I am a Cancer fighter.

I am battling Ovarian Cancer and thus will not be actively updating this site for now.

 

Homemade Oxtail Stew

Oxtail Stew is a dish that I often cook at home, always comforting and homely, especially on a rainy day. 

Heipiahfamily : deep-fried Prawn Fritter

Amos Ananda Yeo, together with Laura Ooi, his wife, started selling deep-fried Prawn Fritter commonly known as Hei Piah when Covid-19 kicked in. He is a Fashion Designer by profession. He returned to Singapore in 2021 from China where he was based. The recipe is handed down from his mother and she used to run a hawker stall at a canteen in an industrial area.  

The price for 10 pieces in a box is $16, 20 pieces in a box is $28 followed by 50 pieces in a box for $70. 

The texture of the Prawn Fritter is thinner and less fluffy with a slight crispiness.

Xing Ji Rou Cuo Mian : soup-style Bak Chor Mee

This is one of the few stalls serving the soup-style Bak Chor Mee at 85 Feng Shan Food Centre. There are other popular stalls in the same food centre, like Seng Hiang Bak Chor Mee and Ah Poh Minced Meat Noodles as well as Chai Chee Minced Meat Noodle in Bedok, Authentic Chai Chee Bak Chor Mee at Macpherson Lane and Famous Eunos Bak Chor Mee in Eunos.

This stall has been around since 1968, probably the first to start serving the soup-style Bak Chor Mee. There is an option of $3.00 and $4.00 for a comforting bowl of egg noodles in tasty pork broth serving with minced meat and meatballs with chopped red-cut chilli. And, they only serve the soup version. The texture of noodles was cooked just right, still retained its springiness and slight chewiness with no alkaline taste. 

The soup is clear with bits of minced meat floating in it, it is flavorful with a tinge of sweetness garnished with bits of fried garlic and crispy lard.

XING JI ROU CUO MIAN

85 Bedok North Road #01-07 85 Feng Shan Food Centre SINGAPORE 460085

Operating Hours: 11.30 am to 11.30 pm (Closed on Thursdays)

Hill Street Tai Hwa Pork Noodle vs Tai Wah Pork Noodle : Who does it better?

This Teochew-style pork noodle was started from a pushcart in 1932 before moving into a coffee shop in 1939 at Hill Street then moved to Marina Square in 1986 followed by Crawford Lane in 2005. It was started by Mr Tang Joon Teo in 1932 before being taken over by Mr Tang Chay Seng and Mr Tang Chai Chye, the sons. This was supposedly the first Teochew-style pork noodle in Singapore then. 

HILL STREET TAI KWA PORK NOODLE

Block 466 Crawford Lane #01-12 SINGAPORE 190466

Operating Hours: 9.30 am to 9.00 pm (Closed on Mondays)

This is the only Bak Chor Mee that awarded 1-Michelin star and this is their one and the only stall by Mr Tang Chay Seng, the current owner. He is emphasizing quite strongly on this and even to the extent to issue a statement in the newspaper. They are located in a coffee shop near Lavender MRT. This is one of the most popular choices for Bak Chor Mee and the queue is forever long even before awarding the 1-star by Michelin in 2016 till now. I started eating when they were at Marina Square.

They have recently started to take pre-orders in advance for taking away. My usual orders have to be the Mee Pok or Mee Kia in dry version. The nicely cooked noodles serve with sliced lean meat, minced meat, liver, meatballs, wantons, dong cai (冬菜), deep-fried sole fish, and seaweed with chilli and black vinegar added. Their prices range from $6, $8 to $10. 

The Mee Pok in soup is a comforting choice though the taste is not as exciting as the dry one. The soup was nicely flavored, the minced meat with the other ingredients added depth to its flavor. The meatballs did not leave an impression as the taste was quite generic. The soup though flavorful but slightly salty.

