All Things Kawaii
Kawaii DIY smiley face cement planters (in Dutch)
Pika pancakes from jenni-illustrations

Pika pancakes from jenni-illustrations

japanloverme:

Hello JapanLovers!  Like you requested, we’ll be doing some food origin stories for our Tabemono Months! Today, we start with the crowd favorite, Takoyaki! (*^ワ^*)~~~The Takoyaki StoryThe use of wheat and water (two of the basic ingredients of takoyaki), was brought by the French in the 17th century. Dishes made from these ingredients became popular in Osaka and Tokyo, where they used them in making crepe-like snacks.In the 20th century, when a terrible disaster swept across Japan, main food sources like rice became very short, so they sought for new and cheaper sources of food to alleviate hunger. This led to the discovery of more wheat-flour-based food, and as Japan recovered from the tragedy, more ingredients (egg, seafood, vegetables, meat) became available and were added to the batter base, and also toppings and sauces. Okonomiyaki (a kind of an egg pancake) and choboyaki (takoyaki’s predecessor) were later invented.Later on, a choboyaki street vendor named Endo Tomekichi made the first takoyaki ever by putting pieces of octopus in the batter. (Octopus was abundant in his hometown.) He was also inspired by another snack called “akashiyaki”, which is basically a ball of batter with a boiled octopus piece in the center (much like takoyaki), but is much softer and egg-rich, and is also dipped in a broth-like soup. (So, basically, takoyaki is the child of choboyaki x akashiyaki~)His newfound recipe became a huge hit! It initially contained only the basic ingredients: wheat flour, eggs, water, and a piece of octopus. Later on, people started to experiment with sauces and toppings, and this led to the super-yummy and flavorful modern takoyaki!~~~So that’s how takoyaki was born~ (︶ω︶)(And now we’re craving for some takoyaki hahaha)Until our next tabemono origin story, folks! www.japanlover.me~~~Sources: http://goo.gl/9WAbu4 http://goo.gl/UYbOe
Art by littlemisspaintbrush

japanloverme:

Hello JapanLovers!  Like you requested, we’ll be doing some food origin stories for our Tabemono Months! 

Today, we start with the crowd favorite, Takoyaki! (*^ワ^*)

~~~

The Takoyaki Story

The use of wheat and water (two of the basic ingredients of takoyaki), was brought by the French in the 17th century. Dishes made from these ingredients became popular in Osaka and Tokyo, where they used them in making crepe-like snacks.

In the 20th century, when a terrible disaster swept across Japan, main food sources like rice became very short, so they sought for new and cheaper sources of food to alleviate hunger. 

This led to the discovery of more wheat-flour-based food, and as Japan recovered from the tragedy, more ingredients (egg, seafood, vegetables, meat) became available and were added to the batter base, and also toppings and sauces. 

Okonomiyaki (a kind of an egg pancake) and choboyaki (takoyaki’s predecessor) were later invented.

Later on, a choboyaki street vendor named Endo Tomekichi made the first takoyaki ever by putting pieces of octopus in the batter. (Octopus was abundant in his hometown.) 

He was also inspired by another snack called “akashiyaki”, which is basically a ball of batter with a boiled octopus piece in the center (much like takoyaki), but is much softer and egg-rich, and is also dipped in a broth-like soup. (So, basically, takoyaki is the child of choboyaki x akashiyaki~)

His newfound recipe became a huge hit! It initially contained only the basic ingredients: wheat flour, eggs, water, and a piece of octopus. Later on, people started to experiment with sauces and toppings, and this led to the super-yummy and flavorful modern takoyaki!

~~~

So that’s how takoyaki was born~ (︶ω︶)
(And now we’re craving for some takoyaki hahaha)

