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.


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...

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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