Strawberry Sponge Cake

Strawberry Cake in Japan has so thoroughly pervaded the dessert scene that it tends to be the go-to cake for any occasion. Christmas Cake? Check. Birthday Cake? Check. Cake with Tea Time? Definitely. I’ve never been to a cake store or bakery in Japan that didn’t have Strawberry Cake.

Unfortunately, Japanese-style Strawberry Cake cannot be easily found state-side; and when I returned from Japan, I experienced some serious cake-withdrawals. So what is a girl to do? Scour the internet for the perfect recipe! Enter: Cooking with Dog Christmas Cake with the perfect Strawberry Cake recipe to meet my cravings and general cake needs…

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Hello dear readers! I apologize for my untimely absence… sometimes life just seems to get the best of us, or in my case keep us aggressively busy. Despite that, I have been actively planning and photographing new recipes, and I have time over the next week to work on writing posts. YAY!

What does this mean for you? Well, within the week, My Umai will be back to posting at least once per week. We may or may not be moving to a once weekly schedule for a time *sad face*, but at least you can get your weekly fix. Also, I’m working on some new standard pages including, but not limited to, a list of the cookbooks I use and suggested substitutes for difficult to find ingredients. All good things, I hope! Can’t wait to share… 🙂

Roasted Asparagus

In my kitchen, quick vegetable dishes are key because most asian cooking is designed to have a main dish (meat) and several vegetable side dishes. I don’t have time on the weekends to make enough sides for the week, so I stick to two dishes per meal, the main meat and some quick, often roasted, vegetable. The thing I love most about roasted asparagus is it’s versatility; it goes with everything and can be prepped with any mix of spices you desire. I’m going to go with the basic, salt, pepper, and lemon today; but just know you can experiment with this.

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