CONTACT me

Message Me
日本語もOK

Follow Me

Youtube Instagram Twitter

Sakura Yubi on YouTube

We are making a quick snack using dried tomatoes. According to my partner, this snack is a highly addictive hors d’oeuvre that partners well with cheese, wine, and some spirits or Japanese beer. This is one of my partner’s favorite snacks to have with alcoholic drinks and he often requests me to make this for him. 🙂 It’s quite salty, because dried tomatoes are very salty, but it’s keto-friendly, and the ingredients are all natural, so I think it can be a pretty healthy snack. 😀 The key to making it delicious is to use good-quality olive oil! 🔷Written Recipe with Ingredient Amounts, Adjustable Serving, and Unit Conversion: https://sakurayubi.com/quick-dried-tomato-snack/ 🔷Ingredients (1 serving) 40 g (1.4 oz) dried tomato 100 ml (0.4 cups) water 1 tbsp (1 tbsp) pine nuts 4 tbsp (4.1 tbsp) olive oil 🔷Directions Add dried tomatoes and water to a bowl. Cover with plastic wrap. We'll cook this in the microwave until the dried tomatoes become soft: Do three rounds of 3mins at 600W. Between the rounds, give it a mix and if the water has evaporated, add more water. Once the tomatoes are soft, add pine nuts and high-quality olive oil. Dried tomatoes are quite salty, so no more seasoning should be necessary. Let the flavors come together for a couple of minutes. Serve in a serving bowl. Enjoy! 🔷 About Me Hi! 😊 My name is Sakura Yubi (優美桜) and I’m a Japanese woman who lives in Tokyo. My passion is Food and Health. I like to cook foods that are simple to make and that appreciate the flavor of the ingredients. My preferences for foods are: low-carb (keto), whole foods, non-GMO, organic, additive-free, grass-fed / free-range, and fermented foods. I make several fermented foods at home including milk kefir, yogurt (L. Reuteri), kombucha, and shio koji. My website: https://sakurayubi.com/ Instagram: https://www.instagram.com/sakurayubi/ X: https://twitter.com/SakuraYubi 🔷 Music Stock media provided by inspiredmelodies / Pond5 : https://www.pond5.com/ ----------------------------------------------------- #keto #driedtomato
Quick Dried Tomato Snack (Goes well with Alcoholic Drinks! | Recipe) - Sakura Yubi
You are in for a treat if you’ve never tried cod liver. It’s creamy, surprisingly delicious, and rich in omega 3. Cod liver is commonly available in cans. The liver is steeped in its own oil and seasoned with salt. You can eat it as it is. No cooking is necessary. I’m going to show you the 3 best ways to eat cod liver! 🟩Cod Liver with Olive and Capers 🔷Written Recipe with Ingredient Amounts, Adjustable Serving, and Unit Conversion: https://sakurayubi.com/cod-liver-with-olive-and-capers/ 🔷Ingredients (1 servings) 2 tbsp cod liver (https://geni.us/0N1JcWY) 1 olive 3 capers ground black pepper pink peppercorns 🔷Directions Place cod liver on a plate and add olive and capers. Sprinkle some ground black pepper and pink peppercorns. Enjoy! 🟩Cod Liver with Ponzu 🔷Written Recipe with Ingredient Amounts, Adjustable Serving, and Unit Conversion: https://sakurayubi.com/cod-liver-with-ponzu/ 🔷Ingredients (1 servings) 2 tbsp cod liver (https://geni.us/0N1JcWY) 1 tbsp spring onion (sliced) 1.5 tbsp ponzu (https://geni.us/uqbiOr) 🔷Directions Place cod liver on a plate and add sliced spring onion. Pour ponzu. Enjoy! 🟩Cod Liver with Wasabi and Soy Sauce 🔷Written Recipe with Ingredient Amounts, Adjustable Serving, and Unit Conversion: https://sakurayubi.com/cod-liver-with-wasabi-and-soy-sauce/ 🔷Ingredients (1 servings) 2 tbsp cod liver (https://geni.us/0N1JcWY) wasabi (https://amzn.to/3X6uS59) 0.5 tsp soy sauce (https://geni.us/KEexB29) 🔷Directions Place cod liver on a plate and add wasabi and soy sauce. Enjoy! 🟩Recipe Notes STORAGE: Once the can is opened, the cod liver will start to get oxidized and rancid quickly in a couple of hours. So try to finish it up as soon as the dish is ready. If there is any leftover, store it in the freezer and try to finish it within days. 🟩 About Me Hi! 😊 My name is Sakura Yubi (優美桜) and I’m a Japanese woman who lives in Tokyo. My passion is Food and Health. I like to cook foods that are simple to make and that appreciate the flavor of the ingredients. My preferences for foods are: low-carb (keto), whole foods, non-GMO, organic, additive-free, grass-fed / free-range, and fermented foods. I make several fermented foods at home including milk kefir, yogurt (L. Reuteri), kombucha, and shio koji. My website: https://sakurayubi.com/ Instagram: https://www.instagram.com/sakurayubi/ X: https://twitter.com/SakuraYubi 🟩 Music Stock media provided by inspiredmelodies / Pond5 : https://www.pond5.com/ As an Amazon Associate, I earn a percentage of what you pay on qualifying purchases. ----------------------------------------------------- #snack #codliver
