First Photos of the Japanese Cronut Surface

Dominique Ansel has posted photos of the Cronut days before opening his bakery in Japan

The world-famous Cronut will be sold in a new bakery in Japan.

Dominique Ansel released the first photo on Instagram of his world-famous Cronut made in his unopened Tokyo bakery.

The bakery, set to open June 20, will become only the second place in the world to officially sell the Cronut, along with Ansel’s New York flagship. The Cronut has been described as a croissant-doughnut hybrid, but Ansel doesn’t want it to be characterized so simply.

“Chef Dominque Ansel’s creation is not be mistaken as simple croissant dough that has been fried,” explains Ansel’s website. “The Cronut pastry is first proofed and then fried in grapeseed oil at a specific temperature. Once cooked, each Cronut pastry is flavored in three ways: 1. Rolled in sugar; 2. Filled with cream; and 3. Topped with glaze.”

The Cronut is only available in one flavor during any given month, and Ansel’s post revealed that Tokyo’s first flavor will be Hokkaido milk honey ganache with yuzu lemon cream.

Along with photos of the Cronut, Ansel included shots of other menu items as well as images of the new facility. The futuristic three-story bakery includes two floors for dining with a kitchen on the third floor, which will be open for tours.

The anticipation for the bakery has been building, and will crescendo on Saturday with its grand opening. Be prepared for lines!


One of the current buzzy items in the food world are cronuts. It’s a cross between a donut and a croissant and was first introduced by Ansel Bakery in New York City, where they are in extremely high demand. You can read more about the craze here.

I’ve been hoping a bakery closer to San Diego might start selling them, but the other day I realized that until that happens, I could attempt to make my own. I wasn’t the only one with this great idea. Fellow San Diego blogger Mary was experimenting with them last week too!

I researched as much as I could on the cronut. It’s made of croissant dough and deep fried like a donut. Pastry cream is inserted into the middle of the croissant layers and then it is topped off with sugar and glaze.

I’ve actually never attempted to make my own croissants before so I decided to use some frozen ones to make the recipe testing faster. The only premade frozen croissants I know of are the ones at Trader Joe. I chose to experiment with both their mini ones and the chocolate ones. You do need to defrost and proof the dough for about 9 hours, so remember to set it up the night before.

I originally thought that the chocolate ones would save me the trouble of inserting cream later. But then I realize that the chocolate was hard to keep within the donut ring and if left to fry, it would just end up burning the chocolate. So I decided to remove the chocolate bars in the croissants, which are pretty easy to remove once the croissants are finished proofing.

Even thought my initial thoughts about the chocolate didn’t work out, buying the chocolate croissants was not a waste. The chocolate croissants are much bigger, so the donuts I cut out of them were actually better. With the mini croissants, they barely fit into the donut cutter, so they ended up being uneven and thinner.

One mistake I made was using my donut pastry cutter instead of using a cup and something small to cut a hole in the middle. The donut cutter flattened the pastry dough and it never quite rose back up. I should have used a glass to cut the ring which wouldn’t have squished down the dough and then used a cookie cutter for the middle hole. As a result, my cronuts weren’t nearly as tall as the cronuts from Ansel Bakery.

These were still pretty tasty, but I imagine the ones at Ansel Bakery are a million times better. They probably have a great croissant recipe as the base. These basically taste like flaky croissants that are deep fried instead of baked. They are crunchy and flaky and sweet from the glaze. I dipped them in chocolate glaze. I decided to forgo the pastry cream because my cronuts were so short.

I’m still hoping other bakeries start offering some cronuts, but until then, you can try experimenting in your own home.

Yakisoba (Video) 焼きそば

When I was growing up in Japan, yakisoba often appeared as our weekend lunch menu. My mom and I prep the ingredients and my family used to gather around the Japanese hot plate (portable indoor griddle) and cook Yakisoba together. It was my dad’s favorite weekend lunch. It can a dinner dish as well, but personally, I always associate Yakisoba as a weekend lunch menu.

