Leo's Japanese Dojo
4 recipes converted from their YouTube cooking videos.
Mochi Daifuku (Japanese Red Bean Filled Sweet Rice Cake)
A step‑by‑step guide to making soft, white mochi daifuku stuffed with sweet Tsubuan red bean paste, based on Leo's Japanese Dojo video. Includes tips for perfect round shapes, handling hot dough, and serving suggestions.
4 TIPS to make and preserve the outer skin of Japanese DAIFUKU mochi
Yukido is a soft, chewy Japanese sweet rice dough made with glutinous rice flour, sugar, and water. Unlike traditional mochi, the added sugar helps retain moisture, keeping the dough tender for several days. This recipe walks you through creating the dough, coating it with starch, cutting it into bite‑size pieces, and storing it for future use.
How to make dough of Nerikiri, Japanese decorative Wagashi
Learn how to make authentic Joyo Nerikiri, a smooth, slightly sweet Japanese dough used for delicate wagashi decorations. This recipe combines glutinous rice flour with steamed Chinese yam to create a pliable, non‑sticky dough that stays soft even after exposure to air. Follow Leo's step‑by‑step guide to prepare, shape, and freeze the dough for future use.
How to make Ohagi with rice cooker & a history about Ohagi and a seasonal event, Higan
Ohagi are traditional Japanese sweet rice balls coated with azuki bean paste, soybean powder, black sesame, or nori. They are especially enjoyed during the spring and autumn equinox ceremonies (Higan) but can be made any time. This recipe follows Leo's Japanese Dojo method, using a 3:1 ratio of glutinous to regular rice for a soft, sticky texture that stays tender longer.