Tag Archives: Halloween

Unboxing Japan’s Spooky Treats: TokyoTreat Halloween Box

One of the best parts of the arrival of fall is the seasonal treats, particularly when it comes to Halloween. What is your favorite Halloween candy? We always loved picking out the chocolate pieces when going trick-or-treating, and we think our all-time favorite is probably Reese’s Peanut Butter Cups. Though there is nothing like an old classic, we always love to try new-to-us sweet treats, especially from around the world. So, we were like kids in a candy store when we were gifted the October TokyoTreat subscription snack box, packed to the brim with Japanese sweet and savory treats with a spooky Halloween theme. TokyoTreat is like the younger funkier cousin to SakuraCo (which we reviewed in July), providing an assortment of expertly curated Japanese snacks each month for subscribers. Each month also has a theme, and if you missed one you like, you can also purchase a one-off previously-released box. The Halloween box we received can be ordered until 10/15.

The box included a helpful pamphlet describing Halloween (a foreign import) and other spooky traditions in Japan including the homegrown historical Japanese supernatural spirits known as yokai. Since the packaging for the treats is mostly in Japanese, the booklet also helps you identify all of the treats inside (including listing any common allergens). One of the highlights of this month’s TokyoTreat box was the package of the seasonal apple pie KitKats. When we visited Japan in 2024, we enjoyed trying all of the delicious unique KitKat flavors that are unavailable in the US. Some standouts included red bean, matcha, and raspberry chocolate chip. We had never tried the apple pie flavor, and it tasted uncannily like the real thing! Each TokyoTreat box features a new KitKat flavor, and we look forward to seeing what we get in the future. Past KitKat flavors have included Mont Blanc and strawberry chocolate.

The treats are sourced from throughout Japan, and some were specifically Halloween themed. Of note, we had tried none of the Japanese snacks and candies before! Some of our favorite sweet treats from this month’s assortment included a tiny custard-filled sponge cake and a “chocolate baton” wafer with a meringue-like texture. Though not particularly spooky, we were also fans of the blueberry cheesecake bites, which were airy, flaky and not too sweet. Though there were only small samples of some of the treats, others were large enough to share (which definitely made M happy).

We do appreciate the inclusion of both savory and sweet treats in each TokyoTreat subscription box, since especially with the candy-forward Halloween theme, savory could have easily been overlooked. Of the savory treats, one of our favorites was the garlic and chili senbei rice crackers, which had a delightful crispy texture and satisfying amount of heat. Buttery animal crackers toed the line between savory and sweet, and we got a kick out of how each abstract animal was helpfully labeled. The box even included a spicy ramen pack that we are going to squirrel away for later. These were only a few of the snacks and treats in the box, but we don’t want to give every surprise away.

The Halloween TokyoTreat box is a great way to get into the spirit for Spooky Season. We really enjoyed the assortment of treats provided, and the diversity of unique flavors. If you are trying to decide between a TokyoTreat box and a SakuraCo box, you can’t really go wrong, though they are quite different. SakuraCo is more focused on featuring specific artisanal makers, and the TokyoTreat box is geared toward more fun, pop culture packaging, and off-the-wall flavors. So why not try both? You can try a single month, or a longer subscription (3, 6, or 12 months), or can give either option as a gift. Especially with the winter holidays around the corner, we look forward to seeing what treats are in store for next season!

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Oaxacan Pan de Muerto in Los Angeles

In Chicago, we frequently enjoyed pan de muerto, traditional Mexican bread for Dia de los Muertos, from one of the many local panaderias. In the US, the pan de muerto we bought was usually a sweet brioche roll with two crossed “bones” on the top. Since pan de muerto is hard to find in Cleveland, we have previously made our own using the Chicano Eats recipe, which came out great. On a recent trip to Los Angeles in late October, we knew we wanted to find some pan de muerto in person. During our LA research, we came across some places specializing in regional Oaxacan pan de muerto, which is a bit different than what we are used to. These breads are also lightly sweetened, but are covered with sesame seeds, and may take the form of larger doll shapes or rounds. They also come with colorful, adorable miniature faces made from hardened masa and painted in vibrant hues. It is relatively hard to find recipes in English for this Oaxacan-style bread, but you can look at a photo story from Vogue Mexico.

We found this particular style of pan de muerto at two different bakeries we visited. First, at Venice Bakery (1529 S Crenshaw Blvd, Los Angeles, CA), there were variations of the Oaxacan pan de muerto in many different sizes, some quite elaborately decorated. In addition to a large bakery section, Venice also houses a store with some dry goods and a restaurant. Corredor Oaxaqueño Market (4475 W Pico Blvd, Los Angeles, CA) also had the same small rolls for sale (see above). You could even buy the small masa faces that go in them, alongside a few other baked goods, and an assortment of other implements for your ofrenda. We also sampled a new-to-us drink there, tejate (see below), made from toasted masa, flavored with coconut. Absolutely delicious! Other Oaxacan bakeries in LA also offer the regional form of day of the dead bread, and we look forward to trying more variations in the future.

