Hokkaido Milk Bread

Hokkaido Milk Bread

The Hokkaido milk bread is a type of Japanese bread that is much softer and smoother in texture than other breads. It's similar to the way Chinese pastries are made, where a starter is made separately and later added to the dough. The starter makes the bread more soft and pillow-y. It doesn't have the crumby and grainy texture like other breads. Personally, I much prefer milk breads over regular breads, but they're difficult to find unless you live near an Asian grocery store. An even then, a fresh piece is quite rare. If you love milk breads, I recommend making your own batch for the freshest quality! I was very happy with the results. It came out perfect!

This recipe was adapted from Food52's recipe. I switched up a few ingredients, but still found good results with what I used. I also tried another recipe from the New York Times, but I found better results for Food52. 

Serving: 1 9x4 inch loaf pan

Ingredients:

• Starter:
• water, 6 tbsp
• all-purpose flour, 2 tbsp
  
• The Dough:
• whole milk, 1/4 cup
• active dry yeast, 1 & 1/2 tsp
• all-purpose flour, 2 & 3/4 cup
• salt, pinch
• powdered sugar, 1/4 cup
• evaporated milk, 1/4 cup
• eggs, 2
• softened butter, 2 tbsp

Directions:

1. For the starter, simmer water and flour in a small pot until it becomes thick.
2. Add warm milk and yeast. Stir and let it rest for 15-20 minutes.
3. For the dough, sift flour, salt, and sugar together and mix.
4. Add 1 egg and evaporated milk into the starter. Mix. Then add milk and mix.
5. In the dry ingredients bowl, make a hole in the center and add the wet ingredients. Mix all. 
6. Knead for 5 minutes. 
7. Add 1 tbsp butter and mix.
8. Repeat #7.
9. Knead for 5-10 minutes while adding 1 tbsp of flour.
10. Cover and let the dough rise for 2 hours.
11. Punch the dough and cut the dough into 3 pieces. Roll up the pieces at let it rise for one hour.
12. Roll the pieces and put it into a 9x4 loaf pan.
13. Use an egg wash over the dough.
14. Bake for 350F for 25 minutes.
15. Cool for 30 minutes before slicing.

Enjoy!

Links:

Food52: 

http://food52.com/recipes/30962-hokkaido-milk-bread

New York Times recipe (alternate recipe): 

http://cooking.nytimes.com/recipes/1016275-japanese-milk-bread

Crescent Dinner Rolls

Crescent Dinner Rolls (aka Butterhorn Rolls, Sweet Dinner Rolls)

Crescent dinner rolls are a staple to an evening meal. The perfect appetizer and accompaniment to a meal, it is both sweet and light yet buttery and filling. I love making any type of pastry or bread from scratch, but it is definitely one of the more challenging types of food to make. Nevertheless, I love bread and decided to take on the task. It's similar to croissants except it does not have the flaky texture, which takes a lot longer to achieve. These dinner rolls are the next best thing to the Vienna-style pastry. You can eat them alone or dunk them in butter, which I highly recommend the latter. :)

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Crescent Dinner Rolls

Ingredients:

• 1/2 cup warm water
• 1/2 cup warm almond milk
• 1 egg
• 1/3 cup butter, softened
• 1/3 cup white sugar
• 3/4 tsp salt
• 3 3/4 cup all-purpose flour
• 2.5 tsp active dry yeast
• extra melted butter for brushing

Directions:

1. Combine water and almond milk and microwave for 1 minute.
2. Add sugar and yeast to the liquid mixture above.
3. Add salt, butter, and egg.
4. Slowly add in flour.
5. Knead for 20 minutes. 
6. Let it rise for one hour. After one hour has passed, punch the dough for 3-5 minutes, and let it rise again for another hour.
7. Use the dough the divide them into a crescent shape. Brush the top with butter.
8. Let it rise for one hour.
9. Bake for 350F for 12 minutes, or until the top is brown.

Done!

Kale Smoothie with Yogurt and Almond Milk

Kale Smoothie with Yogurt and Almond Milk

Smoothies are one of my favorite - and quickest - ways of eating healthy. They only require a few ingredients, anything available in your fridge, and throwing them in a blender. Even better if you're using a portable blender so you can take your mug on the go! 