My mom often changes up ingredients used in the recipe. Instead of pork belly slices, she sometimes used Japanese sausages and ground pork, and my favorite was the combination of ground pork and squid/calamari. My mom also put Chinese chives and bean sprouts for her yakisoba, but I don’t always add them as they are not my “staple” in my kitchen.

Yakisoba is very easy to make, and you can add almost any ingredients to make it your style. Try it with seafood, or a simple vegetarian style is fabulous for Meatless Mondays!

kansui , and water. Even though the color of noodles is yellow-ish, they are not egg noodles, and the color is the result of using kansui. Yakisoba noodles are steamed and packaged, so they’re ready for a quick reheat. The texture of these noodles is similar to ramen noodles.

Two popular yakisoba noodle brands Myojo (明星) and Maruchan (マルちゃん), both come with three packets of yakisoba noodles in each package. The noodles are already steamed, coated with oil, and packed tightly in each packet. I recommend using the Myojo brand (see the picture above). Maruchan, if frozen, tends to break into pieces when defrosted. In Japan, Yakisoba noodles are never sold frozen, but these noodles don’t last too long, so here in the US, they may be sold frozen.

You can purchase them in Japanese, Korean, and Chinese grocery stores, and they are either in the refrigerated or freezer section.

Yakisoba Sauce:

The popular Otafuku brand offers Yakisoba sauce but I actually like making yakisoba sauce from scratch (made with common condiments), so I can slightly adjust the sauce each time to make my Yakisoba taste different.

My kids told me they prefer the sauce to be slightly sweeter than my recipe below, but I’ll leave that up to you and feel free to add more sugar.

Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.

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Invention & History of Anpan

So you may wonder, who came up with the idea to put anko (red bean paste) in a roll? It piqued my curiosity as well when I decided to test my anpan recipe, so I looked up its history.

Wiki explains well here , but basically it was first made in 1875 by a samurai named Mr. Kimura. He lost his job due to the dissolution of the samurai as a social class back in Meiji period. During that time, Japan was becoming more westernized and bakeries started to appear. His new job was a baker.

The Original Kimuraya (Photo Credit: By No machine-readable author provided. Kici assumed (based on copyright claims). [Public domain], via Wikimedia Commons )

Soon after Mr. Kimura founded the now well-known bakery Kimuraya, he created a bread that was more to Japanese tastes. He replaced the traditional Japanese red bean mochi with western bread instead of mochi, and this bread stuffed with red bean paste was a brilliant one.

Making Anpan あんぱん

If you plan to make anko (red bean paste) from scratch, I recommend making anko ahead of time to save time on bread making day. I love making Pressure Cooker Anko recipe with my favorite Instant Pot (recipe here). Of course, to save time, you can always buy pre-made red bean paste from an Asian grocery store.

Anpan is one of the easiest Japanese bread to make at home, if you want to try making bread for the first time. Trying to make homemade bread could be intimidating, but the more you try, the easier it becomes. And this homemade anpan recipe is relatively easy, so I hope my video and step-by-step pictures will help you go through this journey.

I hope you enjoy making this Anpan recipe! If you try it, don’t forget to share your picture on Instagram, Facebook, or Twitter with #JustOneCookbook. Thank you so much for reading, and till next time!

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Black Cocoa Peanut Sandwich Cookies

These cookies are so ridiculously simple and so delicious. The cookie element is based around my melting moment recipe, a melt in the mouth, incredibly tender cookie. I use black cocoa but you can also use a regular dutched cocoa powder if thats what you have on hand. The balls of cookie dough are rolled in salted peanuts and pressed into flat discs and then baked. The filling is a simple white chocolate ganache mixed with peanut butter. Its the sort of cookie you want mid morning with a strong cup of coffee.

