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Getting in on the Soft Serve ice cream popularity is Tsujiri on Swanston Street in the Melbourne CBD.  Tsujiri is a tea brand originating from Japan that excels in all things Matcha/Green Tea. With locations in UK, Canada and Asia, it has now opened in Australia. Tsujiri’s menu offers a wide range of Matcha and Houjicha flavoured drinks, as well as snacks such as cream puffs, swiss rolls and glutinous rice balls.

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Tsujiri’s signature sundae you can order mixed (Matcha and Vanilla), Matcha or just Vanilla and it comes with the glutinous rice ball and sweet potato ball on top, Sakura flavoured wafer, red beans and roasted rice. Tsujiri certainly doesn’t skimp on the flavour of the green tea as it’s stronger than you would have at Rice Workshop or Nene’s Chicken. I also loved the subtle floral notes of the wafer, and the roasted rice for a lovely crunchy texture. The only thing I didn’t like was the price where it’s leaning towards $10 and especially for the price.

Last words
While Tsujiri excels in green tea, its pricing is on the higher end and I question whether it’s worth it even if it’s good.

Tsujiri Menu, Reviews, Photos, Location and Info - Zomato

Tsujiri
146 Swanston Street
Melbourne VIC 3000

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Taiyaki is one of my favourite Japanese snacks. I remember trying it for the first time in a Japanese mall in the USA and absolutely wowed over the crispy exterior and fluffy dough with custard oozing out. So when I came back to Melbourne, I tried to find a good one here but to no avail as yet. I was so tempted to buy a Taiyaki pan on eBay but the cost of shipping would have set me back quite a bit, however, I was fortunate enough to come across a really light one on this street that sells all these commercial kitchenware in Asakusa, Tokyo. I found this recipe from Just One Cookbook that has a nice Taiyaki recipe which is easy enough to follow, and tastes great too.

Taiyaki (By Namiko Chen from Just One Cookbook)
Makes: 5 Pieces
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Passive Time: 1 hour

Ingredients
150g Cake Flour
1 tsp Baking Powder
1 tsp Baking Soda
1 Egg, Beaten
200ml Milk
3 tbsp Caster Sugar
100g Red Bean Paste
1 tbsp Vegetable Oil

Equipment
Taiyaki Pan

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Method
1. In a large bowl, sift the cake flour, baking powder and baking soda.

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2. Add the caster sugar to the flour mix whisk to combine.

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3. In a separate bowl, whisk the egg. Add the milk and whisk until well combined.

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4. Add the egg and milk mixture to the dry mixture and whisk well. Place the batter in the refrigerator for at least an hour to rest.

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5. Take the mixture out of the fridge and pour the batter into a measuring jug. The batter should be around 1 1/4 cups.

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6. Place the Taiyaki pan over the stove, and heat the pan on low medium heat. Brush the pan with the vegetable oil.
7. Pour the batter into the mold to around 60% full. Make sure the batter covers all around the mold.

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8. Roll the red bean paste into a cylindrical shape and place into the centre of the mold. Pour batter on top to cover it. Close the lid and immediately flip.

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9. Cook the Taiyaki for around 2 to 2.5 minutes each side. Then flip and cook for another 2 to 2.5 minutes. Open the pan to check if the Taiyaki is golden in colour. Remove the Taiyaki from the mold and allow to cool on a wire rack.