TAI WAH PORK NOODLE

531A Upper Cross Street #02-16 Hong Lim Food Centre SINGAPORE 051531

Operating Hours: 7.30 am to 3.00 pm

Their main stall is at Hong Lim Food Center with outlets at Ang Mo Kio, Bedok, Hougang, Owen, Holland, Marsiling, and Toa Payoh. This is operated by Gerald Tang and Jason Tang, the nephew of the owner who took over from Mr Tang Chai Chye, their father. This stall is the recipient of Michelin Bib Gourmand in 2018, 2019, and 2021. Tai Wah and Tai Hwa are not directly related.

Mr Tang Chai Chye used to have a stall in the Bestway Building along Price Edward Road before Gerald started the other stall at Hong Lim Food Centre in 2004. The prices range from $6, $8 to $10 for the options of Mee Pok or Mee Kia, dry or soup. Both came with ingredients like sliced pork, minced meat, liver, meatballs, wanton, seaweed, deep-fried sole fish, and crispy lard. The noodles are tossed with chilli and black vinegar in lard oil for the dry style. 

I ordered this from their outlet in Ang Mo Kio. The dry tasted quite similar to what I had at their stall in Hong Lim Food Centre but the soup came with a big bunch of seaweed and that was the only taste. 

WHO DOES IT BETTER?

Both are famous for their dry version and not so much for the soup one. I would go with the Hill Street Tai Hwa Pork Noodle as the standard of Tai Wah Pork Noodle is quite inconsistent. Some actually recommended only eat at the main stall at Hong Lim Food Centre for a more authentic taste. No matter, it is good to just have one outlet so it is easier to maintain its standard. 

Ah Xiao Teochew Braised Duck : by the 2nd generation owner

Rui Hai, the 2nd generation owner, has taken over the stall from his parents more than 10 years ago. There is almost always a queue at the stall and they are usually sold out after lunch. I ordered for taking away, the braised sauce and chilli were packed separately. This was the most neatly chopped braised duck that I ever came across, rather Obsessive-Compulsive Disorder (OCD) satisfying. 

I enjoyed the nicely sliced duck breast, it got a rather vague braised flavor, and was nicely tender with a slight chewiness. I did not like the braised meat as much as the texture was not as soft as I liked it. A basic plate of braised duck rice is reasonably priced at $3.  Some of the side dishes to order are braised tau kwa, fishcake, pig skin, and braised egg. It came with their special vinegar chilli with bits of garlic in it and it is of certain spiciness. It went well with their braised duck and also other braised items. It is served with plain rice. 

There is also another stall at Bendemeer Food Centre by Rui Hai's brother. 

AH XIAO TEOCHEW BRAISED DUCK

505 Beach Road #B1-53 Golden Mile Food Centre SINGAPORE 199583

Operating Hours: 9.00 am to 3.30 pm (Daily)

Gu Zao Rojak : my favourite Uncle and his rojak

This has been my favorite rojak. The owner is an elderly Uncle, he is friendly and always chatty, and is passionate about making the rojak. His stall is right at the corner of the first coffee shop at Block 347 Ang Mo Kio Avenue 3, just a stone's throw from AMK Hub and within walking distance from Ang Mo Kio MRT. 

I have been eating his rojak regularly for quite a while. I used to stay with my Grandpa at Block 343 Ang Mo Kio Avenue 3 and this coffee shop is near there. When ordering, I always tell Uncle that I want it to be spicy and he has the special chill for that extra kick. He said, "This chilli is for those that like it extra spicy, and not all are able to take this level of spiciness."

I went on a Sunday for his rojak. There were few customers in front of his stall. I told Uncle, "I want the $5 version to share with a friend and no chilli for this." He remembered my special order and asked, "So, no chilli ah? not even a bit?". And, I replied, "No. My friend cannot take chilli so not even a bit." I waited there, he served a few of the other orders before signaling me to move forward. He passed the plate to me and said, "I made half with chilli and the other half without chilli so both of you can share." 

