NB : Click on the text, not the images.
All those that didn’t fit into :
French desserts – Dessert francais (compilation)
Wagashi Saga : Photo-menu of all Japanese sweet posts.
Most of these sweets (not all) are very healthy and can be eaten every day. Whenever it is possible, I use only natural and whole ingredients, little or no added sugar. Many desserts are vegan. A few are decadent…
Enjoy !
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FUNNY
The cruel end of Lady Hana in her strudel kimono
Like butter on sweet potato
Marron syrup cream flower
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AGAR-AGAR
Made with agar (kanten) seaweed.
coconut flower
mango cocoa heat-fighter
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CLASSICS FROM EVERYWHERE
Oat style, not Buck’ Palace shortbread
The simplest aot cookies
Cake a la banane -Banana bread
Strawberry cookies
Opening of Gourmande ice-cream bar : coconut paradise isle-cream
Riz au lait gourmandise d’automne
Hattaiko cake
Kiki the witch bakes cherry bagels
Panna cotta
Pavlova au chocolat
Omelette norvegienne
Flock insane (flocken sahne torte )
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CHOCOLATE AND AZUKI BEANS
Chocolate and azuki
Choco-azuki, le retour
Azu-choco with blueberry
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FRUIT POWER
Lighter pain de Genes (with dry apricot)
Papaya on vanilla
Fruits and petals
Flan de tofu au jus de legumes- veggie juice tofu pudding
Iced strawberry-banana
The simplest mango ice-cream
Kiwi smoothie
kiwi and banana on green
Mousse au chocolat vegetale
Salade d’ aloe vera
compote de pomme sur creme d’amandes
Very matcha
Suriminutsu-ppai , like a tiramisu ready in 3 minutes
matcha and mango
Banana tofu pudding with dragon fruit
Mint and melon
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ASIAN JOURNEY :
Bochan kabocha, Thai style
Passion fruit dessert
Thailand street banana roti, with coconut
Sorbet de mangue petillant
Fleur de tofu, torufa (Chinese dessert)
GOURMANDE in OSAKA 
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Have you invented any interesting tasty fusion dishes that combine both the Japanese & French cuisine/techniques?
Inventing, I think that’s rare. Cooking is mostly combining existing elements. In a way, I do fusion most of the time when I adapt recipe I did in France to the local ingredients.Usually that’s tasty, otherwise I don’t post about it, or if I do, I tell it’s not great. I didn’t have too many bad surprises because I tend to think like Curnonsky when he wrote : “La cuisine, c’est quand les choses ont le goût de ce qu’elles sont.” (= Good cooking is when things taste of what they are.). So I prefer simple dishes, not mixing too many ingredients. That’s less risky too.
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