Before we get to the recipe lets talk about cocoa powder for a second. Cocoa powder comes from the cocoa pods and specifically the beans inside those pods, so far so obvious. The beans are fermented and then dried. Generally they are then roasted (unless the product is destined to be used for ‘raw’ chocolate or cocoa powder but I wont be talking about that process here). The beans are then cracked open and the nibs are ground into what is called cocoa liquor and then, using a hydraulic press, the liquor is pressed under great pressure to extract most of the cocoa butter leaving behind a product known as a cocoa cake. This cake is dried once again and then ground into cocoa powder.

Why then is there such a variety in cocoa powders, what is the difference between natural, dutched and black? Natural is the cocoa powder made as above with no additional processing, it is a light almost dusty brown colour and is bright and acidic in flavour. Dutched cocoa goes through an alkalisation process which lessens the acidity and makes a deeper richer tasting cocoa powder with a darker colour. In the UK and Europe this is traditionally the main type of cocoa powder available although natural and raw cocoa have become more popular over the last few years. Black cocoa, with its characteristic charcoal black colour, is a variation of dutched cocoa powder, the process of alkalisation taken to its limit to make an intensely dark and slightly bitter cocoa powder, if you’ve ever eaten an oreo you’ve had black cocoa. I like black cocoa for its colour and its flavour but its not suitable for everything, the flavour isn’t a pronounced chocolate flavour its much more roasted than that so if you want classic chocolate flavours I would a traditional dutched powder.

Whenever I use black cocoa I am always asked where to buy it as in the UK it is a relatively unknown product, at least until recently. I would always bring some home from the US when there on holiday or for work, King Arthur Baking sell my go-to version. Someone imports that brand into the UK but it is criminally expensive so I am thankful that a few new brands have sprung up to make it easier, and cheaper, to buy. Van Houten was the first brand more widely available, selling on Amazon, but I am yet to test this brand out. When I buy the cocoa myself I get it from De Zaan, a commercial cocoa powder producer that have recently started selling in a more direct to customer facing way. You can find there cocoa powder on Amazon and on from HB ingredients.

Before we get to the recipe a brief note on peanut butter. When baking with peanut butter you need to be careful about what style you use. Generally you want to be using a commercial peanut butter and this is for the simple reason that it is less likely to split creating odd textures in the finished recipes. By all means you can use a natural peanut butter but be aware the result might not look like you envisioned or like the images of the recipe.

Black Cocoa Peanut Melting Moments with Peanut Butter Ganache
Makes 15 Sandwich Cookies

Cocoa Melting Moments
250g unsalted butter, room temperature
1/2 tsp vanilla extract
200g plain flour
60g black cocoa powder
85g icing sugar
30g cornflour
175g salted peanuts, roughly chopped

Peanut Butter Ganache
100ml double cream
125g white chocolate
75g smooth peanut butter

Preheat the oven to 160ºC (140ºC Fan) and line a couple baking sheets with parchment paper.

For the cookies place the butter into a large bowl and use an electric mixer to beat until soft and creamy. Add the vanilla and beat briefly to combine. In a separate bowl whisk together the flour, cocoa, icing sugar and cornflour. Add the flour mixture to thee butter mixture and mix on slow speed just until a dough is formed.

Divide the dough into 20g portions and roll them into balls. Roll the balls in the chopped peanuts, your not looking to fully coat the balls just get a decent amount of peanuts on each cookie. Place the balls onto parchment lined baking trays leaving a little space between each cookie. Using a glass or measuring cup press each ball into a flat disc. Spraying the glass with a little oil can help prevent them sticking.

Bake the cookies in the preheated oven for about 20-25 minutes or until the edges are set and dry.

Remove the trays from the oven and allow the cookies to cool fully.

To make the ganache place the chocolate and cream into a small saucepan and place over low heat. Stir constantly, making sure to scrape the bottom of the pan to prevent anything from scorching, until the chocolate has melted. Pour the ganache into a small bowl and stir to make sure everything is combined. Set aside for 10 minutes before adding the peanut butter and using a small whisk to combine into the ganache. The ganache needs to be a little cool before adding the peanut butter as the heat can make the mixture split. Refrigerate the ganache until thickened enough to hold its shape but still spreadable, 60-90 minutes. Pipe or spread a small amount of ganache onto half of the cookies and sandwich together with a second cookie. Refrigerate for 30 minutes or until the ganache has fully set.

