It smells like spring outside. Fragrant ume blossoms brighten the once bare branches of the plum trees. The bright pink and white flowers are a welcome bright contrast to the black bark. Their scent is so intoxicating and wonderful. I remember this time last year. We had spent a weekend out walking around enjoying the late February blossoms, having no idea that in a few days we would experience 3.11. In hindsight, I’m glad such a beautiful memory was made before such a sad one. The stark contrast of the two experiences reminds me of how quickly life changes. And how holding on to the memories of happy moments helps us cope when life seems grim.

The plum blossoms are blooming now in Tokyo, but there is still a bit of winter chill in the air. I’m still craving soups and warm drinks to keep me warm, but I’m looking for ways to add a little spring into my recipes. You may remember last week when I posted a recipe for ginger honey. Today’s recipe uses that honey to make a delicious, comforting mug of warm milk. There is a restaurant that we go to with Callie the dog (yes, they allow dogs inside the restaurant) and I almost always order this drink. It is called Ginger Honey Milk Tea…or something similar…and it is divine. The spicy ginger adds a welcome brightness to the honey and the creamy milk. There is nothing like it coupled with their house made crumpets.

I decided to add a little extra flavor with what will probably be the last yuzu of the season by adding the zest to the milk. You could just as easily use lemon or orange instead. There is no real “recipe” to post, but here’s the basic idea: simply put milk in a saucepan with the citrus zest and heat until steaming (don’t boil!) and add the honey. You can add extra raw ginger with the citrus zest for an extra kick, which I really like. Just pour the milk through a strainer into a mug, breath deeply, and enjoy. At the end of a long day, after Riley has gone to sleep, this ginger honey milk tea with yuzu is the perfect way to wind down. I just know you’ll love it.

These days, my happy memories are being filled with the little smiling face below. Babies have the amazing ability to show us pure joy in moments like these.

This week marks the 1 year anniversary of Tokyo Terrace. There are so many things to say and people to thank. Let me start by saying: Otanjou-bi Omedetou Gozaimasu! Bon annivarsaire! Happy Birthday!

I woke up this morning to a soft, white coating of fresh snow over all of the roof tops outside my kitchen window. Within about 2 hours, the snow was completely melted and the sun was shining warmly. It’s fitting, actually, that such a drastic change in the weather happened in such a short amount of time today. The schizophrenic weather is similar to the last year of my life here in Tokyo. So many wonderful things have happened, with the occasional sprinkling of difficult times to keep me humble. all the while are moments when I sit down and think about what a huge blessing it is to be able to write about and share my stories with all of you. I say share my “stories” rather than my recipes because they are really one in the same.

Tokyo Terrace has not only been a way for me to express my love for food, but also  way for me to make sense of living in Japan. My time spent in Tokyo has been nothing short of amazing. However, I still find myself frustrated, homesick, and unsure about how to understand how to fit in. Tokyo Terrace has been my way of both staying sane and celebrating the experience of living in a culture so drastically different from my own.

This recipe is a fusion-inspired Rice Pudding. The addition of yuzu zest, sake and black sesame seeds to the traditional milk, vanilla and rice creates a light tasting, comforting dessert that is easy to make. Taking a classic dessert like Rice Pudding and adding a Japanese spin on it is symbolic of the last year of my life as Tokyo Terrace. I have not lost my love for traditional, familiar comfort foods that I knew before coming to Japan, but I have learned how to incorporate new ingredients to make these dishes more unique.

I look forward to another wonderful year spent with you, my dear readers and fellow food blogging friends. Thank you, wherever you find yourself as you read this, for being such a wonderful piece of my experience abroad. I hope that Tokyo Terrace has meant something to you the way it has to me.

Rice Pudding with Yuzu, Vanilla and Sake

Makes 2 servings

1/3 cup short grained or medium grained rice

2 1/2 cups whole milk

1 teaspoon vanilla

zest from 1 yuzu (or lemon if you can’t access yuzu)

2 tablespoons sake

1 tablespoon honey

1 tablespoon black sesame seeds

candied yuzu or lemon peel

In a medium skillet, combine the rice and milk over medium heat. Cook for 25-30 minutes, stirring constantly until the rice has absorbed about 1/3 of the milk and has become tender. Add the vanilla extract, sake, yuzu zest and honey. Stir to combine and cook another 10-12 minutes. Remove from the heat and allow to cool in the refrigerator for about 2 hours and up to 1 day. Serve sprinkled with the black sesame seeds and the candied yuzu peel.