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Kale Smoothie with Yogurt and Almond Milk

Ingredients:

• 1/3 cup kale
• 1/4 cup yogurt
• 1 cup almond milk

Directions:

1. Add kale, yogurt, and almond milk in a blender and blend away until smooth.

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Enjoy!

Hong Kong Pineapple Buns

Hong Kong Pineapple Buns

Pineapple buns, or bo lo bau, are one of my favorite Chinese pastries and may be the most well known bun in Chinese pastry cuisine. Characterized by a flaky, crunchy, yet sweet crust topping over a soft bread, it's a perfect snack that combines two delicious delights. Literally, a bun and a cookie combined!

Fun fact: It's called a pineapple bun because it resembles a pineapple, but there's actually no pineapple fruit or flavorings inside! 

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Hong Kong Pineapple Buns Recipe

Serving: 8 buns

Prep: 4 hours

Cook: 11 minutes

Total: 5 hours

Ingredients:

Dough:

• all-purpose flour, 240g
• butter, melted, 20g
• egg yolk, .67
• milk, warm, 100ml
• salt, 1/5 tsp
• sugar, 2.33 tsp (separated in 1.33 tsp and 1 tsp)
• honey, 2 tsp
• active dry yeast, 2/3 tsp

Crust Topping:

• sugar, 53.4g
• butter, room temp, 33.3g
• egg yolk, 1.33
• honey, 2 tsp
• all-purpose flour, 93.4g
• baking powder, 1.33 tsp
• milk, 1.33 tsp

Egg Wash:

• egg yolk, 1.33
• milk, 3.33 tsp

Directions:

Crust:

1. In a small bowl (#1), combine flour and baking powder.
2. In another bowl (#2), cream butter and sugar. Add egg yolks, milk, and honey.
3. Add bowl #1 to bowl #2.
4. Put dough in a plastic wrap in a "cigar-like shape" and refrigerate for 1-1.5 hour.
5. Cut into discs and apply the egg wash.
6. Make vertical and horizontal markings with a pastry scraper or a knife.

Dough:

1. Combine yeast, 1.33 tsp sugar, and milk in a small cup or bowl. Wait 15 minutes.
2. Add egg yolk and butter.
3. In another bowl, add flour, salt, and 1 tsp sugar. Mix. Add honey.
4. Knead for 20 minutes.
5. Let it rise for 1.5 hour in a butter-greased bowl.
6. After it has risen, punch out the air, knead, and let it rise for another 30 minutes.
7. Divide the dough in 8 balls on a cookie sheet.
8. Add crust and let it rise for 45 minutes.

After you apply the crust on top of the dough, bake for 350F for 11 minutes.

Done!

Strawberry Vanilla Pudding Pie

Strawberry Vanilla Pudding Pie

Walked down the baking aisle and decided to make pie! Who would've thought you could make quick and easy pie with instant vanilla pudding mix? It's actually pretty good and I couldn't help but go back for seconds and thirds. ;)

Ingredients:

• 1 packet of instant vanilla pudding & pie filling mix
• 2 1/2 cup 2% reduced fat milk (chilled)
• 9-inch rounded baking pan
• grounded graham crackers
• butter (melted)

Directions:

1. Preheat the oven at 375F.
2. Combine graham crackers and melted butter. Press them onto a pie pan.
3. Bake the graham cracker crust pan at 375F for 7 minutes.
4. In a large mixing bowl, pour 2 1/2 cup milk and the pudding mix. Beat for 1 minute with a wire whisk.
5. Immediately pour into pie dish. 
6. Store in the refrigerator for at least 1 hour.

Enjoy!

Banana Bread

Banana Bread

Everyone loves banana bread. It's the staple homemade bread found in many kitchens. It's quite easy to make compared to other types of bread because it has no leavening. All you need are a few bananas in addition to the ingredients for a simple quick-bread recipe. To make the most of this recipe, I recommend three or four bananas that are very ripe. The more ripe, the better. You want them to be almost completely black and mushy when touched (but not runny). This helps your bread have a strong banana flavor and a moist texture. Also, I used shortening in this recipe because I didn't have any butter, but I recommend butter for a richer taste. If you are aiming for extra moistness, read my tips section below. Enjoy. :)


Ingredients:

