Matcha Pudding

Recently, we received lovely birthday cards from my friend, Tomoko, who lives in Japan. I met her at the Prefectural Offices of Iwate where I used to work when I was in the JET Program from 1989-1991!

Since 1987, the JET Program has sent over 60,000 people from different countries to work in Japan (mainly as teachers). I’m so happy for and proud of my nephew, Nick, who recently was accepted into the program and will be teaching English in Kyoto starting this fall! I made so many lifelong friends during my experience there, as I’m sure he will! For more information on JET, click here.

In her card, Tomoko mentioned that she hadn’t seen me for awhile here, and she was worried! (I’m sorry, Tomoko!) As some of you may know, I’ve been dealing with an arm injury from last fall. I’m almost back to normal, but I’m so behind in work, I’m just trying to catch up and keep afloat! I recently wrote a long post on my website about how I tore my elbow tendons and what I’m doing to heal…

Long story short, for months, I couldn’t do much with my right hand, including work. But it was difficult to do basic things like open doors, and type, and use my phone. The camera I use for this cooking blog is a large Canon with a flash, and I wasn’t able to use it without stressing my arm. (The last post I did, I used photos taken with my phone, but they aren’t that great…!) Thus, the extended hiatus…

My son is now on summer break, and one of our at-home projects is for him to learn the Japanese syllabary (hiragana and katakana) and some Kanji by the time he starts his first Japanese class in the fall. Right now, we are just working on recognition and pronunciation. Later we’ll focus on writing. I’m also teaching him some simple Japanese using Japanese children’s books (they are so great because they are written in all hiragana, using simple vocabulary!) And we are enjoying this cool series on Netflix, called Japanese Style Originator, which we love!! It’s all about food, culture, and craftsmanship in Japan. Recently we saw a dessert in an episode about sushi that inspired him to request that we make Matcha Pudding together.

I found a great recipe for a gelatin based one at washoku.guide which will, unfortunately be taken down on the 29th! I was so sad to discover this site right as it’s about to disappear forever. There are so many wonderful Japanese recipes there! Go visit if you can before the 29th!

To make this easy pudding, all you do is dissolve 5 g of unflavored gelatin in water. Heat the milk in the microwave. Then add matcha powder and sugar and the gelatin and stir until dissolved.  Pour into dishes and chill.

The next time we make this, I will instead dissolve the sifted matcha powder in a bit of hot milk first. Then when it is completely dissolved, I will mix it with the rest of the milk. We were in such a hurry this time, we dumped everything in all at once, and it was a bit clumpy.

This is what it looks like after chilling:

I traced the edges with a sharp knife and then set the ramekin of pudding in a bowl of steaming hot water for about 15 seconds. Then I covered it with a dish and turned over to remove and invert the jiggly mass of goodness.

Our pudding doesn’t have a smooth jade-like top because we didn’t mix the matcha well enough. But it was still soooooo good! I used Jade Leaf Matcha, and the flavor was exquisite. If you love matcha as we do, you will love this easy pudding!

Matcha Pudding (From washoku.guide with some alterations):

5 g unflavored gelatin

2 tablespoons water

300 ml milk

1-2 tablespoon matcha powder

50g sugar

 

1. Dissolve gelatin in a small dish with the water.
2. Heat the milk in the microwave for about two minutes.
3. Sift the matcha into another small dish. Add about a tablespoon of the hot milk into the matcha, whisking continuously until completely dissolved. Then add this mixture to the rest of the milk.
4. Add the sugar and stir until dissolved.
5. Transfer mixture to three small ramekins. Chill overnight until firm.
6. To serve, run a sharp knife around edge of pudding to loosen. Set ramekin in a larger bowl of very hot water for about 15 seconds. Then cover with a serving dish and invert pudding on top of it.

Makes three servings.

After inverting…. 

 

A Declaration in Support of Children

No recipe here, but I thought this was important to share!