Uncle is taking pride in serving his rojak. He made an effort to grill the youtiao and tau pok before cutting them up and adding to the rojak. He then mixed well with his special prawn paste and sprinkled a generous amount of crushed peanuts before serving it. 

The coffee shop that the stall is in will be undergoing renovation from 14 March 2022 to 31 March 2022. 

GU ZAO ROJAK

Block 347 Ang Mo Kio Avenue 3 #01-2150 SINGAPORE 560347

Operating Hours: 11.30 am to 9.00 pm (Closed on Wednesdays)

Teochew Kway Teow Soup : This is Goodbye

The Uncle and Auntie will be retiring on 13 March 2022. This humble stall has been in the same coffee shop for more than 30 years but is closing down. This coffee shop is near to my late Grandpa's house and I used to stay with him. I literally grew up eating from this stall. And, Auntie is like 看着我长大的. This might not be the best Teochew style Fishball Noodle but the taste is alluring as it is a part of my growing up memories. I really enjoyed the taste for sentimental reasons. I am 重感情.

I went back one last time to say goodbye by tasting it for the last time. The stall has always been there so it is quite shockingly sad to know that I will have to part with this decades-old familiar taste. I am definitely going to miss it.

TEOCHEW KWAY TEOW SOUP

Block 347 Ang Mo Kio Avenue 3 301-2150 SINGAPORE 560347

Lim Bo Fresh Fruits Rojak : the Malaysia-style Rojak

This stall serves Malaysian-style fruit rojak, like those from Penang. Leong Gwo Wei, the owner, he stumbled upon Lim Bo (林伯), aka Uncle Lim, his rojak stall in Kuala Lumper, and decided to ask him to teach after tasting the rojak about 3 years ago. Uncle Lim agreed to do so for a price. He mastered the skills and returned to Singapore, starting the stall in April 2021. 

The main difference between the Malaysia-style and the local version as based on the acquired recipe is the sauce has to be cooked to get a consistent thickness. Though prawn paste is added, the taste is rather subtle. The prawn paste is imported from Penang. Assam paste and sugar are also added for a well-balanced flavor with a mild sweetness. 

There is an option to add the crispy prawn fritter to the rojak, like those that are usually served with the ngoh hiang. The local rojak does not have the prawn fritter. It also omits the torch ginger flower, beansprouts, and tau pok replaced by seasonal fruits like mango, jambu air, and guava together with pineapple. The turnip and Japanese cucumber are fresh tastings with the desired crunchiness. For taking away, the prawn paste sauce and chilli sauce were packed separately from the youtiao and prawn fritter. The fruits, Japanese cucumber, and turnip were packed in the box. The chilli sauce is of a certain spiciness. Those pieces of youtiao were still crispy and soft within. 

I just need to assemble everything by placing it on a big plate before drizzling the sauce on it. Crushed peanuts were added to the prawn paste sauce for the textural contrast. Their prices are slightly on the high side, it starts from $5, $8 to $10, depending on the ingredients added and the $5 portion is without the prawn fritter. Though there are similarities, it did not quite taste like the rojak that I had in Penang, the sauce is not as thick and the taste of prawn paste is milder. Nonetheless, I rather enjoyed this unique fruit rojak.

 

LIM BO FRESH FRUITS ROJAK

64 Joo Chiat Place SINGAPORE 427786

Operating Hours: 10.00 am to 8.00 pm (Closed on Mondays)

Block 22 Sin Ming Road #01-224 Wan Hao KopiTiam SINGAPORE 570022

Operating Hours: 11.00 am to 9.00 pm (Daily)

Xin Mei Xiang Zheng Zong Lor Mee : aka Old Airport Road Lor Mee

This popular Hokkien style Lor Mee at Old Airport Road Food Centre has been around since 1973 before opening an outlet at Balestier followed by the third outlet at Holland Drive just recently. 

The Balestier outlet is an air-conditioned restaurant with 80 seats serving the same menu but most of the choices are priced slightly higher. This outlet is in collaboration with a few others. The queue was as long as the one at Old Airport Road Food Centre when it opened on 5 August 2021. 

