Get Started Making Japanese Snacks , livre ebook

Marshall Cavendish International - Chef Yamashita

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66 pages

English

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A treat not just for the taste buds, but also for the other senses, these Japanese confections known as wagashi were traditionally prepared according to the season, to be savoured with tea, as a snack during the day. Made using various types of sweet bean pastes and flours, these delicate treats are now widely enjoyed throughout the day, and make ideal gifts whatever the occasion. Discover the world of wagashi from traditional favourites to new creations with this inspiring collection of recipes from Chef Yamashita.

Sujets

Cakes

Cake

Japan

Cake (gâteau)

Informations

Publié par	Marshall Cavendish International
Date de parution	16 octobre 2017
Nombre de lectures	1
EAN13	9789814794343
Langue	English
Poids de l'ouvrage	1 Mo

Informations légales : prix de location à la page 0,0400€. Cette information est donnée uniquement à titre indicatif conformément à la législation en vigueur.

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Japanese Snacks

get started making
Japanese Snacks
step-by-step recipes for delectable bites

Yamashita Masataka
Chef Yamashita Masataka was trained in Tsuji Culinary Institute, a well-known and respected culinary institute in Osaka, Japan. He worked at various p tisseries around Japan before starting his own p tisserie in Nara.

The p tisserie quickly became one of the top in Nara. Eight years later, yearning for new challenges and a change of scenery, chef Yamashita moved to Singapore where he took charge of the kitchen at P tisserie Glac , turning it into a haven for delightful cakes and pastries. Chef Yamashita soon saw an opportunity to revive his p tisserie from Japan and re-established Flor P tisserie.
Today, chef Yamashita no longer runs Flor, but his own Japanese artisan p tisserie at Tanjong Pagar Plaza, aptly named Chef Yamashita.
The recipes in this book were taken from chef Yamashita s cookbook, Tanoshii Wagashi , featuring delicate Japanese confections known as wagashi .
www.chefyamashita.com www.facebook.com/chefyamashita
To my beloved Ami. Thanks for always being by my side through thick and thin -we finally have our very own shop in Singapore!

Contents

INTRODUCTION 10
TSUBU-AN 14
Whole Red Bean Paste
KOSHI-AN 18
Fine Red Bean Paste
DORAYAKI 22
Pancakes with Red Bean Paste
DAIGAKU IMO 26
Honey-glazed Sweet Potatoes
KARINTOU 30
Deep-fried Black Sugar Sticks
MIZUYOUKAN 34
Sweet Red Bean Paste Jelly