The 3 Best Ways to Eat Cod Liver (Recipe) - Sakura Yubi
Pork skewers (yakiton, 焼きとん) are the second most popular skewers after chicken skewers (yakitori, 焼き鳥) in Tokyo. Pork is generally more satiating and flavorful than chicken, so I tend to crave pork skewers more than chicken skewers. I used to get pork skewers delivered on busy nights but recently found a way to prepare them at home quickly and easily. The trick is preparing raw skewers in a big batch and storing them in the freezer. On the day you want to eat them, simply take a few from the freezer and cook them for about 10 mins. No defrosting is necessary! I often like to cook just a few of them as a late-night snack. They are delicious, satiating, and keto-friendly. It’s much healthier and more satisfying than potato chips! 🔷Written Recipe with Ingredient Amounts, Adjustable Serving, and Unit Conversion: https://sakurayubi.com/easy-pork-skewers-yakiton/ 🔷Equipment - 5 skewers - 1 fish grill or oven (https://geni.us/rOcuh) 🔷Ingredients (2 servings) - 500 g (1.1 lb) pork belly (I like using pork belly for this recipe, but you can use other cuts of pork too (see Recipe Notes below).) Flavorings (optional) - salt - black pepper - mustard - Japanese pickled plum (umeboshi) (https://geni.us/x4YX) 🔷Directions Preparing raw skewers - Chop the block of pork into 2 cm (0.8 in) slices. - Then chop them into chunks 4.5cm (1.8 in) wide. - Skewer several chunks. The fat layers should run horizontal so that the chunks can stay more stably on the skewers while they are being cooked and the fat layers start to melt away. - They can be cooked immediately, but I like to freeze them, so I can snack on them whenever I want. If you want to cook them right away, skip the freezing step. Storing raw skewers in the freezer (optional) - Before putting the skewers into the freezer, place each skewer apart from each other in a plastic bag or a container so that they won't get frozen sticking to each other. - Placing a parchment paper between the layers of skewers will prevent them from sticking to each other. - Into the freezer 🙂 Cooking the skewers - Place the skewers in a fish grill or oven. I'm using a fish grill in the picture and the video. If the skewers were stored in the freezer, you can cook them straight out of the freezer (defrosting is not necessary). Cook for 7 mins or so on high heat. - Flip them over. - Cook for another 3 mins or so until both sides start to brown and most of the fat has drained. Delicious Flavoring Options - Flavor #1 – salt & pepper Simple 🙂 - Flavor #2 – mustard - Flavor #3 – Japanese pickled plum (umeboshi) - Enjoy! 🔷Recipe Notes - The meat should have nice layers of fat, amounting to about 50% fat and 50% flesh. You can use leaner cuts of pork too, but I find pork belly is the juiciest and the most delicious. I’ve tried with pork shoulder loin too, but the meat came out rather dry after cooking. 🔷 About Me Hi! 😊 My name is Sakura Yubi (優美桜) and I’m a Japanese woman who lives in Tokyo. My passion is Food and Health. I like to cook foods that are simple to make and that appreciate the flavor of the ingredients. My preferences for foods are: low-carb (keto), whole foods, non-GMO, organic, additive-free, grass-fed / free-range, and fermented foods. I make several fermented foods at home including milk kefir, yogurt (L. Reuteri), kombucha, and shio koji. My website: https://sakurayubi.com/ Instagram: https://www.instagram.com/sakurayubi/ X: https://twitter.com/SakuraYubi 🔷 Music Stock media provided by inspiredmelodies / Pond5 : https://www.pond5.com/ As an Amazon Associate, I earn a percentage of what you pay on qualifying purchases. ----------------------------------------------------- #keto #pork
Easy Pork Skewers (Yakiton | Great as a Quick Snack! | Recipe) - Sakura Yubi