There are choices of flat yellow noodles, egg noodles, bee hoon, and also, kway teow serving with their signature gravy that is based on their traditional recipe with ingredients like shredded fish meat, braised meat, braised egg, coriander, and beansprouts. The gravy is thick, groovy, and not as starchy with the vinegar, chilli, and minced garlic that enhanced its flavor further. 

This is still one of the better choices for Lor Mee, my kind of comfort food. 

XIN MEI XIANG ZHENG ZONG LOR MEE

586 Balestier Road #01-01 Eastpac Building SINGAPORE 329898

Operating Hours: 9.30 am to 9.00 pm (Daily)

Original Outlet: 51 Old Airport Road #01-116 Old Airport Road Food Centre SINGAPORE 390051

Operating Hours: 6.00 am to 1.00 pm (Closed on Thursdays)

Block 43 Holland Drive #01-75 SINGAPORE 270043

Operating Hours: 7.30 am to 5.30 pm (Daily)

Hakodate, Japan

Hakodate, took this picture during my first trip there in April 2018. I went back in November 2019 and hope to see it snowing in winter but no snow then. I am supposed to go back in December 2020 but am not able to travel due to covid. 

I am still waiting to go back to Japan. 

Hup Kee Wu Xiang Guan Chang : the heritage dish

This stall has been around for over 90 years in Singapore and this family business is currently managed by the third generation. Their items are quite standard and have lesser varieties. Most items are still handmade like Ngoh Hiang, Pork Liver Roll, Egg Cake, and Guan Chang. Other add-on items are the Prawn Fritters, Tau Kwa, Fishabll, and Century Egg.

Guan Chang, is known as 灌肠 in Chinese, it is the Chinese style sausage, handmade traditionally. The lean pork is marinated with red coloring then filled in the sausage casings that are made of animal intestines which explained why it is called Guan Chang, the meaning is "filled intestine". It does not have a distinctive taste and it is usually eaten with the provided dipping sauces. Ngor Hiang, also known as Wu Xiang, is the meat roll. Its size is shorter, thinner, and smaller with lean pork and fat, well-seasoned with five spices, wrapped in beancurd skin. 

The Pork Liver Roll is a Hokkien creation. The chunks of liver together with Koo Chai are wrapped together in the beancurd skin then deep-fried. The Egg Cake is another interesting item. My dining companion kept telling me it reminded him of a certain butter cake. The Prawn Fritters are made from a batter with bean sprouts and it is usually made upon order to give it its crunchiness. The usually pink gooey sauce is in deeper color here, almost like a dark red. Its taste is slightly sweeter and not spicy as compared to the chilli sauce. 

This is definitely one of those heritage dishes that has been decades old. Hopefully, they will still be around for decades to come. China Street Fritter is another famous stall selling almost the same items in this food centre. 

HUP KEE WU XIANG GUAN CHANG

1 Kadayanallur Street #01-97 Maxwell Food Centre SINGAPORE 069184

Operating Hours: 11.30 am to 6.00 pm (Closed on Wednesdays)

Ah Five Hainanese Chicken Rice/Fried Rice/Porridge by 2nd-gen hawkers

Natalie and Lex, are the owners of this chicken rice stall in the coffee shop at Ang Mo Kio. Their father, Lee Tai Keng, founded the popular Five Star Chicken Rice about 6 decades ago before entering into a partnership and later on, selling its share and is no longer associated with the brand.

Natalie is behind the chopping board and Lex is taking care of the cooking process. The chickens used here are the free-range chicken usually known as Kampung Chicken, which is firmer and leaner. 

The menu consists of Half Chicken ($15) and Whole Chicken ($30) served with fragrance rice ($1) or porridge ($1). The regular portion of Chicken Rice is $5. Shredded Chicken Porridge ($3) is also available. There are also 1-Person-Set ($5) and 2-Person-Set ($10) for selection. Special Chicken Fried Rice ($7) is a unique dish that is not found elsewhere. The fried chicken rice consists of diced prawns with minced pork then topped with slices of the poached chicken. 

