Monthly Archives: January 2015

Delicious Baumkuchen Cakes

Nenrinya Bakery Haneda Airport, Tokyo Japan

Nenrinya Bakery Haneda Airport, Tokyo Japan

While traveling in Japan, I can’t help but stop and enjoy all the wonderful foods I come across.  My favorite foods are, of course all of the sweet desserts!

While I was in Tokyo Haneda Airport, I encountered this delicious, delicate baumkuchen cake at Nenrinya Bakery.

Nenrinya Bakery Haneda Airport, Tokyo, Japan Photo Credit: David Keisilng

Nenrinya Bakery Haneda Airport, Tokyo, Japan
Photo Credit: David Keisilng

The Japanese people have adopted this lovely German layer cake as one of their own favorite desserts.  Baked uniquely with each layer of the batter brushed on while rotating on a spit, each layer browned before adding another layer.

Baumkuchen, Nenrinya Bakery Photo Credit: David Keisling

Baumkuchen, Nenrinya Bakery Photo Credit: David Keisling

You can actually watch the cakes being made fresh in the window. Which is how I, discovered these lovely cakes.

Nenrinya Bakery Haneda Airport, Tokyo, Japan. Photo Credit: David Keisling

Nenrinya Bakery Haneda Airport, Tokyo, Japan.
Photo Credit: David Keisling

They even have sandwiches, where the buns are the cakes!

Hamburger baumkuchen Photo Credit: David Keisling

Baumkuchen sandwiches
Photo Credit: David Keisling

These cakes make great gifts to bring back home.

Baumkuchen Cakes makes great gifts Photo Credit: David Keisling

Baumkuchen Cakes makes great gifts
Photo Credit: David Keisling

You can find there bakery locations here:


Ota-ku, Tokyo Haneda Airport 3-4-2 Haneda Airport Terminal 2 in the starting gate number 51 boarding preoral
TEL 03-6428-8710
Hours 6:00 to 20:00

Ota-ku, Tokyo Haneda Airport 3-3-2 Haneda Airport Terminal 1 2F specialties sweets Museum                                                                                                                     TEL 03-575-7178                                                                                                          Hours 6:00 to 20:00

  

Marunouchi, Chiyoda-ku, Tokyo 1-9-1 JR Tokyo Station premises Yaesu central opening in the ticket                                                                                                       TEL 03-5293-4427 [rings home Customer Service Center: TEL 03-3316-2356]
Hours 6:30 to 21:30

Saitama Urawa-ku Higashitakasago cho 11-1 Daimaru Urawa Parco B1
TEL 048-615-6020
Hours 10:00 to 21:00

Ginza, Chuo-ku, Tokyo 5-chome, 6-15 seat STONE [The Stone] 1F
TEL 03-5537-3910
Seven days a week Hours [Mon-Sat] 10:30 to 20:00, [day and a public holiday] 10:30 to 19:00

Marunouchi, Chiyoda-ku, Tokyo 1-9-1 Daimaru Tokyo first floor
TEL 03-3212-8011 (dies)
Hours [Mon-Fri] 10:00 to 21:00, [Saturday, Sunday and public holidays] 10:00 to 20:00

Yokohama, Kanagawa Prefecture, Nishi-ku, Takashima 2-18-1 Sogo Yokohama underground second floor
TEL 045-465-2111 (dies)
Hours 10:00 to 20:00

http://translate.google.com/translate?hl=en&sl=ja&u=http://nenrinya.jp/shop/index.html&prev=search

http://www.nenrinya.jp

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Ozoni “Japanese New Years Soup” recipe

 

Marc Matsumoto's Ozoni photo credit from  http://www.pbs.org/food/recipes/ozoni/

Marc Matsumoto’s Ozoni photo credit from
http://www.pbs.org/food/recipes/ozoni/

New Years in Japan is called Oshogatsu, お正月 (おしょうがつ – oshōgatsu) it is the most important day that’s celebrated in Japan.  Steep in traditions that goes back hundreds of years, you will still find many Japanese today continuing the same traditions.

On January 1, millions of Japanese visit shrines or temples, offering up a prayer, usually for good health and good fortune.  It is also customary to eat Ozoni the Japanese New Years soup.  This Japanese New Years soup is eaten on the first day of the new year.  Marc Matsumoto a food blogger, shares his family recipe for Ozoni.

Ingredients

  • 1 cup water + 4 cups water
  • 4 dried shiitake mushrooms
  • 1 pound boneless chicken thighs
  • 8 slices carrot, carved into the shape of a cherry blossom
  • 1/4 cup sake
  • 2 teaspoons salt
  • 1 tablespoon soy sauce
  • 1 small bunch spinach, lightly boiled and drained
  • mochi
  • yuzu

Directions

  1. About an hour before you prepare your Ozoni, put 1 cup of water in a bowl along with the dried shiitake mushrooms. 
  2. Put the chicken in a colander. Boil a kettle of water and pour it over the chicken, letting the water go down the drain. This removes blood and impurities from the meat, giving you a clear soup. 
  3. Put the chicken in a pot along with the remaining 4 cups of water, the carrots, sake, and salt, and then simmer for 20 minutes, skimming to remove any scum that rises to the top. Remove the chicken and set it aside. 
  4. Add the soy sauce, along with the soaking liquid from the shiitake mushrooms to the soup and then adjust salt to taste. Slice up the shiitake mushrooms and add them to the soup. 
  5. Lay down a sheet of aluminum foil in a toaster oven then toast the mochi until it inflates and turns golden brown along the top. You can also just microwave it until it inflates.
  6. To serve, place piece of grilled mochi at the bottom of the bowl, then add a few slices of chicken. Gather a few strands of spinach and tie them in loop and place in the bowl. Add the soup along with two slices of carrot and some shiitake mushrooms. Garnish with some yuzu zest and serve.

Tips/Techniques

If you can’t find yuzu, you can substitute Meyer orange peel

View Marc Marc Matusmoto’s original family recipe