When it’s a million degrees out and even the thought of turning on the stove makes you sweat, this Chilled Watermelon Cucumber Soup comes to the rescue. It’s light, hydrating, and bursting with flavor—basically the edible version of jumping into a cold pool. Crisp cucumbers read more
If the only tapioca pudding you’ve had is from a plastic cup, my version is about to blow your mind. Creamy, lightly sweet, and made with coconut milk, this Coconut Tapioca is a simple, chilled dessert that feels both comforting and tropical—especially when you top read more
I used to think my mom made this up. When I was little, she’d serve us bowls of strawberries and let us mash them up, drizzle in a little honey or a sprinkling of sugar, and pour cold milk over the whole thing. The strawberries would tint the milk this delicate, dreamy pink, and my sisters and I would eat it with a spoon straight from the bowl. For the longest time, I assumed it was just one of those quirky “Mom things”, probably a way to make sure we ate more fruit while getting some calcium.
But it turns out strawberries and milk—ichigo to miruku—is actually a classic snack in Japan. You’ll find more stylized versions of it in cafés and cookbooks and all over Japanese social media during strawberry season. Strawberries and milk is a popular flavor combination that shows up in candies, cakes, even sandwiches. But even though there are store-bought options and recipes that involve cooking the strawberries into a syrup, I still love my mom’s version best: just fresh berries, sweetened a bit, and mixed with milk.
It’s incredibly simple, endlessly customizable, and honestly the most perfect thing to make when it’s way too hot to cook. I use maple syrup now instead of sugar (my grown-up twist), and pour it over whatever milk I have in the fridge—dairy, oat, soy, you name it. To vegan or not vegan, it’s a choose your own adventure kind of thing. Strawberries and Milk is refreshing, nostalgic, and summer ready, so let’s get into it.
It makes sense that this little snack has such popularity in Japan, where strawberries are practically a cultural treasure. Some varieties are so valued they’re sold in gift boxes, each one carefully packed and nestled like a jewel.
They’re sweet, delicate, and celebrated during peak season—especially around early spring, when the most famous varieties are at their best. And so a recipe like this, which so few ingredients, really lets this prized fruit shine. I look for the best strawberries the season has to offer; this is the time to go to your favorite farmer’s market and pick out the most fragrant and ripe berries you can get your hands on.
The process is so embarrassingly easy, but sharing is caring, so here we go: I start by hulling my strawberries. You can use a little gadget like this huller to remove the stem and the white core underneath, leaving just the juicy and sweet berry. To be frank, I’m not a gadget girl but remembered seeing this tool in a drawer. I implore you not to buy this single purpose, not even very sharp or helpful tool. Instead, use a pairing knife and you’ll thank me.
Old school is definitely the best choice…
Then I put the strawberries into serving bowls.
Truly, this is the greatest snack or quick breakfast for parents. Kids have a great deal of energy in the morning, particularly boys like my nephews. They want to do something immediately. If you’re not a morning person like me, you’ll love the fact that mashing strawberries takes some work and gives kids an easy task. Mash it with big chunks left or let them spend some time, work off some energy, and go to town on those berries yielding a smoother paste. Make sure you use a large enough bowl if you have younger kids to contain any potential mess.
I like mine with big chunks ;)
Then it’s time to pick your sweetener. Growing up, my mom always used plain white sugar. As kids, we loved the sugary gritty milk at the bottom of the bowl that waited for us at the end- like an extra little treat. But these days I usually reach for maple syrup—it blends easily and adds a little extra depth. Honey is nice too. Really any sweetener that you have on hand is fine. Start by tasting your strawberries—if they’re super ripe and sweet, you might not need much at all. If they’re a little tart, a bit more sweetener will help coax out their flavor.
And just like with the sweetener, you can choose your own milk. Plant-based options like oat, almond, soy, even coconut all work beautifully here. Whether you use dairy or nondairy, you’ll end up with a Strawberry and Milk that’s berry delicious. Come on, I’m Gen X—of course I had to sneak in a Strawberry Shortcake reference somewhere!
And with that, your summery treat is ready to be enjoyed!
I hope this nostalgic snack brings you the same simple joy it has always brought me. Savoring seasonal treats is one way to bring a little dose of childlike happiness even in our adult doom-scrolling world… Take a few minutes to make this sweet treat and let me know what you think. And remember to tag us in your pics @funkyasiankitchen, we love hearing from you!
And if you’re looking for more simple summer treats, check out my Strawberry Lychee Lemonade, Tropical Fruit Salad, or Avocado Smoothie.
Prepare the strawberries: Cut the stems off of the strawberries and place them into 2 bowls.
Serve the strawberries with the milk and sweetener on the side. Mash the strawberries with the back of a fork, pour milk over the strawberries, and season with sweetener to taste. Eat immediately with a spoon or fork.
*Strawberries are acidic so the milk will start to curdle slightly as it sits. This does not affect the taste and shouldn’t keep you from enjoying your berries.
