Jason Truesdell : Pursuing My Passions

A life in flux. Soon to be immigrant to Japan. Recently migrated this blog from another platform after many years of neglect (about March 6, 2017). Sorry for the styling and functionality potholes; I am working on cleaning things up and making it usable again.

Some indulgences, part 2, Tokyo, March 2006

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Hassaku Orange

Hassaku orange

A somewhat dry-fleshed, thick-skinned orange, possibly from Ehime prefecture, popular for its sappari or refreshing taste. It’s a bit bitter and perhaps a bit similar to a Seville orange.

Matcha madeleine

Matcha-madeleine

Not quite shaped like a traditional madeleine, this was a conceptual sample from one of my green tea suppliers made with a madeleine-style batter.

Matcha cake

Matcha poundcake

This matcha dessert was more of a pound cake style.

Zundamochi and Ayamemochi

Zunda-mochi

Zundamochi are daifuku made with edamame paste. They’d probably be more impressive in cross-section, but we were hungry already. We found them at Mura-kara-machi-kara-kan.

Smoked egg

Smokedegg

One of our smoked eggs, before peeling. We ate the smoked eggs for breakfast in the hotel.

Okayu

Okayu

A few years ago a chain of okayu restaurants sprouted up around Tokyo, even offering brown rice and multigrain versions. With modest 200–300 calorie portions and optional add-ins, the restaurants are popular with women in their 20s and 30s. There are no unaccompanied men in most of these, and I was one of perhaps two in the restaurant. Hiromi had the yuba and greens okayu in the foreground, which had 5 grains; mine was a brown rice okayu with fried onions and greens, with an add-on onsen tamago (soft-boiled egg).

Kabocha mushi cake

Kabochamushi

I’ve forgotten what they called it, but this is essentially a steamed cake with chunks of kabocha, and ever so slightly sweet. It’s actually in the “yum-cha” or dim-sum part of the okayu shop’s menu, rather than their dessert section.

Annin-doufu

Annindoufu

Almond “tofu”, a flavored gelled dessert.

Sakura ice cream

Sakura ice

Cherry-blossom ice cream, from an old-school kissaten near Meguro-station that serves average quality vacuum-pot coffee and various sandwich-like nibbles. The ice cream appears to be a lightly-flavored cherry ice cream served on a cherry leaf and topped with shiozuke, or salt-pickled cherry blossom. This one wasn’t terribly salty, so they may have rinsed it first.