Jun 30 2009
Here’s a list of Yakitate Ja-pan recipes I’ve gathered together. The list isn’t nearly complete, but it’s a start, and I’ll be filling in the gaps as I find and try more recipes. Some are actual recipes for the specific Yakitate Ja-pan. Others are the closest equivalents I could find in the real world. As the Yakitate series goes on, the breads become more and more fictional, so it’s unlikely we’ll find ways to make every one of them. I got the basic list from wiki and then added my notes and links. Hope you find it useful, or maybe just entertaining. ♥
Here’s a list of all of the Ja-pan and their descriptions.
I’m not sure if it tastes good with natto, but here’s a recipe in Japanese for soyamilk bread.
Baking bread in a rice cooker. I tried this recipe. The results were good, but pretty dense. I need to figure out hwo to lighten the dough… Here’s a translation of the original video following the anime.
The closest equivalent I could find was recipes for melon pan. But on CookPad, search for カメのメロンパン and you’ll find 2 recipes. This one looks the closest. Here’s a mini-mini melon pan recipe! (I like this recipe because it let’s you use any soft white bread you want for the center, and all you have to do is wrap the bread with the crispy sugar coating! With a little food coloring and decorations, I can make an army of mini-turtle melon pan!)
There are a lot of recipes for Taiyaki, but they’re all pretty simple and almost the same. Here’s a Japanese recipe that shows each step and alternate cooking options (just in case you didn’t want to run out and buy a taiyaki pan).
But if you want a Taiyaki pan, there are a few options. You can get a taiyaki mold which you cook over a burner, or there are kitchen electronics that resemble waffle makers, or sandwich makers, that have forms for taiyaki. Amazon.co.jp carries a couple, but the one that I like is called Vitantonio because it has interchangeable plates which allow you to also use it to make all kinds of other things. Plus, clean up is easier with removable plates. What I don’t like about the taiyaki molds you cook over a stove, is that the batter tends to leak out and then you’ve got to clean the burner.
The following are video clips from a variety show that often tries strange ingredients in traditional dishes and rates them on a scale of 1 to 10. I wouldn’t recommend these recipes… but they seemed to like some of them. (potato salad (9), grapefruit (1), chili shrimp (5), Frisk mints (X), cherry tomatoes (3), onigiri (2), hot dogs (6), Agi (6), omochi (0), ginger (3), ??? (XX), ??? (2)) This is about taiyaki:
Update: It looks like they took these videos off YouTube. The variety show is called VVV6 and the subject changes often, but every now and then there’s interesting food trials. If I find any new videos I’ll post them here.
I found an interesting post on The Fresh Loaf by an individual who was learning to bake with millet in Japan. Here’s an excerpt of what he had to say, “Millet is rather popular in Japan, I would guess, but I only know of it being used west of Tokyo, especially for sweets (eg, ‘kibi-dango‘, which is famous in Okayama.) Apparently, there are at least four different names for this grain in Japanese: Awa, Kibi, Kimi and Hie. I bought the ‘awa’ and ‘hie’ types which look vaguely similar. The ‘awa’ is golden and a little larger than poppy-seeds; the ‘hie’ is a tad larger and kind of “drab” in color—whitish-brown. [One available variety of “Kibi” was almost the size of black peppercorns…If my information is correct, the “hie” type is also known as “barnyard millet” in some circles.”
As for more detailed information about Millet check out this article which is quite helpful as well.
I’ve made these many times. Check here for full article.
Castella was covered in the article about K-On!
Making croissant dough is time consuming and labor intensive. Make sure you use a good quality butter, otherwise you’ll get very flat croissants. I’ve only made croissant dough 3 times. The first was a disaster. The second time, I used a bit of dough I saved from the first batch, and mixed it into the new dough. The taste was much better, but the puff was still lacking. I tried over-folding the dough like in Yakitate. I didn’t get any burning, nor did I get the super croissant, I just got a rather dense croissant with a lot of butter. Anyways, the 3rd try yielded decent croissants, but for the amount of labor and time involved, I think I’ll buy them from my favorite Boulangerie. (On a side note: Trader Joes has some pretty good croissants in their frozen foods section.)
This is my favorite anpan recipe.
Thanks to Alejandra for her inquiry into Bamboo-Charcoal (竹炭) Bread (麵包). It might sound like a strange bread, but this isn’t that uncommon in Chinese cooking. Here’s an article, in English, about the experience.
(The sign is on it’s side. LOL)
There’s a Chinese online recipe database that I like that I simply call YTower. It doesn’t have the greatest search engine, but the recipes are usually all there, and there are even helpful videos. Here’s a video that I found for Bamboo-Charcoal French Baguettes.
The recipe is:
bamboo charcoal bread
Roughly translated (via Google Translate) from:
bamboo charcoal bread
It seems that the bamboo-charcoal can be added to any bread recipe. The key seems to be to also add a little malt sugar to the recipe to enhance it’s flavor. The charcoal bread dough may also need a little more water than usual, however it will tend to hold moisture in the bread once baked.
I found a great website for baking enthusiasts: The Fresh Loaf.