Japanese pastries are often the great unknown of Japanese gastronomy. However, today, many chefs reinterpret ancient recipes with a mix of originality and tradition. From this a new varied, refined and modern Japanese pastry has emerged. This book is an invitation to discover the different specialties of the sweet universe of the cuisine of the rising sun. Their sweets range from traditional wagashis to daifuku, mochis and more contemporary desserts based on matcha or sesame tea.
Basic tips, information on ingredients and utensils, nearly 50 step-by-step recipes... Everything you need to become a Japanese pastry professional is gathered here. An authentic gastronomic experience to enjoy with all the senses.
Tradition and modernity in Japanese pastry
Of Japanese gastronomy we know mainly the emblematic savory dishes but very little the sweet ones. And, indeed, in Japan meals do not end with a dessert... So, why a book on Japanese pastries? Precisely because it is still very little known between us and this book Posted by Lunwerg It is a way to discover this other aspect of Japanese culinary culture. Because although there are no desserts to round off the meals, there are many sweets that are eaten especially at tea time, between meals, which is why very special attention is dedicated to them.
Thus, the traditional sweets (the wagashis 和 菓 子), which are presented in their case like authentic jewels, reflect Japanese aestheticism while remaining close to nature. In fact, they generally adjust to the rhythm of the seasons, with intense evocations of Japanese flora through colors, textures or shapes. In addition to these traditional desserts, you can make other sweets with various influences (French in the case of macarons, Portuguese in that of kasutera - or castella -, American in that of cheesecake...), but always with that touch! subtle and aesthetic that will make your taste buds travel to the land of the rising sun!
