Bika Ambon is a kind of cake from Indonesia. Made from ingredients such as tapioca and sago flour, eggs, sugar and coconut milk, Bika Ambon generally sold in pandan flavour, although now available also other flavors like banana, durian, cheese, chocolate.
Although the name contains the word “Ambon”, the name of an island and its largest city, Bika Ambon is widely known as the specialty cake of Medan in North Sumatra and often brought as a gift by those whom visited the city.
Nagasari is an traditional Indonesian street snack, it is make from sukun and the filling is banana. But if you want to make it more healthy, you can make it from tuber (ubi) and the filling still banana. Its more delicious i think 😀 just try!
Dadar Gulung is an Indonesian street snacks. The filling is coconut and you can added Java Sugar if you want, that will make it more delicious, so, just try it! and.. i prever you try it on “Sedap Alami”, it is a Healthy Restaurant, its located in Taman Permata Buana, Kebon Jeruk, Jakarta Barat, Indonesia and in Pesanggrahan, Jakarta Barat, Indonesia. So delicious, i’m sure about that :D!
Choco Banana is a street snack that usually sold when summer festival, you can have it in many variations of flavor, so don’t miss it when you are in Japan, especially if that is in summer season! :9
Soba is the Japanese name for buckwheat. It is synonymous with a type of thin noodle made from buckwheat flour, and in Japan can refer to any thin noodle (unlike thick wheat noodles, known as udon). Soba noodles are served either chilled with a dipping sauce, or in hot broth as a noodle soup. It takes three months for buckwheat to be ready for harvest, so it can be harvested four times a year, mainly in spring, summer, and autumn. In Japan, buckwheat is produced mainly in Hokkaido. Soba that is made with newly harvested buckwheat is called “shin-soba”. It is sweeter and more flavorful than regular soba.
In Japan, soba noodles are served in a variety of settings: they are a popular inexpensive fast food at railway stations throughout Japan, but are also served by expensive specialty restaurants. Markets sell dried noodles and men-tsuyu, or instant noodle broth, to make home preparation easy. Soba is the traditional noodle of choice for Tokyoites. This tradition originates from the Tokugawa period, when the population of Edo (Tokyo), being considerably wealthier than the rural poor, were more susceptible to beri beri due to their high consumption of white rice, which is low in thiamine. It was discovered that beri beri could be prevented by regularly eating thiamine-rich soba. In the Tokugawa era, every neighborhood had one or two soba establishments, many also serving sake, which functioned much like modern cafes where locals would stop for a casual meal. Soba is in best served if you eat it on New Year’s eve, so don’t miss it! 😀
Tempura is a Japanese dish of seafood or vegetables that have been battered and deep fried. Cooked bits of tempura are either eaten with dipping sauce, salted without sauce, or used to assemble other dishes. Tempura is commonly served with grated daikon and eaten hot immediately after frying. In Japan, it is often found in bowls of soba or udon soup often in the form of a shrimp, shiso leaf, or fritter. The most common sauce is tentsuyu sauce (roughly three parts dashi, one part mirin, and one part shoyu). Alternatively, tempura may be sprinkled with sea salt before eating. Mixtures of powdered green tea and salt or yuzu and salt are also used.
Kakiage is a type of tempura made with mixed vegetable strips, such as onion, carrot, and burdock, and sometimes including shrimp or squid, which are deep fried as small round fritters.
Tempura is also used in combination with other foods. When served over soba (buckwheat noodles), it is called tempura soba or tensoba. Tempura is also served as a donburi dish where tempura shrimp and vegetables are served over steamed rice in a bowl (tendon) and on top of udon soup (tempura udon).
Manjū is a popular traditional Japanese confection. There are many varieties of manjū, but most have an outside made from flour, rice powder and buckwheat and a filling of an (red bean paste), made from boiled azuki beans and sugar. They are boiled together again and kneaded. There are several varieties of bean paste used including koshian, tsubuan, and tsubushian.