A Traditional Mochi Recipe For National Mochi Day

[1] Traditional daifuku mochi, filled with redd bean paste (the recipe is below (photo © Morgaer | Deviantart). [2] Plain mochi dough can be flavored and/or rolled in a topping (photo © The Globetrotter Diaries). [3] Mochi with red bean paste that’s rolled in matcha, powdered green tea (photos #3, #4, #5, and #6 ©…
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The Most Expensive Brunch In The World (Are You Ready To Go?)

Just in case you’re looking to impress someone by taking him or her to a memorable brunch spot, head to Miami. The brunch at Zuma is the most expensive “bottomless” brunch in the world, served on Saturdays and Sundays. First, let us disclose that Zuma’s brunch is not about omelets and pancakes. It’s about some…
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TIP OF THE DAY: Asian-Style Pasta (It’s Called Noodles)

Pasta originated in China. Scholars credit the Chinese with making noodles from rice flour as early as 1700 B.C.E., the 17th century before the common era (or before Christ, if you still use the old system). The pasta-centric Italians believe pasta dates back to the ancient Etruscans, who inhabited the Etruria region of Italy (the…
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TIP OF THE DAY: Homemade Tempura For National Tempura Day

[1] Shrimp tempura from CBCrabcakes.com (photo © CB Crabcakes). [2] People who resist eating veggies may be instantly converted to vegetable tempura. Here’s the recipe (photo © American Diabetes Association). [3] Kabocha squash tempura is a winner. Here’s the recipe (photo © Refugee Kitchen). [4] Mixed vegetable tempura. Here’s the recipe (photo © Heather Christo…
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TIP OF THE DAY: Try Some Cold Saké Straight Or In A Cocktail

Saké Cider: a saké cocktail for harvest season. Photo courtesy Haru.   Today is National Saké Day, or “Nihonshu no Hi,” as it’s known in Japan. In Japan, October 1st is the traditional beginning of the new saké season. Brewmasters across the nation begin the process of producing their saké. Today, forget the hot saké…
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