#4. Cucumber Roll (Kappa Maki)

Ingredients :

Step 1: Prepare sushi rice by mixing seasoned vinegar with cooked sushi rice. Read this article to see step-by-step instructions on how to make sushi rice.

Step 2: Cut off both ends of the cucumber and peel it. Now cut the cucumber into half lengthwise. Cut them again into half to get 4 pieces. Remove the seeds and julienne cut the cucumber pieces for sushi.

Step 3: Place the bamboo mat on an even surface. Cover it with a thin film of plastic wrap to prevent the mat from getting dirty. Put the half Nori sheet on the bamboo mat

Step 4: Take about 3/4 cup of seasoned sushi rice and spread it over the Nori sheet to create an even layer

Step 5: Now arrange the cucumber sticks horizontally on the sushi rice

Step 6: Start rolling with the bamboo mat, applying gentle pressure to get a firm and compact roll. Cut out the roll into 6-8 pieces and serve with wasabi and soya sauce. Repeat the steps for remaining ingredients.

Read my article on ‘how to make cucumber sushi rolls at home’ to find more information and other interesting styles to make cucumber sushi rolls at home.

1. Season every time you cook.

Dunlop says: “Season the surface before you begin. The most annoying thing that can happen when you’re stir-frying is that your chicken sticks, and then you scrape it off and you have this stuff sticking to the wok that will burn before the dish is ready. It changes the flavor and makes it hard to move food around. The way to avoid that is to put in some oil and swirl it around the cooking surface of the wok and let it get smoking hot. Then pour that off into a heatproof container and put in fresh oil for cooking. That’s how to make a wok into a nonstick pan.”

Giant Squid, Elusive Creature of the Deep, Gets a Vivid Close-Up

They can be bigger than a bus, and yet the elusive giant squid has hardly been spotted swimming alive in the ocean.

It became a little less mythical on Christmas Eve, however, when a fisherman spotted the creature, known as an Architeuthis (pronounced ark-uh-TOOTH-us), gliding near the water’s surface in Japan’s Toyama Bay, northwest of Tokyo.


Video footage captured the ballet of pink and white tentacles, the squid’s enormous mouth and saucerlike eyes at one point encompassing the lens.

A local diver, Akinobu Kimura, swam with the creature. “My curiosity to get closer and to see the details on every part of its body was greater than my fear,” he said.

Mr. Kimura said he had seen giant squids in the first two months of 2015 and knew they couldn’t move very quickly, but he was still caught by surprise. “At one point, it wrapped tentacles around me and I lost control of my body,” he said. “The suckers stuck to my hand, and when the squid pulled away, it hurt.”

More giant squids are making appearances in Japan’s coastal waters, though most are dead. John Bowers, a professor specializing in oceanography at Hokkaido University, said evidence of more than 50 have turned up in the past two years, specifically in warmer waters, where giant squids struggle to maintain blood flow and become sluggish.

The last time a giant squid was captured on video, though less vividly so, was during a scientific expedition in 2012. Photos of the creature in the wild were captured for the first time in 2005 by Japanese researchers, stirring excitement among those who had long sought to glimpse a giant squid in its natural habitat.

“This has been a mystery for a thousand years,” Richard Ellis, author of “Monsters of the Sea,” said of the photographs at the time. “Nobody knew what they looked like in the wild.”

Architeuthis, which can grow more than 40 feet in length, is among the largest invertebrates on earth. The squid spotted in Toyama Bay was said to be on the small side, at about 12 feet long.


Glazes need to include a ceramic flux which functions by promoting partial liquefaction in the clay bodies and the other glaze materials. Fluxes lower the high melting point of the glass formers silica, and sometimes boron trioxide. These glass formers may be included in the glaze materials, or may be drawn from the clay beneath.

