Timing, temperature, and method of folding are crucial when you make desserts: Japanese Chef Asami Indo
, 2022-12-12 05:00:00,
Japanese pastry Chef Asami Indo is trying to bring the food and cultures of Tokyo and Japan to India. Japanese desserts are light as air and highly decorative. They are nothing like what we have in India. She is the Partner Chef at Harajuku Tokyo Café in Delhi, a Japan-inspired restaurant that will take you back to the Harajuku streets. The Instagrammable Café offers an array of gastronomical delights from Japan – boba tea, freshly baked Japanese Jiggly Cheesecake, exclusively-crafted Japanese desserts and bread, and made-on-order street food like takoyaki, chicken kara-age, and the twelve-inch-long Japanese fries. To know more about Japanese food, we got in touch with Asami Indo. Here’s what she had to say:
How Japanese food culture is revolutionizing the Indian taste bud?
The Indian audience was skeptical about trying authentic Japanese cuisine, especially, since Sushi has been associated mainly with raw fish and was not so palatable or accessible to Indians, being mostly served in expensive five-star hotels. However, the perception, in general, has started to change with the rise in popularity of modern Japanese cuisine, and the introduction of different ingredients in sushi, especially, vegetarian ones.
What is the secret behind making a perfect Japanese dessert?
Japanese pastries and desserts are light as air and are a little less sweet. Timing, temperature, and the method of folding the batter are crucial for making light and fluffy cakes, and…
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