But if they do exist! Even if we did not used to and they rarely accompany the traditional plate of sushi …
Indeed if the Japanese desserts rarely conclude that the Japanese feasts is that they are consumed at another time of day. So yes, Japanese pastry is much less elaborate than the French. But this is perhaps due to the fact that it is relatively recent.
Because it makes little time for the taste « sweet » is part of their culinary range. And if it is now part of their diet, it is because of globalization and sundaes from McDonalds … But even foods that we know, like ice cream or yogurt, in Japan are not very sweet.
Specify two or three things about the Japanese dessert, or rather the Japanese candies and pastries. First, these are for children and women and not men … Then they do not close the meal, except on holidays.
They were usually served with tea and that is why they were sweet little so as not to mask the flavor of tea. They look nothing like our traditional croissants or pain au chocolate. For the simple reason that the base composition of these foods is not the same.
In France, it is wheat flour and baking that is predominant in Japan is rice flour or red beans and cooking water is used. That is why we are not at all in the same range as in texture, taste and at the level … The cake is the most common Mochi (declined in all directions). Mochi is the word used to determine a glutinous rice cake.
Rice is cooked, it is then beaten until a uniform paste. Can be found on the market a preparation for Mochi, which avoids embarking on a daring experiments: just add water and voila. The Daifuku Mochi is a kind of, it is filled with red bean marmalade.
The dough can be flavored with cherry blossom and coated with a sakura leaf. Some specialties combine the sweet potato to the rice paste. The Youkan could be likened to our fruit pastes in terms of texture, except that it is based on beans and sprinkled with hazelnuts that.
The Karinto is considered the most dietetic candy from Japan … Composed of many minerals, it is still coated with white sugar. And finally the Daigaku Imo, which is a treat without being one because almost unsweetened. It consists of fried sweet potatoes with vinegar and dipped in sesame seeds …
It is far from European flavor, but it is not going to crunch fried grasshoppers …
Boil a few minutes in a saucepan with 1 liter water 50 g sugar and a teaspoon of agar. Pour the liquid into a mold damp, cool then put it in the refrigerator for several hours. For the sauce, mix 50 g sugar 2 eggs, add 500 g of coconut cream gradually while beating, thicken the water bath. Unmold the cake and make the sauce separately. It’s ready! Can be replaced by the agar-agar gelatin.