Onsen tamago (hot spring eggs, 温泉卵) are commonly made by boiling eggs in hot springs throughout parts of Japan, hence the name. They are similar to poached eggs in that they have creamy yolks, but onsen tamago are easier to make, and involve less clean-up. There are different ways to prepare onsen tamago, but my recipe is foolproof. I like to eat onsen tamago with a pinch of salt. They are ideal as a snack or side dish. Delicious seasonings for onsen tamago include: - Salt and pepper - Concentrated liquid dashi (also called “shiro dashi”) (https://geni.us/1RRAYEP) - Soy sauce (https://geni.us/KEexB29) You can also add onsen tamago to a salad, or any dish of your choice. 🔷Written Recipe with Ingredient Amounts, Adjustable Serving, and Unit Conversion: https://sakurayubi.com/onsen-tamago-hot-spring-eggs/ 🔷Equipment - 1 Pot - 1 Ladle - 1 Bowl 🔷Ingredients (4 eggs) - 4 eggs - water (The amount of water should be more than just enough to cover the top of the eggs.) 🔷Directions - Add water to a pot and bring the water to a boil. - Add refrigerated, cold eggs into the boiling water. Use a ladle to prevent cracks. - Stop the heat and let it sit uncovered for about 13 minutes. - While waiting for the eggs to get cooked, prepare cold water (room temperature or colder) in a bowl. - Take out the eggs from the pot and transfer them to the cold water to let them cool for a few minutes - Once the eggs have cooled, hold the egg in your hand and gently shake it.This will help separate the egg white from the egg shell. Without this step, the egg white may stick to the eggshell and not come out of the shell properly as you crack the egg. - Crack the eggshell and take out the onsen tamago to serve. Enjoy! 🔷Recipe Notes 🔸When the eggs are super fresh, the egg white tends to stick to the eggshell. Eggs that are a few days older seem to have less of this problem. 🔸Gently shaking the egg before cracking it will help prevent the egg white from sticking to the eggshell. 🔸The optimal time for cooking the eggs in hot water will depend on the amount of water, the room temperature, the number of eggs, the material of your pot, etc. Adjust the time to your liking. 🔸STORAGE: Uncracked onsen tamago will last for 2-3 days in the fridge. 🔷 About Me Hi! 😊 My name is Sakura Yubi (優美桜) and I’m a Japanese woman who lives in Tokyo. My passion is Food and Health. I like to cook foods that are simple to make and that appreciate the flavor of the ingredients. My preferences for foods are: low-carb (keto), whole foods, non-GMO, organic, additive-free, grass-fed / free-range, and fermented foods. I make several fermented foods at home including milk kefir, yogurt (L. Reuteri), kombucha, and shio koji. My website: https://sakurayubi.com/ Instagram: https://www.instagram.com/sakurayubi/ X: https://twitter.com/SakuraYubi 🔷 Music Stock media provided by inspiredmelodies / Pond5 : https://www.pond5.com/ As an Amazon Associate, I earn a percentage of what you pay on qualifying purchases. ----------------------------------------------------- #keto #egg
Onsen Tamago (Hot Spring Eggs | No-Hassle Eggs! | Recipe) - Sakura Yubi
Kinshi tamago (錦糸卵) is egg strips made by thinly slicing an egg crepe. It is often used as a topping for some of the Japanese dishes such as sushi and cold noodles. We want our kinshi tamago to not break off easily as we touch it or eat it. Some recipes use starch (potato starch, etc.) to achieve this. But my recipe does not use starch, making it more keto-friendly. The combination of saltiness and sweetness makes it taste amazing too. 🔷Written Recipe with Ingredient Amounts, Adjustable Serving, and Unit Conversion: https://sakurayubi.com/kinshi-tamago-japanese-thinly-sliced-egg/ 🔷Ingredients (2 servings) - 1 whole egg - 1 pinch salt - 1 tsp sugar (You can use low-carb sweeteners instead. I like to use zero-carb monk-fruit sweetener (Lakanto). https://geni.us/jwxiC) 🔷Directions Add all the ingredients into a bowl and whisk well until the egg white turns liquid and is no longer visible. Place a large pan on low heat and apply a thin coat of oil. Add the egg mixture to the pan and spread it across the pan. Be careful not to add too much egg mixture to the pan. The crepe should be very thin (about 1 mm (1/32 in)). Once the egg mixture is spread across the pan, stop the heat. Wait for the egg to get cooked slowly with the residual heat. If the surface of the crepe is still wet after a few minutes, carefully turn it over and allow it to cook further with the residual heat. If the surface of the crepe is solid after a few minutes, then you don’t need to turn it over. Once both sides of the crepe are solid, roll up the crepe on the pan using a spatula and transfer it onto the cutting board. Rolling up the crepe will make the slicing easier. Slice the crepe into thin strips. And we are done. Enjoy! 