Soft, chewy Japanese tofu mitarashi dango: rice dumplings threaded on a skewer, grilled until lightly charred, and glazed with a sticky sweet-and-salty soy sauce. This version uses silken tofu in the dough for an extra-tender texture and is naturally suitable for vegans when using a vegan mirin or omitting it.
Sugar’s Role in Jam Making: Balancing Sweetness and Texture
Learn how to make jam successfully – by understanding why sugar is integral to soft spreads. Although it may feel like spring is far away as winter holds on in many places, berry season will arrive soon. Early fruits—strawberries, raspberries, blackberries, cherries, and more—are perfect for turning into jam. With a little planning and a … Read more