The chicken was perfectly chopped by the 29 years old Natalie. She held a Master of Intellectual Property and used to be in that line before learning the trade and opening this hawker stall with her brother. The accompanying condiments include the chilli, ginger paste, and dark soy sauce. The chilli went well with the poached chilli as it got a good balance of spiciness and tanginess. The chicken reminded me of those served by Kampong Chicken Rice at Upper Thomson Road as it is almost as good. This poached chicken is definitely amongst the better ones that I have tasted, it is done perfectly done to detain its tenderness and juiciness. Their father should be proud of them for mastering his techniques in bringing forth the perfectly done chicken and rice. 

AH FIVE HAINANESE CHICKEN RICE 

/ FRIED RICE / PORRIDGE

Block 158 Ang Mo Kio Avenue 4 SINGAPORE 560158

Operating Hours: 7.30 am to 2.30 pm (Monday to Friday) / 7.30 am to 3.30 pm (Saturday to Sunday)

Meng Meng Roasted Duck : Malaysia style roasted duck

This stall in a coffee shop at Ang Mo Kio is opened by the popular roasted duck chain in Malaysia. This is their first outlet in Singapore, opened on 29 October 2021 in partnership with a Singapore-based management consultancy company. Their original outlet in Johor Jaya was started in 2003 and there are 4 outlets in Johor Bahru, Malaysia now. 

The ducks are imported from Malaysia together with the marinades and sauces from their central kitchen in Johor Bahru. The ducks are roasted right at their stall in Ang Mo Kio. Other than their signature Dang Gui Roasted Duck, there are also Char Siew and Roasted Pork. 

I ordered a whole duck for $45, the price is much higher as compared to their outlets in Johor Bahru. Their ducks are marinated in dang gui, also known as Chinese angelica root with other herbs. There was a slight taste of dang gui in the duck but the taste was slightly stronger in the accompanying sauce. The meat though not as flavorful but the tenderness and juiciness were detected. 

I tried during their opening phase and the demand was overwhelming then and their standard might be compromised at that time. It did not taste as good as compared to the Dan Xiao Er or even the popular Ya Wang Restoran in Johor Bahru. I did not get to try their outlets in Johor Bahru so not able to do a comparison. 

MENG MENG ROASTED DUCK

Block 721 Ang Mo Kio Avenue 8 #01-2823 SINGAPORE 560721

Operating Hours: 11.30 am to 8.00 pm (Closed on Wednesdays)

Ah Keat Chicken Rice : by a young hawker

Lim Wei Keat, 27, is the owner of this newly opened chicken rice stall at Bukit Merah Central Food Centre in early January. He graduated from The Culinary Institute of America on the campus in Singapore, training in Western cuisine. He decided to become a hawker rather than work in some fancy restaurants by enrolling in the Hawker's Development Programme by National Environment Agency (NEA). He started as an apprentice at Leong Hainanese Chicken Rice at Shunfu Mart Food Centre before venturing into his own stall. He is running the stall with his mother.

I decided to go with half of the chicken with the fragrance rice and a ramen egg. The usual chicken rice is priced at $4 per portion. The texture of the poached chicken was nicely done, still tender and juicy. I would not say that I liked the chilli sauce as it has a little too much ginger added that actually toned down the level of spiciness. And, it would be nicer if the ginger paste is provided for the chicken as the sauce is a little bland. They might want to consider packing the sauce for chicken separately for taking away. 

The rice has a slight fragrance of chicken broth and is not greasy. 

The ramen egg is not overcooked as it was still soft with a runny yolk.

I am impressed as it is prepared by a young hawker that has only done it for close to 2 months. There is still much room for improvement, but overall, it is still worth trying if you happen to be near there for lunch.

