Dear Kabayan,

As we move deeper into the warmth of August, many of us are looking for ways to stay refreshed and recharged. What better way to savor the lingering flavors of summer than with something homemade, healthy, and uniquely Japanese?

In this issue, I’ll guide you through making Ume Syrup—a sweet and tangy drink that’s not only delicious but also brings back memories for many of us who love traditional flavors.

Let’s keep our spirits cool and our hearts full. Isa na namang masarap at makabuluhang recipe, mula sa kusina ko papunta sa inyo.

Ingredients

• 1.5 kg green ume plums
  
  

• 800 g to 1 kg rock sugar (adjust to taste)
  
  

• A small amount of shochu or food-safe alcohol (for sterilizing)
  
  

• 1 clean, sterilized wide-mouth glass jar
  
  

Instructions

1. Wash & Sterilize

• Rinse plums gently under running water.
  
  

• Pat dry and rub with a bit of shochu to sanitize.
  
  

• Remove stems using a toothpick.
  
  

2. Freeze the Plums

• Place cleaned plums in a freezer bag. Freeze for at least 24 hours.
  
  

• Freezing breaks down cell walls for easier syrup extraction.
  
  

3. Layer in the Jar

• In the sterilized jar, alternate layers of frozen plums and rock sugar.
  
  

• Seal the jar tightly.
  
  

4. Wait & Shake

• Leave at room temperature. As the plums thaw, juice will be released.
  
  

• Shake or gently turn the jar once daily to help the sugar dissolve.
  
  

• Syrup will be ready in about 7 days.
  
  

5. Store Properly

• Once sugar has completely dissolved, remove the plums to prevent fermentation.
  
  

• Transfer syrup to a clean container and refrigerate.
  
  

• Keeps for 1–2 months.
  
  

• Yields approx. 900 ml of syrup

Hello again, mga Kabayan!

We’ve officially reached the mid-year mark of 2025, and what better way to welcome summer than with something light, fresh,and naturally sweet? Let’s make the most of blueberry season in Japan with a homemade jam that’s healthy, simple and delicious!

Sugar-Free Blueberry Chia Seed Jam

A Taste of Summer in Every Spoonful

In Japan, June welcomes blueberry season—and with it, the chance to enjoy these plump, antioxidant-rich gems in fresh and  creative ways. This sugar-free chia seed jam is a simple, wholesome spread that celebrates the natural sweetness of  blueberries. It's thickened with chia seeds (no pectin needed!) and comes together in under 20 minutes—no refined sugar, no fuss.

Ingredients:

• 300 g blueberries (fresh or frozen)

• 60 ml water

• 1 tablespoon lemon juice

• 36 g chia seeds

• A drop of vanilla extract

• Optional: 1 tablespoon brown sugar or honey, to taste

Instructions:

1. Simmer the Blueberries:

In a small saucepan, combine blueberries, water, and lemon juice. Simmer on low heat for about 10 minutes, stirring occasionally, until the berries break down and become juicy.

2. Mash the Mixture:

Use a fork or potato masher to mash the softened blueberries to your preferred texture.

3. Add Flavor & Chia Seeds:

Remove from heat. Stir in the chia seeds, a drop of vanilla extract, and—if needed—1 tablespoon of honey or brown sugar (optional, depending on the sweetness of your berries).

4. Let It Thicken Naturally:

Allow the jam to sit for 15–20 minutes at room temperature. The chia seeds will absorb the liquid and thicken the jam beautifully.

5. Cool & Store:

Transfer to a clean, airtight jar and refrigerate. The jam will keep for up to 1 week in the fridge.

Serving Ideas:

Spread over warm toast or rice cakes

Swirl into yogurt, oatmeal, or smoothie bowls

Pair with nut butter for a quick, healthy treat

Light, Fresh, and Full of Goodness

Let the natural flavor of summer berries shine in this easy homemade jam—perfect for those who crave something sweet without the sugar.

Watch the step-by-step on my YouTube Shorts:

https://youtube.com/shorts/g1GdggCxydQ?si=ie_moysehC-ZQYPq

Enjoy making and sharing this taste of summer!

No-Knead Walnut Bread



Hello mga Kababayan!

As spring unfolds, there’s nothing more comforting than the aroma of freshly baked bread filling your kitchen. This No-Knead Walnut Bread is the perfect homemade treat - crusty on the outside, soft on the inside, and packed with the natural sweetness of raisins and the rich, nutty crunch of walnuts. Best of all, it requires minimal effort!

With just a few simple ingredients and an overnight rest, you can wake up to a bakery-quality loaf, perfect for breakfast or an afternoon snack. Whether enjoyed with butter, honey, or your favorite spread, this wholesome bread is a delightful way to embrace the season.