Keywords: chilled, no cook, summer, strawberries, fruit, easy, comfort food, quick, snacks
Let’s be real: California rolls are the gateway drug of sushi. They’re where a lot of people take their first bite into the world of raw fish… except, of course, there’s no raw fish involved. Just creamy avocado, sweet crab (or “krab,” depending on your read more
Chilled Tofu Terrine is one of those dishes that looks incredibly elegant, but is actually super simple to make. There’s no oven involved, barely any cooking, and it can be made ahead—perfect for warm weather days when the last thing you want is to stand read more
Octopus is enjoyed in many coastal cuisines around the world, and Japan is no exception. From takoyaki (savory octopus-filled dumplings) to sushi and sashimi, octopus—known as tako in Japanese—is a staple ingredient, prized for its mild sweetness and satisfying bite. It’s also incredibly popular in Miami, where fresh seafood plays a big role in our local food scene. You’ll find octopus grilled, braised, and served in dishes across the city’s Latin American and Asian communities.
So it makes sense for us to include it on our menus, and this Octopus Ceviche is a keeper! In this refreshing recipe the octopus is paired with bright yuzu juice, crisp celery, and juicy grape tomatoes for a light yet flavorful dish. For the best texture and convenience, this recipe calls for sashimi-style octopus, which is pre-cooked. You can usually find it in the seafood section of Japanese or Asian grocery stores, often vacuum-sealed and ready to use. Japanese style sashimi octopus is firm and has a toothsome texture that is prized. You can also use Western style cooked octopus, which is much softer in texture. With its vibrant citrusy notes and delicate balance of flavors, this ceviche is perfect as an appetizer or a light meal, so let’s get into it.
In late January, I took a trip to Portugal with a group of friends. The Portuguese love seafood, and octopus salad is almost a given at every meal. The bright flavors, beautiful colors, and contrasting textures make it hard to resist. So it’s no surprise that I wanted to share my own version with you. This is a perfect recipe when you want to make something a little special, maybe for a dinner party, maybe a romantic dinner for two, you get the drift. It’s fast, unusual, can be made ahead, and of course delicious.
I begin by peeling and cutting the celery. Celery adds a nice crunch and back note to this Octopus Ceviche. Peeling it removes that tough and stringy outer layer which gives it a more refined subtle texture. Full disclosure, Japanese cooks peel almost every vegetable. If we can peel it, we will. Because Japanese cuisine relies heavily on seasonal fresh produce, attractively presenting it and finding the most delicious way of using it are paramount. You could also use a little fennel or cucumber too if you are a celery hater, but try my peeling trick and maybe you will change your mind.
Once peeled, I cut the celery into strips and then into a fine dice. This fine dice allows the celery to become part of the sauce, coating the other ingredients and bringing it all together.
Once the celery is prepped I add it to a large bowl with the shelled edamame. You can buy it frozen and just thaw it before use.
Next, I quarter the grape (or cherry) tomatoes.
They get added to the bowl with the edamame and celery.
Then I mince the shallot.
Shallots can be a bit intense if you bite into a large piece, so a fine dice helps distribute their flavor evenly. If your shallots are incredibly strong (like your eyes are watering as you cut into it), you can put them into a colander and rinse them under running water. Be sure to drain them well before continuing.
I also chop some fresh parsley and mince the ginger before moving on to the star ingredient—the octopus!
First, I break down the tentacle to make slicing easier, then cut it into bite-sized pieces, and add it to the bowl. If you purchased octopus that came sliced, there’s no need to cut it any more. Just add it to the mixing bowl.
Once it’s cut I add it to the bowl.
This ceviche gets its bright, citrusy kick from yuzu juice, a fragrant Japanese citrus with a tart, floral flavor somewhere between lemon, lime, and grapefruit. While fresh yuzu is hard to find outside of specialty markets, bottled yuzu juice is widely available at Japanese and Asian grocery stores. It’s a great pantry staple that adds a unique depth to dressings, marinades, and seafood dishes like this one. Grab a bottle and then you can also whip up these amazing Yuzu Margaritas! Or these delectable Yuzu Pineapple Cocktails! If you can’t find any you can always substitute with equal parts lemon juice.
After I add the yuzu juice I stir in a neutral oil like avocado.
Then, I gently mix everything together so each bite is packed with flavor.
For the best results, I like to make this ceviche ahead of time and let it chill in the fridge so the flavors can meld. You can prepare it up to a few hours in advance—perfect for a stress-free appetizer or light lunch. I hope you love this quick and zesty Octopus Ceviche! It’s a great recipe to have up your sleeve as the weather warms up. Let me know what you think and tag us in your pics @funkyasiankitchen, we love hearing from you!
*This octopus salad can be made ahead, up to one day, and held in the fridge until ready to serve.
Keywords: tako, octopus, ceviche, yuzu, japanese, seafood, salad, healthy, fast
Hi there!
I’m Kazu, a restaurateur in Miami who wants to show you all of the best tricks for creating restaurant quality Asian meals at home.
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