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Taiyaki
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Fish-shaped Japanese pancake/waffles with red bean filling, or a filling of your liking!
Servings Prep Time
5Pieces 10minutes
Cook Time Passive Time
15minutes 1hour
Servings Prep Time
5Pieces 10minutes
Cook Time Passive Time
15minutes 1hour
Taiyaki
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Rating: 5
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Fish-shaped Japanese pancake/waffles with red bean filling, or a filling of your liking!
Servings Prep Time
5Pieces 10minutes
Cook Time Passive Time
15minutes 1hour
Servings Prep Time
5Pieces 10minutes
Cook Time Passive Time
15minutes 1hour
Ingredients
  • 150g Cake Flour
  • 1tsp Baking Powder
  • 1tsp Baking Soda
  • 1 eggBeaten
  • 200ml Milk
  • 3tbsp Caster Sugar
  • 100g Red Bean Paste
  • 1tbsp Vegetable Oil
Equipment
  • Taiyaki Pan
Servings: Pieces
Units:
Instructions
  1. In a large bowl, sift the cake flour, baking powder and baking soda.
  2. Add the caster sugar to the flour mix whisk to combine.
  3. In a separate bowl, whisk the egg. Add the milk and whisk until well combined.
  4. Add the egg and milk mixture to the dry mixture and whisk well. Place the batter in the refrigerator for at least an hour to rest.
  5. Take the mixture out of the fridge and pour the batter into a measuring jug. The batter should be around 1 1/4 cups.
  6. Place the Taiyaki pan over the stove, and heat the pan on low medium heat. Brush the pan with the vegetable oil.
  7. Pour the batter into the mold to around 60% full. Make sure the batter covers all around the mold.
  8. Roll the red bean paste into a cylindrical shape and place into the centre of the mold. Pour batter on top to cover it. Close the lid and immediately flip.
  9. Cook the Taiyaki for around 2 to 2.5 minutes each side. Then flip and cook for another 2 to 2.5 minutes. Open the pan to check if the Taiyaki is golden in colour. Remove the Taiyaki from the mold and allow to cool on a wire rack.
Recipe Notes

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  • The Red Bean paste can be substituted for any other filling like custard, nutella, chocolate ganache or even cheese!
  • 1 cup Cake Flour = 1 cup Plain Flour - 2 tbsp All Purpose Flour + 2 tbsp Corn Starch (1 1/4 cups Cake Flour = 150g)

 

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Ikkoryu Fukuoka is located underground on Russell St in Melbourne’s CBD. Close to Flinders St station, it is one of the many Japanese ramen restaurants around Melbourne so certainly each ramen store has to entice diners somehow. Its menu offerings are similar to Hakata Gensuke and Ramen Bankara where you select your variation of the Tonkotsu broth, and choose from add ons such as sliced pork, seaweed and eggs and you are able to choose how you want your noodles to be cooked, whether that’d be soft, hard or in between . What makes this place a bit more special is that each diner has their own menu to write their choices and you include your name on this as well. So when your meal comes to you it’s on a name basis which I find to be a nice change to what is normally a very methodical ordering process.

Ikkoryu Fukuoka’s Chef selection is their Yuzu Tonkotsu which is green in colour. It’s an interesting broth, you can definitely taste the citric flavour of the Yuzu. I find it quite different to the usual more meatier broths like the standard Tonkotsu or the Miso Tonkotsu and I’m not entirely sure I’d choose it again but I’m glad I tried it anyway.

Warning though, if you do choose the Spicy Tobanjan Tonkotsu and pick level 3, it’s ridiculously spicy and I actually couldn’t eat it all because it was that spicy and I can usually take heat relatively well.

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Their Chips and Wasabi is like those wonton wrappers deep fried with a creamy wasabi dipping on the side. It’s nice and crunchy, and the wasabi taste comes through well so it’s great for wasabi fans. 

Last words

Ikkoryu Fukuoka has a premium feel to it, and it is certainly reflected in the pricing as well. Their ramen is decent, but I would have liked a few more broth choices instead of just Tonkotsu.

Ikkoryu Fukuoka Ramen Menu, Reviews, Photos, Location and Info - Zomato

Ikkoryu Fukuoka
Basement of 27 Russell Street
Melbourne VIC 3000

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I love Black Sesame, it has this roasted and bitter flavour that works so well with a bit of sweetness. Maybe it’s because I feel like I can eat just a bit more. I have made quite a few black sesame dishes but still finding myself thinking what else can I make with it. I found this recipe from La Fuji Mama which came out really well!

Black Sesame Pudding (Adapted from La Fuji Mama)
Makes: 6-8 Servings
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Passive Time: 4.5 hrs

Ingredients
7g gelatin powder
1 1/2 tbsp cold water
60g black sesame seeds
1 tbsp caster sugar
580ml milk
60g caster sugar
230ml whipping cream
One tray of ice cubes
250ml cold water

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Method

1. Pour the cold water in a medium-size bowl and sprinkle the gelatin over the top of the water and set aside for the gelatine to soften.