Illustration by Vanessa Brantley-Newton

Children’s literature may be the most influential literary genre of all. Picture books, chapter books, middle-grade and young-adult novels all serve the most noble of purposes: to satisfy the need for information, to entertain curious imaginations, to encourage critical thinking skills, to move and inspire. Within their pages, seeds of wisdom and possibility are sown.

Therefore we, the undersigned children’s book authors and illustrators, do publicly affirm our commitment to using our talents and varied forms of artistic expression to help eliminate the fear that takes root in the human heart amid lack of familiarity and understanding of others; the type of fear that feeds stereotypes, bitterness, racism and hatred; the type of fear that so often leads to tragic violence and senseless death.

Our country is deeply divided. The recent election is a clear indication of the bigotry that is entrenched in this nation, of…

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Click Here to Start Launch and Power Button Start Cookies

  
This past week, we celebrated the release of my husband, Denis’, debut novel, Click Here to Start.

This awesome book cover was illustrated by Octavi Navarro.

The book chronicles twelve year old Ted, who is a whiz at Escape the Room Games, and his two friends, as they cleverly figure out what is behind the clues left by Ted’s great uncle – a WWII veteran of the Nisei Brigade from Hawaii. Ted is sure there is something valuable to be found in his late uncle’s apartment, and he has to use his gaming knowledge to do it. Along the way, the trio realizes there are other people searching for the same “treasure”, and they may not be so “friendly”. Ted and his friends have to use their wits and brains to solve the mystery – and ultimately, themselves, in this fact-paced, kid friendly novel.

The audio book, produced by Listening Library, was released at the same time, which was very exciting! It’s narrated by Greg Watanabe, an actor and comic. He does a wonderful job! I love how he’s able to do the different voices of all of the characters, whether they are male or female, young or old, from Hawaii or from the mainland… He gives each of them a distinct personality.

So far, the book has gotten such positive reviews from School Library Journal, Publisher’s Weekly, kidlit bloggers, teachers, librarians, kids. It was named a School Library Guild Section and an Amazon Best Books of the Month Selection.

“As addictive as your favorite video game. I couldn’t put it down.”-Adam Gidwitz, New York Times bestselling author of A Tale Dark and Grimm

“Humor, believable characters, and adventure…keeps readers in suspense to the end. A winner for mystery enthusiasts.”-Kirkus Reviews

“In this clever debut, Markell takes readers on a clue-filled adventure…[and] maintains an energetic, entertaining balance of character-driven narrative and tricky challenges.”-Publishers Weekly

“Markell’s highly entertaining debut novel…is a well-paced read with fully realized and likable characters,…[and] should have strong appeal to gamers, fans of video game-based stories, and reluctant readers.”-School Library Journal

And today from Jean Westmore of the Buffalo News:

“Markell offers plenty of scary suspense, thrilling action, references to literature and movies and lots of humor in his cleverly constructed puzzle. The book is dedicated to “the valiant men of the 100th Infantry Battalion and the 442nd Regimental Combat team, who fought so bravely for the U.S. at a time when their Japanese-American relatives back at home were being treated so dishonorably.’ His wife’s uncle was among them.”

For the Click Here to Start book launch at BookCourt this past weekend, I made Power Button Start Cookies. Jamie, our son, was a great help with frosting and packaging. He’s so proud of his dad! 🙂

  

For the cookies, I used my tried and true sugar cookie and royal icing recipe I’ve used for holiday cookies in the past. This time, I used powdered egg white merengue for the frosting, and I think it really made a difference. The exterior piped frosting was perfectly hard. I am just not so great at piping! I dyed the frosting a bright green to match the Start button on the cover of the book. We frosted them green, then later, I piped the Start symbol on top in white. It is an extra step to do the piping and then the fill with diluted frosting, but the results are much better. You get a crisp outline and a very smooth interior with no ridges.

