Meet the kinkan (kumquat). Tiny, tart and tantalizing, these little citrus fruits are ideal for a simple kumquat recipe and are easy to find at local supermarkets throughout winter in Japan. Not much larger than an olive, a kinkan ranges in diameter from two to four centimeters. But despite their miniature size, kumquats are packed with flavor and nutrition, and unlike other citrus fruits, they’re often enjoyed whole—skin and all.

Eaten raw, the thin, crunchy peel yields easily to the teeth, the orange orbs bursting with tangy juice. Fragrant oils spray the air, releasing a delicate floral aroma from the pores of the fruit’s sweet, lustrous skin.

When boiled with sugar, kumquats become tender and glossy, tempering the sourness of the fruit’s flesh and preserving its fragrance in a thick nectar. A versatile topping for everything from yogurt to pancakes, we share a simple recipe for kumquats in syrup below.

But first, a little background on the tiniest citrus fruit.

An Auspicious Japanese New Year Food

© Photo by Rika Hoffman

Known as kinkan no kanroni in Japanese, candied kumquat is a sweet treat, home remedy and palate cleanser rolled into one—which helps explain its popularity among osechi ryori (Japanese New Year cuisine) dishes. It’s the equivalent of eating cranberry sauce at Thanksgiving, with a bright, acidic flavor that cuts through the otherwise heavy (and rather brown—at least in the case of American Thanksgiving) meal.

Like other Japanese New Year foods, kinkan has a symbolic meaning that involves wordplay. 金柑 (kinkan; “kumquat”) is a homonym of 金冠 (kinkan; “golden crown”). If you want to attract wealth in the New Year, a kumquat might just be your golden ticket!

Kinkan is also an auspicious food to eat during the winter solstice in Japan. During this time of year, it’s said that eating foods with two letter n’s (ん and ン in hiragana and katakana) in their names attracts luck. Besides kinkan, this includes foods like ぎんなん (ginnan; “gingko nuts”), にんじん (ninjin; “carrots”) and レンコン (renkon; “lotus root”).

Kumquat Health Benefits

© Photo by Rika Hoffman

Need another reason to include kinkan in your diet? Kumquats are full of health benefits, including: 

• High amounts of dietary fiber (especially the peel) for satiety and improved digestion
• Antioxidants like vitamin C, which boosts the immune system, promotes iron absorption and stimulates collagen production
• Moderate amounts of vitamin A, which is beneficial for the immune system, reproductive system and vision

Popular in Chinese medicine, eating candied kumquats is also a traditional Japanese remedy for sore throat and cough. Steep one or two kumquats in a mug of hot water with a teaspoon of syrup and sip your way to a soothed throat.

Kinkan no Kanroni (Candied Kumquat) Recipe

© Photo by Rika Hoffman

Ingredients

• 500 grams (approximately 3 cups) kumquats
• 250 grams (1 ¼ cup) sugar
• 400 milliliters (approx. 1 ⅔ cup) water

Instructions

1. Wash kumquats and make 7-8 vertical cuts into the skin with a knife. This will make it easier to take out the seeds later.
2. Submerge the kumquats in a pot of water (they should be just covered) and boil for 3-4 minutes. 
3. Drain the kumquats and allow them to cool. 
4. Taking each kumquat one by one, gently remove the seeds by inserting a wooden skewer or chopsticks into the vertical cuts you made earlier. 
5. Combine 400 milliliters of water and 250 grams of sugar in a pot and bring to a boil.
6. Add the kumquats. They should all fit in an even layer at the bottom of the pot.
7. Bring the pot of kumquats and syrup back up to a boil over medium heat. 
8. Lower the heat and cover with an otoshibuta (drop lid) to simmer for 30 minutes. If you don’t have an otoshibuta, a piece of parchment paper cut into a circle to fit the pot works just as well.
9. Once the kumquats have softened and the syrup has thickened, turn off the heat and allow them to cool.
10. Transfer your kumquats with syrup into a jar. Due to the high sugar content in this recipe (50% of the weight of the kumquats), it keeps pretty well. Store in the fridge for up to one month, or in the freezer for up to three months.

