#kyotofu

[hi-technique]

鹿苑寺 ろくおんじ by ddsnet on Flickr

[selidor]

大雪(DSC_2041) by nans0410(busy)

[hi-technique]

東映太秦映画村 とうえいうずまさえいがむら by ddsnet on Flickr

[hi-technique]

東映太秦映画村 とうえいうずまさえいがむら by ddsnet on Flickr

[tattooed-alchemist]

To aid my wagashi endeavors, I am hunting cookbooks that broach the topic but hopefully have language I can read. In short, I threw a handful of likely candidates on my library hold list and I'll see what I get. First up, Kyotofu, a former restaurant in NYC and now a bakery. These are Japonified Western desserts, American and French standards made with sesame or tea or miso. Sesame madelines and matcha creme brûlée are NOT Japanese desserts. But I got a couple invaluable pages on deciphering Japanese tea terms, a functional green tea yokan recipe, and a really intriguing recipe where you turn shiro-an into cupcake frosting that I hope to serve to @blacksunmagick at some point because she loves shiro-an but has low frosting tolerance.

[runningpress]

Go Green - Japanese Desserts from NYC’s Kyotofo Bakery

Matcha Creme Brulee

Matcha “Rare” Cheesecake

Nashi Pear Crumble

Green Tea Yokan

Tokyo Tiramisu

Nicole Bermensolo opened Kyotofu Bakery in 2006 where she created her one-of-a-kind Japanese American desserts. Now Bermensolo shares her secrets behind creating some of these hybrid desserts using traditional Japanese ingredients and American sweets in her new book, Kyotofu: Uniquely Delicious Japanese Desserts.

[ileftmyheartintokyo]

東福寺 とうふくじ by ddsnet on Flickr.

[ileftmyheartintokyo]

東福寺 とうふくじ by ddsnet on Flickr.