• 1 2/3 cup all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/3 cup brown sugar
• 1/3 cup white sugar
• 1/2 tsp cinnamon
• 2 eggs
• 2 ripe bananas (aged for at least 2 weeks) (using 3-4 bananas is recommended for added moistness!)
• 1/4 cup shortening, with 1/2 tbsp water (or 1/4 cup butter)
• 1 tsp vanilla extract
• 1/4 cup vanilla almond milk

Directions:

1. Combine wet ingredients (eggs, shortening, water, bananas, vanilla extract).
2. Combine dry ingredients in a separate bowl (flour, baking soda, baking powder, salt, brown sugar, white sugar, cinnamon).
3. Pour the wet ingredients into the dry ingredients.
4. Bake for 350F for 20 minutes.
5. Cover the pan with aluminum foil and lower the temperature to 300F. Continue to bake for 25-30 minutes, or until toothpick inserted in the center comes out clean.

Done!

Tips:

• For extra moistness, add more ripe bananas, sour cream, yogurt, or olive oil. Also, lower the temperature, increase the baking time, and put aluminum foil in early.
• Don't over-mix the batter or it'll become dry.
• Age the bananas longer for extra banana-y flavor! :)

Bread Baking

Cinnamon Rolls

Cinnamon Rolls Recipe

Lately, I've been turning my attention towards dough making! I want to learn how to make more bread and pastries, and being able to master the dough is crucial. The bread of any pastry can make or break it. I found a cinnamon roll recipe from silk.com, which this recipe is based upon. I did change a few things from the original recipe, by replacing the butter with shortening and water, and lowering the amount of white sugar. Also, the portions here are much smaller because I made mini cinnamon rolls. They might not look very small in the photo, but they're literally bite-sized! In the past 2 weeks, I've made 5 batches of cinnamon rolls. These turned out super moist and tasty!

Serving Size: 12 mini cinnamon rolls

Prep Time: 30 minutes

Cook Time: 12 min

Total Time: 2-2.5 hours

Ingredients:

• 1/2 cup vanilla almond milk
• 2 tbsp shortening
• .75 tsp water
• 1 cup all-purpose flour
• 1.5 tbsp white ultra fine sugar
• .75 tsp active dry yeast
• .125 tsp baking powder
• .125 tsp baking soda
• .125 tsp salt
• cinnamon
• brown sugar
• confectioner's sugar (optional, for the icing)
• milk (optional, for the icing)

Directions:

1. Microwave shortening, water, and almond milk for 1:30 minutes.
2. While it is microwaving, combine flour, sugar, and yeast in a medium sized mixing bowl. 
3. Once the wet ingredients are heated, slowly pour it in the dry ingredients while stirring.
4. Mix the ingredients until it forms a circular dough.
5. Knead for 8 minutes.
6. Grease the bowl and cover. Wait an hour to let it rise.
7. Add baking soda, baking powder, and salt to the mixture and mix well.
8. Roll out the dough in a rectangular shape and rub shortening, cinnamon, and brown sugar on top of it.
9. Roll dough to a cigar shape.
10. Cut into pieces with a knife or pastry cutter. (For mini cinnamon rolls, cut into 12 mini pieces.)
11. Let the rolls rise for 30 minutes.
12. Bake for 300F for 12 minutes. 
13. To prepare the (optional) icing glaze, combine confectioner's sugar and milk until it forms a thick liquid paste. Pour over the rolls.

Done!

Tips & Tricks:

• Make sure the shortening, water, and milk mixture isn't too hot! 
• Slowly pour the wet to the dry ingredients. If it's too hot and you pour it all at once, it will start to curdle and will take more time to form your dough.
• If it's hard to cut the rolls, freeze the rolled dough for 30 minutes before trying again.
• Also, it's much easier to cut the rolls if there are more layers within the cinnamon rolls.

Green Tea Macarons

Green Tea Macarons

Macarons are known to be one of the most difficult cookies to make. Not only are the ingredients difficult (and quite pricey) to find, but they are extremely finicky to bake. I recommend reading and watching as many how-to-make-macaron videos and articles you can find. One of the most helpful youtube videos are from chef Byron Talbott's, where this recipe is derived from.