How To Use Candied Kumquat

© Photo by Rika Hoffman

There are numerous ways to use these plump, candied kumquats and their syrup:

• Top yogurt or ice cream with chopped kumquats and a drizzle of syrup
• Infuse your tea with candied kumquat and a spoonful of syrup
• Replace the simple syrup in a cocktail recipe with sweet kinkan nectar
• Soak cake layers with kinkan syrup for added flavor and moisture
• Mix chopped kumquats into cake or pancake batter

With a jar of candied kinkan on hand, the possibilities are endless!

Using this kumquat recipe? Share your photos with us via Facebook or Instagram with a hashtag #savvytokyorecipe

Besides the requisite Takeshita Street in Harajuku and Sensoji’s Nakamise Dori (staples on pretty much every Tokyo itinerary), here are five lesser-known Tokyo shopping streets. Each one has its own unique character, for a local’s eye-view of the city.

1. Togoshi Ginza

Under a sky devoid of power lines (having been removed in 2016), the charming Togoshi Ginza feels distant from the modern era and the swanky Ginza it borrowed its name from.

With shops crammed full of miscellaneous items (known as zakka), from secondhand Le Creuset pots to pre-loved jewelry, Togoshi Ginza is a place of hidden treasures. Retroism even extends to food and beverages. Togoshi Ginza’s Milk Shop sells Meiji milk and dairy products in classic glass bottles. They even offer home delivery within the Shinagawa ward.

After an afternoon of thumbing through old records and other bits and bobs from decades past, take a breather at Togoshi Hachiman Shrine. It has cozy couches as well as friendly and well-fed (no doubt a correlation there) shrine cats, tucked away in a residential area.

• Where: 1-15-16 Togoshi, Shinagawa City, Tokyo
• Access: Directly outside Togoshi Ginza Station on the Tokyu Ikegami Line

2. Yanaka Ginza

Yet another Tokyo shopping street that adopted the name “Ginza” (in hopes of attaining its namesake’s prosperity). Yanaka Ginza is an old-school Tokyo shotengai with its own affiliation to cats. Seven lucky cat statues are placed along the street. Some are in plain view, while others gaze over the shopping street silently—so realistic that one might even mistake them for the real thing.

When stray cats started taking over the area, kitschy kitty-themed shops also made themselves at home in Yanaka Ginza. Now, souvenir shops and houseware stores beckon, promising goods for cats and the people who love them.

The feline obsession even extends to street food. Yanaka Shippoya sells cat-tail-shaped donuts in flavors such as banana cream and tora (tiger), which has stripes of cocoa and white chocolate.

The famous Yuuyake Dandan (Sunset Staircase) is located at the mouth of the shopping street. It offers a view of the shops below through Yanaka Ginza’s iconic archway. And the nearby Yanaka Cemetery, famous for its wide, cherry blossom-lined pathways and sprawling grounds, is a peaceful place for a bike ride or stroll to help digest all the shotengai street foods that you no doubt indulged in.

• Where: 3-13-1 Yanaka, Taito City, Tokyo
• Access: 6-minute walk from JR Nippori Station, west exit

3. Nakano Sun Mall & Nakano Broadway

On a rainy day, Nakano is the place to take shelter while meandering along the covered shopping arcade, Nakano Sun Mall, and the adjoining shopping complex, Nakano Broadway.

Starting out at the north exit of Nakano Station, the 224-meter-long Nakano Sun Mall houses restaurants, cafes, clothing stores and more.

Right at the entrance from Nakano Station, you’ll find Oyakidokoro Refutei Nakano. They sell warm-from-the-pan imagawayaki, a type of stuffed pancake that’s often filled with red bean or custard. Their sweet potato flavor is a favorite! It has a melt-in-the-mouth filling that’s both hearty and autumnal. It’s also branded with a cheerful character in the shape of the main ingredient.

Where Nakano Sun Mall ends, Nakano Broadway begins. A collector’s paradise, the retro mall features shops selling manga, electronics and pop culture paraphernalia to rival Akihabara. Mandarake is one such prominent retailer with several stores in Nakano Broadway, each specializing in a different niche, from Gundam merchandise to cosplay.

For food, check out the basement floor of Nakano Sun Mall. There you can find the YouTube-famous Daily Chico. Try a tower of ice cream eight scoops high, including flavors like ramune (Japanese soda), black sesame and sweet potato. On this level of Nakano Broadway, you’ll also find restaurants, takeout options, and groceries.

