I haven't done much cooking these days, so I'd like to share with you some photos I took this morning.
A bag of frozen Chamame and its contents:
As I said previously, Chamame (lit. brown bean) is a variety of soy bean eaten as edamame. It's flavorful, and it's very popular here in Niigata.
These 12 dried scallops (70 g in total) cost almost 1,000 yen.
To reconstitute them, I soaked them in a small amount of water and put them in the fridge overnight.
I put them all in clear soup this morning.
Ice creams in the freezer:
Believe or not, I'm not a big fan of Haagen Dazs; it's too rich (and hard!) for me. I prefer MOW, which is also rich, but is less rich than Haagen Dazs. Sato Monaka (bottom left) is one of my favorites. It has chestnut filling in it. Vanilla Bar of Lotte (bottom center) should be a favorite of almost everyone. Shiro Kuma (lit. White Bear) is a specialty of Kyushu, but has become readily available in other parts of Japan. It contains pineapple, yellow peach, and aduki. Another favorite of almost everyone.
Finally, three types of Usu Kawa (Thin Crust) series of Yamazaki:
Top to bottom: "Cream pan" (pan = bread), which contains custard cream, "tsubu an pan", which contains tsubu an (azuki bean jam with skins unremoved), and "sakura an pan", which contains shiro (white) an with bits of salted sakura leaves.
One sakura an pan cut into halves:
Not bad for its price (around 120 yen).
April 1, 2010
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I don’t like Haagen Dazs too, it’s to sweet and "rich" for me, I have always the feeling it is somehow fatty. Do you know cookies and cream?
Your an-pans look delicious, I want some.... (I’m hungry, go cooking now)
Amato: Glad to know I'm not the only one (laugh)!
Cookies and cream flavor of Haagen Dazs? Yes, but I don't think I have ever had one...
I always want to get some nice fresh bread from a bakery, but Yamazaki bread is what I usually have (sigh).
I actually like Haagen Daz, but I grew up eating mediocre US grocery store ice cream, so Haagen Daz is a treat for me.
Cream pan is a childhood favorite of mine. My grandmother used to buy some for me occasionally. Now I look for it every time I'm somewhere that sells Japanese style pastries. An pan is much easier to find where I live though.
Cheryl: I also grew up having mediore ones that can't be called "ice cream" now!
Japanese-style cream pan in your childhood?! How interesting!
Hiroyuki, I got Japanese style cream pan in my childhood because my grandmother is Japanese. She was born and raised in Nagaokakyo. She's been in the US for 58 years. Except for my grandfather (who is Nikkei) and her children, most of her family is still in Japan.
Grandma often would get us treats when she'd go to the Japanese markets in Los Angeles. Often it was things like cream pan, milk caramels, daifuku or senbei.
My husband is also Nikkei, but his grandmothers made more traditional style wagashi for him rather than my grandmother's storebought treats.
Cheryl: Lucky daughter!!
Shirokuma makes me regret leaving Japan. I ate them every week while I lived there. From an American who misses his time in Tokyo - thank you for your blog. It is a treat.
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