JunsKitchen
10 recipes converted from their YouTube cooking videos.
A day in a Japanese senbei factory (Kyoto)
Traditional Japanese rice‑crackers (senbei) flavored with delicate sakura leaf powder and sandwiched with a light matcha‑infused whipped cream. Inspired by the handcrafted sweets shown on JunsKitchen, this recipe walks you through making the crisp senbei, a silky matcha cream, and assembling the elegant snack.
Spicy Shrimp Wrapped in Zucchini with Tomato Sauce and Crispy Eggplant
A celebratory summer dish featuring large shrimp wrapped in thin zucchini slices and rice paper, coated with crushed Flaming Hot Cheetos, deep‑fried to crisp, served with a silky tomato‑shrimp bisque and pan‑fried, oven‑finished eggplant.
How Nerikiri confections are made
A step‑by‑step guide to making traditional Japanese nerikiri using Temari's ready‑made nerikiri powder. Learn how to mix, color, and shape the delicate white bean paste into beautiful designs like a rabbit, perfect for tea time or special occasions.
Edible Crystal (3 ingredients)
A simple, colorful Japanese sweet jelly made with just sugar, water and agar (or seaweed). Inspired by the traditional confectionery Kohakuto, this recipe yields crunchy‑outside, soft‑inside crystal‑shaped treats that are perfect for kids and adults alike.
I had Japanese craftsmen make my cats candy
A delicate Japanese wagashi inspired by JunsKitchen’s cat‑themed collaboration with Papabure and Sakuraco. Soft orange‑flavored cream cookies are paired with a fluffy, marshmallow‑like “houzui” filled with sweet white bean paste. Perfect for a tea ceremony, birthday gift, or as a whimsical treat for cat lovers.
A day in a Japanese jelly candy factory (founded by 92yo active craftsman)
A delicate Japanese semi‑raw chocolate confection inspired by the half‑cooked sweets made at Midori Seika in Osaka. The outer layer is thin, crisp‑crystallized chocolate, while the interior stays soft and juicy with a strawberry‑gelatin glaze. Perfect with tea or coffee.
How Japanese mochi sweets are made (Kibi dango)
A delicate Japanese wagashi inspired by the milk mochi from Tengu-do in Hakodate. Soft, milky mochi cubes are encased in a translucent potato‑starch film, creating a melt‑in‑your‑mouth treat that pairs perfectly with tea.
Salt-baked seabream (Shiogama-yaki)
A simple, Japanese‑inspired pan‑fried whole bream seasoned with salt, lemon, fresh basil and bright finger‑lime caviar. The fish is lightly coated with egg white and flour for a delicate crisp, then finished with aromatic herbs and citrus for a fresh, flavorful main course.
Sushi / Sashimi Art (My wife・Marriage anniversary)
A romantic anniversary appetizer inspired by JunsKitchen, featuring sashimi‑grade tuna shaped into delicate rose petals and dressed with a sweet‑tart blueberry wine vinaigrette. Perfect for a special celebration or an elegant starter.
A day in a Japanese candy factory (Kyoto)
A simple Japanese tea‑time tasting featuring sakura‑flavored candy, a creamy‑looking sakura sweet potato confection, and refreshing peach hibiscus tea, as enjoyed during JunsKitchen's visit to the artisan candy shop Amé Shō Sawahara.