• Where: 5-63-3 Nakano, Nakano City, Tokyo
• Access: 1-minute walk from JR Nakano Station north exit

4. Ameya Yokocho

After getting its start as a black market in the years post World War II, Ameya Yokocho (a.k.a. Ameyoko) is now a bustling marketplace for everything from fresh seafood to dried spices to clothing to snacks and candy.

Some say that Ameya Yokocho means “candy store alley,” while others say the “ame” in its name refers to “America.” Regardless, discount candy deals can still be found here alongside an abundance of camo-patterned gear and flashy sukajan (souvenir jackets).

The local restaurants and shops can’t contain the excitement and hubbub of Ameyoko, with streetside tables spilling out of izakayas, while revelers snack on portable morsels. Dining al fresco is the way to go here. To escape the crowds, we recommend picking up some items to go for a picnic spread at the neighboring Ueno Park.

• Where: 6-10 Ueno, Taito City, Tokyo
• Access: 4-minute walk from JR Ueno Station, Shinobazu exit or 2-minute walk from JR Okachimachi Station, north exit

5. Sugamo Jizo-Dori

I’ve been told I have the taste buds of an obaachan (granny)—maybe it’s my affinity for the sweet red bean paste anko—so it’s no wonder that Sugamo, the cheekily named “Harajuku for old ladies,” holds such charm for me.

Offering little-known snacks like nure senbei (literally “wet rice crackers”) from Raijindo and more traditional wagashi (traditional Japanese sweets) like the anko-stuffed shio daifuku (salted mochi) from Mizuno, Sugamo’s Jizo-Dori shopping street teems with good eats.

Along the way, you’ll find Togenuki Jizoson Koganji Temple, which is the go-to place to pray for relief from your ailments (togenuki meaning “thorn removal”). Also, keep an eye out for shops selling lucky red underwear—though we’re pretty sure you won’t miss these scarlet beacons!

• Where: 4-22-8 Sugamo, Toshima City, Tokyo
• Access: 3 minute walk from JR Sugamo Station

Full of charm, heart and tasty street food, discover the individual character of each of these Tokyo shopping streets; revisit them like old books and you’re sure to find even more to love.

During oshogatsu (Japanese New Year), people in Japan huddle outside of temples and shrines to pray for an auspicious year, hands warmed by steaming cups of amazake (fermented rice drink). Incorporating the cheery holiday drink, this amazake purin recipe below riffs on the classic flan-like Japanese purin (custard pudding).

Amazake acts as a natural sweetener, so the only added sugar here is in the caramel—a dark, fragrant sauce with just enough bitterness and depth to counterbalance the amazake’s sweetness.

Amazake: The “drinkable IV”

© Photo by Rika Hoffman

Amazake has been around for over a thousand years. According to the Nihon Shoki, the second-oldest book of Japanese historical records, the sweet beverage can be traced back to the Kofun period (approximately 250-538 AD); renowned for its health benefits, even back then.

Although it literally translates to “sweet sake,” amazake is actually a low-alcohol or non-alcoholic beverage that can be enjoyed by all ages. Its nickname is “drinkable IV” as it’s packed with nutrients. Amazake is said to have numerous health benefits, from combatting fatigue and strengthening the immune system to anti-aging properties.

There are two types of amazake. The alcoholic version is made with sake kasu (sake lees), a byproduct of sake production created when the moromi (fermentation mash) is compressed and the sake is extracted, leaving behind the nutritious lees. Meanwhile, the non-alcoholic type is made with rice koji, steamed rice inoculated with the mold culture Aspergillus oryzae. Its alcohol content is below one percent, making it suitable for children.

What does amazake taste like?

Despite containing zero added sugar, amazake is quite sweet as the fermentation process allows starches from the rice to turn to glucose. With a thick consistency and visible grains of rice, amazake is a hearty drink that’s often served warm in the winter months—with a splash of additional sake for adults who want a bit of extra fire in their bellies (though a grating of ginger also does the trick). During summer, amazake can be served cold, mixed into smoothies or used as a natural sweetener in desserts.

Amazake Purin Recipe 

© Photo by Rika Hoffman

Below we share two methods for making amazake purin from scratch: a speedy and convenient microwave method and a stovetop version for batch-cooking.

Ingredients

Yields one mug-sized portion.