🔷Recipe Notes 🔸This recipe is great for making keto sushi: https://youtu.be/-ud-JZGgtEc 🔷 About Me Hi! 😊 My name is Sakura Yubi (優美桜) and I’m a Japanese woman who lives in Tokyo. My passion is Food and Health. I like to cook foods that are simple to make and that appreciate the flavor of the ingredients. My preferences for foods are: low-carb (keto), whole foods, non-GMO, organic, additive-free, grass-fed / free-range, and fermented foods. I make several fermented foods at home including milk kefir, yogurt (L. Reuteri), kombucha, and shio koji. My website: https://sakurayubi.com/ Instagram: https://www.instagram.com/sakurayubi/ X: https://twitter.com/SakuraYubi 🔷 Music Stock media provided by inspiredmelodies / Pond5 : https://www.pond5.com/ As an Amazon Associate, I earn a percentage of what you pay on qualifying purchases. ----------------------------------------------------- #keto #egg
Kinshi Tamago (Japanese Thinly Sliced Egg) (No Starch / Only 3 Ingredients | Recipe) - Sakura Yubi
You want to eat sushi, but you don't want the carbs. No problem. Here is a great recipe for you. It's low-carb (keto-friendly), and absolutely delicious. You won't miss the rice! Being a sushi lover who's been avoiding carbs, I've developed this recipe through trial and error, with the help of my partner who always gave me honest feedback. We are using kefir cheese or cream cheese as the base for the keto rice (shari, シャリ). I like to use kefir cheese so I get the benefits of probiotics too. Because working with the cheese can be messy, I like to make temari zushi (手まり寿司, ball-shaped sushi), which is shaped using plastic wraps, as shown in the recipe and the video, rather than the typical type of sushi, i.e. nigiri zushi (握り寿司, hand-pressed sushi), which is shaped using hands. It's a little time consuming to make. But in the end you will get a beautiful-looking dish that will wow the crowd. So make this for a special occasion. 🙂 🔷Written Recipe with Ingredient Amounts, Adjustable Serving, and Unit Conversion: https://sakurayubi.com/keto-sushi/ 🔷Ingredients (2 servings) 🔸Keto Rice (Shari, シャリ) 250 ml kefir cheese or cream cheese (If you are using kefir cheese, make sure it is drained thoroughly to the point where its consistency becomes similar to cream cheese. (See my kefir cheese recipe on how to make kefir cheese drier and denser.)) 1 pinch salt (Salt is for kefir cheese only. If you are using cream cheese, omit salt, as cream cheese already contains salt.) 65 ml ground cauliflower florets (About 1/4 the volume of the kefir/cream cheese.) 🔸Toppings (Nega, ネタ) - Use any fish, seafood, vegetables, etc. of your choice. Below are examples. tuna (thinly sliced) salmon (thinly sliced) squid (thinly sliced) steamed shrimp (thinly sliced) cucumber (thinly sliced) egg (thin strips (kinshi tamago, 錦糸卵)) 🔸Garnish - Optional. Below are examples. salmon roe (ikura, イクラ) lemon, yuzu, or other citrus fruits broccoli sprouts basil leaves / oba leaves / Italian parsely sesame seeds olives / capers pink peppercorns ground black pepper Maldon salt or other crystal salts edible gold leaf 🔷Directions 🔸Making Keto Rice (Shari, シャリ) Briefly cook ground cauliflower florets in a pan on low heat. Add the cooked cauliflower florets to the kefir/cream cheese. Kefir/cream cheese is silky smooth in texture. Adding some ground cauliflower florets into the keto rice will give a little bit of crunch and more of a satisfactory feel when you bite into the keto rice. If you are using kefir cheese (rather than cream cheese), add salt. Mix, and we have keto rice! 🔸Assembly Prepare the toppings and garnish. Lay a piece of plastic wrap on a table. Then lay one or two pieces of sushi toppings. Keep the layer of toppings thin so that they can easily bind with the keto rice after this. Lay a teaspoon to a tablespoon of kefir rice on the layer of toppings. Pick up the whole thing in your hand and wrap the layer of toppings around the keto rice using the plastic wrap. Form it into a ball shape. Take out the ball-shaped sushi from the plastic wrap and place it onto a plate. It’s a little messy, but somehow it works out in the end. 