- Following 297
- Followers 34.6K
- Engagement 6.88%
- Avg likes 2.7K
- Avg comments 75
About Manda
Manda (@tabemanda) is a Personal blog creator on Instagram, also filed under Travel. The account has 34,608 followers and 161 published posts. Recent posts average 2,695 likes and 75 comments, an engagement rate of 6.88%.
With 34.6K followers, Manda is a micro creator by the common 10,000 to 100,000 definition. Set against 297 accounts followed, the audience works out to about 117 followers per account Manda follows. Manda uses an Instagram professional account. Flinque files Manda under Personal blog, with Travel as a secondary category.
The Instagram bio for Manda runs to 12 words across 3 lines. Emoji sit alongside the words. The latest activity Flinque has on record for Manda dates from September 2024.
Story Highlights
Unlocking shows the title and cover image of every story highlight this creator keeps pinned to the profile.
161 Posts
Of the 10 most recent posts shown for Manda, 9 are videos and 1 is a carousel. That mix leans toward videos. 161 published posts give Manda a moderate archive on Instagram. Against the audience, that is roughly 215 followers for each post published. Manda also keeps 4 story highlights on the profile. All 10 carry captions, averaging 280 words each. The captions are written mainly in English. Words that recur across them include ingredients, directions, recipe, until and water. The captions tag #persimmon, #kaki, #persimmonbread, #holidaybread and #saladdressing.
📝: PSA I have made 12 persimmon bread loaves this holiday season using this recipe; whether as gifts, my potluck contribution, or just to eat at home with some coffee.
Copied and pasted recipe from my grandma’s hand written index card, I personally think that this is the best persimmon bread recipe that you are going to find out there. Similar to how Disneyland changes for the winter holiday season, it’s like if you gave banana bread a Santa hat - warm, fuzzy, and full of holiday spice.
📒Recipe:
[Ingredients]
•1/2 cup unsalted butter (room temp)
•3/4 cup sugar
•2 eggs (room temp)
•1/2 tsp vanilla extract
•1 cup persimmon puree (Hachiya variety - about 2)
•150 grams of all purpose flour
•1/2 tsp salt
•1 and 1/2 tsp baking soda
•1 tbsp cinnamon
•1 and 1/2 tbsp pumpkin spice (or a mix of nutmeg, cloves, ginger)
[Directions]
•Preheat oven to 350F and grease a loaf pan (I like using some of the extra butter left on the sides of the butter’s wax paper).
•Scoop out the jammy insides from the persimmons and set aside.
•In a bowl, cream the room temp butter and sugar.
•In another small bowl, beat the eggs with vanilla. Slowly add in the egg mixture into the creamed butter and sugar. Gently mix in the persimmon puree.
•Sift in the flour, salt, baking soda, cinnamon, and pumpkin spice
•Pour into a loaf pan and cook for 45-55 minutes or until a toothpick inserted into the loaf is clean.
#persimmon #persimmonbread #kaki #holidaybread
📝: So if you’ve been to a Japanese American restaurant, chances are super high that you’re had a variation of the iconic carrot/ginger dressing. But with kaki (persimmon) season in full blown excellence, I decided to replace the carrot with kaki! It’s subtly sweet just like a carrot and adds in that beautiful color! Also depending on how sweet your kaki is, you might be able to omit the sugar all together due to its natural sweetness.
And if you’re like me with an obscene amount of kaki, this is a great way to use them in different ways other than the classic persimmon bread, cookies, or raw in salads!
📒Recipe:
[Ingredients]
•2 kaki (persimmon - I used the fuyu crunchy variation)
•1/4 onion
•1 knob of ginger
•2 tbsp sugar - more or less depending on sweetness of the kaki
•1 generous tbsp of miso
•salt and pepper to taste
•1 tbsp sesame oil
•1/2 cup of unseasoned rice vinegar
•1/4 neutral oil
[Directions]
•Peel the kaki (remove seeds if applicable) and cut into quarters. Chop the onion and peel the knob of ginger.
•Blend the kaki, onion, and ginger until smooth.
•Add in the sugar, miso, salt, pepper, sesame oil, rice vinegar, and neutral oil. Blend until smooth and add more sugar (if too tart) or salt to preference.
•Serve over a salad! Keeps for up to a week.
#kaki #persimmon #saladdressing #japanesesalad #carrotginger
1. Sushi Go 55 (DTLA/Little Tokyo)- Chirashi Bowl.
• I would say best chirashi bowl for its price that I’ve had so far.
2. Tamon Sushu (DTLA/Little Tokyo) - Negitoro Roll with Takuan.
• Chef from Bishamon (little Japanese restaurant I grew up eating at) owns this place and I have an undying loyalty to the food he cooks.
