Gluten-free persimmon bread

Well, more like cake, but I digress...

Persimmons have been in season here in Japan for the last month or so: the fruits section of the grocery store is full of what seem to be squashed, bright orange tomatoes... which is definitely what I thought they were on first sighting. Before coming to Japan, I'd never eaten a persimmon; they're not native to, or even common, where I'm from, so I confess that I actually Googled "how to eat persimmon" before tasting my first one.

Wordless Wednesday

More Mochi!

These recently appeared at my hyaku-en Lawson's. They're just plain little mochi balls, but the red bean inside is a tad sweeter, and the outside is covered in toasted sesame seeds.

They're small, but super-delicious. This is my current favourite after-work snack, although I have no idea of the calories, or even if it contains trace amounts of gluten. I suspect they're pretty clean, though.

Advanced Baked Apple!

Use exactly this kind of apple or your recipe will taste horrible and you will fail as a cook, for serious :|

Or rather, my attempt at making a sort of applesauce in my rice-cooker. It turned out a little less saucy and a little more stew-y, but it was delish nonetheless. This is for all you people who can't eat raw food and/or are on a liquid diet (like myself right now).

Rudimentary baked apple

What you can't see is the delicious steam rising from them, or the juice in the bottom.

Perfect for a cold fall night!

Ingredients:

-1 apple (or half of an apple the size of two fists combined, which is what I had)
-1 spoon brown sugar
-cinnamon
-tiny bit of water

Slice up your apple and core it. Mix together brown sugar and cinnamon. Make sure hte apple slices are thin, and arrange them in a tinfoil pan, sprinkling the brown sugar and cinnamon mixture on top of each layer. If your apple's not very juicy, add a tiny bit of water in the bottom of the pan. Pop that sucker in the toaster oven for about eight minutes.

Careful when you take it out: it's hot.

Gigantic veggies and the Mochi Experiment

Check it out. It's a sweet potato. AND IT'S ALL MINE.

Okay, this Mochi Experiment is because I loooooooooove mochi and I've unconsciously begun searching out and trying all the new ones I can. So... I've decided to document my search. First on the docket...

Brazilian cheese puffs

I have too much tapioca flour. I needed to use it. I found this recipe on Yahoo Answers and decided to try it out!