Tanabata Origami How to Make Vega (Orihime 織姫) and Altair (Kengyuu 牽牛(彦星)) | OCHIKERON | Create Eat Happy :)

This video will show you how to make Vega (Orihime 織姫) and Altair (Kengyuu 牽牛(彦星) using Origami.

Tanabata, which is a festival celebrated on July 7th. People write their wishes on strips of paper and hang them on bamboo trees. Moreover, there is a Tanabata story. I don't think the story is that romantic, but it is about Vega (Orihime 織姫) and Altair (Kengyuu 牽牛(彦星)). They fell in love with each other but without working. So the emperor (Tentei 天帝, Orihime's father) decided to separate them on opposite sides of the river of the Milky Way. Now they could see each other, only once a year on Tanabata July 7th, if they work hard.

Tanabata Origami

Tanabata recipes are here (七夕レシピはこちら):
https://www.youtube.com/playlist?list=PLJdVRCODQ4NnOnfdMA8ZLbdybqeTKzEjF

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10 Must-Have Japanese Condiments and Recipe Ideas | Japanese Cooking Video

In this video, I will show you the most common, basic, and popular brands to start with. I'm sure you can get them at Japanese grocery stores in your country. Or maybe online!

10 Must-Have Japanese Condiments

https://www.youtube.com/watch?v=itQf78EKFFk

#1 Koikuchi Shoyu (Dark Soy Sauce)
#2 Cooking Sake
#3 Mirin (Sweet Sake)
#4 Su (Japanese Vinegar)
#5 Miso
#6 Dashi
#7 Sesame Oil
#8 Kewpie Mayonnaise
#9 Kagome Tomato Ketchup
#10 Wasabi

If you live in Japan, probably you know the below products as well. I use them now instead of the common ones. However, when I serve food to my friends, I use the common brands since there is no mistake using them!

Matsuno Shoyu 松野醤油 (in Kyoto) has practiced the traditional handmade method of making Japanese soy sauce for 200 years. Only the best ingredients are chosen because these decide the final aroma and taste of their soy sauce after fermentation in wooden barrels.
http://www.matsunoshouyu.co.jp/

Chidorisu 千鳥酢 (rice vinegar)


2 times more Lycopene Tomato Ketchup カゴメ 濃厚リコピン トマトケチャップ


Nagano Tomato Kids' Ketchup with Chopped Veggies ナガノトマト 子どもと食べたい! つぶ野菜入りケチャップ


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NO-Rising TOFU Chocolate Cornets! EASY Dairy-Free Soy Custard Tofu Buns Recipe | Japanese Cooking Video

No Yeast, No rising, No waiting!

White and fluffy buns in less than 1 hour 👍

NO-Rising Chocolate Cornets

https://www.youtube.com/watch?v=XK0U-lupkR0

You can keep them in the fridge. Cold, Moist, and Delicious! Perfect summer treat 😋

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NO-Rising Chocolate Cornets! EASY Dairy-Free Soy Custard Tofu Buns Recipe

Difficulty: Easy
Time: 1hr
Number of servings: 4

You can make the "Cream Horn Mold" by rolling a sheet of cardboard into a cone shape, staple together, then wrap with aluminum foil. (See the video)



Ingredients:
((Soy Milk Chocolate Custard Cream))
100ml soy milk
a few drops of vanilla extract
1 egg yolk
1&1/2 tbsp. granulated sugar
1&1/4 tbsp. flour
40g chocolate
((No-Rising Tofu Cornet Buns))
150g (5.3oz.) soft tofu
1 tbsp. olive oil or cooking oil
1 tbsp. sugar syrup or honey
A 200g (1.5 cup) bread flour
A 2 tsp. baking powder
A 2 tbsp. granulated sugar
A a pinch of salt

Directions:
((Soy Milk Chocolate Custard Cream))
1. Put soy milk in a saucepan then heat just until it starts to boil. Season with vanilla extract.
2. In a bowl, mix egg yolk and granulated sugar until white and creamy.
3. Sift in flour and mix well.
4. Add soy milk little by little then mix well.
5. Strain the mixture through a sieve back into the saucepan.
6. Put on low, stir constantly, and stop the heat when the cream starts to thicken. Mix well with the remaining heat. Leave to cool completely.
7. Melt the chocolate over hot water. Mix into the soy custard little by little.
8. Transfer the cream into a pastry bag then chill in the fridge.
((No-Rising Tofu Cornet Buns))
1. Strain Tofu through a sieve into a bowl. Add cooking oil and sugar syrup, then mix well.
2. Sift in A then mix well.
3. Divide it into 4 pieces. Roll into a rope then roll it around a horn mold.
4. Cover with plastic wrap then rest while preheating the oven to 180C (350F).
5. Bake at 180C (350F) for 10~15 minutes.
6. Remove the molds, leave to cool completely then pipe in the soy chocolate custard cream.

レシピ（日本語）
https://cooklabo.blogspot.com/2018/06/Chocolate-Cornets.html
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