Watch This Woman Make Amazing Mini Foods (Video)
By Cooking Panda
Looking to go on a diet and get beach ready for the summer? If so, you might like these miniature creations by Yukiko Hasada. If not, well it’s still fun to see (video below).
According to Huffington Post, Hasada buys normal-sized produce at the grocery store and then turns that produce into tiny gourmet meals that she then features on YouTube. Her channel, Bistro Miniature, currently has over 100,000 subscribers, and I bet that number will continue to grow as more of us are learn about her.
In the video below, Hasada quickly runs through a few recipes for audiences to see. You can get a brief glimpse into her omelet rice, star French cream, zha jiang mian, dry curry, nan set, donut, mapo eggplant, twisted donut, dandan noodles and mixed sandwich recipe.
And that’s just the welcome video! It’s really quite hypnotizing once you start getting into it.
Hasada reportedly became inspired to become a mini food chef when she found a miniature kitchen set. That’s as good a reason as any. Over the last two years with her mini kitchen, her YouTube popularity has grown. She says she draws recipe inspiration from what she cooks at home for her family (lucky family!) and that she likes to make things that complement the tiny utensils.
The most difficult item for her to create in the tiny kitchen has proven to be soft-boiled eggs. She has to top her chow mein with a soft-boiled egg, but it’s difficult for her to control the heat on the mini stove, since she can only use solid fuel inside it.
All I know is that I’m really wishing these sweets were bigger and within reach.
And who wouldn’t enjoy this breakfast in bed?
Keep an eye out for more fun mini food videos on the Bistro Miniature YouTube channel. Just be aware that once you start watching them, you’ll probably get sucked in for a quite a while.Bistro Miniature, japanese food, Tiny Food
Watch These Adorable Kids Try Japanese Food (Video)
By Cooking Panda
We love to watch kids try foods from different countries, and we may just be learning along with them on some of the dishes. This time around, we’re going to watch American kids try classic Japanese dishes.
The first round of Japanese dishes includes miso soup (yum!) and Natto Gohan. Miso soup is technically miso paste dissolved in fish stock. It usually comes with some good stuff in it, like seaweed or small pieces of tofu. Natto Gohan is a popular Japanese breakfast that features fermented soybeans. Judging by the kids’ reactions, the fermented soybeans were a no-go, with most kids spitting it back out. I don’t think I’ll be trying that one!
The next round of dishes for tasting consisted of sashimi (again, yum!), daikon and umeboshi. As delicious and savory as sashimi can be, the sound of raw fish doesn’t sit well with the kids, who probably didn’t give it a fair chance as a result. The daikon, otherwise known as pickled radish, and umeboshi, pickled plums, weren’t enjoyed much, either. This is a tough crowd!
Finally, the next round gets some better reviews. Udon noodles and shrimp tempura are general crowd pleasers, after all. Udon are big, thick Japanese noodles made of wheat flour, and are usually accompanied by an assortment of toppings. The kids have a lot of fun with this pasta dish when they learn that slurping is considered a compliment in Japan. They enjoy being very polite!
Tempura can refer to lightly fried vegetables or meats, but in this case, it looks like the kids were given shrimp tempura. Who doesn’t like fried shrimp? And the tempura style is just perfect.
Finally, it’s time for dessert, but this Oshiruko doesn’t quite feel like dessert to the kids. Oshiruko is the name for red bean soup with mochi, a sweet dumpling plopped right on top. First, the kids are confused with a dessert that’s served warm. Second, they weren’t too fond of the red bean soup. However, one girl doesn’t seem to mind the mochi so much. She likes how “it ends with a tinkling on [her] tongue.”japanese food, kids, Mochi, Sashimi, tempura, Udon
Just When You Thought Sushi Couldn’t Get Any Prettier, Chefs Turned It Into Mosaics
By Cooking Panda
Sushi is indisputably a gorgeous food. There’s the balance of colors from refreshing vegetables and bright pieces of fish, the sheen of Omega-3s on fresh hunks of salmon, the comforting symmetry of each slice of sushi roll. How could it get any prettier?
The Japanese figured it out: It’s by transforming sushi into mosaics.
Foodies and Instagrammers are going nuts over the trend, which is pulled off by meticulously slicing, positioning and decorating pieces of sushi until they resemble the intricate tiles of a mosaic.
Here are a few examples of the art to tickle your fancy.
Check out the basket-weaved cucumbers on this square number. It would make the perfect lunch on a busy Monday, when only delicious and aesthetically pleasing food can numb the pain of the weekend you left behind.
Photos like these confirm our belief that Instagram’s new zoom feature was made for food. This artist’s intricate garnishes show that a little leaf goes a long way.
Here’s a more approachable yet attractive mosaic, just in case you want to try your hand at creating a sushi craft at home.
No words, only wows.
Art has no rules, and neither do sushi mosaics. This is beautiful, but all we want to do is pluck off a round sushi ball for ourselves.
Nothing says “I love you” like a heart-shaped arrangement of fish, rice and veggies, am I right?
Sushi mosaics aren’t limited to single plates; in fact, it’s best if they fill an entire table and are served buffet-style.
Featured Photo Credit: tsukicook/Instagram via FoodbeastTags: food art, instagram, japanese food, mosaic, sushi