Our Favorite Warm Beverages for Cozy Days

Posted on November 6, 2020 by Zojirushi America Corporation

At the beginning of November, the holiday season becomes more lively as the weather becomes more chilly. We like to enjoy these cold autumn days by cozying up on the couch and watching movies, having long talks with our loved ones, or just curling up with a great book. Our favorite accessories for these activities? A comfortable blanket and a warm beverage.

Our Favorite Warm Fall Beverages

Spiced Rooibos Tea: This caffeine-free herbal tea is rich in antioxidants and features an aromatic blend of ginger, cinnamon and orange. It’s rich in flavor and soothing to the soul.
British Tea: If you’re in the mood for a warm milk tea, try our British tea recipe! In England, milk is added to lower the temperature of the tea to drink sooner, but also to sweeten and add richness to the beverage. For those that want a more refreshing cup of tea, substitute for lemon and honey to deepen the flavor profile.
Oh So Soy Latte: If you’re looking for a dairy-substitute or a tea-alternative for your cozy evening – give this soy latte a try. Simply brew your favorite coffee or espresso and add in your milk-substitute, like soy milk!
Hot Indian Lassi: Instead of milk, try a warm yogurt-based drink. A lassi is commonly enjoyed in India and can be sweet or salty. This recipe is for a warm, sweet variation of a traditional lassi, made with Greek yogurt and cardamom.
Cold Buster Soothie: Feeling a little under the weather? Try our soothie, a beverage that aims to soothe the body and comfort your throat – and all you need is lemon, hot water and honey.

Share the Warmth

Image link: https://www.zojirushi.com/user/images/prod/267.3.jpg

When we make larger batches of warm drinks for the whole family, we use the Zojirushi Glass Vacuum Carafe (AH-FAE10). The beautiful design of this product was inspired by Imono – traditional cast-iron products in the Japanese culture. Matte black accented with gold features an elegant contemporary spin to the classic aesthetic, making it a perfect addition for your home or office.

As it gets colder, we tend to all love reaching for a warm beverage for comfort. Thermal Carafes are great for keeping hot beverages at-the-ready, anywhere in your home. Its vacuum insulation provides superior heat retention, keeping your beverage hot on the inside, while the exterior stays cool to the touch. Just pour yourself a cup to enjoy a hot cuppa, anytime, anywhere.

A Closer Look

Have you ever looked inside your glass lined carafe or air pot and noticed a shimmer? It’s because between the 2 layers of glass, there is a silver plating. The plating helps reflect heat like a mirror, to improve heat retention. The high quality vacuum glass liner in all Zojirushi Glass Carafes provides excellent heat retention. Learn about different ways to prevent heat transfer here:

All Zojirushi vacuum glass liners are made in Japan, and use medical-grade borosilicate glass which not only provides superior heat retention, but also repels odors and stains! It’s also safe for food contact, and really easy to clean. If you’re interested in learning more about how glass liners are made, take a look at this fascinating video here: https://youtu.be/wvxX5DgoDxw

What’s your favorite autumn beverage? Are you planning on trying any of the recipes we shared today? Be sure to share your experience with us on social by tagging your photos on Twitter, Facebook or Instagram! #Zojirushi #ZoFan

Japanese Street Food: Yakiimo!

Posted on October 24, 2016 by Zojirushi America Corporation

“Ishi yaaaaaakiiiiimooooo! Ishi yaaaaaakiiiiimooooo!”

Anyone who has spent autumn or winter in Japan knows how exciting it is to hear the sound of the “yakiimo man” driving through their neighborhood in his mini-truck. His iconic call to come enjoy a hot sweet potato has children eager and adults nostalgic for the days when they ran out into the cold to get these stone-baked treats. Whether the yakiimo man sings his own melancholy song or broadcasts it from the loudspeaker mounted on his truck, the wintery tune brings smiles even in the coldest weather.

Yakiimo is a sweet potato, most typically of the satsumaimo variety found in southern Japan. These sweet potatoes were brought to Japan from Central America by way of China in the late 16^th century. Their cultivation was limited to the subtropical southern region of Kagoshima Prefecture for many years, until a widespread rice famine struck the country in the mid-18^th century. In heavily populated areas, especially near modern-day Tokyo, crop failures led to major food shortages, starvation and civil unrest. Konyo Aoki, a local scholar, experimented with growing satsumaimo in the Kanto region in order to help feed the hungry Japanese people. This colder northern area was traditionally thought to be inhospitable to growing satsumaimo, but Konyo was able to help them flourish, and their popularity soon spread.

Satsumaimo have reddish-purple skin and cream colored flesh, starchy and sweet. The yakiimo man bakes them in hot stones placed inside a propane-powered, steel stove in the back of his mini-truck. He bakes the sweet potatoes until their skin is browned and wrinkled and the insides are soft, giving them to hungry people wrapped in paper. You might hear those same hungry people say “Achi! Achi!”, or “Hot! Hot!” as they hold the fresh sweet potatoes.

Yakiimo can now be found in many convenience stores, but nothing replaces the experience of breaking them open and taking the first savory-sweet bite from the one purchased directly from the yakiimo man.

Until next time, stay warm and don’t forget to look out for next month’s post about Japanese street food!

Japanese Street Food: Dango! Dango! Dango!

Posted on September 12, 2016 by Zojirushi America Corporation

September marks transitions in Japan–from the humid heat of summer to the more temperate months of autumn, from vacations to a return to school and work, from the growing season to harvest.

Dango is a Japanese street food that transcends the change of seasons. It’s eaten all year long, with unique sweet or savory variations made for special occasions.

Dango in its most basic form is made from sweet glutinous rice flour and water. The dough is shaped into round balls which are boiled until cooked. The cooked dango are cooled in cold water and then skewered, ready to be grilled or basted and garnished. Different variations of dango are popular during certain events, but Mitarashi Dango is eaten throughout the year. It is said that Mitarashi Dango originated from the Kamo Mitarashi Tea House in Kyoto, and traditionally consists of five white dumplings, skewered on bamboo sticks, and is served with a sticky sweet soy sauce glaze. These dango can easily be found at festivals, food fairs and night markets!

Mitarashi dango

Hanami dango (pictured in main photo) is another popular form of this delicious dish. Made during the cherry blossom viewing season in the spring, hanami dango consist of three colored dumplings–one green, one pink and one white–skewered on bamboo and served as part of hanami bento. The tradition of eating these dango during the bloom of cherry blossoms dates back to the 8^th century!

Anko dango are white dumplings topped with sweetened red bean paste and yaki dango are white dumplings grilled over an open flame and served with a savory sauce.

Anko dango

In September, Tsukimi Dango are prepared as part of the Jugoya celebration, during which Japanese people commemorate the harvest, decorate their homes and witness the Harvest Moon. Tsukimi dango, meaning “moon viewing dumplings”, are plain white dumplings. Their glossy, white, round surfaces resemble the bright moon. Families celebrate this time by setting up a small table near a window or on a porch. Tsukimi dango, arranged in a pyramid shape on a plate, are placed on the table along with sato-imo, or taro root. Sprays of pampas grass, or susuki, are also displayed on the table, as they resemble the rice plant. Families celebrate the season, eat these wonderful treats and enjoy the full moon, which is considered to be the most beautiful of the year.

With such a lovely image in mind, we hope you try making your own dango this month… and as always, we hope you share your experiences and photos with us!