For the last few years, I have been posting a variety of recipes on this blog. Cooking is one of the things I miss most when I live abroad – for some reason, I did not enjoy cooking in either China or Indonesia. Here is to answer a few common questions from you!
1. Do you develop your own recipes?
In general, I do not develop my own recipes. What I post on this blog are recipes that I found online and tested. All posts refer to the original recipe.
2. Where do you get your recipes?
My Japanese recipes are mostly from Cookpad, a Japanese website with recipes from readers. Cookpad has a function called “Tsukurepo”, where readers post pictures and thoughts of the Cookpad recipes that they have tried out. A high number of Tsukurepo on a certain recipe means that it is popular, and hence, there is a good chance that it is yummy (and also easy to follow).
3. Why do you provide the weight of sugar/flour/etc instead of volume?
The first things I made when I started cooking were baked goods. Baking is a science and requires more precise measurements than other kinds of cooking. I always weigh my dry ingredients when I bake, as the weight is more precise than volume.
Because I started out weighing my ingredients, this is the easiest way for me to cook.
4. Why do you provide metric measurements?
I live in Japan, which uses metric measurements for everything. If you would like to convert my metric measurements to US/Imperial measurements, you can use google. I often type in something like “what is 1 pound in grams?” on google.
By the way, 1 US cup is not the same as 1 Japanese cup, which is not the same as 1 cup of rice.
- 1 US cup = 237 ml
- 1 Japanese cup = 200 ml
- 1 “go” of rice or sake = 180 ml (a “go” is a traditional Japanese unit, now used primarily for rice or sake.)
5. Can you provide measurements in volume? Can you provide US measurements?
As mentioned above, I prefer to weigh my dry ingredients. If you need measurements in volume or in US/Imperial units, I suggest the following websites.
A converter for butter (Japanese butter is not sold in sticks… so I am at a loss when the recipe tells me to add “one stick of butter”)
Please let me know if you have any additional questions!