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2. Soak the black sesame seeds in clean water and remove floating seeds. Rinse under running water and then strain.

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3. Place seeds in a pan under low heat and keep stirring until seeds are dry, and they start to pop and smell fragrant. Leave to cool.

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4. Place the cooled toasted sesame seeds and 1 tablespoon of caster sugar in a blender or food processor and grind until well ground.

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5. In a medium-size saucepan, add in the ground sesame seed mixture, milk, and the 60g of caster sugar together. Heat over medium heat, stirring constantly to prevent the milk from burning. As soon as the mixture comes to a boil, add the softened gelatin and stir to melt and combine.

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6. Once the gelatin is combined, remove the saucepan from the heat and whisk in the cream.

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7. Fill a large bowl halfway with ice, then cover the ice cubes with 250ml of cold water.

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8. Strain the pudding mixture into a smaller bowl and then place the bowl into the ice bath being careful not to spill water into the pudding mix. Whisk the pudding briefly, then leave it to cool for 5 minutes.

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9. While waiting for the milk mixture to cool, set out 8 clean containers to pour the pudding into.

10. After cooling, whip the pudding for about 5 minutes (this whisking will produce a lighter pudding), then equally divide the pudding between the prepared containers. Cover the containers and place in the refrigerator to set up for a minimum of 4 hours, or until firm. Serve cold, garnished with a bit of whipped cream or topping of choice.

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Black Sesame Pudding
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Roasted Black Sesame seeds are amazing and in a creamy pudding, it's the perfect combination.
Servings Prep Time
8People 15Minutes
Cook Time Passive Time
45Minutes 4.5Hours
Servings Prep Time
8People 15Minutes
Cook Time Passive Time
45Minutes 4.5Hours
Black Sesame Pudding
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Votes: 0
Rating: 0
You:
Rate this recipe!
Roasted Black Sesame seeds are amazing and in a creamy pudding, it's the perfect combination.
Servings Prep Time
8People 15Minutes
Cook Time Passive Time
45Minutes 4.5Hours
Servings Prep Time
8People 15Minutes
Cook Time Passive Time
45Minutes 4.5Hours
Ingredients
  • 7g Gelatin Powder
  • 1 1/2tbsp Cold Water
  • 60g Black Sesame Seeds
  • 1tbsp Caster Sugar
  • 580ml Milk
  • 60g Caster Sugar
  • 230ml Whipping Cream
  • 1Tray Ice Cubes
  • 250ml Cold Water
Servings: People
Units:
Instructions
  1. Pour the cold water in a medium-size bowl and sprinkle the gelatin over the top of the water and set aside for the gelatine to soften.
  2. Soak the black sesame seeds in clean water and remove floating seeds. Rinse under running water and then strain.
  3. Place seeds in a pan under low heat and keep stirring until seeds are dry, and they start to pop and smell fragrant. Leave to cool.
  4. Place the cooled toasted sesame seeds and 1 tablespoon of caster sugar in a blender or food processor and grind until well ground.
  5. In a medium-size saucepan, add in the ground sesame seed mixture, milk, and the 60g of caster sugar together. Heat over medium heat, stirring constantly to prevent the milk from burning. As soon as the mixture comes to a boil, add the softened gelatin and stir to melt and combine.
  6. Once the gelatin is combined, remove the saucepan from the heat and whisk in the cream.
  7. Fill a large bowl halfway with ice, then cover the ice cubes with 250ml of cold water.
  8. Strain the pudding mixture into a smaller bowl and then place the bowl into the ice bath being careful not to spill water into the pudding mix. Whisk the pudding briefly, then leave it to cool for 5 minutes.
  9. While waiting for the milk mixture to cool, set out 8 clean containers to pour the pudding into.
  10. After cooling, whip the pudding for about 5 minutes (this whisking will produce a lighter pudding), then equally divide the pudding between the prepared containers. Cover the containers and place in the refrigerator to set up for a minimum of 4 hours, or until firm. Serve cold, garnished with a bit of whipped cream or topping of choice.
Recipe Notes

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  • You can use black sesame powder instead of black sesame seeds but I find the flavour to be a bit lighter.
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One of my favourite cupcakes is the Red Velvet Cupcakes with Mascarpone frosting. What I love about the cake is how moist it is because of the lack of butter which is replaced by vegetable oil, yoghurt and vinegar. Being a fan of all things green tea, I thought about using that recipe here and it came out really well might I add! The Red Bean Buttercream Frosting was adapted from Cupcake Project and I do recommend try making your own Red Bean paste unless you can find a really authentic red bean paste. The ones I could find in Melbourne, all had loads of sugar and other ingredients instead of red beans and the frosting won’t be as flavoursome.