Until our next tabemono origin story, folks! 
www.japanlover.me

~~~
Sources: http://goo.gl/9WAbu4 http://goo.gl/UYbOe

Art by littlemisspaintbrush

How to beat the summer heat!

"Let’s have a watermelon party!" (from the Molang Facebook page)

"Let’s have a watermelon party!" (from the Molang Facebook page)

More pretty ice cream cones  
(photo from BeboFlickr)
Japanese Food Pun Stickers by Miso Happy
jenni-illustrations:

Kitty Kake  It’s all about Cats, Strawberries and Cake!!!

jenni-illustrations:

Kitty Kake
It’s all about Cats, Strawberries and Cake!!!

Sleeping dogs bento by Bohnenhase
eatdrinkthinkgo:

The warm season is upon us!
Soft Ice Cream anyone?
Seen in Shinjuku-ku…close to the Park Hyatt Tokyo!
Flavors from Left top to right:
Vanilla, Bitter Chocolate, Macha, Kuro-goma (Black Sesame), Ichigo (Strawberry), Ume (Plum), Tonyu (Soybean Milk), Edamame, Azuki (Red Bean), Miso, Genmai (Brown Rice), Yuzu,Annin-tofu, Mikan (Tangerine), Kuri (Chestnut), Wasabi, Pineapple, Mango, Ripe Melon, Hokkaido Melon, Murasaki Imo (Purple Potato), Yaki imo(Sweet Potato), Bara (Rose), Budou (Grape), Lavender, Banana, Caramel, Roasted Peanuts, Cappuchino, Blueberry Yoghurt, Strawberry- Milk,Chocolate-Milk, Macha-Milk

eatdrinkthinkgo:

The warm season is upon us!

Soft Ice Cream anyone?

Seen in Shinjuku-ku…close to the Park Hyatt Tokyo!

Flavors from Left top to right:

Vanilla, Bitter Chocolate, Macha, Kuro-goma (Black Sesame), Ichigo (Strawberry), Ume (Plum), Tonyu (Soybean Milk), Edamame, Azuki (Red Bean), Miso, Genmai (Brown Rice), Yuzu,Annin-tofu, Mikan (Tangerine), Kuri (Chestnut), Wasabi, Pineapple, Mango, Ripe Melon, Hokkaido Melon, Murasaki Imo (Purple Potato), Yaki imo(Sweet Potato), Bara (Rose), Budou (Grape), Lavender, Banana, Caramel, Roasted Peanuts, Cappuchino, Blueberry Yoghurt, Strawberry- Milk,Chocolate-Milk, Macha-Milk

Happy rain clouds washi tape
japanloverme:

Japan’s rabbit island and cat island(s) are islands where hundreds of bunnies and cats (respectively) live freely~ with only very few people (residents/caretakers) who stay in the island to take care of them/feed them. (=ↀωↀ=)Rabbit island is locally known as Okunoshima, while there are about a dozen cat islands in Japan, but the most popular islands are Aoshima Island and Tashirojima. They have become must-visit tourist spots in Japan for cat-lovers and bunny-lovers! So, which would you prefer, Bunny Island or Cat Island? #OnlyInJapanwww.japanlover.me[Bunny Island] http://ti.me/SMZcPC[Cat Island] http://dailym.ai/1iCOk0U
Art by littlemisspaintbrush

japanloverme:

Japan’s rabbit island and cat island(s) are islands where hundreds of bunnies and cats (respectively) live freely~ with only very few people (residents/caretakers) who stay in the island to take care of them/feed them. (=ↀωↀ=)

Rabbit island is locally known as Okunoshima, while there are about a dozen cat islands in Japan, but the most popular islands are Aoshima Island and Tashirojima. They have become must-visit tourist spots in Japan for cat-lovers and bunny-lovers! 

So, which would you prefer, Bunny Island or Cat Island? 

#OnlyInJapan
www.japanlover.me

[Bunny Island] http://ti.me/SMZcPC
[Cat Island] http://dailym.ai/1iCOk0U

Art by littlemisspaintbrush

"Sumikkogurashi" (すみっコぐらし) wallpaper from San-X
recipesforweebs:

Ah, Ramen. The instant stuff weeaboos and college kids eat almost 3 times a day. What a treasure. You know what I’m gonna teach you what to make? Ramen that isn’t instant, and doesn’t taste like you poured an entire fucking salt shaker into your fucking bowl. God damn…MSG, amirite?
Anyway, this recipes like pretty fucking delish, so we’re gonna have a pretty rad time making it, okay?O FUCKING KAY.~Ponyo-style Ramen(servings: 1 bowl)adapted from: x
Ingredients for Home made noodles-
3/4 cups all purpose flour
1 egg
3/4 tsp salt (plus more to taste)
~1 Tbsp water (or more give or take)
Ingredients for soup-
2 cups pork or vegetable broth*
1 Tbsp fresh miso paste
1 tsp soy sauce (add more if you want it to be saltier)
1/4 tsp dashi granules
1/4 cup fresh bean sprouts
Ingredients for toppings-
1/2 scallion stalk
1 egg, hard boiled
1 piece of thick cut ham sliced in half
1 Tbsp olive oil
~Procedure for noodles-
Mix all of the dry ingredients together and make a small ‘well’ in the center of the mixture.
Mix all of the wet ingredients together and pour the mixture into the center ‘well’ of the dry ingredients.
Slowly combine the ingredients together until it becomes a hard dough.
Knead that dough hardcore motherfucker. Knead it the same way you need every little bit of merch with your waifu’s face on it. Yeah I know i said ‘need’ instead of ‘knead’. Fight me. I dare you.