Ingredients:

• 1 medium-large egg (room temp)
• 55g flaxmeal (or almond meal)
• 65g powdered sugar
• 20g baker's ultrafine white sugar
• matcha green tea powder
  
  
  

Directions:

1. Combine flaxmeal and powdered sugar in a medium sized mixing bowl through a sifter.
2. Mix the above with a wooden spoon.
3. In a separate mixing bowl, add egg whites and mix well for about 4 minutes. 
4. Add baker's sugar gradually and continue to mix for an additional 4 minutes. 
5. After the meringue forms stiff peaks, combine it with the previous bowl and mix well. 
6. Add matcha green tea powder.
7. Mix for 50-60 strokes with a rubber spatula.
8. Using a pastry bag, put the batter inside and make 1.5 inch shaped macarons on a baking tray. 
9. Tap tray and leave out for 30 minutes.
10. Bake for 10-11 minutes at a 300F degrees oven.

Done!

Tips:

-Do not substitute all-purpose flour into this recipe. If you must substitute, like I have, use a nutty grounded flour. Using all-purpose flour will result in regular sugar cookies, both in taste and texture. They won't have the macaron feet and will be completely flat. Another example besides flaxmeal is pistachio flour.

Seaweed Udon in Shrimp Soup Base

Seaweed Udon in Shrimp Soup Base

I love cooking meals that are simple and easy. Because who has time to cook fancy meals on a daily basis? This recipe is only two ingredients, and the total cost for the ingredients is roughly $1 or less!

Ingredients:

• 1 packet of Myojo shrimp flavored udon
• 1 packet of GimMe organic roasted teriyaki seaweed

Directions:

1. Boil water in a medium saucepan and add a pinch of salt
2. Once boiled, add udon and stir until the noodles are no longer bunched together.
3. Cook for 2-3 minutes.
4. Turn off stove.
5. Add soup base and mix well.
6. Pour udon and soup in a bowl and add seaweed.

Done!

Banana, Goji Berry, Peanut Butter, White Mulberries Oatmeal

Banana, Goji Berry, Peanut Butter, White Mulberries Oatmeal

Servings: 1 bowl of oatmeal

Total Time: 5 minutes

Ingredients:

• 1 small banana (sliced)
• 1 teaspoon goji berries (cooked)
• 1 tablespoon creamy peanut butter
• 1 teaspoon white mulberries
• 4 tablespoons rolled oats
• 1 cup almond milk

Directions:

1. Place rolled oats with water (that sits just above the oats) in a microwavable bowl and microwave on high for 1-2 minutes.
2. Add almond milk.
3. Cut up a banana in half inch slices and place around the edges of the bowl.
4. Add goji berries and and a dollop of peanut butter in the middle.
5. Sprinkle a handful of white mulberries over the peanut butter.

Enjoy!

Fun Fact:

This is my first time trying dried white mulberries before! I've never even heard of these prior. They resemble tiny white honey combs, but actually taste like chewy gummy bears. They're full of antioxidants and protein and ultimately makes a great snack and easy to throw into your morning oatmeal!

Hershey's Chocolate and Marshmallow Cupcakes

Hershey's Chocolate and Marshmallow Cupcakes

Ingredients:

• 3/4 cup water
• 1/3 cup vegetable oil
• 2 eggs
• 12 paper baking cups
• 1 box of Hershey's Chocolate Premium Cupcake Mix
• 1 bag of mini marshmallows
• 1 box of grounded graham crackers

Directions:

1. Preheat oven to 350F. 
2. Line cupcake baking tray with paper baking cups. 
3. In a medium size mixing bowl, mix in the cupcake mix, eggs, and oil.
4. Place the bottom of the cups with graham crackers, Make sure they are packed in tightly! 
5. Fill the cups 1/3 full, making sure to cover the bottom completely.
6. Fill in the middle with chocolate filling and add marshmallows! If you want it extra sweet and gooey, feel free to add more!
7. Fill the cups with the rest of your batter. 
8. Bake for 24-29 minutes.

Branded cupcake mixes tend to have stronger flavors. These cupcakes had a heavier coffee/cocoa taste. We did some mix and match, with some cupcakes having only marshmallows and others only chocolate. The marshmallows makes the chocolate filling thicker and a lot sweeter! Definitely add more marshmallows if the recipient has a sweet tooth. The graham cracker crust is partly inspired by the s'mores cupcakes from Kara's (aka my favorite cupcake shop). :)

Ghiradelli's Caramel Turtle Brownies with Walnuts

Ghiradelli's Caramel Turtle Brownies with Walnuts

Lately, I've been craving brownies. Lots of them, as you can see from my recent posts. Their easy to make and require very little ingredients. All you need is some brownie mix, water, oil, and an egg! 

