Sweet and Easy Japanese Desserts: Matcha, Mochi and More! A Complete Guide to Recipes, Ingredients and Techniques

Drawing upon her French and Japanese roots, Kié (Japanese Cuisine: An Illustrated Guide) celebrates delectable Japanese pastries and desserts for every palate. Readers hoping for traditional confections will delight in Kié’s selection of sweets, from classic daifuku red bean mochi to delicate wagashi (traditional sweets often served with green tea). Beyond the classics, Kié offers an impressive range of desserts featuring international influences, including Portuguese castella cake, Hong Kong egg tartlets, and Korean cinnamon-walnut pancakes. Those new to Japanese dessert making will appreciate the beautifully illustrated list of common ingredients, from red adzuki beans to agar-agar. The section on flours and starches is especially helpful, as Kié offers detailed descriptions of the ingredients and provides suggestions for substitutions. This cookbook isn’t for everyone: some recipes, notably the cherry blossom and autumnal tea sweets, require time and practice; however, others, such as the matcha hazelnut butter-yogurt cake, cook up quickly. Note also that the photographs for several recipes, such as the black sesame eclairs, are somewhat unappealing. Even so, most readers will find something special to pique their curiosity and please their tastebuds.