It’s been a while since I’ve eaten at Yakyudori Ramen & Yakitori and I’ve been wanting to revisit. We went for lunch recently and found they even serve a lunch special menu. Yay for lunch specials!

Nagoya Ramen

I’ve never had this type of ramen before so I thought I’d try it out. I couldn’t find much on the internet other than that it usually uses a lot of Chinese ingredients and is sometimes called “Taiwan style ramen.” The chives and ground meat did remind me of Chinese food. The soup base is quite light and was a little bit spicy. What I didn’t like was that the hot pepper oil separated from the broth and kept hitting my throat when I drank it. The noodles were cooked al dente which I liked.

Here they are. My first attempt at making Snowskin Mooncakes (also called ice-skin mooncakes) for Mid-Autumn Moon Festival. Hopefully I can improve on the imperfections next year.

During Mid-Autumn Moon Festival, mooncakes are traditionally enjoyed with a cup of hot tea. Usually right before Moon Festival, you’ll see bakeries and grocery stores carrying mooncakes. People will buy them and give them as gifts to friends and family to enjoy.

There are the traditional mooncakes which have a golden brown pastry skin and there are these snowskin mooncakes, which have a skin that is white in its original form, but can also have other colors and flavors.

These caused more stress and headache than they should have. Now that I know what to do, it’s actually quite easy to make.

Today is the Mid-Autumn Moon Festival, which to me, just means I get to eat mooncakes! I’m going to keep this really short. I just wanted to wish those who are celebrating, a Happy Mid-Autumn Festival! Hope you get to enjoy some mooncakes and tea with your family and friends.

This year I was determined to make my own mooncakes. After much stress and headache, I finally produced these colorful snowskin mooncakes. Snowskin mooncakes, I believe, get their name from the skin, which is white in its original flavor form. They are soft, a little chewy and really pretty. I like them mainly because you can do many different flavors and colors.

They aren’t actually that hard to make, but it was just hard to figure everything out especially when I couldn’t find all the ingredients and instructions from other blogs were quite vague. I’ll be doing a detailed recipe post later for those who want to attempt it and hopefully people won’t make the same mistakes as me.

I’m also currently trying to make traditional mooncakes. So far, I’m finding it easier than the snowskin ones. Unfortunately, they won’t be ready to be consumed tonight because you’re supposed to let them sit 2-3 days. Which I didn’t realize until I finished making my first batch. Oops.

Now that I know how to make them, hopefully I can make them ahead of time next year and give them as gifts. You can read my explanation of the holiday and mooncakes a little more in my old annual posts: here, here and here. Hope everyone is having a great weekend!