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The hidden history of candy corn

Candy Corn Creature by Karla Fitch

Candy corn is one of the most divisive candies on Halloween – one ETW member thinks it was one of the worst candies you could get trick or treating (better than raisins but worse than Tootsie Rolls), while the other member just willingly bought a bag of candy corn to consume by themselves. Whether or not you are pro candy corn or not, it seems like it has been a part of Halloween forever. According to the National Confectioners Association, more than 35 million pounds (or 9 billion pieces) of candy corn will be produced this year. And candy corn HAS been around a long time – it originated in the US sometime in the 1880s, but was first commercially produced by Wunderle company, and production of candy corn was taken up by the Goelitz Candy Company by 1898 (the ancestor of the current Jelly Belly Company). It was originally called “chicken feed,” which appealed to the agrarian sensibilities of America at the time. Candy corn has been popular ever since! Though now automated, the process of making candy corn was originally very time-consuming, and each color was individually poured into molds and had to harden before the next layer was added. if you are really a fan, you can even make your own homemade candy corn!

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Traditional English Mash O’ Nine Sorts for Halloween

mashunited_kingdomHappy Halloween! In honor of this delicious day, we are making a traditional recipe for All Hallows’ Eve / Samhain from the UK, “Mash O’ Nine Sorts.” This funnily- yet descriptively- named dish consists of mashed root veggies (traditionally nine types, including turnip, potatoes, parsnips, etc.) and cheese, and is eaten in the Northern UK at this time of year. It is also tradition for the lady of the house to hide her wedding ring in the dish, and the person who found it would be the next to get married. While pumpkins are the most popular in the US, other old-world root veggies have pride of Halloween place in the UK. It was even traditional in Scotland to carve tunips! Lavender and Lovage has a recipe for Mash O’ Nine Sorts here (seen above). If you decide to make Mash O’ Nine Sorts, here is some mood music to help you out – “The Monster Mash!.”

 

 

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Candied Apples Around the World

Candy Apples by

Candy Apples by Andrea Williams

Candied apples are an ubiquitous sight during autumn in the US – whether covered in a red shell or hard toffee – you are sure to see a permutation of them at any pumpkin patch, hayride or Halloween event. In the UK they are a popular treat on Bonfire night – Guy Fawkes’ Day. Though they seem like a timeless treat, candied applies were invented only at the turn of the 20th century. The “red” coating is usually cinnamon flavored – and you can DiY your own apples by using “Red Hot” candies. British-style toffee apples can be made simply as well, using golden syrup.  However, the candied or toffee apple is not just an Anglo-American thing. Dipping apples or apple-like fruits in sweet coating is popular around the world. In France and Brazil the same candy-coated fruit is called an “Apple of Love.” We were especially interested in the Northern Chinese Tanghulu, which are small fruits on a stick dipped in candy coating in the same method as candied apples. You can make Tanghulu with any fruit – even strawberries – sounds like a perfect Halloween snack to me!

Tanghulu

Tanghulu in China by Joni Kong

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Irish Barmbrack for Halloween / Samhain

On Halloween in Ireland, there is merriment and good food, principally among them, Barmbrack (sometimes also called barnbrack). Modern Halloween celebrations are actually descended from the Gaelic celebration of Samhain. This sweet bread/cake hybrid is dotted with raisins (sometimes soaked in liquor or tea) and flavored with autumnal spices like cloves and nutmeg. However, the Barmbrack also presents a twist. Much like a French King Cake, there are also little trinkets baked into the bread that have special meanings: a ring for an impending marriage, a pea for no marriage, a stick for fighting, a coin for luck, and a rag for a poor year. Whatever charm you get in your slice supposedly tells you what kind of luck to expect for the new year, though many people only put positive charms in the bread nowadays (who would want to find a rag in a piece of bread anyway?!). You can find a classic recipe from One Perfect Bite and Edible Ireland has a version with tea.

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A Retro Bacon Costume for Halloween

Halloween is tomorrow – and maybe you’re still searching for a costume. Here at ETW we are always on the lookout for a clever food costume or two. We came across a vintage costume we had never seen before via the ever-entertaining Retronaut: a side of bacon. This takes love of bacon to a whole new level (and it took home first prize in the 1894 Covent Garden Fancy Dress Ball).
BaconCostume

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Pão por Deus: “Trick or Treating” on All Saints Day in Lisbon

Trick or Treat? – By Chris Devers

They don’t have trick-or-treating on Halloween in Lisbon, but there is a similar tradition that occurs on All Saints Day, November 1st, called  Pão-por-Deus. Instead of asking “Trick or Treat” Portuguese children go door to door asking, “Ó tia dá bolinho!?”(Originally – “Ó tia dá Pão por Deus?”) Literally – does auntie have any cookies? Traditionally the children would get bread from the neighbors and shop owners they visited, though it is now sometimes substituted for cookies, change or candies. This also leads to the other name for the holiday, “Dia de Bolinho.” Kids collect goodies in special drawstring bags, saquinhos, that are often decorated with embroidery or patches. Unlike Halloween, children go asking for Pão por Deus before noon (no costumes are involved, either).

November 1st, in addition to being All Saints Day, is also particularly known in Lisbon as the day of the destructive  1755 earthquake. This particular event is seen as triggering the Pão por Deus tradition, as the city was  devastated and people had to go asking for food.  The first Pão por Deus was held the following year, and continues today, though there is increasing influence form “Halloween”-type traditions. The holiday is most popular around Lisbon, but has also expanded to Brazil.

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