Ingredients:

• Ghiradelli's Caramel Turtle Brownies with Walnuts Mix
• 1/4 cup water
• 1/3 cup vegetable oil
• 1 egg

Directions:

1. Preheat oven to 325 degrees.
2. Layer a 10x15 glass baking pan with aluminum foil.
3. With a mixing bowl, combine the egg, oil, and water and mix completely.
4. Add the brownie mix and mix well.
5. Pour brownie batter in in the pan.
6. Cut the corner of the caramel pouch and squeeze it over the brownie batter.
7. Bake for 40 minutes.
8. Once done, remove from oven and cool completely. After it's cooled down, use a plastic knife or a rubber spatula to cut the brownies.

Done!

These brownies are great for those late-night munchies and you can carry them with you anywhere without worrying about refrigeration! I love how Ghiradelli's brownies are super moist and rich! One of my favorite brownies I've made so far. Highly recommended. You can find this mix at your local supermarket! 

New York Style Cheesecake

New York Style Cheesecake 

from AllRecipes.com 

I used Chantal's New York Cheesecake from All Recipes. I changed up the recipe, but I advise sticking to the original!

Prep Time: 30 minutes

Cooking Time: 1 hour

Ready In: 6-7 hours

Ingredients:

• Graham Cracker crumbs 
• 2 tablespoon melted butter
• 8 ounce cream cheese 
• 1/4 cup white sugar
• 3/4 cup milk
• 4 eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1/4 cup all purpose flour

Directions:

1. Preheat oven to 350 degrees.
2. In a mixing bowl, mix graham crackers and butter. Spread evenly on a greased 9 inch circular pan.
3. In another mixing bowl, mix cream cheese, white sugar, milk, eggs, sour cream, vanilla extract, and flour. Pour on top of the previous mixture on the pan.
4. Bake for 1 hour. 
5. After an hour, turn off oven and leave the cake inside for 5-6 hours. Store in the refrigerator until serving.

Enjoy!

Notes:

• There's a reason why the original recipe asks for 1.5 cup white sugar! Although it may seem excessive, too little sugar makes the resulting cheesecake bland and tasteless.
• Make sure you have the correct cream cheese to sour cream ratio (8 oz:1 cup)! Too much cream cheese in this ratio will give a more chewy, pudding-like texture. The sour cream gives a more soft and delicate texture.
• Leaving the cheesecake inside the oven after baking for 5-6 hours to prevent it from cracking.
• Overcooking causes the cheesecake to crack.
• Overbeating causes air bubbles and a less creamy texture.
• Remember to grease the side of the pan to prevent the cake from cracking.
• Room temperature ingredients prevents lumpy batter.

Cookie Brownie Bars with Sweet Chocolate Chips

The cookie brownie bars

Betty Crocker's Supreme Bar Mix: Cookie Brownie

Instructions on how to make it.

The final product! 

Cookie Brownie Bars with Sweet Chocolate Chips

Saw these on the shelf at the supermarket and had to try them. I've only heard of the brownie-cookie, where a part of the cookie is made of a brownie, but I've never seen a cookie-brownie before. I love unique and interesting foods that combine some of my favorite foods together, and this was definitely one of my favorite creations! It's as crispy as a cookie, and as chewy as a brownie. Perfect! 

Ingredients:

• For Brownie Batter:
• 2 tablespoon water
• 1/2 stick (1/4 cup) butter (melted)
• 1 egg
• For Cookie Dough:
• 1 tablespoon water
• 1/2 stick (1/4 cup) butter (softened)

Directions:

1. Preheat oven to 325F and line a 15x10 pan with foil.
2. Using a medium mixing bowl, combine the Brownie Mix, water, butter, and egg and mix well. Pour the batter in the pan.
3. Using another medium mixing bowl, combine the Cookie Mix, water, and butter and mix well. Pour drops of cookie dough in the pan.
4. Bake for 45 minutes. 

Enjoy!