AH KEAT CHICKEN RICE

163 Bukit Merah Central #02-35 Bukit Merah Central Food Centre SINGAPORE 150163

Operating Hours: 9.30 am to 3.00 pm (Mondays to Thursdays) 

/ 9.30 am to 1.00 pm (Fridays & Sundays) (Closed on Saturdays)

Cantonese Delights : Curry Fried Chicken Cutlet Noodle

I have not been dining out much during this period for personal reasons. This pretty much explained why I have not been updating this blog. So, I usually take away or order through delivery, and this Curry Fried Chicken Cutlet Noodle is amongst some of my usual favorites to have at home. This is from one of the popular stalls at Hong Lim Food Centre. There is usually a long queue at this stall, it started even before the stall is opened at 10.30 am. 

I ordered this quite often through a delivery service to avoid queuing there and having it delivered to the doorsteps. Much thought has been put in and packing it well for delivery. The fried chicken cutlet still has a slight crisp and is not soggy with a good portion of noodles and enough curry sauce to go with it. The curry is thick rather creamy and aromatic with mild spiciness. 

CANTONESE DELIGHTS

Block 531A Upper Cross Street #02-03 Hong Lim Food Centre SINGAPORE 051531

Operating Hours: 10.30 am to 2.00 pm (Closed on Saturdays & Sundays)

Golden Pillow 933 : Curry Chicken in a loaf of Bread

They are the first to serve the curry chicken in a loaf of bread and it has been a well-known household brand since 1991. I only got to try the Curry Chicken Bun recently though they have been around for decades and I actually enjoyed it. 

I could tell that each loaf is freshly baked as it has the desired softness and it tasted fresh. The Nanyang style Curry that is based on their family recipe has a mild spiciness with a generous serving of chicken and potatoes in thick gravy. 

Other than the Curry Chicken Bun ($14.80), the other choices are Curry Fish Bun ($14.80), Curry Mutton Bun ($17.80), and also Curry Abalone Bun ($39.80).

GOLDEN PILLOW 933

1 Kaki Bukit Road 1 Enterprise One #05-11 SINGAPORE 415934

Opening Hours: 9.00 am to 9.00 pm (Daily)

Nudeles.4 : pasta dishes in food centre

This is a hawker stall started on 8 December 2021 at the popular Chinatown Complex Food Centre serving affordable pasta dishes by Clarence Chooi, 27. He got a Nitec course in Western Culinary Arts by the Institute of Technical Education (ITE) before joining Jaan by Kirk Westaway and already closed Joel Robuchon Restaurant as an intern. This followed by working at Olivia, a Spanish restaurant for 2 years. 

His signature dishes are Lobster Bisque ($8) and Squid Ink Pasta ($8) together with Beef Bolognese ($6.50) and Carbonara ($8). I ordered the Lobster Bisque and Beef Bolognese to have it at home. 

Beef Bolognese came with Fusilli pasta and 2 pieces of meatballs. It got bits of minced beef in it but was a little too dry. The meatballs were tasty, it was deep-fried to give it a better texture. 

The Lobster Bisque consists of spaghetti with prawns, squid, clams, and mussels. The texture of spaghetti was cooked just right, tossed in the sauce with a distinct seafood flavor. When my dining companion tasted it, he jokingly said, "This tasted like angmo hae mee." I prefer it to be saucier though. 

Overall, it was not too bad but not too exciting as it could be better. 

NUDELES.4

335 Smith Street #02-034 Chinatown Complex Food Centre SINGAPORE

Operating Hours: 11.00 am to 7.00 pm (Closed on Mondays)

Sukuraco : the Japan experience

Sukuraco (www.sakura.co) is the premium Japanese subscription box service.  

It features 20 authentic and traditional sweets and teas each month, focusing on the unique beauty and culture of Japan. 

Each item featured in Sakuraco is sourced from small-scale, local makers to able experience a new journey through Japan each month. 