Raw materials of ceramic glazes generally include silica, which will be the main glass former. Various metal oxides, such as sodium, potassium, and calcium, act as flux and therefore lower the melting temperature. Alumina, often derived from clay, stiffens the molten glaze to prevent it from running off the piece. [3] Colorants, such as iron oxide, copper carbonate, or cobalt carbonate, [3] and sometimes opacifiers like tin oxide or zirconium oxide, are used to modify the visual appearance of the fired glaze.

Glaze may be applied by dry-dusting a dry mixture over the surface of the clay body or by inserting salt or soda into the kiln at high temperatures to create an atmosphere rich in sodium vapor that interacts with the aluminium and silica oxides in the body to form and deposit glass, producing what is known as salt glaze pottery. Most commonly, glazes in aqueous suspension of various powdered minerals and metal oxides are applied by dipping pieces directly into the glaze. Other techniques include pouring the glaze over the piece, spraying it onto the piece with an airbrush or similar tool, or applying it directly with a brush or other tool.

To prevent the glazed article from sticking to the kiln during firing, either a small part of the item is left unglazed, or it is supported on small refractory supports such as kiln spurs and stilts that are removed and discarded after the firing. Small marks left by these spurs are sometimes visible on finished ware.

Underglaze decoration is applied before the glaze, usually to unfired pottery ("raw" or "greenware") but sometimes to "biscuit"-fired (an initial firing of some articles before the glazing and re-firing). [4] [5] [6] A wet glaze—usually transparent—is applied over the decoration. The pigment fuses with the glaze, and appears to be underneath a layer of clear glaze generally the body material used fires to a whitish colour. The best known type of underglaze decoration is the blue and white porcelain first produced in China, and then copied in other countries. The striking blue color uses cobalt as cobalt oxide or cobalt carbonate. [7] However many of the imitative types, such as Delftware, have brownish earthenware bodies, which are given a white tin-glaze and either inglaze or overglaze decoration. With the English invention of creamware and other white-bodied earthenwares in the 18th century, underglaze decoration became widely used on earthenware as well as porcelain.

Overglaze decoration is applied on top of a fired layer of glaze, and generally uses colours in "enamel", essentially glass, which require a second firing at a relatively low temperature to fuse them with the glaze. Because it is only fired at a relatively low temperature, a wider range of pigments could be used in historic periods. Overglaze colors are low-temperature glazes that give ceramics a more decorative, glassy look. A piece is fired first, this initial firing being called the glost firing, then the overglaze decoration is applied, and it is fired again. Once the piece is fired and comes out of the kiln, its texture is smoother due to the glaze.

Other methods are firstly inglaze, where the paints are applied onto the glaze before firing, and then become incorporated within the glaze layer during firing. This works well with tin-glazed pottery, such as maiolica, but the range of colours was limited to those that could withstand a glost firing, as with underglaze. Coloured glazes, where the pigments are mixed into the liquid glaze before it is applied to the pottery, are mostly used to give a single colour to a whole piece, as in most celadons, but can also be used to create designs in contrasting colours, as in Chinese sancai ("three-colour") wares, or even painted scenes.

Many historical styles, for example Japanese Imari ware, Chinese doucai and wucai, combine the different types of decoration. In such cases the first firing for the body, any underglaze decoration and glaze is typically followed by a second firing after the overglaze enamels have been applied.

Historically, glazing of ceramics developed rather slowly, as appropriate materials needed to be discovered, and also firing technology able to reliably reach the necessary temperatures was needed. Glazes first appeared on stone materials in the 4th millennium BC, and Ancient Egyptian faience (fritware rather than clay-based) was self-glazing, as the material naturally formed a glaze-like crust in firing. Glazing on true pottery followed the invention of glass around 1500 BC, in the Middle East and Egypt with alkali glazes including ash glaze, and in China, using ground feldspar. By around 100 BC lead-glazing was widespread in the Old World. [8]

