Feeds:
Posts
Comments

Posts Tagged ‘Dessert’

It’s hard to believe that it has been more than a year since my last post.

It’s been a busy year, full of trans-pacific moves, goodbyes, hellos, and a lot of yet to be documented eating adventures!

Why not start off with a shave ice review?

shaveeice
I love all forms of ice dessert and syrup, including kakigori (and here), halo halo, ais cacang, and pat bingsu.

But the ice dessert that rules them all? Hawaiian style shave ice! The texture of the ice, made by “shaving” it off of a large rotating block, is lighter and much smaller than crushed ice. This creates more areas for the syrup to flow into, and not just collect at the bottom of your cup or bowl. The ice is then lightly shaped into a large softball sized ball. Then freshly made syrups and a quick swirl of condensed milk are added on top, and a scoop of ice cream at the bottom if you are so inclined.

My favorite is a combination of lemon-line, blue raspberry, and cherry, which usually means I end up with a well earned purple tongue afterwards.

RockinIce Truck @ Los Angeles, California

Advertisements

Read Full Post »

I feel like in every country I visit, there is one dish or snack that I feel compelled to consume as much of as possible during my trip. In Thailand, it was mangos and coconut milk sticky rice and in Korea, it was hotteok .

In Taipei, it was hot soft soymilk pudding with a sweet peanut soup and sweetened red beans. You can find dou hua 豆花 in many Cantonese dim sum restaurants, usually served with a sweet ginger syrup, and sometime I see it in Japan, drizzled with a black sugar syrup. Taipei serves it up at stalls devoted to Chinese style desserts soups, and you can add a variety of sweetened beans, mochi made of taro and yam, and jellies to your order.

My standing order was dou hua with hot sweet soy bean milk, boiled peanuts and sweetened large red beans. Most stalls serve their dou hua in a light sugar syrup, but I much preferred the hot soy milk instead. The dessert is light and not too sweet, the tofu is custardy and silken in texture, mixing well with the soft peanuts and red beans. I had it for breakfast, and as a late night snack after a day of eating. I even lugged back instant dou hua mix and peanut soup in an attempt to make it at my apartment, but it isn’t the same. I guess I’ll have to make a trip back to Taipei to eat it again 😀

Ningxia Night Market @ Taipei, Taiwan

Read Full Post »

Typhoon number 12 is currently trying to decide where or not it wants to plow through the kingdom of peaches and grapes, so while the weather is windy and rainy outside, I am inside thinking of desserts. 🙂

So before coming to Japan, I actually had never eaten a parfait before. I guess they just aren’t a popular dessert where I grew up. Count me among the happily converted though! In Japan, the parfait usually refers to layers of soft serve or scooped ice cream (sometimes both), whipped cream and toppings which range from cornflakes (surprisingly delicious) to custard, coffee jelly, jam or preserves, and fresh fruit piled high in a tall glass.


Recently, the one fancy fancy hotel in my city made the news with their seasonal fruit parfait, so of course we drove up the mountain to try it out. The type of parfait changes every couple months, and we were lucky to be there at the tail end of the the peach season.

I love peaches and there was very nearly a whole peach perced precariously on top of a scoop vanilla bean ice cream. The fresh peach was sweet with just a slight tang, pairing well with the mellow ice cream and the layers of thick custard and whipped cream underneath. About half way through the glass, I was surprised to find a couple layers of tangy peach preserves. I like to think of parfaits as the dessert that becomes more complex as you eat your way down to the bottom of each glass. I will admit, I was wishing for some crunchy cornflakes, but the extra spoonful of preserves at the very bottom was a nice surprise.

Fujiya Fruits Park Hotel@ Yamanashi City, Japan

Read Full Post »

I’ve started to count the seasons here by not the weather, but the appearance and disappearance of Japanese sweets, wagashi from the local grocery store.kashiiwaa
I have one weak spot for wagashi devoted wholly to kashiwa mochi 柏餅,which is rice cakes formed into a pancake like shape, and filled with a sweet bean paste, then wrapped in a oak or kashiwa leaf. The sweet is associated with Children’s Day 子供の日 in May. I specifically love the ones filled with a mixture of miso an, or sweet white bean paste mixed with a small amount of salty Saikyo miso paste.

From the middle of April, I start to keep an eye on the wagashi corner of the grocery store, and do a little happy dance when I spot them for the first time in the season. Because these sweets definitely  have a season!  Wait more than a few days after the 5th of May, and you’ll have to wait another year before they come back.  While I like red bean mochi, and generally enjoy the taste of sweet bean paste, sometimes the tooth aching sweetness can be a bit too much even for me.
kashiiwaa2
Miso an filled kashiwa mochi is at once sweet and salty, the miso paste lends a depth of flavor missing from regular red bean paste, making the filling taste almost creamy. I guess adding the miso to the filling is the same concept as adding flaky sea salt to a chocolate cookie, or salted caramels, the salty taste accenting the taste of the white bean paste and preventing the filling from being overly sweet. It’s difficult even in Japan to find wagashi shops that still make miso an kashiwa mochi, but if by chance you do find a place selling them, please give them a try!

Read Full Post »

The first thing I did after I decided to go to Nagoya for the weekend was to make a list. Not of things to pack with me, nor famous places to go see, but a simple list of the foods I wanted to eat. ^-^;;

Though Nagoya is a bit lacking in major sightseeing destinations, it makes it up by having plenty of food destinations. So onward to the tour!

(more…)

Read Full Post »

Japan has never had a shortage of cute animal shaped food, but I always seem to forget to take a photo before munching on an adorably shaped ear. Last Friday, I managed to hold off my baser instincts for the 5 seconds it took to snap a photo of two bear shaped buns before they met their demise.

I spotted this rainbow panda bun at the local convenience store.

It’s supposed to be a Pirameki Panda, a character from a Japanese TV show. Looking at the colors, I expected the filling to be something sweet, like strawberry milk or red bean paste. I was a little surprised when I took a bite and realized it was a normal pork nikuman filling. I started with the yellow light bulb first, before taking out an eye, heh. ;D

Next, I went to Mister Donut for my next victim snack.

Though Mister Donut is doing a promotion with Rilakkuma right now, this is not a Rilakkuma donut. It’s a bear shaped raised yeast donut filled with whipped cream, and topped  with a caramel flavored faux chocolate coating. It is definately not my favorite donut (golden chocolate all the way!), as I’m not really a fan of filled donuts, or fake chocolate.  Just goes to show that sometimes cuteness can outweigh taste when it comes to my better judgement. >_<;;

Read Full Post »

I finally went to the Ninja Akasaka restaurant and had a great time. The course dinner I ordered was lovely, but when dessert came out I had to contain a girlish squeal of happiness. ;P

This little frog is actually made of cheesecake!
The body is composed to a creamy lemony cheesecake, and filled with pieces of fresh fruit, and decorated with chocolate. The “lilypad” is a semi-sweet choclate biscuit, and the leaf is well, a leaf. The description was winter themed, so right after i took this photo, our ninja for the evening came by and sprinkled parmesan cheese “snow” over the frog.

It felt a bit wrong digging into this guy…but I finished every last bite!

Ninja Akasaka @ Akasaka, Tokyo, Japan

Read Full Post »

Older Posts »