Each box comes with a professionally translated booklet so you will always know exactly what you are getting. This is the goal of Sukuraco to spread the love of Japanese culture across the world via the approachable medium of sweets and tea. 

Dried Persimmon Mochi. These beautifully soft mochi are inspired by the flavor of dried persimmon or hoshigaki, a Japanese tradition made by peeling persimmons, dipping them in hot sake, and then hanging them to dry.

Made with glutinous mochi rice flour, they are infused with the delicate flavor of this vibrantly orange fruit that is used as a new year's decoration before being enjoyed. 

Sencha infused Matcha. Made with originally grown green tea, this blend features rich matcha cultivated by Mount Fuji for a rich but not overly bitter flavor. The New Year's packaging is the perfect touch for celebrating holidays. 

Brwon Sugar Kuzumochi. Kuzomochi is a traditional dessert made from fermented wheat starch. This brown sugar version has a gentle sweetness that pairs perfectly with tea and is wrapped in beautiful New Year packaging. 

Cocoa Sable (top, left). This delicate cocoa butter sable is in the shape of a Japanese wild boar, or inoshihi. Inoshihi are respected for their courage, but are also a symbol of prosperity and tenacity. 

Butter Sable (below, left). This milk butter sable is inspired by the wild boar that live around Hakone, a beloved spa town in Kanagawa. This adorable cookie has a lovely rich butter flavor that is the perfect way to start the morning. 

Matcha Cookie (top, right). These delicate butter sandwich cookies are infused with rich matcha white chocolate filling. Wonderfully crisp, they melt in the mouth and feature the silhouette  of a young Japanese lady. 

Shirasu Pie (below, right). Shirasu are small, juvenile fish that feature heavily in traditional Japanese cuisine and are a local specialty in Kanagawa. This shirasu pie is made with rich buttery pastry that pairs perfectly with the delicate flavor of the fish. 

Plum and Shiso Snacks. These delightful rice snacks are infused with the classic flavor pairing of shiso (Japanese basil) and dried plum. Traditionally, many fruits and vegetables were dried or pickled after the harvest to keep them preserved during the long winter.

Chestnut Red Bean Bread. Chestnut is a traditional flavor in Japan and enjoyed throughout autumn and winter. The fluffy bread is made with panettone yeast for Italy and slowly fermented for a rich flavor with no preservative. 

Enoshima Tako Rice Cracker (left). Enoshima is a small island off the Shonan coast of Kanagawa that is famous for fresh seafood. Get a taste of the local delicacies with this octopus rice cracker, inspired by the food stands selling freshly grilled seafood.

Fresh Cream Baumkuchen (right). A popular breakfast or afternoon tea cake, this layered German cake is now more prevalent in Japan than in its native country. This version is made with fresh cream for a rich flavor and delicate texture. 

Soybean Mochi (top). Made with fragrant toasted soybeans from Tokachi Plain in Hokkaido. The soybeans are first kneaded into the dough, giving this senbei a soft texture that melts in your mouth. Lightly seasoned with salt, they are the perfect savory snack to pair with a cup of roasted green tea. 

Okoge Senbei (below). Inspired by the grilled rice balls or yaki onigiri, this senbei is made with rice cooked over an open flame and is then toasted and coated in soya sauce for a roasted and fragrant flavor. 

Berry Shortcake Rusk (right). Rusk is a popular tea snack in Japan made from a twice-baked baguette with sweet or savory flavoring. This vibrant version features a lovely swirl and the rich buttery flavors of a berry shortcake. Enjoy it with tea or coffee for the perfect afternoon snack.

Shonan Gold Citrus Jelly. This Sakuraco original jelly is made with shonan citrus fruit from Kanagawa prefecture. Also known as golden oranges, this unique citrus has a refreshing and bright flavor.

Sakura Petal Chopsticks. Crafted by Tanaka Hashi, which has been producing quality lacquered chopsticks since 1948. This beautiful set features the classic imagery of cherry blossoms in either red or blue. 

This is the way to experience Japan when still not allowed to travel there.