Glazed brick goes back to the Elamite Temple at Chogha Zanbil, dated to the 13th century BC. The Iron Pagoda, built in 1049 in Kaifeng, China, of glazed bricks is a well-known later example. [9]

Lead glazed earthenware was probably made in China during the Warring States Period (475 – 221 BCE), and its production increased during the Han Dynasty. High temperature proto-celadon glazed stoneware was made earlier than glazed earthenware, since the Shang Dynasty (1600 – 1046 BCE). [10]

During the Kofun period of Japan, Sue ware was decorated with greenish natural ash glazes. From 552 to 794 AD, differently colored glazes were introduced. The three colored glazes of the Tang Dynasty were frequently used for a period, but were gradually phased out the precise colors and compositions of the glazes have not been recovered. Natural ash glaze, however, was commonly used throughout the country.

In the 13th century, flower designs were painted with red, blue, green, yellow and black overglazes. Overglazes became very popular because of the particular look they gave ceramics.

From the eighth century, the use of glazed ceramics was prevalent in Islamic art and Islamic pottery, usually in the form of elaborate pottery. [ citation needed ] Tin-opacified glazing was one of the earliest new technologies developed by the Islamic potters. The first Islamic opaque glazes can be found as blue-painted ware in Basra, dating to around the 8th century. Another significant contribution was the development of stoneware, originating from 9th century Iraq. [11] [ full citation needed ] Other centers for innovative ceramic pottery in the Islamic world included Fustat (from 975 to 1075), Damascus (from 1100 to around 1600) and Tabriz (from 1470 to 1550). [ citation needed ]

As of 2012, over 650 ceramic manufacturing establishments were reported in the United States, with likely many more across the developed and developing world. [1] Floor tile, wall tile, sanitary-ware, bathroom accessories, kitchenware, and tableware are all potential ceramic-containing products that are available for consumers. [12] Heavy metals are dense metals used in glazes to produce a particular color or texture. [5] Glaze components are more likely to be leached into the environment when non-recycled ceramic products are exposed to warm or acidic water. [13] Leaching of heavy metals occurs when ceramic products are glazed incorrectly or damaged. [13] Lead and chromium are two heavy metals commonly used in ceramic glazes that are heavily monitored by government agencies due to their toxicity and ability to bioaccumulate. [13] [14]

Metal oxide chemistry Edit

Metals used in ceramic glazes are typically in the form of metal oxides.

Lead(II) oxide Edit

Ceramic manufacturers primarily use lead(II) oxide (PbO) as a flux for its low melting range, wide firing range, low surface tension, high index of refraction, and resistance to devitrification. [15] Lead used in the manufacture of commercial glazes are molecularly bound to silica in a 1:1 ratio, or included in frit form, to ensure stabilization and reduce the risk of leaching. [16]

In polluted environments, nitrogen dioxide reacts with water ( H
2 O ) to produce nitrous acid ( HNO
2 ) and nitric acid ( HNO
3 ). [14]

Soluble Lead(II) nitrate ( Pb(NO
3 )
2 ) forms when lead(II) oxide (PbO) of leaded glazes is exposed to nitric acid ( HNO
3 )

Because lead exposure is strongly linked to a variety of health problems, collectively referred to as lead poisoning, the disposal of leaded glass (chiefly in the form of discarded CRT displays) and lead-glazed ceramics is subject to toxic waste regulations.

Barium carbonate and Strontium carbonate Edit

Barium carbonate (BaCO3) is used to create a unique glaze color known as barium blue. However, the ethical nature of using barium carbonate for glazes on food contact surfaces has come into question. Barium poisoning by ingestion can result in convulsions, paralysis, digestive discomfort, and death. [17] It is also somewhat soluble in acid, [18] and can contaminate water and soil for long periods of time. These concerns have led to attempts to substitute Strontium carbonate (SrCO3) in glazes that require barium carbonate. [19] Unlike Barium carbonate, Strontium carbonate is not considered a safety hazard by the NIH. [20] [18] Experiments in strontium substitution tend to be successful in gloss type glazes, although there are some effects and colors produced in matte type glazes that can only be obtained through use of barium. [19]