Roll it into a ball and test the consistency. If it’s WAY too stick, add some flour, if it’s really hard and not sticky at all, add a TEENY bit of water. The dough should only be a tiny bit sticky, like not enough to stick anyway, u feel me
Once the doughs at the right consistency, wrap the dough ball in a dish towel and let that shit rest for like an hour. You rocked it’s work, tiger, and now it just needs to recharge a little. Am I implying you had sexual relations with a noodle? Yes. sort of. It’s been a long day.
Take the dough ball once it’s rested and sprinkle flour over that shit. Make it rain, holla. place it on a flour’d counter and use a rolling pin to flatten it out. Like real talk. 
If the dough starts sticking during the rolling process, slap some more flour on that shit.
Put the dough sheet on your cutting board and spread a bunch of flour over it. Real talk, get reaaaaaal liberal about your flour use here. You DO NOT want your noodles sticking together once we cut them.
Fold the sheet two times in the same direction, spreading flour over the sheet each time you fold it.
Once it’s folded, start cutting it into thin noodles. If you think it’s going to start stick, add some more flour onto that biz.
Once you’re done cutting them and you have a huge ass pile of noodles, toy at them a little with your fingers to unfold and separate them a bit. Then toss that shit around with some more flour.
Get some water bowling, enough to cover all the noodles, and just sort of sprinkle the noodles in. If you plop em all in they’ll stick and shit, so don’t do that. 
Cook for abot 4 minutes, tasting a noodle occasionally to see if they’re done. I like undercooking mine a tiny bit so they fully cook in the soup.
Once they’re done cooking, strain them and place them in the bowl you’re gonna eat from. 
And bam. You finished the noodles. Are you proud of yourself? Do you want a hug? Fuck off, we’re not done yet ho we still got a WORLD of shit to finish before you can eat this mystical creation based off of Miyazaki’s food porn masterpiece.
Procedure for Soup-
In a medium sized pot, add the stock, dashi, and soy sauce. Bring it to a boil over high heat.
Remove from heat and stir in the miso. If you want to add more miso or something, fuckin go for it, it’s your life.
Add the bean sprouts in now so they warm up a little. Pour the soup into the bowl of noodles and stir it around so the bean sprouts and noodles are all intertwined.
Oh hot damn. You finished dat soup. Wow. how cool are you? Not that cool yet, because you still need to do the last few toppings you lil shitbaby.
Procedure for toppings-
Pour enough water to cover an egg into a small pot and bring to a boil. Once boiling, place the egg in gently and let it stay there for like 10 minutes.
Once the egg’s cooked for about 10 minutes, take that shit out and place it in a small bowl of ice water so it can cool down.
Once it’s cooled, remove the shell and cut it in half vertically. Place one of the halves on top of the ramen and eat the other one yourself with a sprinkle of salt because you deserve it. Love yourself a little.
Get some thick cut ham slices, like the thickest you can find, get a piece and cut it in half. Drizzle a frying pan with olive oil and let it heat up before placing the ham slices on there. 
Cook until heated up but not browned and place atop the noodles.
Thinly dice half the chive stock and place it atop the noodles as well.
~HOLY SHIT YOU JUST MADE YOURSELF SOME MIYAZAKI NOODLESARE YOU PROUD? YOU SHOULD BE. YOU BASICALLY MADE ART.No seriously, put that shit in MOMA and it will probably sell a lot quicker than like, fuckin, idk, cubism or whatever. Because Ramen always tastes better than oil paint, trust me.
Alright nerds, that’s Ponyo’s Ramen for you, enjoy eating literally 10 bowls of it while crying over fucking fish people you sad piece of trash.LOVE YOU, BYE 

recipesforweebs:

Ah, Ramen. The instant stuff weeaboos and college kids eat almost 3 times a day. What a treasure. 

You know what I’m gonna teach you what to make? Ramen that isn’t instant, and doesn’t taste like you poured an entire fucking salt shaker into your fucking bowl. God damn…MSG, amirite?

Anyway, this recipes like pretty fucking delish, so we’re gonna have a pretty rad time making it, okay?

O FUCKING KAY.

~

Ponyo-style Ramen
(servings: 1 bowl)
adapted from: x

Ingredients for Home made noodles-

  • 3/4 cups all purpose flour
  • 1 egg
  • 3/4 tsp salt (plus more to taste)
  • ~1 Tbsp water (or more give or take)

Ingredients for soup-

  • 2 cups pork or vegetable broth*
  • 1 Tbsp fresh miso paste
  • 1 tsp soy sauce (add more if you want it to be saltier)