🙂 Decorate with garnish. Serve it with soy sauce and/or salt. Enjoy! 🔷Recipe Notes How to make kefir cheese: https://youtu.be/JQfrDZT4VdU 🔷 About Me Hi! 😊 My name is Sakura Yubi (優美桜) and I’m a Japanese woman who lives in Tokyo. My passion is Food and Health. I like to cook foods that are simple to make and that appreciate the flavor of the ingredients. My preferences for foods are: low-carb (keto), whole foods, non-GMO, organic, additive-free, grass-fed / free-range, and fermented foods. I make several fermented foods at home including milk kefir, yogurt (L. Reuteri), kombucha, and shio koji. My website: https://sakurayubi.com/ Instagram: https://www.instagram.com/sakurayubi/ X: https://twitter.com/SakuraYubi 🔷 Music Stock media provided by inspiredmelodies / Pond5 : https://www.pond5.com/ ----------------------------------------------------- #sushi #keto #kefir
Keto Sushi (No Rice! | Recipe) - Sakura Yubi
How to make kefir cheese - Great for gut health!
Kefir cheese can be used in place of cream cheese and sour cream, and it has the added benefit of probiotics. I make milk kefir every day, so I can make kefir cheese any day I need it. I no longer buy cream cheese and sour cream because kefir cheese is better for the body and just as delicious. You can adjust the dryness (denseness) of the cheese and add flavoring of your choice to best suit what you will be using it for (see my recipe below for details). You can use kefir cheese for both savory foods and sweets. 🔷Written Recipe with Ingredient Amounts, Adjustable Serving, and Unit Conversion: https://sakurayubi.com/kefir-cheese/ 🔷Equipment 1 Bowl 1 Mesh Strainer 1 Cloth or basket-style coffee filter 🔷Ingredients (4 servings) 500 ml (2.1 cups) milk kefir (Every 500ml of milk kefir yields 250 ml of kefir cheese (and 250 ml of whey).) 🔷Directions Prepare milk kefir. Set a strainer over a bowl. Lay a cloth or basket-style coffee filter over the strainer. Pour kefir onto the cloth/filter. Cover the top of the kefir with the cloth/filter. Place it in the fridge for 1-2 days. The liquid (whey) will start dripping into the bowl, and kefir cheese will start forming inside the cloth/filter. And your kefir cheese will be done. Store the cheese in a container in the refrigerator. Ways to make your kefir cheese drier and denser: – Method 1 – Gather the edges of the cloth/filter in your hand and squeeze out more whey from the kefir cheese. Be careful not to tear the cloth/filter. – Method 2 – Wrap the kefir cheese in a paper towel, place it in a container, and wait for the whey in the cheese to be absorbed by the paper towel. Enjoy! 🔷Recipe Notes 🔸Kefir cheese is quite bland, so you might want to add some flavoring (salt, herbs, sweetener, fruits, etc.) to the cheese, depending on what you will be using it for. For example, add a bit of salt to the kefir cheese, and it will taste like cream cheese! In the video, I flavored it with salt, black pepper, and balsamic vinegar. Delicious! 🔸STORAGE: Kefir cheese will last for several weeks in the refrigerator. It will continue to ferment slowly in the refrigerator and gradually get sourer over time. 🔸The whey is rich in probiotics too, so you can make use of it by drinking it or making kefir soda etc. with it. 🔷 About Me Hi! 😊 My name is Sakura Yubi (優美桜) and I’m a Japanese woman who lives in Tokyo. My passion is Food and Health. I like to cook foods that are simple to make and that appreciate the flavor of the ingredients. My preferences for foods are: low-carb (keto), whole foods, non-GMO, organic, additive-free, grass-fed / free-range, and fermented foods. I make several fermented foods at home including milk kefir, yogurt (L. Reuteri), kombucha, and shio koji. My website: https://sakurayubi.com/ Instagram: https://www.instagram.com/sakurayubi/ X: https://twitter.com/SakuraYubi 🔷 Music Stock media provided by inspiredmelodies / Pond5 : https://www.pond5.com/ ----------------------------------------------------- #kefir #fermentedfood
Kefir Cheese (Recipe) - Sakura Yubi
Full video: https://youtu.be/SqDWY3pjAIA Written article: https://sakurayubi.com/why-do-japanese-people-live-long/
Secrets to japanese longevity
Load More... Subscribe

👇Say Hi and Drop a Comment! Let Me Hear From You! 👇🥰

Leave a Reply

Your email address will not be published. Required fields are marked *

Terms and Conditions - Privacy Policy