Caramel Sauce:

• 1 tbsp sugar
• 2 tsp water

Custard:

• 80ml strained amazake
• 40ml whole milk
• 1 large egg
• Pinch of salt

Instructions

© Photo by Rika Hoffman

1. For the caramel sauce, mix 1 tablespoon of sugar and 1 teaspoon of water in a mug or ramekin.
2. Microwave for 1 to 2 minutes until dark brown, checking occasionally so as not to burn the caramel sauce.
3. Remove mug from microwave and quickly mix in 1 teaspoon water before the caramel hardens. Be careful, as the caramel will sizzle.
4. Set the mug aside to cool.
5. In another vessel, strain your amazake, reserving 80 milliliters of the liquid for this recipe (the rice solids can be discarded or saved and blended into a smoothie).
6. For the custard, beat one egg in a bowl with a pinch of salt. 
7. Add 80 milliliters of strained amazake and 40 milliliters milk. Mix well.
8. Strain the custard mixture through a sieve to ensure a silky texture.
9. Pour the custard gently into the mug or ramekin so as not to disturb the caramel sauce.

Microwave Purin Method

© Photo by Rika Hoffman

Japanese purin is a delicate dessert–overcook it and you’ll get a pockmarked surface and spongy interior; undercook it and you’ll have a saccharine soup. Every microwave is different, so it will take some trial and error to get the right cooking time for yours. But once you find the sweet spot, this dessert will become an everyday indulgence. 

1. Microwave for 1-2 minutes or more, checking often, as it is easy to undercook or overcook. In my microwave at 600 watts, it takes about 1 minute and 50 seconds. 
2. Stop cooking when the surface of the custard is partially set and jiggles just slightly. If it looks fully set or is bubbling vigorously, it is probably overcooked.
3. Remove the mug from the microwave and cover with foil or a small dish and leave it for 15-30 minutes.
4. You can enjoy it warm, or, for a cold dessert, let it chill in the refrigerator for at least one hour or up to overnight.
5. To serve, run a small knife around the edge of the mug or ramekin. 
6. Place a plate on top of the mug and flip it over, with confidence! The purin and caramel sauce should release easily from the mug.

Stovetop Purin Method

© Photo by Rika Hoffman

Despite the convenience of the microwave, the stovetop cook method is a bit more consistent and yields a smoother texture. It’s also much better for batch cooking if you’re making multiples.

1. Bring a frying pan of water (about 1 centimeter in depth) to a boil.
2. Reduce heat to a simmer and add your ramekins.
3. Cover with a tight-fitting lid and simmer for 5-10 minutes, depending on the size of your purin cups (my 8-centimeter diameter ramekins took about 10 minutes).
4. Turn off the heat and, with the lid still on, leave them to cook in the residual heat for another 15 minutes.
5. After 30 minutes, remove the ramekins from the pan and enjoy them warm, or let them come to room temperature before refrigerating for 1 hour or overnight. 
6. When ready to serve, run a small knife around the edge of the ramekin, place a plate on top and flip it over. The purin should release easily.

Whether it’s a stolen moment with a single-serving indulgence or a dramatic self-saucing purin reveal that’s shared with your family or friends, we hope you’ll try this amazake dessert during the holiday season.

Stay warm and enjoy this thousand-year-old Japanese drink throughout the New Year festivities (and after…we hear it’s a good hangover remedy!). Happy New Year!

Although the daylight fades earlier and earlier each day as we get deeper into winter, when the sunshine-yellow yuzu (Japanese citrus) hits the supermarket shelves in Japan, it’s hard not to get excited. Its cheery color, energizing scent and immune-boosting properties make yuzu the natural choice to remedy a variety of winter woes.

Traditionally, the winter solstice is celebrated by taking a yuzu-steeped bath that perfumes the entire room with an invigorating aroma—a practice that dates back to the Edo period. However, the fruit is also present in Japanese cuisine and drinks. For example, in yuzu cha (yuzu tea), a popular sweet tea made with yuzu preserves. Here, we’ve compiled five ways to use this seasonal fruit, yuzu, to survive and thrive during winter in Japan.

1. Take A Yuzu Bath

© Photo by iStock: taka4332

Yuzu baths have been practiced since the Edo era when sento (public bathhouses) started using fragrant fruit to appeal to customers. It was said that taking a yuzu bath helps prevent colds by promoting blood circulation and warming the body, so it became a common practice on the winter solstice—the darkest day of the year in the northern hemisphere. The yuzu bath also serves another purpose. Strong scents are said to ward off evil spirits (also why incense is burned at Japanese temples and shrines), so a yuzu bath purportedly purifies the body.

