Lina りな | Japan Eats!

Did you know that the name HI-CHEW comes from "high-grade chewing candy"? ✨ They have evolved SO much since I had them as a kid and there are so many different textures and flavors! These Japan-exclusive flavors can be found at Don Quijote stores in Japan, so be sure to swing by the HI-CHEW section during your snack souvenir shopping! 🤩 Also, I can confirm that I got a "medium fortune" right after filming this, so not all of them are “daikichi" 😂 but I guess I was extra lucky this time 🎉 #HICHEW #pr #japanexclusive #japanhaul

This Japanese “drinkable beauty serum” called amazake has been a staple for me ever since I started my Japanese food fermentation series ✨ If you’re new here, hi! 👋 I’m Lina — a food fermentation instructor who is slightly obsessed with all things koji (Japan’s national mold) 🍚 Today we’re making amazake, a traditional Japanese fermented rice drink that’s naturally sweet and full of enzymes, amino acids, vitamin B, and folic acid. It’s often said to support skin health, digestion, and immunity! But honestly, health benefits aside, I just love the flavor. Amazake has this naturally sweet, creamy taste that adds such a beautiful depth of flavor to cooking and baking, which is why I love using it in so many recipes. I’m partnering with TANICA which was the first company in Japan to produce an electronic yogurt maker! Today I’m showing you their amazake enzyme, which makes the whole amazake making process so easy ✨ All you need to do is mix rice and water, sprinkle the enzyme on top, and let it ferment at 60°C for 6 hours using the Yogurtia fermentation device. ⚠️ Quick tip if you try making this: If the rice is too hot, the enzymes won’t work properly. Just mix in the water first so the rice cools down a bit before adding the amazake enzyme. For this batch I used 50ml of water, which creates the sweetest and creamiest amazake. I especially love this consistency when using amazake for baking and cooking 🍰 I use it to make the amazake chocolate banana oatmeal muffins 🍌🍫 and the recipe is pinned in the comments if you’d like to try it! For the next month you can also get 15% off the Yogurtia fermentation device and amazake enzyme on Amazon using my code TANICALINA15 🎉 I added the Amazon links to my bio if you'd like to try it! And as always, feel free to ask me anything about koji, amazake, or fermentation — I love talking about this stuff 💛 #fermentation #koji #amazake #発酵 #甘酒

Replying to @ohmytianah another Japanese winter STAPLE that keeps me warm all season! Plus it’s 100% cotton!

I bet my grandma is making the rice into onigiri, okayu (rice porridge), takikomi gohan (mixed rice dish) and feeding it to everyone (pets included) around her 🫶🏻 Sending love to you and your loved ones always and hoping it’s all one big party wherever they are ❤️

Replying to @ルイカは超カワイイです back with another konnyaku recipe but one that my mom has kept since she was in her teens! This time we’re making konnyaku tofu shira-ae! #tofu #konnyaku #豆腐 #こんにゃく

This video is for my brother and anyone else who doesn’t like to knead bread dough but wants to eat a baguette-like bread!!🫶🏻 But more importantly, I am trying to satisfy my mentai fransu craving from seeing the DELICIOUS looking one from Full Full in Fukuoka. I’ve never been but I want to go SO BAD!! 🥹 Has anyone gone?! Is it just as delicious as it looks?! BAGUETTE-ISH INGREDIENTS: Poolish (ferment 1 hour @ 40°C) — a pre-fermented starter made ahead of time to build flavor and structure before mixing the final dough: • 60g semi-strong flour* • 2.5g instant dry yeast • 65g water Baguette dough (wet ingredients): • 100g semi-strong flour* • 1.5g instant dry yeast • 3g malt powder • 138g water Baguette dough (dry ingredients): • 100g semi-strong flour* • 6g salt *Semi-strong flour (準強力粉) is between all-purpose and bread flour in protein content — the standard flour for French-style bread in Japan. If you don’t have semi-strong flour, mix bread flour + all-purpose 1:1, or use bread flour alone (reduce water by 5–10g). 日本語の材料リストはコメントにて✨ #mentaiko #baguette #明太フランス

Back in Tokyo and already eating dessert and shopping 🛍️🍨 Peep my matcha latte charm 🥹🍵 日本に戻ってきてすぐにショッピングとアイス食べにww Congratulations and otsukaresama to @erika_m_jpn and her whole team for all their work to put on the beautiful Summer Stories by PANDORA event! 🎉🥳 Last day to attend is today if you want to pop in to enjoy gelato and drinks and possibly win a cute charm or tote! 👀 パンドラジュエリーのSummer Stories by PANDORA イベントに行ってきました〜💕 エリカちゃんとチームの皆さん、素敵な素敵なイベントでした！ おめでとうございます & お疲れ様でした🎉🥳 #pandora #パンドラ #gelato #ジェラート #doodles