3. StripHouse Steakhouse (Las Vegas) - Ribeye (?)
• I can’t remember but it was so good
4. Hiro Nori Ramen (Monterey Park) - Tonkotsu was my favorite
5. Vesta (Redwood City) - Sausage and Honey was the best out of the ones we tried
6. Maneki (Seattle) - Everything was good! Literally everything.
7. Mt. Bagel (Seattle) - Sea Salt bagel was the best.
• I took one bite of the sea salt one and then immediately wanted to buy another bagel.
8. Jina Bakes (Japantown/SF) - Kalbijjim Croissant
• yeah I inhaled this 10/10 but wish I had gotten it warm:3
9. Uptown Provisions (Whittier) - Spicy Gabagool
• I have dreams of this sandwich. It’s perfection - honestly the best sandwich I’ve had so far this year. Or maybe in the past few years.
10. Izakaya Gazen (DTLA/ Little Tokyo) - Agedashi Tofu
• Never had a version like this that had a seaweed infused sauce. 10/10
11. Cha Cha’s Latin Kitchen (Brea) - Trio Enchiladas.
12. Ninja Sushi (Walnut) - Weekly Set Menu
• This one has been my favorite that they’ve done so far.
13. Kokoro No Kohi (DTLA/Little Tokyo) - Macadamia Latte and Regular Latte
📝: Miso Dengaku or miso glazed eggplant (plus tofu) is of my mom’s favorite dinner time vegetables to make for our family! She was always making this sauce and bringing it out to put on top of tofu, black cod (yes you can use this sauce for miso black cod), zucchinis, etc.
I feel that this recipe is a nostalgic and foundational taste from the Issei (first generation) and one passed down through the generations through index cards or community center / church / temple cookbooks.
📒Recipe:
[Ingredients]
•1 tbsp sake
•2 tbsp mirin
•4 tbsp white miso
•2 tbsp sugar
•1 medium firm tofu
•3 Japanese or Chinese eggplants
•neutral oil and sesame seeds
[Directions]
•If using tofu, press water out of tofu for about 15-20 min by wrapping the tofu in paper towels and using a weighted plate or water filled pot to press out the water.
•Preheat oven to 400 degrees F.
•Cut the eggplants in half lengthwise and score the cut surface in a crisscross pattern. Immediately soak in water to prevent the eggplants from changing color and to remove the bitter taste. Drain and dry with a paper towel.
•Place the tofu and eggplants (skin side down) on a rimmed baking sheet lined with foil, and apply neutral oil on top. Bake for 30 minutes or until eggplant is tender.
•To make the sauce, combine the sake, mirin, miso, and sugar in a saucepan and bring to a gentle simmer - stirring continuously. It is done when the miso has thickened.
•Remove the baking sheet from the oven and brush the miso sauce onto your tofu and eggplants and spread evenly. Broil for until the top has a nice char and caramelization. Sprinkle with sesame seeds and serve!
#misoeggplant #misodengaku #tofu #tofurecipes
📝: I am not sure where my brain cells can cup with this idea but here we are - combining two dishes that highlight the yumminess of eggs. This is definitely not how you would actually make chawanmushi but it takes the flavors and traditional toppings and adds them to the baking style/assembly of a quiche.
AND OMG IT LOOKS SO PRETTY!
📒Recipe:
[Ingredients]
•6 eggs
•3/4 cup milk
•2 tsp mirin
•2 tsp soy sauce
•4 tbsp dashi powder
•sprinkle of salt
•topping options: edamame / shiitake / kamaboko / carrot
•frozen pie crust (or homemade)
[Directions]
•Follow instruction for your pie crust (whether it is to blind bake it before or defrost) and prep any toppings by slicing them, de-shelling, etc.
•Crack your eggs into a bowl and mix with the milk, mirin, soy sauce, dashi powder, salt, shiitake and edamame. If you use shiitake, be sure to toast them in a pan beforehand so that you draw out the water.
•Pour egg mixture into the pie crust and bake.
•Total bake time will be about 35-40 minutes. Half way through the baking, add sliced carrots, kamaboko, and other decor - finish baking until the center is completely set.
•Let cool for 5-10 minutes before slicing and serving.
#chawanmushi #quiche
📝: You’ve seen the famous matcha latte with a scoop of banana pudding… but have you ever tried it with hojicha? Tbh I think hojicha is a slept on flavor and as much as I want to gatekeep, it’s such a good flavor with the sweetness of a good ol banana pudding. It’s toasty, roasty tea that adds in a certain depth of flavor that you’re not going to get from matcha. Think like the enhancement of bananas through brûlée!!!
