Friday, June 01, 2007

Desserts From Kyotofu

Teatime at Kyotofu New York. Counterclockwise from 1:00: blood orange yokan, green tea chocolate dipped okara cookies, sansho pepper tofu cheesecake, and mini miso choko cake. Camera shy: black sesame sweet tofu. You want to try this place.

Yokan is a sort of Jello-type fruit dessert. Okara is the soy pulp that is left over from the tofu-making process. Who knew it would make such good cookies? Well, we are fortunate that someone did. All of these were lovely, but the star is the miso-chocolate cake. Like coffee, the miso highlights and amplifies the flavor of chocolate. It is not at all salty or musty.

2 Comments:

Blogger Shayn said...

yay miso! there are ever more uses for it...

the last time i met a heap of okara it was getting fed to cows (steers actually; it apparently screws up the hormone cycles of the heifers). glad it makes for good people food too.

6:21 PM  
Blogger the chocolate lady מרת שאקאלאד said...

shayn,
inspired by your comment, I just added some mellow white miso to vinaigrette for artichokes. Not too shabby! Interesting about the cows.

5:25 PM  

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