The event was wonderful. Fun to see old friends and new ones. Denis spoke about how he came to write the story, which is inspired by my uncle, Nicholas, Nakabayashi, who fought with the 100th Battalion during WWII. Denis also had fun playing Escape the Room Games with Jamie as research. 🙂

 
I was surprised that almost all of my 38 cookies were eaten at the event! Only two remained, which we enjoyed after the big event. 🙂 

  

It’s SPRING!…Lets Go to the HARDWARE STORE! Launch!

THE WAY TUGEAU

  

We all want to get things fixed up for spring! and especially when moving into a new home for the family.  So some of the storybook family says Let’s Go to the Hardware Store in this most delightful book from Anne Rockwell and illustrated by our own MELISSA IWAI! Published by Christy Ottaviano from Henry Holt……Happy Launch Day!

Melissa put so much detail into this book with many cut papers carefully placed just so.  That fun inclusive detail is what readers will go back again and again to see and re-see.  As their parents work with the tools we all must have, the kids will remember seeing them ‘at the Hardware Store.’  Such fun!   Good for boys and girls (and parents!) of all sizes, ages and ethnic backgrounds…. make it a family trip…….!

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National Soup Month

January is National Soup Month! It’s gotten colder here, so soup is the perfect go to meal for us. I love soup so much I wrote a book about it.

It is featured on Library Sparks’ activity calendar for January which you can download for free here. (Did you know it’s also Happy Get Organized Month and Happy Brainteaser Month? I bet you didn’t!)

Soup Day was inspired by my son, Jamie. I created Snowy Day Soup (the recipe of which is at the end of the story) to get him to eat his veggies when he was a toddler. We’d choose the vegetables together at the market, and I’d let him cut the soft ones like the mushrooms, with a plastic knife (with my help).

Here is an old video of us making it together!

Back in 2010!

And here is a video of it being read on Story Time Castle. 🙂

Another favorite soup of his is Zucchini Soup, and we have it regularly. It is so easy to make, even he can do it by himself! I illustrated a version of it which I submitted to They Draw and Cook. Here’s the art and the recipe:

Zucchini Soup

1 lb. zucchini sliced

1 cup chicken broth or other broth

salt and pepper to taste

1. Slice zucchini into rounds. Steam. You can either steam on the stove or in the microwave, covered with saran for 8 minutes.
2. Careful transfer the cooked zucchini and juices into a blender. Add chicken broth and seasonings. Pulse several times on low, and then blend at high until completely smooth.
3. Heat and serve.

Happy Slurping! 🙂

Happy Halloween and Pumpkin Smoothie

I’ve been doing an ink sketch every day for the month of October and posting on Instagram.  This is the last one!  I’ll be doing a give away next month of some of my original sketches, so stay tuned…  See the Top 5 Favorites and which art tools I used here.

 

Here’s my Pumpkin Smoothie recipe– in keeping with the autumnal spirit of the day!

(I often freeze pumpkin puree in ice cube trays and remove and store in a ziploc bag for these…one cube equals 2 tablespoons of puree)

With some pumpkin granola sprinkled on top!

Pumpkin Smoothie

2-3 ice cubes

1/4 frozen banana 

2 tablespoons pumpkin puree

1 scoop vanilla protein powder

3/4 cup almond milk

dash of vanilla extract

1/2 teaspoon cinnamon

1/4 teaspoon pumpkin spice

pinch of guar gum and xanthan gum if you want it extra creamy (optional)

1. Place all ingredients in blender and blend until smooth.

Makes one serving.

Dad how-tos

A recent piece I did inspired by my neighborhood!

THE WAY TUGEAU

Melissa Iwai’s how-to for the perfect (Brooklyn) Dad….

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Merry Christmas Eve Day

Hope all who celebrate have a joyous time!

I didn’t bake my usual cookie this year (breaking a 13 year annual event!) because I was producing so much art!  I finished 25 consecutive days of Advent Illustrations! View here on my art blog.

Here are some of my all time favorite cookie recipes:

Holiday Butter Cookies 3 Ways

Chocolate Butter Cookies with sanding sugar

Butter Cookies Drizzled with Melted Chocolate and White Chocolate

Turtle Brownies

Stained Glass Cookies

Snowballs

Pistachio Orange Lace Cookes

Brown Sugar Gringer Crisps

Enjoy!