The whole yuzu fruit can be added to your bath as is, but to maximize the aroma you’ll want to pierce the skin first. Take a knife and score the skin down through the pulp of the fruit. Plop them in your bath and gently squeeze the fruit in the water. For easier cleanup, put the yuzu in a net bag and spare yourself the hassle of dealing with pulpy aftermath. You can also reuse the yuzu and enjoy citrus-scented baths for the next couple of days.

2. Keep Warm With Yuzu Tea Or A Hot Toddy

© Photo by Rika Hoffman

High in vitamin C, which helps support the immune system, yuzu is a nutritious and tasty addition to any hot tea. Simply mix a spoonful of yuzu preserves (sold at most supermarkets in Japan and can also be made at home) with hot water or your choice of tea. Drink with a spoon—the chewy, tender bits of preserved yuzu peel are the best part!

© Photo by Rika Hoffman

In the mood for an adult beverage? Whether you’re having a cozy night in or a festive winter celebration, a yuzu “hot toddy” (a hot citrus and spiced cocktail) fits the bill. While you can certainly use fresh yuzu juice or liqueur, below is an easy recipe that uses yuzu jam and a liquor of your choice. The yuzu preserves adds enough sweetness, so there’s no need for any other sweeteners.

• 1 tablespoon yuzu preserves
• 60 milliliters of whiskey or brandy
• 150 milliliters of hot water

3. Season Everything With Yuzu Kosho

© Photo by Rika Hoffman

If you like heat, yuzu kosho (yuzu pepper) will be the MVP of your condiment collection. A paste made of just yuzu, chili peppers and salt; yuzu kosho is much more than the sum of its parts. Despite having minimal ingredients, it’s punchy and powerful, giving a spicy kick and bright citrus flavor to everything from hot pot to yakitori (chicken skewers).

© Photo by iStock: GI15702993

Yuzu kosho can be enjoyed all year round, but its flavor is especially welcomed in winter soups and pot dishes like oden. Its combination of chilies and yuzu makes even the simplest broth complex and addictive. Add a spoonful to your usual udon, ramen or hot pot and taste the difference as the mixture warms your body to the core.

4. Garnish Dishes With Yuzu Peel—Especially For New Year’s

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Yuzu peel can be used as a decorative and aromatic garnish for everything from simmered dishes to cocktails. Being a winter fruit, delicate strips of yuzu rind also often make an appearance in ozoni, the Japanese New Year mochi soup.

Every family makes their own version of ozoni. My grandparents do a miso version with thick, square pillows of kirimochi (cut blocks of mochi), a popular style in Japan’s Kansai region—though funnily enough, they are from Yokohama in the Kanto region, where most families are partial to a clear, soy sauce-based ozoni soup. Regardless of the style, a yuzu garnish is a welcome addition to the traditional soup, adding cheerful color, extra nutrition and a zesty aroma.

5. Make A Fragrant Yuzu Simmer Pot

© Photo by iStock: zi3000

Citrus has long been used in aromatherapy, with some claiming that the uplifting scent has a soothing effect; helping to ease stress, increase alertness and boost energy. And couldn’t we all use a bit more of that this winter? Take advantage of these benefits—or simply make your home smell delicious—by heating up a yuzu simmer pot. Also known as “stovetop potpourri,” it’s an all-natural alternative to candles or incense that also doubles as a makeshift humidifier in the dry winter months.

To make your yuzu simmer pot, slice up some yuzu and plop it into a pot of simmering water along with any other fruit, spices or herbs of your choice. For example, oranges and apples help amp up the sweet and fruity scent; ginger, cloves and cinnamon contribute a warming spice; and mint and rosemary give off a clean and fresh aroma. When the water level runs low, just pour in a bit more to keep it going. You can keep refreshing the simmering pot and enjoy the spa-like aroma for the next couple of days.

With these yuzu tips, keep warm and enjoy the uplifting aroma and flavor of yuzu during the winter solstice in Japan and throughout the season. Brighter days are ahead!

This sakura cheesecake recipe has all the hallmarks of a burnt Basque cheesecake: deeply burnished surface, rustic crinkled edges and a no-crust, no-fuss attitude. With the addition of freeze-dried sakura, this classic dessert becomes fit for your next hanami (flower-viewing) picnic.

