Strawberry season is here! Fight the early spring heat by making some ichigo daikfu as a tasty treat.
I'm a fourth-generation Japanese American who was born and raised in a very “American” household, so most often, manju or daifuku was something that was more often bought than made. Fascinated by baking and pastries, I was always curious about how to make these delicate pastries. When I finally learned how to make daifuku, I was thrilled because I felt like I was reconnecting with my Japanese roots.
I learned how to make daifuku when I worked in the kitchen of Matsuhisa. This is something I would sometimes make side by side with the chef’s grandkids when they visited, since it was something easy and simple to make while keeping them entertained. It was a highlight of my night when they would come into the kitchen with their curiosity, joy, and dancing.
Fast-forward to today, where I have little motivation to do much especially with the weather getting warmer, when the thought of turning on an oven sounds like a terrible idea. I sifted through my recipes to see what would be suitable and when I received my CSA produce box from Azay - the strawberries reminded me of these good times.
In honor of Children’s Day, enjoy this kid-friendly recipe. It's one that doesn’t involve much equipment, and I hope that you can approach this with curiosity and joy alongside your children and family.
A hot tip: if you don't have time to make daifuku yourself, you can quickly grab some at Fugetsu-Do in Little Tokyo, Los Angeles.
Ingredients - Koshi-An
Ingredients - Daifuku Skin
Koshi-An Covered Strawberries:
We’re celebrating Children’s Day 2020... indoors. Join us as we make some fun bentos and talk about how culture can be incorporated into our “distance learning” routines. After all, it’s all about the kiddos this week.
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