Biggest shoutout to my hojicha supplier, Faith ◡̈
📒Recipe:
[Ingredients]
•1 can (14oz) sweetened condensed milk
•1.5 cups of ice cold water and 0.5 cups of warm water
•10-12 grams of hojicha
•1 box (5.1 oz) instant vanilla pudding mix
•3 cups heavy whipping cream
•4 barely ripe bananas
•1 box of Family sized Nilla Wafers
[Directions]
•Measure out hojicha and sift. Whisk the hojicha and 0.5 cups of warm water until smooth/combined. Add in the rest of the 1.5 cups of ice cold water
•In a large bowl, mix the condensed milk and hojicha until combined. Add in the pudding mix and mix well. Cover and refrigerate for about 3-4 hours.
•After the pudding has set, in a different large bowl, whip the heavy cream until there are stiff peaks (the peaks of the cream can stand without falling). Gently fold in the hojicha pudding mixture — keep tasting and adjusting since it is a flavor that can be overpowering for some.
•To assemble, layer the dessert in the following order: pudding mix, banana, wafer. Keep repeating until all items are used.
•Garnish with additional Nilla wafers and cover tightly and allow to chill in the fridge for at least 4 hours - or up to 8 hours, no longer (because bananas will start to brown). Dust with extra hojicha powder if desired.
#hojicha #hojichalatte #bananapudding
📝: As the weather gets warmer, all I want are some nice cold noodles. You might be familiar with somen salad, but let me put you onto shabu shabu cold noodle salad. This salad takes the concepts of shabu shabu (with the meat and veggies), but you switch out the hot broth for a refreshing dressing. No knock on somen salad but this recipe takes less chopping and still gets my cravings satisfied.
📒Recipe (serves 2):
[Ingredients]
•1/2 lb thinly sliced pork (shabu shabu cut)
•salad greens (lettuce, mizuna, or other greens)
•1 japanese cucumber (or persian cucumber), thinly sliced
• 1 tomato, cut
•2 packets of udon noodles (frozen kind)
— sauce —
•5 tbsp sesame sauce (shabu shabu kind from Tokyo Central)
• 1 tbsp mirin
• 1/2 tbsp soy sauce
•1 tbsp rice vinegar
•chili oil or crisp is optional
[Directions]
•[For the Shabu Shabu: Bring water to boil in a medium to large pot and add sake and salt.
Dip thinly sliced pork into the boiling water and swish it a couple times till the meat changes color - repeat the process one slice at a time.
•[For the Udon]:Defrost and boil your udon noodles and shock in some ice water after they are done cooking.
•[For the Sauce]: Mix all sauce ingredients together
•[For the Assembly]: Place well drained cold udon noodles on the plates. Top with your vegetables and pork. Pour the dressing over just before serving.
#shabushabu #udonnoodles #noodlesalad #coldnoodle
📝: I am not sure about you, but after New Years, I always have an abundance of mochi! Fresh mochi (now in the freezer) and kirimochi! While it’s never a problem, over the years, it gets a little monotonous because I’m only really a fan of the mochi with the shoyu/sugar combo (I am team savory mochi)….kinako is good but I’d rather have that on shave ice ◡̈ So my way to add in another savory option to the mochi lineup is to add spam! It’s sweet and salty like we all love and know with the classic spam musubi - but with oooey gooey mochi this time!
If you want to buy kirimochi, you can find it at Tokyo Central or!
[Ingredients]
•Spam
•Teriyaki sauce
•Kirimochi
•Nori (seaweed)
[Directions]
•Place mochi in a pan (covered with a lid) or toaster oven and toast until puffed up and golden brown (about 10 minutes).
• Once puffed up and soft, set aside.
•Cut up spam slices and get them crispy. At the very end, add in a little teriyaki sauce and cook until the glaze is sticky (careful it burns easily!)
•Assemble by wrapping the mochi and spam in some seaweed! Enjoy!
(pt.10) Somen Salad
📝Story time with Manda: Somen Salad Yummy Yummy!
You can prepare all three components (noodles, toppings, and sauce) hours in advance, chill in the fridge, and then take it out to eat when you’re hungry. Somen salad is also a popular potluck dish because you can double or even triple the recipe to make large quantities. DIY somen salad lunch parties are also fun!!! Just lay out the different topping options and everyone assembles their own bowl. I often brought it to school and bring it to work for my lunches since they’re meant to be cold noodles anyways — all you have to do is pour the dressing.
