Comments on: Kyoto Wagashi: Ayu and Kuzu-yaki from Heianden

By: Judy

Judy — Sat, 05 Dec 2009 07:36:55 +0000

OH MY GOD. I HAVE BEEN SEARCHING FOR THESE TWO WAGASHI SINCE I WAS 8. My dad brought them home once and I never found them again, I wanted to see them and try to replicate that delicious first bite I took. Too bad they were bought.. I wish I can eat it again.

By: yves seban

yves seban — Fri, 31 Jul 2009 17:10:57 +0000

Kuzu is an ingredient I love to use. You wouldn’t have a recipe for this Kuzu yaki by any chance….It looks pretty “simple” (nothing is that simple in nihon no -ryori, least of all wagashi), but I’m wondering about the kind of sugar they use, quantity, cooking style to get it hard like that, as well as proportion of kuzu for water.
As a Japanese friend told me : saji kagen is crucial.
Fantastic site…ma favorite while eating lunch
yves

By: toasted

toasted — Tue, 21 Jul 2009 10:30:13 +0000

looks really good! ^_^ i want to try the ayu fish with mochi inside!