Matcha Green Tea Cupcakes with Red Bean Buttercream Frosting (Frosting adapted from CupcakeProject.com)

Serves: 24 Cupcakes
Preparation Time: 15 minutes
Cooking Time: 40 minutes

Ingredients
Matcha Green Tea Cupcakes
2 eggs
180g caster sugar
375ml vegetable oil
250ml plain yoghurt
1 tsp vinegar (5 ml)
315g plain flour
15g green tea powder
1 tsp baking soda
1 tsp salt

Red Bean Buttercream Frosting
115g unsalted butter, room temperature
240g red bean paste, smooth
1/4 tsp salt
75g icing sugar

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Method
Matcha Green Tea Cupcakes
1. Preheat oven to 180°C.

2. In a food processor, mix the eggs with the caster sugar, vegetable oil, plain yoghurt, and vinegar.

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3. Sift plain flour, green tea powder, baking soda and salt in a separate bowl.

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4. Add in sifted ingredients to the food processor and blend until just incorporated.

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5. Place cupcake papers into a muffin pan, divide the batter in the cupcake papers, pour only halfway so batter doesn’t overflow, and bake, rotating half way through, for 25 to 30 minutes. Remove and let cool.

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Red Bean Buttercream Frosting
1. Mix the butter until light and fluffy.

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2. Add in the red bean paste and beat until smooth.

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3. Mix in salt and sifted icing sugar until combined.

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4. Pipe onto cooled cupcakes.

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Matcha Green Tea Cupcakes with Red Bean Buttercream Frosting
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Aromatic green tea cupcakes with the delicious pairing with red bean frosting.
Servings Prep Time
24cupcakes 15minutes
Cook Time
40minutes
Servings Prep Time
24cupcakes 15minutes
Cook Time
40minutes
Matcha Green Tea Cupcakes with Red Bean Buttercream Frosting
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Rating: 5
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Aromatic green tea cupcakes with the delicious pairing with red bean frosting.
Servings Prep Time
24cupcakes 15minutes
Cook Time
40minutes
Servings Prep Time
24cupcakes 15minutes
Cook Time
40minutes
Ingredients
Matcha Green Tea Cupcakes
  • 2 Eggs
  • 180g Caster Sugar
  • 375ml Vegetable Oil
  • 250ml Plain Yoghurt
  • 1tsp Vinegar
  • 315g Plain Flour
  • 15g Green Tea Powder
  • 1tsp Baking Soda
  • 1tsp Salt
Red Bean Buttercream Frosting
  • 115g Unsalted ButterRoom Temperature
  • 240g Red Bean PasteSmooth
  • 1/4tsp Salt
  • 75g Icing Sugar
Servings: cupcakes
Units:
Instructions
Matcha Green Tea Cupcakes
  1. Preheat oven to 180°C.
  1. In a food processor, mix the eggs with the caster sugar, vegetable oil, plain yoghurt, and vinegar.
  2. Sift plain flour, green tea powder, baking soda and salt in a separate bowl.
  3. Add in sifted ingredients to the food processor and blend until just incorporated.
  4. Place cupcake papers into a muffin pan, divide the batter in the cupcake papers, pour only halfway so batter doesn’t overflow, and bake, rotating half way through, for 25 to 30 minutes. Remove and let cool.
Red Bean Buttercream Frosting
  1. Mix the butter until light and fluffy.
  2. Add in the red bean paste and beat until smooth.
  3. Mix in salt and sifted icing sugar until combined.
  4. Pipe onto cooled cupcakes.
Recipe Notes

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