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.
You'd think that we couldn't possibly have room to eat more.
However, to think so, you must be oblivious to the concept of betsubara... literally, separate stomach, the idea is expressed rather verbosely in English as "there's always room for dessert."
Toraya Cafe is a contemporary-style wagashi shop... Much like Tsujiri Cafe, from Uji, they reference traditional wagashi (Japanese confectionary) but playfully reimagine flavors and presentations. Toraya, though, is a very old confectionary company, and their parent company is equally adept at old-school and contemporary wagashi.
Most of us ordered some sort of beverage, generally some kind of tea. Kristin ordered a "matcha glacé", a sort of sweet matcha drink that doubles as a dessert.
Tōnyū Pudding with Matcha Sauce
I ordered some azuki-cha (roasted azuki mean tea) served cold, with optional wasanbon syrup, a lightly processed sugar cane syrup, as a sweetener.
One of the things I love about soy-based foods in Japan, including desserts, is that, for the most part, little effort is made to conceal the soy flavor. In fact, the aroma of the soybean is often intentionally highlighted. Soy is not some sort health food or a second-class milk or meat substitute, but, when suitably fresh, a remarkable flavor all its own.
This tounyuu purin, or soy milk pudding, has a pronounced soy flavor and is pleasingly creamy.
A thick matcha-based crème anglaise adds a bittersweet touch and contrasts nicely with the soy pudding.
Dark azuki beans, slightly sweet, garnish the dessert in the same way you might expect to see in a coffee-based dessert.
Oshiruko With Pu-erh infusion
This remarkable variation of oshiruko, sweet azuki soup, is relatively traditional except for one subtle base note: The azuki are simmered with earthy Chinese pu-erh tea. Since azuki already has a somewhat earthy flavor, the flavor doesn't dominate, but provides a pleasant underlying accent that adds a subtle complexity to a dish that normally has a very straightforward, sweet flavor.
A few shiratama, also slightly tweaked for this dish, had, I believe, a little accent from white sesame seeds.
Although Toraya is a fairly large company, their cafe is, for me, one of the pleasant things that can happen when someone with vision and firm roots in a culinary tradition smartly reinterprets their palette of flavors and techniques with a creative eye. It's not hit-you-over-the-head culinary drama, but it's pleasingly innovative, and worth seeking out.
May 2nd, at Asamushi Onsen, on the way to Hirosaki. We wake up early and have another bath, then breakfast, and we head off. But first we looked out the window, and decided to make a quick trip to the beach...
Our ryokan wasn't quite on the waterfront, but it's just a short hop across a busy road to the beach...
Yu no Kabuto Iwa
A big rock, a little island, just across the bay.
A view of the left side of the island reveals a dramatic-looking pine.
There's a gate and a long stairway to a temple starting at the waterfront.
We made our way toward Aomori city, and discovered this odd looking building called Asupamu, to which Hiromi made a beeline in our rental car. It turns out that it did its job very well: the ground floor is full of gift shops peddling various Aomori specialties, and an impressive observation deck about 13 floors up. (We didn't feel any need to spend 600 yen each for that, even after buying so much stuff that we were good for up to two hours of free parking).
We gave in and bought a lot of them, some of them destined to be our gomen nasai present for coworkers when we return to the office, and some treats for friends, family, teammates, and fellow Meetup members. Oh, and some "gifts" for purely self-indulgent purposes. We need those. Self-indulgence is good.
After sampling the delights of the many Asupamu gift shops, we had pie from an Asupamu apple shop. We likepie. This one has some cream cheese in it. Aomori is famous for apples, so that makes this local food.
I chose this chausson (lady slipper?) for myself, but Hiromi thought it was boring compared to two of the other nifty options and I could sense her disappointment. Until she proceeded to eat at least half of mine. (I got my fair share of the cream cheese one though... I'm just making fun of her for visibly, if quietly, doubting my judgment).
Of course, no coastal tourist shop would be complete without some sort of rotating squidmobile.