  • 1/4 tsp dashi granules
  • 1/4 cup fresh bean sprouts

Ingredients for toppings-

  • 1/2 scallion stalk
  • 1 egg, hard boiled
  • 1 piece of thick cut ham sliced in half
  • 1 Tbsp olive oil

~

Procedure for noodles-

  • Mix all of the dry ingredients together and make a small ‘well’ in the center of the mixture.
  • Mix all of the wet ingredients together and pour the mixture into the center ‘well’ of the dry ingredients.
  • Slowly combine the ingredients together until it becomes a hard dough.
  • Knead that dough hardcore motherfucker. Knead it the same way you need every little bit of merch with your waifu’s face on it. Yeah I know i said ‘need’ instead of ‘knead’. Fight me. I dare you.
  • Roll it into a ball and test the consistency. If it’s WAY too stick, add some flour, if it’s really hard and not sticky at all, add a TEENY bit of water. The dough should only be a tiny bit sticky, like not enough to stick anyway, u feel me
  • Once the doughs at the right consistency, wrap the dough ball in a dish towel and let that shit rest for like an hour. You rocked it’s work, tiger, and now it just needs to recharge a little. Am I implying you had sexual relations with a noodle? Yes. sort of. It’s been a long day.
  • Take the dough ball once it’s rested and sprinkle flour over that shit. Make it rain, holla. place it on a flour’d counter and use a rolling pin to flatten it out. Like real talk. 
  • If the dough starts sticking during the rolling process, slap some more flour on that shit.
  • Put the dough sheet on your cutting board and spread a bunch of flour over it. Real talk, get reaaaaaal liberal about your flour use here. You DO NOT want your noodles sticking together once we cut them.
  • Fold the sheet two times in the same direction, spreading flour over the sheet each time you fold it.
  • Once it’s folded, start cutting it into thin noodles. If you think it’s going to start stick, add some more flour onto that biz.
  • Once you’re done cutting them and you have a huge ass pile of noodles, toy at them a little with your fingers to unfold and separate them a bit. Then toss that shit around with some more flour.
  • Get some water bowling, enough to cover all the noodles, and just sort of sprinkle the noodles in. If you plop em all in they’ll stick and shit, so don’t do that. 
  • Cook for abot 4 minutes, tasting a noodle occasionally to see if they’re done. I like undercooking mine a tiny bit so they fully cook in the soup.
  • Once they’re done cooking, strain them and place them in the bowl you’re gonna eat from. 
  • And bam. You finished the noodles. Are you proud of yourself? Do you want a hug? Fuck off, we’re not done yet ho we still got a WORLD of shit to finish before you can eat this mystical creation based off of Miyazaki’s food porn masterpiece.

Procedure for Soup-

  • In a medium sized pot, add the stock, dashi, and soy sauce. Bring it to a boil over high heat.
  • Remove from heat and stir in the miso. If you want to add more miso or something, fuckin go for it, it’s your life.
  • Add the bean sprouts in now so they warm up a little. Pour the soup into the bowl of noodles and stir it around so the bean sprouts and noodles are all intertwined.

Oh hot damn. You finished dat soup. Wow. how cool are you? Not that cool yet, because you still need to do the last few toppings you lil shitbaby.

Procedure for toppings-

  • Pour enough water to cover an egg into a small pot and bring to a boil. Once boiling, place the egg in gently and let it stay there for like 10 minutes.
  • Once the egg’s cooked for about 10 minutes, take that shit out and place it in a small bowl of ice water so it can cool down.
  • Once it’s cooled, remove the shell and cut it in half vertically. Place one of the halves on top of the ramen and eat the other one yourself with a sprinkle of salt because you deserve it. Love yourself a little.
  • Get some thick cut ham slices, like the thickest you can find, get a piece and cut it in half. Drizzle a frying pan with olive oil and let it heat up before placing the ham slices on there. 
  • Cook until heated up but not browned and place atop the noodles.
  • Thinly dice half the chive stock and place it atop the noodles as well.

~

HOLY SHIT YOU JUST MADE YOURSELF SOME MIYAZAKI NOODLES
ARE YOU PROUD? YOU SHOULD BE. YOU BASICALLY MADE ART.

No seriously, put that shit in MOMA and it will probably sell a lot quicker than like, fuckin, idk, cubism or whatever. Because Ramen always tastes better than oil paint, trust me.

Alright nerds, that’s Ponyo’s Ramen for you, enjoy eating literally 10 bowls of it while crying over fucking fish people you sad piece of trash.

LOVE YOU, BYE