How-To & Ingredients

Pâte brisée is one of the basic French pastry doughs which is commonly used as a pie crust. It’s crisp, buttery and …

Fresh kabocha squash is quite hard, and not easy to handle compared to other vegetables. Because kabocha is hard to cut, my …

I’m so happy that kabocha squash is easier to find these days here in the U.S. I’m also not surprised because kabocha …

Sweet soft mochi wrapped for mochi ice cream is called “gyuhi” in Japanese. It is really smooth and soft like a baby’s …

Shiro An(白あん) is one of the important ingredients for Japanese sweets. However, it’s not easy to purchase in the regular grocery store …

Sponge cake is one of the staple cakes for pastries. It’s airy, spongy, and deliciously made out of simple ingredients. It’s also …

Pâte sucrée is one of the basic French pastry doughs which is commonly used as a tart crust. It’s sweet, buttery and …

Almond cream is one of the basic creams used for many kinds of French pastries. It’s very simple and easy to make …

Pastry cream aka custard cream or crème pâtissière(French) is one of my favorite creams and is a really basic cream for french …

I would like to answer today the most frequently asked question, “Which matcha should I buy?”  By the way, I used to …