Dear Kabayan,

Summer in Japan is also the season for preserving and pickling fresh produce, and one of my favorite traditional Japanese delicacies is Rakkyo (pickled shallots). These crunchy, sweet-and tangy pickles are commonly served with Japanese curry and are loved for their refreshing taste and health benefits.

As someone who enjoys learning and sharing Japanese home cooking, I believe that making rakkyo at home is easier than many people think. With just a few simple ingredients and a little patience, you can prepare your own homemade Japanese pickles and enjoy an authentic taste of Japan right from your kitchen.

I hope this easy recipe inspires you, my dear kabayan, to try something new and experience another beautiful part of Japanese food culture. For first-time makers, I have also prepared a short video tutorial so you can follow the process step by step.

Happy cooking, happy pickling, and may your kitchen always be filled with delicious memories!

Easy Traditional Japanese Rakkyo (Pickled Shallots)

Crisp, sweet, and tangy, Japanese Rakkyo (pickled shallots) are a popular side dish served with

Japanese curry, grilled dishes, or simply enjoyed as a refreshing snack. This easy homemade recipe is

perfect for beginners and requires only a few simple ingredients.

Ingredients (for a 1-liter jar)

Main Ingredients

500g shallots (rakkyo or small pearl onions), with skin

2 red chili peppers

Pickling Liquid

175ml rice vinegar

100–125g sugar (adjust to your preferred sweetness)

30g coarse salt

30ml mirin

Instructions

Step 1: Prepare the Shallots

1. Remove the outer skin and trim the root ends and stems.

2. Place the shallots in a bowl and rinse thoroughly under running water.

3. Drain in a colander.

4. Sprinkle with about 5g of salt and let sit for 1 hour. This helps remove excess moisture and

keeps the shallots crisp.

Step 2: Rinse and Drain

1. Quickly rinse the salted shallots under running water to remove excess salt.

2. Drain well in a colander.

Step 3: Blanch the Shallots

1. Bring a large pot of water to a boil.

2. Place the shallots in the boiling water and blanch for 10 seconds only.

3. Immediately remove and rinse with cold water to stop the cooking process.

4. Drain thoroughly and allow to cool completely.

Step 4: Prepare the Pickling Liquid

1. In a small saucepan, combine the rice vinegar, sugar, salt, and mirin.

2. Heat gently, stirring until the sugar and salt dissolve. Do not boil.

3. Allow the pickling liquid to cool completely.

Step 5: Pickle the Shallots

1. Sterilize a 1-liter glass jar and lid with boiling water and let them dry completely.

2. Place the cooled shallots and the two red chili peppers into the jar.

3. Pour the cooled pickling liquid over the shallots until they are completely submerged.

4. Seal the jar tightly.

Step 6: Let Them Mature

The pickled shallots can be enjoyed after 10 days, but the flavor and texture are best after 1 month of pickling.

A Comforting Taste of Taiwan

For the month of May, I’m sharing a deeply comforting dish from Taiwan — Lu Rou Fan, known in Japanese as ルーローハン. This beloved classic features tender pork belly slowly simmered in a rich, savory sauce of soy, spices, and aromatics. Served over warm rice and often paired with eggs and greens, it’s a dish that feels both hearty and homey.

Widely enjoyed across Taiwan, Lu Rou Fan is more than just a meal — it’s everyday comfort food, simple yet full of depth and flavor.

For my Kabayan, I hope this dish brings warmth to your table and introduces a new favorite to your kitchen. Sometimes, the most satisfying meals are the ones slowly cooked and shared with love.

Mango Sticky Rice for My Kabayan

As we welcome the month of April, I’d like to share a dessert that celebrates the sweet flavors of Southeast Asia. This month’s feature is the beloved Thai classic Khao Niao Mamuang, known to many as Mango Sticky Rice.

With soft glutinous rice, creamy coconut milk, and slices of ripe mango, this simple dessert from Thailand perfectly captures the beauty of mango season.

For my Kabayan, I hope this recipe brings a little taste of home and reminds us of the tropical fruits we grew up loving. Sometimes the simplest ingredients create the most comforting treats.

Dear Kabayan,

As Valentine’s Day draws near, Japan is once again wrapped in its sweet tradition of women gifting chocolates to the men they admire or love. While store-bought chocolates are everywhere, homemade treats remain a heartfelt classic—simple, thoughtful, and made with love.

Ingredients:

• 1 can condensed milk (374 g)

• 150 g cocoa powder

• 60 g crushed walnuts

(optional: use any nuts you like, or omit completely)

Instructions:

1. Mix

In a bowl, combine the condensed milk and cocoa powder. Mix until thick, smooth, and fudgy.

2. Add Nuts (Optional)

Gently fold in the crushed walnuts for extra texture.

3. Shape & Set

Line a small tray or container with cling wrap or parchment paper.

Spread the mixture evenly and press it flat to your desired thickness.

4. Chill

Refrigerate for at least 2 hours or until firm.

5. Cut & Serve

Remove from the tray and cut into small square pieces or roll into bite-sized balls using your hands.

Lightly dust with cocoa powder if desired.