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Category Archives: japanese

Matcha Soft Serve @ Tsujiri Toronto

13 Wednesday Apr 2016

Posted by notanotherfoodblogca in dessert, ice cream, japanese, review, reviews, toronto, Uncategorized

≈ 4 Comments

Tags

green tea, ice cream, matcha, red bean, reviews, sundae

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Shiratama Sundae ($8.00)
Matcha soft serve, Japanese rice dumplings,
Red bean, roasted soybean powder

OK LAWD. The matcha soft serve ice cream here is no joke. Meaning, I really really need one whole tub of the ice cream ASAP!!! I love all things matcha and this far exceeded my expectations (yep, it’s better than Uncle Tetsu). TBH, the size of the cup itself was pretty small, and I’m guessing it’s pricey because they import some ingredients from Japan. I got the Shiratama Sundae which was pretty dope but thought that the ice cream to red bean ratio was a bit off – the red bean’s sweetness overpowered the matcha. The rice dumplings didn’t add any value. Overall the standout here is the soft serve.

I read that some people lined up for an hour and a half to two hours for this… It’s not worth the wait. Go when there are no lines and pick up a matcha cream puff (which I didn’t get because I just got my wisdom teeth pulled, boo).

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4.5/5

Tsujiri Toronto
147 Dundas St West

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Japanese Braised Pork Belly (Buta No Kakuni)

13 Tuesday Oct 2015

Posted by notanotherfoodblogca in comfort food, dinner, japanese, pork, pork belly, recipe, slow cooking, winter

≈ 2 Comments

Tags

dinner, japanese, lunch, pork, pork belly, recipe, stew

Ahhhh pork belly, my second favourite meat of all time. It’s probably pork belly’s rich flavour and soft texture that’s got me so hooked. This time, I attempted to cook it braised, Japanese style. In other words, Buta No Kakuni – Japanese braised pork belly, simmered on low heat with soy sauce and dashi until it’s so tender that it melts in your mouth.

SOO GOOD. Simmering on low turns the meat to a texture almost buttery soft, complimented with the sauce’s salty and sweet flavours.

This recipe is super easy!! Top it off with a dash of shichimi togarashi for extra flavour.

You’re welcome.

Get the recipe here (and hit translate)!

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