this cafe in Kyoto, Japan<\/a> when I saw its pictures.<\/p>\nIt’s a simple sandwich.<\/p>\n
Butter and sweet red beans are sandwiched in buns.<\/p>\n
This combination of butter and sweet red beans may sound strange to Westerners, but it’s nothing new, and something similar, called “Ogura Toast” which is a toasted slice of bread is served with spread of butter and sweet red beans, has been a popular dish for many years in the Nagoya region where I’m from.<\/p>\n
I think this sandwich style became a hit because of its cool (or cute) look and using butter in the solid form not melted.<\/p>\n
Now, the idea definitely came from this cafe’s sandwich, but I’m proud to point out that there are a few things very cool about my sandwiches.<\/p>\n
![\"40\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/40.jpg\")
<\/p>\n
One is the buns.<\/p>\n
Well, these are homemade, and they are soft, slightly sweet, and delicious!<\/p>\n
![\"42\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/42.jpg\")
<\/p>\n
The other thing is this butter.<\/p>\n
In addition to regular butter, I decided to use two flavored butter: Matcha and strawberry.<\/p>\n
Aren’t these pretty?<\/p>\n
These are actually not only pretty but also absolutely DELICIOUS!!<\/p>\n
You can use these for anything, a simple toast, waffles, pancakes, bagels…<\/p>\n
Matcha Butter<\/strong>
\n– salted butter
\n– matcha powder, sifted
\n– honey<\/p>\nStrawberry Butter<\/strong>
\n– salted butter
\n– ground and powdered freeze dried strawberries, sifted
\n– honey<\/p>\n![\"39\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/39.jpg\")
<\/p>\n
I used Trader Joe’s freeze dried strawberries.<\/p>\n
They also have other freeze dried fruits, such as blueberries and raspberries, and I like to keep them in my pantry.<\/p>\n
These are great for baking when you want to add some natural flavor and color but you don’t want to add any liquid.<\/p>\n
The flavors are packed in these freeze dried fruits like any dried food, and I love it.<\/p>\n
![\"44\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/44.jpg\")
<\/p>\n
The regular butter version.<\/p>\n
![\"45\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/45.jpg\")
<\/p>\n
The strawberry butter version.<\/p>\n
![\"46\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/46.jpg\")
<\/p>\n
The Matcha butter version.<\/p>\n
I tried to pick a favorite, but each is just so great in its own way!<\/p>\n
Loved them all!<\/p>\n
![\"54\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/54-1.jpg\")
<\/p>\n
Here is what it looks like inside when they are cut into quarters.<\/p>\n
![\"57\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/57.jpg\")
<\/p>\n
Have a great rest of the weekend!<\/p>\n
![\"50\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/50.jpg\")
<\/p>\n","protected":false},"excerpt":{"rendered":"
In my recent post I talked about how much more aware I’ve become about Japanese food trends since I started using Instagram. The inspiration for this sandwich was also found when I was browsing pictures on Instagram. I was instantly attracted to the red bean butter sandwich served at this cafe in Kyoto, Japan when […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,13,10,14],"tags":[],"class_list":["post-43201","post","type-post","status-publish","format-standard","hentry","category-beanslentils","category-bread","category-dessert","category-sandwich"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43201","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=43201"}],"version-history":[{"count":8,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43201\/revisions"}],"predecessor-version":[{"id":43227,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43201\/revisions\/43227"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=43201"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=43201"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=43201"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\"53\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/53.jpg\")
<\/p>\n