Ingredients:

·   3 cups + 2 tablespoons bread flour

·   2 teaspoons sea salt

·   300 ml warm water

·   1 teaspoon granulated sugar

·   1 tablespoon honey

·   ½ teaspoon active dry yeast

·   ¾ cup dried raisins

·   ¾ cup walnuts, roughly chopped

Instructions:

1. Mix the Dough (Night Before Baking):

1.  In a large mixing bowl, dissolve sugar and honey in warm water. Sprinkle in the yeast and let it sit for 5 minutes until foamy.

2.  Add bread flour and sea salt, stirring with a wooden spoon or spatula until a sticky dough form.

3.  Fold in the raisins and chopped walnuts, making sure they are evenly distributed.

4.  Cover the bowl with plastic wrap or a kitchen towel and let it rest at room temperature for 12 hours (overnight).

2. Second Rest & Preheat Oven:

1.  In the morning, lightly dust a surface with flour and gently shape the dough into a ball (do not knead).

2.  Place it on parchment paper, cover with a towel, and let it rest for 30 minutes while preheating the oven.

3.  Preheat your oven to 200°C (392°F) and place a Dutch oven inside to heat for 30 minutes.

3. Bake the Bread:

1.  Carefully transfer the dough (with parchment paper) into the preheated Dutch oven and cover with the lid.

2.  Bake covered for 30 minutes to create a soft and airy interior.

3.  Remove the lid and bake for an additional 20 minutes for a crispy, golden-brown crust.

4. Cool & Serve:

·    Let the bread cool on a wire rack before slicing.

·    Enjoy it fresh with butter, honey, or your favorite spread!

As I write this, Tokyo is still wrapped in the lingering chill of early spring - making the warmth of freshly baked bread all the more comforting. There’s a quiet joy in the simplicity of this recipe, from mixing the dough the night before to waking up to the promise of a golden, crusty loaf.

If you'd like to see the process in action, follow along with my step-by-step guide on YouTube: Watch Here.

Whether enjoyed with honey, butter, or on its own, this No-Knead Walnut Bread is a reminder that the best things in life take time to unfold - just like the changing seasons. May it bring warmth to your kitchen as we welcome the brighter days ahead.

Hello mga Kababayan!

A Happy 2025 New Year to all!

As the chilly embrace of winter gives way to the vibrant renewal of spring, Japan celebrates the arrival of one of its most beloved fruits—strawberries. Known for their exquisite sweetness and brilliant red hues, Japanese strawberries are a seasonal delight that captures the essence of freshness and indulgence.

In this recipe, we’re taking full advantage of the season’s bounty with a simple yet elegant No-Bake Strawberry Cheese Roll Cake. Crafted without an oven, flour, or eggs, this dessert is perfect for those who seek a fuss-free treat that highlights the natural beauty of whole strawberries.

Whether you’re enjoying the luscious sweetness of Tochigi’s famous “Tochiotome” or savoring the delicate flavor of Fukuoka’s “Amaou,” this recipe brings Japan’s strawberry season to your table in a way that’s as easy as it is delightful. Let’s create a dessert that celebrates the joy of seasonal ingredients and the art of simplicity.

No-Bake Strawberry Cheese Roll Cake

Serves: 4-6
Preparation Time: 30 minutes
Chilling Time: 1-2 hours

Ingredients

• 1 medium banana (mashed)

• 100 g biscuits (crushed)

• 8 g cocoa powder

• 25 g melted butter

• 150 g cream cheese (softened)

• 25 g honey

• 100 g fresh strawberries (whole)

• 25 g condensed milk

Instructions

1. Prepare the Biscuit Base:

1. Crush the biscuits into fine crumbs using a food processor or by placing them in a ziplock bag and pounding with a rolling pin.

2. In a mixing bowl, combine the crushed biscuits, cocoa powder, mashed banana, and melted butter. Mix until it forms a cohesive, dough-like consistency.

3. Spread the mixture onto a sheet of parchment paper, forming a thin rectangle. Flatten evenly with a spatula. Chill in the refrigerator for 15 minutes.

2. Make the Cream Cheese Filling:

1. In a bowl, mix the softened cream cheese, honey, and condensed milk until smooth and creamy.

3. Assemble the Roll Cake:

1. Remove the chilled biscuit base from the refrigerator.

2. Spread the cream cheese mixture evenly over the biscuit layer, leaving a small border around the edges.

3. Arrange the whole strawberries in a single line along the length of the biscuit layer (near one edge).

4. Using the parchment paper, carefully roll the cake from the edge with the strawberries, ensuring the roll is tight.

4. Chill and Serve:

1. Wrap the roll cake in the parchment paper and refrigerate for 1-2 hours to set.

2. Once firm, slice into portions, ensuring each slice showcases the whole strawberries inside.

Tips for Success:

• Choose small, uniform strawberries to ensure even rolling.

• Chill thoroughly before slicing to maintain clean, neat edges.

• For presentation, dust with cocoa powder or garnish with extra strawberries.

Each slice of this dessert is a celebration of the season’s sweetness. Let it inspire you to embrace life’s simple joys and share them with those you love.