April 28: Just after my first brief visit on opening day, Hiromi and I made our way back to the Shin-Marunouchi building again in search of a late breakfast. It was still a madhouse.
Point et Ligne Bakery, Shin Marunouchi Building, Tokyo
We couldn't help but buy a lot of bread here. Point et Ligne bakery carefully illuminates the bread, but prefers to keep the staff as a background feature, assiduously assembling your order.
Yes, you want these olive-oil anko-filled baguettes
Many bakeries in Japan skip over the savory breads in favor of sugar-laden pastries... There's some sweet stuff here, but I was pleased that even the sweet treats like these olive-oil laden sweet red-bean paste baguettes avoided sugar in the bread itself in favor of an ama-sioppai experience. And there are some savory mini-baguettes just to the left of these for those who want to go straight for the butter...
Point et Ligne's extremely open format doesn't hide the guts of the operation. I wouldn't want to be the one responsible for keeping those beasts sparkling clean...
Contemporary wagashi at Kanou Shoujuan
Ume zerii presented at Kanou Shoujuan, Japanese apricot jelly, available for takeout in a bamboo-shaped cylinder. We took some home to Hiromi's parents, along with a matcha jelly.
Monaka, typically sweet bean paste-filled crispy cakes (the outside texture resembles an ice cream cone), also from Kanou Shoujuan.
14 Juillet Debutante
All dressed up for 14 Juillet's second day of courting new customers.
Cassis eclair at 14 Juillet Tokyo
Black currant eclair. You must have one. We did. We will never be the same.
14 Juillet Sorbet
In case pastries don't suck you in...
1F Cafe that spells like Emeril
Although the photos of their coffee look pretty, I can't bring myself to go inside a place that spells espresso like this. And no, I don't think it's a Japanese mistake... it's far more difficult to make an "ekkuspuresso" sound in Japanese than to say "esupresso." Some highly paid consultant is clearly responsible.
I don't remember how long ago it was, but probably about four or five years ago I was staying somewhere in Nishi-shinjuku... Several times on the way to somewhere more interesting than Shinjuku, I found myself walking right past a tiny bakery called Rappopo. I was tempted by the aroma of constant baking, and by a shockingly long line for a train station bakery.
Most people were walking away with a Rappopo Pie. It's built on a foundation of pie crust, or perhaps what in Germany is called Biscuitt-Teig. Above that, there's a thin layer of something like pound cake, followed by a thick layer of sweet potatoes, and a layer of apples, and then topped with some sort of lattice-pattern piped streusel.
At about 700 yen, give or take, it seemed like too much to indulge in all by myself, so I kept waiting until I had a good excuse to buy one... maybe a chance to split one with a friend or three... well, such an opportunity never arose on that trip, so I finally grabbed one on my way to Narita airport.
Once I arrived at the airport, I set out to eat one quarter of the pie while it was still a bit warm, thinking I'd snack on some of the rest during the middle of the 9 hour flight.
Narita airport is a really boring place to be trapped for a couple of hours, especially if you've been there a dozen times or so and you've seen all of the duty-free shops, convenience stores, and gift shops. Even more so if you've already done all your gift shopping before leaving.
So after due consideration... Do I want to walk around the airport aimlessly for another twenty minutes? Or have another slice of this nice pie? I chose the more comforting, fattening route.
Every 20 minutes or so I repeated this internal conversation, until the pie had completely disappeared.
Friday afternoon when I arrived in Tokyo, I had some time to kill, so I spent an hour or so at Shin-Marunouchi building on opening day, but I avoided every temptation to try one of the many fantastic-looking new shops.
But when Hiromi and I met on the Yaesu side, we passed another location of Rappopo, and our fate was sealed... we had to have one of those pies.
Reunited with both Hiromi and Rappopo, the three of us made our way to the Ochanomizu weekly apartment we had arranged for this stay in Tokyo. Hiromi and I each tucked into a small wedge of the pie shortly before we started hunting for dinner, some towels and some knee supporters for my increasingly temperamental legs.