How To Make Mesmerizing Japanese Desserts

– Hi, I’m Rie, I’m a Tasty producer in LA. Today, I’m going to be showing you how to make most mesmerizing
Japanese dessert. Japanese people, including
me, are obsessed with seasons. Cherry blossom season is
such a short amount of time, so from the end of March
to beginning of April, a lot of people go for picnics, hiking, and have a party under
the cherry blossoms. It’s my favorite season
and I miss Japan so much, especially around this time of the year, because LA has no seasons. I think our ancestors started to preserve this beautiful flowers so
they could enjoy it longer. Traditionally, raindrop cake, in Japanese we call mizu shingen mochi, is made with agar-agar. Agar-agar is a jelly-like
substance made from algae. So unlike gelatin, it’s vegetarian. Agar itself has no flavor, so raindrop cakes taste
like sugar water Jell-O, so pour your favorite syrup on top. Japanese people also value beautiful looking desserts and food. No offense to your brownies or chocolate chip cookies,
those are delicious, but maybe not quite as visually pleasing. You are also eating with your eyes, and this raindrop cake
is a perfect example. The cherry blossoms are
encased in a drop of water. It reminds me of cherry
blossom on a rainy day. (tranquil music) I think mochi is getting
popular all over the world. The powder I used for this video, called shiratamako, it
is made with rice flour. I used matcha for the ice cream flavor. Matcha is powdered green tea. It’s packed with antioxidants
and boosts your metabolism so you can eat matcha ice
cream without feeling guilty. Mochi is super easy to
make and easy to work with, but it is very sticky,
so make sure you use a lot of starch on the surface. Typically, mochi’s made
with steamed mochi rice and eaten mainly around New Year’s. However, the mochi we
used for mochi ice cream, we call gyuhi, used all year round. I like matcha flavor because
it’s a little bitter, so it’s a good balance to the ice cream. I made this video for Tasty Japan. I wanted to make a mochi ice cream video, but mochi ice cream is
cheap, so I was wondering how I could convince our
audience to make mochi ice cream. And I was like, okay, let’s make it giant, ’cause I’ve never seen giant
mochi ice cream before. If you don’t have matcha, you can use cocoa powder
or strawberry jam. After we published the video, I saw that some of our
audience actually made it and tagged us on our Instagram account. It made me very happy. It’s one of the best feeling I get from being a Tasty video producer. As I mentioned earlier, Japanese people obsessed
with seasonal ingredients. Pumpkin and chestnut flavors are very popular during the fall season. We used kabocha pumpkins for our video. Kabocha is the most
popular pumpkin in Japan. They are sweet and a dryer
texture than butternut squash, perfect for baking and
cooking and I love using them. Kabocha is getting popular in America. I can find them in grocery stores easily. Japanese people have started
celebrating Halloween, but Halloween in Japan is
more popular among adults. Dressing up in costume is
not for trick-or-treating. Some of the Western traditional holidays are misinterpreted in Japan. We celebrate Christmas, but it is more like a romantic holiday for couples. So this kabocha pumpkin pudding was made by Tasty Japan producer Saki, but she was struggling
with unmolding the pudding. So I learned this cool
trick on the internet. This is how to unmold
pudding in a bundt pan. So hold tight your bundt pan
and plate, and you just spin. ‘Kay, made me a little bit
dizzy but, pudding is unmolded. So this pumpkin pudding, it’s not your typical Halloween treat, but I think it’s really pretty because of the color contrast,
yellow and shiny brown. And also, when you pour the chocolate, I feel like it look like a spider web. So, I think it’s a
perfect Halloween dessert. Some of you watching this video might have seen this recipe
already, but stay with me. It’s one of the most viewed
and shared Tasty Japan video. I didn’t know how deeply
orange the yolk of the egg until I moved from Japan to the states. As you can see Tasty producer
Alvin made the video in Japan, so the egg yolk is very orange. Alvin and I went to Japan together a year ago for research purposes. Alvin was obsessed with
this jiggly cheesecake that he saw on the internet. We went to the store and
watch how they make them. So this cheesecake you can eat year round, but I chose it for winter dessert because you want to enjoy while it’s hot, you wanna eat it right after
came out from the oven. So I think this is a
perfect dessert for winter. I’ve started cooking more
and more since I moved to the United States, mainly
as a homesickness cure. Even though I’m not physically home, it feels like home wherever I am when I cook and eat Japanese food. I didn’t have a lot of friends
when I moved to the states, but whenever you meet new people, I’ve found that talking about
food is a great icebreaker. Regardless of their age, gender, or race, everyone has their own
personal stories about food. I love everything about
Japanese dessert and culture, I’d love to hear your stories. – [Voiceover] Oh, yes! (serene music) (camera shutter clicking)

100 thoughts on “How To Make Mesmerizing Japanese Desserts

  1. I love Mochi so much but I can't touch it without cringing in to a ball. The crunchy feeling is like cotton.

  2. Now I wanna go learn the Japanese culture and language so I can just comfortably wedge myself into Japan. Legally, of course.

  3. Oh, Rie. You are too pure for this world 💕 You are the biggest reason why I got so hooked at watching Tasty videos. I always look for more videos of you! I just hope Buzzfeed is taking care of you as you are a gem to them 😉

  4. I'm an athlete and feel food speaks to people whom exercise regularly. Exercise makes you look for new and different types of foods. Mochi is milk and flour hmm, cool.

  5. I'm Indian… very few japanese store…and all are so costly that I can't even afford…like if you are also sad like me

  6. I swear Rie is honestly the most amazing tasty producer man! this video made me emotional because im looking at how far Rie has come and im so grateful that we have an amazing human being like Rie! Rie is the reason why I always watch Tasty videos! SHE DESERVES A PAY RISE!

  7. When Rie started talking moving to the US and not having many friends but finding ways to relate to other people, anyone else wish they could give her a hug??

  8. Rie is the cutest! Her accent is adorable as hell, and she's like the sweet, snack mom that everyone loves because she has the best food!

  9. What an incredibly articulate woman. It's always amazing when people who don't have English as a first language can end up speaking it better than a lot of native English speakers. English is a very difficult language to learn because it makes no sense in terms of the spelling, grammar, and sentence structure 'rules'.

  10. ohmygod alright this comment is gonna be a terrible one but i was just sitting there thinking too hard and i went cross eyed and when i looked at the thumbnail it looked like she was wearing a bikini ahsjsjjssjsjzjsjzhshsj i'm sorry to whoever reads this

  11. Sometimes you can find that cheesecake in certain Asian Markets.

    It is beyond good. Soft very delicate. Very airy dessert, with a mild hint of cheese.

  12. try this flattened rice , tasty, healthy, sweet 🏆🏆 🏆🏆👌🏆

  13. So I tried making the jiggly cheesecake for a school project and I don't think it turned out that good…. the egg whites didn't fluff up.

  14. Rie, you’re the entire reason I want to start cooking. I love trying new food, and then you combine what, in my eyes, is art, and I’m sold.

  15. So for the jiggly Cheese cake the 3 first ingredients is iset in the pan while mixing?please help I really want to make this

  16. So I checked at local stores and none of them sell shiratamoko flour. But I have read that mochiko is an alternative. Would the amount I’m the recipe change at all?

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