Rich in life because of these friendships ❤️ 友達に恵まれすぎて心がいっぱいすぎる❤️ #friendship #dinnerparty #ディナーパーティー

When your bestie gets married and her bouquet is made of all of the bridesmaid colors 🥹❤️🫶🏻 親友の結婚式〜 ブライズメイドが一人一人色が決まっていて、その色でブーケを作ってた🥹❤️🫶🏻 #wedding #bouquet #ウェディング #ブーケ

My dream bag that I will pass down to my grandchildren one day haha I’m obsessed 🍅🥹 #tomato #トマト #dreambag #tomatopurse

Happened more times than we’d like to admit

Japanese health drinks I tell all my friends to get in Japan! #japan #drinks #konbini

Japanese kitchen stores are my biggest weakness because I want everything there 😫 My housewarming gift to my friends will most definitely be some sort of Japanese kitchen item fyi!! Let me know what your favorites are! 友達が最近引っ越したのでプレゼントに私が愛用している日本のキッチン用品をセレクトしてきました〜 あと自分のも色々買ってしまった〜笑 全部欲しくなる。危ない場所だ。😅 みんなのおすすめも教えて欲しい！！ #japanesekitchen #キッチングッズ #japansouvenir

In my steamer basket era ✨ and obsessed with making all kinds of steamed cakes lately 🥹 I need to show you my chocolate version next because I’ve been making it on repeatttt! 最近、完全にせいろブーム ✨ 蒸しケーキいろいろ作るのにハマってる🥹 チョコバージョンも最近ずっと作ってるから、次はそれも紹介するね！ 日本語のレシピはコメントにあります❤️ BLACK SESAME & WHITE CHOCOLATE MUSHI-PAN (STEAMED CAKE) INGREDIENTS: 1 egg 40g light brown sugar 30g neutral oil 60g soy milk (or milk of choice) 60g cake flour 30g black sesame powder Pinch of salt 1 tsp baking powder INSTRUCTIONS: 1. Soak your steamer basket in water for 10–15 minutes (if using bamboo). 2. Lightly grease 3–4 small heatproof bowls. 3. Bring water in your pot to a boil while you prepare the batter. 4. Whisk egg and sugar until well combined. 5. Add oil and soy milk (or milk of choice), mix until smooth. 6. Sift in flour and black sesame powder, add a pinch of salt, and gently fold. 7. Fold in baking powder just before pouring. 8. Pour into molds and steam over medium-high heat for 10–15 minutes, until a toothpick comes out clean. 9. Optional: add white chocolate while still warm. 10. Enjoy! Itadakimasu ✨ #steamer #blacksesame #蒸しパン #黒胡麻

You can’t have a classic Japanese bento box without this 🐙!! (You can but this makes it 10000x cuter I promise 😅) タコさんウィンナーが入ってないお弁当はもはやお弁当と呼べるのか🐙？！ (うん、まぁ、呼べるww。けど入ってる方が絶対嬉しいよね😅) #japanesebento #お弁当 #タコさんウィンナー

Replying to @aynanmk PART 2 of trying to recreate the unforgettable Ronchanty which was this chocolate strawberry cream dessert that I got at the Amour du Chocolat which is the largest Valentine’s Day chocolate festival in Japan! Not sure why I was so surprised the most simple whipped cream would taste the most similar to the original 😂 but I had to try out the different flavors just for fun as well 🙃 ロンシャンティを再現してみるシリーズ PART 2🍓🍫 日本最大級のバレンタインチョコレートの祭典「アムール・デュ・ショコラ」で食べた、忘れられないチョコレート×いちごクリームのデザート「ロンシャンティ」を再現してみました！ 結局いちばんシンプルなホイップクリームが一番オリジナルに近かったのは、なんであんなに驚いたんだろう😂 でもせっかくなので、いろんな味も試してみました🙃 #strawberrychocolate #testkitchen #japan

Replying to @KK 🇨🇦 trying to recreate the ronchanty at home!! I thinkkkk I might be onto something? 👀 #audrey #ロンシャンティ #chocolatecoveredstrawberries

Replying to @mere💖 WAIT I think I’m onto something?!?! Tbd if this worked or not 😅 家でロンシャンティ作れたかも…？？😅

Replying to @Choco Estates 🇨🇦 🇪🇨 taste testing the cacao blend cheese!

Replying to @willfulwanderer I need to figure out a way to recreate the ronchanty at home!! 🥹 Which one would you want to try?? #tastetest