and Vietnamese mochi as well.

Mochi Stuffed with Red Bean Paste

Ingredients

1 ½ cup Dango-ko rice flour
1 ½ cup tepid water
2/3 cup confectioner’s sugar
1 package or can of sweetened Anko (red bean paste)
tapioca, potato, or corn starch for dusting

Directions

1. In a large bowl, mix the rice flour, sugar, and water until smooth.

2. Pour batter into a shallow microwavable dish and cover with plastic wrap.

Microwave for 4 minutes. Remove dish and pull off plastic to release steam. Stir the mix until smooth again. Microwave again for another 3 to 5 minutes until the top is dry.

3. While the mixture is cooking take the bean paste and roll into small balls. If you are having trouble with the sticky texture dust your hands with cornstarch.

4. Remove mochi dough from the microwave and let cool.

5. To make the mochi take a heaping tablespoon of dough and work it into a ball, then flatten into a circle big enough to cover the bean paste ball. Again, dust your hands in cornstarch to help with stickiness.

6. Place a ball of red bean paste in the middle of the circle and then pull the dough around, pinching the top shut. Smooth the area that was pinched closed.

7. Place mochi into candy “cups” (available at craft stores) for easy gift giving or storage.

8. Place mochi into airtight container or cover tightly with saran wrap to prevent drying out.

Maki Sushi is a no-nonsense and all-business type of dish. What you see is what you get, but what you should always expect and look for is the quality and freshness of the ingredients used. Sushi is considered to be a popular Japanese viand that is composed of rice mixed with vinegar, sweet mirin and other ingredients. There are several variations of sushi presentation; the most common is made with seafood. The origins of sushi were first developed in Southeast Asia and spread to China and finally reaching Japan. The work sushi literally means “sour tasting” from an ancient archaic form of language. The vinegar used is from fermented rice that breaks down the proteins in the fish and turns it into amino acids, resulting in the unique taste that develops which is called Unami in Japanese.

The modern version of sushi that we enjoy today was developed by Hanaya Yohei (1799-1858). You can probably say it was the earliest form of fast food. The early fermented form of sushi heavily relied on vinegar to lengthen its shelf life. The contemporary version was not fermented but rather prepared with freshly caught fish, made fast, and can be eaten with your fingers while on the go. Sounds familiar?! Some of the Japanese varieties include Chirashizushi which consists of rice topped with different kinds of sashimi and other garnishing, Inarizushi which is fried tofu stuffed with rice, and Makizushi which is rolled sushi.

Western-style sushi is an offshoot of the traditional sushi with the typical Western flair. For example, the ever popular Spam sushi in Hawaii! When the Japanese began migrating to the islands of Hawaii, they greatly influenced the Hawaiian natives’ culinary tastes, or is it the other way around? Imagine a FRESHLY opened can of Spam rolled with rice and wrapped in nori (black seaweed wrappers). Well, who can say no to Spam? The increase in the popularity of sushi has given birth to many other variations that are much enjoyed such as California roll, B.C. roll and Dynamite roll.

Maki Sushi is a no-nonsense and all-business type of dish. What you see is what you get, but what you should always expect and look for is the quality and freshness of the ingredients used. Sushi is considered to be a popular Japanese viand that is composed of rice mixed with vinegar, sweet mirin and other ingredients. There are several variations of sushi presentation; the most common is made with seafood. The origins of sushi were first developed in Southeast Asia and spread to China and finally reaching Japan. The work sushi literally means “sour tasting” from an ancient archaic form of language. The vinegar used is from fermented rice that breaks down the proteins in the fish and turns it into amino acids, resulting in the unique taste that develops which is called Unami in Japanese.

The modern version of sushi that we enjoy today was developed by Hanaya Yohei (1799-1858). You can probably say it was the earliest form of fast food. The early fermented form of sushi heavily relied on vinegar to lengthen its shelf life. The contemporary version was not fermented but rather prepared with freshly caught fish, made fast, and can be eaten with your fingers while on the go. Sounds familiar?! Some of the Japanese varieties include Chirashizushi which consists of rice topped with different kinds of sashimi and other garnishing, Inarizushi which is fried tofu stuffed with rice, and Makizushi which is rolled sushi.

Western-style sushi is an offshoot of the traditional sushi with the typical Western flair. For example, the ever popular Spam sushi in Hawaii! When the Japanese began migrating to the islands of Hawaii, they greatly influenced the Hawaiian natives’ culinary tastes, or is it the other way around? Imagine a FRESHLY opened can of Spam rolled with rice and wrapped in nori (black seaweed wrappers). Well, who can say no to Spam? The increase in the popularity of sushi has given birth to many other variations that are much enjoyed such as California roll, B.C. roll and Dynamite roll.