I hope you love this local Hawaiian / Japanese dish that is such a classic for households during the summer months! Have a party with all of the toppings and let me know what toppings end up being your favorite:)
📒Recipe:
[Ingredients]
•bundles of somen (you can also use soba noodles)
•lettuce, thinly sliced
•char siu, thinly sliced
•cucumber, thinly sliced
•kamaboko (Japanese fish cake), thinly sliced
•tamagoyaki (rolled egg omelette), thinly sliced
•green onions, chopped
[Dressing - for 2 servings]
•2 tbsp soy sauce
•2 tbsp rice vinegar
•1 tbsp sesame oil
•1 tbsp sugar
•sesame seeds
[Directions]
•Prep all the toppings. Thinly slice all veggies and/or protein.
•Mix soy sauce, rice vinegar, sesame oil, sugar, and sesame seeds in a separate jar. Shake until sugar is dissolved.
•Cook some noodles for 3 minutes or according to the package. Keep a small bowl of cold water on the side and WATCH the noodles since the starch can cause the water to boil over. Add in a little of the cold water into the pot if the starchy water starts to boil over.
•Once the noodles are cooked, drain immediately and rinse with cold water (this stops the somen from cooking and cools the noodles).
•Place the noodles on the bottom of the bowl and add in the toppings on. Keep the dressing on the side and dress right before serving.
#somen #somennoodles #somensalad #summersalad #coldnoodles
(pt.8) Rainbow Jello
📝Story time with Manda: I wanted to end the series, as you would a meal, with a dessert that I feel holds nostalgia for many families. This is one that you might not associate with this theme, but it personally holds a lot of great memories for me - I would sit at the kids table and peel each layer to “experience” each one on its own. Thank you for showing this series so much love and I look forward to sharing more recipes/dishes that reflect my Japanese American experience and familial stories.
This recipe is definitely a labor of love. Each layer has to set but the end result is always worth it! You can also just make all the colors, chop them into cubes, and then mix it in with a big batch of the “white jello layer” to make an almost “stained glass” version of the jello.
But I do want to poll on how you eat or how you would eat your rainbow jello: Do you take a bite through all the layers or do you peel each layer off one by one?
📒Recipe from House of Nash Eats:
[Ingredients]
•6 different flavors/colors of Jello (3 oz) (red, orange, yellow, green, blue, purple)
•5 packets of unflavored gelatin
•1 1/2 cans of sweetened condensed milk (14 oz)
•8 1/2 cups boiling water (I’ll just have an pot of boiling water on the stove ready to go)
[Directions]
•For each color, you are going to mix the 3 oz packet of Jello with 1 teaspoon of unflavored gelatin (½ envelope of Knox unflavored gelatin) and 1 cup of boiling water until completely dissolved.
•Second (white) layer: To make the white layer, stir 2 teaspoons (1 envelope) of Knox unflavored gelatin in 1 cup of boiling water until dissolved. Add ½ can of sweetened condensed milk and stir until combined.
*** I have a word limit for the caption, so please google “House of Nash Eats Layered Rainbow Jello recipe” for a precise breakdown of directions. All in all, you’re going to be making each layer on rotation while a layer is being set in the fridge - this is so there’s less time being spent waiting for the jello to cool down/set.
#jello #rainbowjello #japaneseamerican #potluck #potluckfood
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Manda's engagement
Manda's engagement rate on Instagram is 6.88%, over 6%, more than 6 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 15 followers. An average post collects 2,695 likes and 75 comments, close to 36 likes for each comment.
Engagement rate
6.88%
- Avg likes
- 2.7K
- Avg comments
- 75
- Interactions : followers
- 1 : 15
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Who is Manda?
Manda (@tabemanda) is a Personal blog creator on Instagram, also filed under Travel. Manda uses an Instagram professional account. The Instagram bio for Manda runs to 12 words across 3 lines.
How many followers does Manda have?
Manda has 34,608 followers on Instagram (34.6K). Set against 297 accounts followed, the audience works out to about 117 followers per account Manda follows. 161 published posts give Manda a moderate archive on Instagram.
What is Manda's engagement rate?
Manda's engagement rate on Instagram is 6.88%, over 6%, more than 6 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 15 followers. An average post collects 2,695 likes and 75 comments, close to 36 likes for each comment.
What does Manda post about on Instagram?
Flinque files Manda under Personal blog, with Travel as a secondary category. Of the 10 most recent posts shown for Manda, 9 are videos and 1 is a carousel. The 10 recent Instagram captions Flinque holds for Manda repeatedly use the words ingredients, directions, recipe, until and water. Manda's captions carry hashtags such as #persimmon, #kaki and #persimmonbread. Manda writes those captions mainly in English. Manda keeps 4 story highlights, which open with a free Flinque account.
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Manda's contact details are not published on Flinque's public profile. The Instagram bio links to 1 external site, and a free Flinque account opens that link. Brands with a free Flinque account can shortlist Manda and use Flinque's outreach tools wherever a contact route is on file.
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