To reduce the likelihood of leaching, barium carbonate is used in frit form and bound to silica in a 1:1 ratio. It is also recommended that barium glazes not be used on food contact surfaces or outdoor items. [21]

Chromium(III) oxide Edit

Chromium(III) oxide ( Cr
2 O
3 ) is used as a colorant in ceramic glazes. Chromium(III) oxide can undergo a reaction with calcium oxide (CaO) and atmospheric oxygen in temperatures reached by a kiln to produce calcium chromate ( CaCrO
4 ). The oxidation reaction changes chromium from its +3 oxidation state to its +6 oxidation state. [22] Chromium(VI) is very soluble and the most mobile out of all the other stable forms of chromium. [23]

Chromium may enter water systems via industrial discharge. Chromium(VI) can enter the environment directly or oxidants present in soils can react with chromium(III) to produce chromium(VI). Plants have reduced amounts of chlorophyll when grown in the presence of chromium(VI). [23]

Urania-based ceramic glazes are dark green or black when fired in a reduction or when UO2 is used more commonly it is used in oxidation to produce bright yellow, orange and red glazes [24] Uranium glazes were used in the 1920s and 1930s for making uranium tile, watch, clock and aircraft dials. [25]

Uranium dioxide is produced by reducing uranium trioxide with hydrogen.

Prevention Edit

Chromium oxidation during manufacturing processes can be reduced with the introduction of compounds that bind to calcium. [22] Ceramic industries are reluctant to use lead alternatives since leaded glazes provide products with a brilliant shine and smooth surface. The United States Environmental Protection Agency has experimented with a dual glaze, barium alternative to lead, but they were unsuccessful in achieving the same optical effect as leaded glazes.

Everything You Need To Know About Acai Bowls, The World's Best Healthy Breakfast

There are many food trends out there that are unwarranted (like food mashups ― ahem, Cronuts), but when it comes to acai bowls ― which feature the super superfood from Brazil ― the buzz is 100 percent deserved. The acai berry has been heralded for an array of health benefits, but its strongest asset is definitely its taste. Acai is a delicious tropical fruit and when it comes served as a bowl it makes waking up a whole lot easier.

Acai bowls look like ice cream, almost taste like ice cream, and make you feel good about your breakfast choice. It’s what breakfast dreams are made of. An acai bowl is basically a really thick smoothie that’s been topped with oatmeal, fruit or peanut butter, and then you wolf it down with a spoon. For breakfast. After eating a bowl, you will not only feel happily full (for hours) and have satisfied a sweet craving (no need to cave for a donut), you’ll have also done something that was good for you. Win win.

In cosmopolitan areas, acai bowls can be found at most local juice or smoothie spots, but for those of you who don’t live near a Liquiteria you will have to brave the process of making one at home. To be clear: this is not the quickest and easiest of breakfasts (at first). Also, it is not a cheap breakfast (since it comes all the way from Brazil). But, it is completely worth the effort. Try it and you’ll see.

Here in the U.S., acai berries come not as a whole fruit, but as frozen puree. And it can only be found in the freezer section of local health food stores, Whole Foods, or purchased online through Amazon or one the website of one of the biggest producer, Sambazon.

Finding acai puree is only half the battle, it’s getting the right texture that’s the real tricky part. You want a consistency that is thick enough to be scoopable, but not so dense that it doesn’t blend all the way. (You definitely don’t want frozen chunks of acai in your bowl.) Normally, a mixture of acai puree with frozen fruit such as banana or strawberries ― and sometimes soy, almond or coconut milk to thin it out and add creaminess ― gets you just the texture you need.

Once you get it right, top the acai mixture off with breakfast fixings of your choice and enjoy the fact that you just did something good for yourself. Here are a five different takes on acai bowls we love:

Watch the video: How to Make Cronuts, the Easy Way (January 2022).