Think of it as wanola
Think of it as wanola

Granola fiend but having trouble getting your fix in Japan? We’ll hook you up with how to make your own – albeit with basics without which it wouldn’t be granola – but also with ingredients that make it distinctly Japanese.

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Sake Kasu Granola

【Ingredients】
Oatmeal (オートミール / Ōtomīhru)……100g
Sake kasu (Sake (酒粕 / Sake kasu)……10g
Honey (はちみつ / Hachimitsu)
or Maple syrup (メープル シロップ / Mēhpuru shiroppu)
or Agave syrup (アガベ シロップ / Agabe shiroppu)……30g
Salt (塩/ Shio)……Pinch
Vegetable oil (植物油 / Shokubutsu-yu)
or any other oil without a strong taste……1tbsp
White sesame seeds (白ごま / Shiro goma)……10g
Sunflower seeds (ひまわりの種 / Himawari no tane)……10g
Shredded coconut (ココナッツロング / Kokonattsu rongu)……10g
Yuzu peel (柚子ピール / Yuzu peel)……10g

【How to Make】
① Add the sake kasu, honey, and salt to a large bowl and mix well to produce a pasty consistency.
② Add the oatmeal and mix well. Add the oil and mix well. Add the sesame seeds, sunflower seeds, and shredded coconut, and mix.
③ Transfer the contents of the bowl to a frying pan and place over medium heat until you get a glossy, crumbly texture. Be careful not to burn the granola.
④ Heat an oven to 130℃, spread the granola out on a cookie sheet, and bake for 20-25 minutes. At about the 15 minute mark, stir the granola around to help ensure even baking. The texture should still be a bit soft.
⑤ When the granola is finished baking, transfer it to a sieve and let it cool to room temperature. Break up the granola into the desired crumble size, add the yuzu peel, and mix.

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Maccha Granola

【Ingredients】
Oatmeal (オートミール / Ōtomīhru) ……100g
Honey (はちみつ / Hachimitsu)
or Maple syrup (メープル シロップ / Mēhpuru shiroppu)
or Agave syrup (アガベ シロップ / Agabe shiroppu)……30g
Vegetable oil (植物油 / Shokubutsu-yu)
or any other oil without a strong taste……1tbsp
Matcha (抹茶 / Matcha)……1tsp
White sesame seeds (白ごま / Shiro goma)……10g
Walnuts (くるみ / Kurumi)……10g
Bananas (バナナ / Banana)チップ……10g
Raisins (レーズン / Rēhzun)……10g

【How to Make】
① Add the honey, salt, and oatmeal to a large bowl and mix well. Add the matcha and mix well. Add the oil and mix. Roughly chop the walnuts and add them together with the sesame and sunflower seeds. Mix well.
② Heat an oven to 130℃, spread the granola out on a cookie sheet, and bake for 20-25 minutes. At about the 15 minute mark, stir the granola around to help ensure even baking. The texture should still be a bit soft.
③ When the granola is finished baking, transfer it to a sieve and let it cool to room temperature. Break up the granola into the desired crumble size. Breakup the dried bananas into the size pieces you want and add them and the raisins to the granola, and mix.

* The granola should keep for about a month. Make sure it stays dry. Keeping it in a refrigerator will allow it to last even longer.

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Miso  Granola

【Ingredients】
Oatmeal (オートミール / Ōtomīhru) ……100g
Honey (はちみつ / Hachimitsu)
or Maple syrup (メープル シロップ / Mēhpuru shiroppu)
or Agave syrup (アガベ シロップ / Agabe shiroppu)……30g
Miso (味噌 / Miso)……10g
Vegetable oil (植物油 / Shokubutsu-yu)
or any other oil without a strong taste……1tbsp
White sesame seeds (白ごま / Shiro goma)……10g
Black sesame seeds (黒ごま / Kuro goma)……5g
Peanuts (ピーナッツ / Pīhnatsu)……15g
Raisins (レーズン / Rēhzun)……20g

【How to Make】
① Add the honey and miso to a large bowl and mix well to produce a pasty consistency. Add the oatmeal and mix. Add the oil and mix well. Roughly chop the peanuts and add them together with the white and black sesame seeds. Mix to distribute these evenly throughout.
② Transfer the contents of the bowl to a frying pan and place over medium heat until you get a glossy, crumbly texture. Be careful not to burn the granola.
③ Heat an oven to 130℃, spread the granola out on a cookie sheet, and bake for 20-25 minutes. At about the 15 minute mark, stir the granola around to help ensure even baking. The texture should still be a bit soft.
④ When the granola is finished baking, transfer it to a sieve and let it cool to room temperature. Break up the granola into the desired crumble size, add the raisins, and mix.

Recipe Developed by: Machiko Tateno

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