A dollop of sakura-scented whipped cream brings the fragrant, frothy fun of springtime to an otherwise dense dessert. Meanwhile, the cherry (blossom) on top is salt-pickled sakura, which offers a palate-cleansing burst of salty-sour flavor in between decadent, creamy bites.

Sakura Basque Cheesecake Recipe

© Photo by Rika Hoffman

While developing this sakura cheesecake recipe, I baked four different versions until achieving my preferred taste. Like other floral flavors, sakura can be challenging to successfully incorporate into baked goods. After a bit of “research” (i.e. snacking), I’ve found that the types of sakura sweets I prefer are often quite understated, with a subtle floral aroma and a hint of brininess that recalls the flavor of the pickled sakura leaves in which sakura mochi is typically wrapped.

To achieve this taste, the recipe below uses three different sakura ingredients.

• Salted cherry blossoms: While this ingredient is an essential garnish to give this cheesecake “the look” of a sakura dessert, its use is not solely an aesthetic choice. Salted cherry blossoms are commonly used in a variety of sweet and savory Japanese food and beverages, from seasonal onigiri to the traditional sakura tea served at weddings in Japan. Also known as “salt-pickled cherry blossoms,” they are made by preserving freshly-harvested cherry blossoms in salt and ume (Japanese plum) vinegar, which contributes to its tart flavor and enhances the pink hue of the flower buds.
• Freeze-dried sakura powder: This sakura powder is mixed into the cheesecake batter and can optionally be used as a garnish in lieu of salted cherry blossoms, as it contains the same exact components: cherry blossoms, salt and ume vinegar. Its inclusion in this recipe negates the need for additional salt.
• Sakura flavor: Used sparingly, this food-grade sakura flavoring is used in the cheesecake batter to enhance the aroma of sakura, and also gives a sweet, floral quality to the whipped cream. A light hand is essential, as it can quickly become cloying.

Where to find sakura ingredients and flavorings

© Photo by Rika Hoffman

This sakura cheesecake recipe uses a few specialized ingredients that may be hard to come by overseas. In Japan, you can find them all at Tomiz (Tomizawa Shoten), a store that specializes in confectionery and baking supplies, with locations across the country.

For this recipe, I used Tomizawa’s “sakura flavor” (桜フレバー), salted cherry blossoms (桜花の塩漬), and freeze-dried sakura flakes (フリーズドライフレーク 桜) which I ground into a powder, though they also sell it in powder form. If the Tomiz store in your area doesn’t have these products in stock, check out their online shop or Rakuten and Amazon, which also carry Tomiz products.

Ingredients

© Photo by Rika Hoffman

Makes one 20-centimeter (8-inch) cake.

Sakura cheesecake batter:

• 450 grams (2 cups) cream cheese, room temperature 
• 150 grams (¾ cup) sugar
• 3 large eggs
• 240 grams (1 cup) heavy cream 
• 15 grams (⅛ cup) all-purpose flour
• 1 tablespoon freeze-dried sakura powder
• ½ teaspoon sakura flavor

Topping:

• 150 grams (⅔ cup) cold heavy cream
• 2 tablespoons powdered sugar
• ¼ teaspoon sakura flavor
• Garnish: salted cherry blossoms or sakura powder

Instructions

© Photo by Rika Hoffman

1. Allow cream cheese and heavy cream to come to room temperature. 
2. Line your cake tin. It’s easier to maneuver the parchment paper into the crevices of the cake tin if you first crumple it up and dampen it with water. Squeeze out the excess moisture before using the parchment paper to line the cake mold.
3. Preheat the oven to 205 degrees Celsius (400 degrees Fahrenheit).
4. Beat sugar and cream cheese together in a bowl until smooth.
5. Mix eggs into the batter one by one.
6. Whisk in room-temperature heavy cream.
7. Add the sakura extract. 
8. To prevent clumps, sift the freeze-dried sakura powder and all-purpose flour through a sieve and stir until the batter is well combined.
9. Pour the sakura cheesecake batter into the prepared cake tin.
10. Bake the cheesecake for 25-35 minutes, depending on your desired consistency (for an oozier center, bake for less time; for a firmer texture, cook longer). The surface should be deeply browned while the center is still very jiggly (the cake will set as it cools).
11. Allow the sakura cheesecake to cool completely before transferring it to the fridge to chill for at least four hours and up to overnight. 
12. Unmold the cake, peel the parchment paper from its circumference and slice it into wedges.
13. Before serving, soak salt-pickled sakura blossoms in a bowl of water to remove the excess salt. Gently pat each individual blossom dry, using a towel.
14. Make the whipped topping by mixing very cold heavy cream with a hand mixer or whisk. Add powdered sugar and sakura extract. Whisk until soft peaks form, or to your desired consistency.
15. Garnish each slice of sakura Basque cheesecake with a dollop of sakura-scented whipped cream and a salt-pickled cherry blossom.

