Kasu-keiki, the new cheese cake



These nice one-bite cakes were too good to be saved for next day and daylight photos.
I consider sake kasu as a new type of cheese. It’s creamy, it’s fermented so why not ? And that’s natural that it gives great results in cheese cake type preparations.


So here it is, fresh sake kasu (sake lees).


I had some sweet bread crumbles, similar to cookie crumbles from my baker.


With other ingredients : silky tofu, kurozato black sugar.
I creamed 1/2 cup of
sake kasu with a little water, added melted sugar, 1 cup of tofu, vanilla powder, 2 tbs of potato starched. Made it very smooth.


I mixed the crumbs with a little coconut, butter, garnished bottoms of paper cups. I poured the cream on top. Cooked 5 minutes, slowly in steaming program of microwave. Let cool totally. Then paper cases can be removed, if you want.


Rosemary kabocha-spa

Spaghetti are hugely popular in Osaka, many shops sell only that and there are many versions with Japanese ingredients.

I have seen this post Pasta con Zucca e Pomodoro/Pasta with Pumpkin and Tomato Sauce on the blog Dulcis in Furno, and that was very tempting. That seemed to be ideal for Japanese kabocha pumpkin.

Dices of kabocha pumpkin, simmered with tomato paste, onion, garlic, olive oil…

…and rosemary.

On hot spaghetti al dente…
That makes a cute nest :

The truth is that it’s so much better to have spaghetti more than al dente, throw them into the sauce and pass on maximum heat while stirring 2 minutes. And well, bloggers like eating hot sometimes…

Nuka Rice Bran (via Gourmande in Osaka)

Last year

Nuka Rice Bran Nuka is the Japanese term for rice bran. The Japanese people that particularly care for their rice buy it from a producer, in a rice shop where they display several sorts of brown rice. Then, they pass it in a polishing mill and they obtain rice that is more or less polished (you choose the degree). Certain families even have a polishing mill at home. And the bran ? It's gomi (garbage). Sometimes, it serves to flavor the water while boiling bambo … Read More

via Gourmande in Osaka