Thanksgiving in Japan

Norma’s Healthy Thanksgiving in Japan

Delicious and safe food for Thanksgiving in Japan. Brought to you by HealthyTokyo and Sugarlady.

We have put together a delicious selection of seasonal foods to make it easy for you to prepare a great Thanksgiving meal in Japan for your friends and family.

All of these ingredients and prepared dishes are 100% natural. Made without the use of additives antibiotics or hormones and non-GMO.

Holiday Special

Thanksgiving in Japan akadori chicken

Whole Akadori Chicken – Free from hormones and additives

¥3,000

Delicious Japanese Akadori Chicken. Raised without hormones, antibiotics or any other chemicals. Absolutely additive-free. Perfect for  Thanksgiving in Japan.

Hurry, Limited Quantity!

Thanksgiving in Japan cheesecake

Vegan Kabocha Squash Cheesecake

The combination of spices and kabocha squash make this vegan cheesecake recipe somewhat similar to an American pumpkin pie but with an exotic, healthy mediterranean twist! This vegan kabocha squash cheesecake is the perfect way to welcome autumn and celebrate Thanksgiving in Japan using fresh fall produce!

See the Recipe

Ingredients

The crust

1/4 cup (60gr) buckwheat groats
1/2 cup (25 gr) shredded dry coconut
1/4 cup oats
3/4 cup pitted medjool dates
2-3 tablespoons coconut oil
2 tbsp vanilla extract

The filling

3/4 cup (130 gr) cashews (soaked overnight)
1 cup (100 gr) walnuts (soaked overnight)
1 can coconut cream, use only 2 tablespoons from the chilled cream (chilled overnight in the refrigerator)
3-4 tbsp honey or maple syrup
2 tbsp vanilla extract
1 tsp of the spice mix
Juice of 1/2 an orange
Zest of 1/2 an orange
1 cup kabocha squash

The spice mix

4 tsp cinnamon
2 tsp ginger powder
1/4 tsp clove powder
1/4 tsp nutmeg powder
1 tsp all spice
The vanilla coconut cream topping
The rest of the coconut cream
1 tbsp honey
2 tbsp vanilla extract
The chocolate sauce topping
3 tbsp coconut oil (melted)
1 tbsp honey or maple syrup
1/2 tsp of the spice mix
2 tsp cacao

Method

  1. Chill the coconut milk in the refrigerator overnight to create a layer of coconut cream on the top. (Take care not to shake the can so the cream and liquid separate easier.)
  2. Remove the coconut milk from the fridge.
  3. Scrape out the layer of thickened coconut cream on the top and discard the liquid.

The crust

  1. Add the buckwheat groats, shredded coconut, oats, and dates to a food processor and blend for 2 minutes.
  2. Add the coconut milk and coconut oil.
  3. Continue blending until a loose dough forms. (If the mixture is too dry add a bit more melted coconut oil).
  4. Grease the sides of a 20cm spring form pan.
  5. Transfer the crust mixture to the pan, press down until it’s evenly distributed.

The spice mix

  1. In a jar, combine all the powdered spices.
  2. Put the lid on and shake until the spice mix is thoroughly incorporated.

The filling

  1. Add the soaked cashews, walnuts, 2 tbsp of the chilled coconut cream, honey, vanilla extract, spice mix, orange juice, zest and kabocha squash to the food processor.
  2. Blend until smooth, scraping down the sides as needed.
  3. Pour the cheesecake filling on top of the crust and freeze for 1 hour.

The vanilla coconut cream topping

  1. In a bowl, add the remaining coconut cream, honey, vanilla extract and mix well.
  2. Refrigerate this topping for later use.

The chocolate sauce topping

  1. Pour all ingredients for the chocolate sauce in a bowl and mix until combined.

Bringing it all together

  1. To serve the vegan kabocha squash cheesecake, remove the crust and base from the spring form pan.
  2. Top with the vanilla coconut cream.
  3. Drizzle with the chocolate sauce and dust with the spice mix.