Sakura Mochi
Miso Hungry

Sakura Mochi

By Genevieve Mollitor As we’re in the middle of Hanami season up here in Aomori, I thought what better than a recipe for some easy, whip-up-at-home Sakura Mochi. For those of you who don’t know, Sakura Mochi is a pink-colored mochi filled with red bean paste and wrapped in a salted cherry blossom tree leaf. … Continue reading

All about that kelp life
Miso Hungry

All about that kelp life

by Genevieve Mollitor Ever wonder what the difference between konbu, wakame, and nori is? That and all the other sea-grasses in-between? Today I’d like to introduce you to the top most common uses of sea-grasses I’ve noticed in Japan… 1.昆布 Konbu  – a broad term for a wide variety of edible sea kelp. You can find konbu in many forms … Continue reading

Pumpk… Kabocha Pie
Miso Hungry

Pumpk… Kabocha Pie

By Genevieve Mollitor Why, hello there folks. It’s that time of year again. Leaves are falling, temperatures are dropping, and some of the year’s most celebrated holidays are on their way. While the history of the holiday is a bit different than what Americans are taught in school, and modern nations’ relationships with their native … Continue reading