Jason Truesdell : Pursuing My Passions

A life in flux. Soon to be immigrant to Japan. Recently migrated this blog from another platform after many years of neglect (about March 6, 2017). Sorry for the styling and functionality potholes; I am working on cleaning things up and making it usable again.

New Comment

re: Oyaki

Great work, Jason!
I’ve never tried making any kind of oyaki myself--- I only remember tasting sweet versions when I was in Kansai, but only a couple of times. Maybe oyaki is more popular in northern part of Japan??
Nozawana and kabocha filling sound really tempting to me. Hmmmm….maybe I could go for an adventure with some kimchi and nira…? Thanks for the inspiration! ;)

obachan

re: Oyaki

Oyaki apparently exist in many parts of Japan, but I think Nagano is the most famous area for oyaki.

I think the closest thing to "oyaki" I had in west Japan were in dazaifu... I forget the name but they are sort of a grilled daifuku. I think they are ume-something because of an ume flower stamp impressed on the surface.

jason

re: Oyaki

I've never seen or heard of oyaki before! WHAT IS THIS MONSTROSITY?! They look and sound delicious! Kinda remind me of these Chinese things with green vegetables inside, but fatter.

(claws the screen)

Robyn

re: Oyaki

I think oyaki aren't easily found in the U.S., but they are easy enough to recreate at home. You can fill them with nearly anything, but some combination of vegetables is the most common. I'm thinking of making some with kuri-kinton (sweet potato paste with additional suggar and whole chestnuts) because many of them are served with anko type fillings.

People who make them for a living obviously make them a little bit prettier than I did here. But it's humble food, and just requires a bit of experimentation to get good results.

jason

Mustard greens and manouri cheese ravioli

After a run of Japanese food, I started craving pastas and breads again. Somehow an urge to do something