Free Fall Friday – Reviews and Kudos

Nice post about Denis’ great news last month!

Writing and Illustrating

Melissa Iwai is participating in an AdventChallenge2014 this month and she sent me this fun illustration from December 3rd. Thought it might give you ideas for decorating your best friend. Melissa was featured on Illustrator Saturday. Now her husband has something to tout about below.

After being read and
reviewed by Karen Haas in New Jersey, Cherry Money Baby by John Cusick took at trip to Pennsylvania and visited Gail Krause.

Gail is  pictured on the left holding Cherry Money Baby taken on Thanksgiving day in the Poconos.

Isn’t it a great holiday picture?

After Gail read it she wrote a review on Amazon and Goodreads, then set Cherry off on a trip to visit someone in Louisville, Kentucky.

We’ll have to wait and see where Cherry ends up traveling after that.

Kate Sullivan at Delacorte Press has won two middle-grade novels by Denis Markell (Melissa Iwai’s husband) at auction. The first book, Click Here to…

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Cauliflower Fried “Rice” with Bacon and Shrimp

Cauliflower fried rice with bacon and shrimp

Just yesterday I was listening to a podcast on super foods, and I was pleasantly surprised to hear that cauliflower is one of them.  I love it and eat it all the time.  So I was happy to hear that there are so many benefits to incorporating this lovely vegetable into one’s diet.

The other night, I made a huge batch of Cauliflower Fried Rice for myself (Denis and Jamie don’t eat cauliflower… 😦   They don’t know what they are missing!).

I had thought I had already done a fried rice post here, but it turns out I haven’t!  Fried rice is a favorite in our household.  I don’t make it the traditional way — I always add bacon.  We love the smoky flavor it imparts.  And you don’t have to use as much oil — everything gets mostly cooked in the bacon fat.  I add a bit of water later on and steam/braise the fried rice until everything comes together.  Then I season it all with sesame oil (a must!) and soy sauce.  When the kitchen begins to smell like smoky bacon and nutty sesame oil, people will come wandering in, mouths watering.

Since I didn’t feel like eating a ton of rice, and because there wasn’t enough anyway, I made mine with cauliflower rice recently.  It was really delicious and much lighter, but filled with as much flavor.  This is a perfect alternative for people who are reducing their starch intake.  Half a head of cauliflower makes a lot of “rice”!  You can eat tons of it with abandon, knowing you are getting a ton of nutrients, fiber, and protein.

Cauliflower Fried Rice

1/2 head of cauliflower

2 eggs, beaten

1/2 medium onion, diced

2 slices of bacon

2 sprigs of green onion, sliced finely

2 cups of veggies (I used zucchini, steamed broccoli, and frozen corn and peas)

1 cup of shrimp (deveined and cleaned), or cooked chicken, ham, cubed tofu, or other protein of choice

1 teaspoon sesame oil

water

1 tablespoon soy sauce

1.  Process cauliflower in a food processor until it has the consistency of rice.  Set aside.

2.  Cook egg in a small skillet on stove.  Remove to cutting board and chop coarsely. Set aside.

3.  Cut bacon into small pieces using kitchen shears.  Heat a large cast iron skillet or non-stick pan.  Add bacon.

4.  When a bit of fat has rendered from the bacon, add the chopped onion.  Saute until almost translucent.  Add other vegetables and meat if you are using it.  When softened, add cauliflower.  Drizzle with sesame oil. If pan seems dry, add a bit of water and cover pan with a lid.  Turn down low and braise until vegetables are cooked to your liking.

5.  Add soy sauce, chopped egg, and scallions.  Stir to incorporate.  Serve immediately.

Makes 2-4 servings.

 

Note:  You can also use about 2-3 cups of leftover cooked rice in place of the cauliflower (or a combination!) to make regular fried rice.

My regular fried rice with bacon