© Photo by Rika Hoffman

Hope this sakura recipe brings some extra festivity to your next hanami. Happy sakura season!

Using this recipe? Share your photos with us via Facebook or #savvytokyo on Instagram. And #savvysakura2023 to enter our Savvy Sakura Photo Contest for your chance to win a sakura prize!

Miso plays nicely in sweet recipes, as well as savory ones. These bangin’ miso chocolate chunk cookies are made with a moderate amount of fermented soybean paste for extra umami that complements the toastiness of brown butter. Grab your baking sheets and bang ‘em on your counter for a flatter, chewier cookie and rippled edge.  

Miso, while full of health benefits, also gives cookies a textural advantage: extra moisture that helps keep them chewy. When fresh from the oven, these cookies have a crispy edge and soft center; with savoriness from the miso, subtle nuttiness from the brown butter and richness from the chocolate. 

© Photo by Rika Hoffman

Ingredients

• 155 grams (½ cup plus 3 tablespoons) of unsalted butter 
• 50 grams (2 ¾ tablespoons) reduced salt miso paste*
• 140 grams (⅔ cup) of granulated sugar
• ¾ teaspoon baking soda
• Dash of vanilla extract
• 1 large egg 
• 160 grams (1 ⅓ cup) of all-purpose flour
• 110 grams (⅔ cup) milk or white chocolate chips/chunks
• Flaky sea salt for finishing (optional)

Makes about a dozen cookies.

*Tips on selecting miso: Note that some miso contains dashi (Japanese soup stock). Avoid the phrase だし入り (dashi-iri meaning “contains dashi”) when selecting miso for this recipe. If you’re concerned about your salt intake, use reduced sodium miso. Reduced salt shio koji miso was used during the development of this recipe.

© Photo by Rika Hoffman

Instructions

1. To make the brown butter, add unsalted butter to a pot over medium-low heat, stirring constantly. The mixture may start to foam—not to worry, just lower the heat and keep stirring. When the butter turns a golden-brown color and smells like toffee (nutty and a bit sweet), you’ll know it’s done. 
2. Cut the heat and allow the brown butter to cool until it is no longer scalding. 
3. In the pot of slightly warm (but not hot) brown butter, whisk in the miso, sugar and vanilla. 
4. Add the egg after the mixture is cool enough (We’re not making scrambled eggs here!).
5. Mix in the baking soda and flour.
6. Stir in about ¾ of your chocolate chips or chunks, reserving the rest for topping the cookies.
7. Cover the pot and let the cookie dough rest in the fridge for at least 40 minutes to firm up.
8. Preheat oven to 180C (356F). 
9. Form the chilled cookie dough into balls (around 50 grams or 2.5 tablespoons is ideal), topping with pieces of the remaining chocolate.
10. Place cookie dough balls onto a baking tray to bake immediately, or freeze for longer storage.
11. In total, the cookies will bake for around 10-12 minutes. After the first 7 minutes, take out the tray and drop it onto a flat surface (counter or floor) that’s covered by a thick towel. Do this 2-3 times to deflate the cookies, from a height of 5 or 6 inches. Return the cookies to the oven to bake until golden brown. This will give the cookies a rippled edge and a denser, chewier texture. Sprinkle the cookies with flaky salt if desired and return the cookies to the oven to bake until golden brown.
12. The cookies are delicate when they first come out of the oven, so resist gobbling them up right away. Transfer them to a cooling rack and let them set for a few minutes before digging in. 

© Photo by Rika Hoffman

This miso cookie dough freezes marvelously. Portion it into balls, add them to your emergency freezer cookie dough stash and you’ll be less than 15 minutes away from chocolatey comfort at all times.

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