Tips:

• Use a plastic knife and use short sawing motions to cut the bars if they are still hot.
• They don't need to be refrigerated, but you should store them in a tightly sealed container.
• They retain freshness for days!
• A larger pan is recommended for flatter bars.

Tomato, Beef, Mozzarella, & Ricotta Cheese Lasagna

Tomato, Beef, Mozzarella, & Ricotta Cheese Lasagna

Ah! Nothing beats a more fulfilling and hearty homemade dish than lasagna! Five layers. Showered in tomato sauce. Two kinds of cheese. And grounded beef to top it off. Yum!

Ingredients:

-1 lb box of lasagna

-1 lb ground beef

-1 purple onion

-2 jars if tomato & basil sauce

-1/2 lb mozzarella cheese

-1/2 lb ricotta cheese

Directions:

1. Use a 15x10 glass pan and line the bottom with the first layer of lasagna.

2. Add a generous layer of ricotta cheese, making sure to cover the entire bottom layer.

3. Add the next lasagna layer.

4. Add ground beef and onions.

5. Layer with lasagna.

6. Mix the ricotta and mozzarella cheese together over it.

7. Add another lasagna pasta.

8. Repeat 6 & 7.

9. Pour the rest of the tomato & basil sauce and mozzarella cheese over it. 

10. Bake for 350 degrees F for 45 minutes.

Enjoy!

Tips:

The outer top layer lasagna pasta was less cooked even after 45 minutes in the oven. The bottom layers were perfect: soft and tender and easily sliced with a fork. Next time, I'll probably soak the upper layers of pasta in water before I put it in the oven. If you try this out, let me know how it turns out! Good luck!

Teddy Bear Green Tea Dorayaki

Organic African Nectar Tea

Trying out a new tea and I'm loving it so far! This is Organic African Nectar tea from Mighty Leaf. It's made with African Rooibos leaves, rose petals (marigold flowers), hibiscus leaves, mallow blossoms, and spices. All ingredients are organic. This is my first time trying rooibos tea (or red tea) and it definitely has a unique flavor that I'm not accustomed to. I usually drink green tea, and will occasionally have black, white, or herbal tea. The African Nectar is unique in that it has an exotic, light, smooth, and rich flavor that's lacking in the other teas. It's an herbal tea so it doesn't have any caffeine (not meant as morning pick me up!). There's a stark contrast compared to the herbal teas I've tried before which have more of a stronger fruity taste that can become too sour for my liking (the Bigelow herbal teas). This tea is meant for a quiet night in, as it promotes calmness and is known to protect the heart and prevent stress. You can find this tea at your local drugstore or online at Amazon. You can even find it at Paris Baguette Cafe! :)

Spinach & Chive Linguine Pasta

Topped with Parmesan Cheese. Looked a little simple, so added...

Tomatoes!
Okay, so it still looks pretty simple. But I think the tomatoes add an extra little something something! If anything, it adds color to the otherwise all-green ensemble. The reason why it's mainly pasta (and carbs) is because I'm carbo-loading for a race tomorrow!
Ingredients:

• Spinach & chive linguine pasta 
• Parmesan cheese
• Pinch of salt
• Tomatoes
  
  

Directions:

1. Boil water in a pot and add a pinch of salt in the water.
2. Pour in the pasta when the water is steaming.
3. Continue to stir every minute or so.
4. Cook until al dente, and drain the water.
5. Add parmesan cheese and tomatoes.

Done!

FYI: I've heard you can make your own spinach pasta. One day, I will attempt to do that! :)

Fuji Apple Crab

Fuji Apple Crab

Made a crab out of one Fuji apple the other day. Originally intended to do a lobster, but decided to go with a crab since it turned out to look more like the latter. It can even pass for a spider because of its pointy legs!

I've realized that apples are pretty easy and convenient to create fun food art designs. And not to mention, they're always laying around in the kitchen! All you need is one apple. :)

Fun Facts:

• Fuji apples are a hybrid between 2 different apples: the Red Delicious (from Iowa) and the Virginia Ralls Genet apples (from Virginia) and crossbred in Japan! 
• They are sweeter, lighter (in color & taste), and juicier than Red Delicious apples.
• Supposedly, they can remain fresh for a whole year without refrigeration!
• Fuji apples are the most popular type of apple in Japan.
• The term 'fuji' came from the the town Fujisaki, Aomori, Japan, not Mt. Fuji.