Japanese Baking and Sweets

Although Japanese sweets (wagashi) have a long history, baking in Japan is a recent phenomenon. Japanese "borrowed" cakes and breads from other baking cultures in Europe, making them their own and often improving them. Having lived in Japan for several years and being well-versed in baking science, Jennifer will teach you the history and techniques behind some beloved Japanese sweets and treats. 

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Lemon Cotton Cheesecake—This is not your dense New York-style cheesecake. Light and fluffy, this cake combines the velvety texture of classic cheesecake with the lightness of a soufflé.

Butter Mochi Three Ways—This easy-to-make, chewy, buttery cake, made with coconut milk and Mochiko (glutinous rice flour), is a classic Hawaiian treat with Japanese origins. We’ll make three delicious flavors - vanilla-brown butter, matcha, and chocolate.  

Taiyaki—These delightful fish-shaped pancakes, filled with Sweet Red Bean paste, are the perfect street food

Shokupan—also known as Japanese milk bread, is the world's Fluffiest White bread characterized by its milky-sweet flavor and tender texture, making it popular for toast, sandwiches, and pastries. 

Tamago Sando—Classic “Conbini” egg salad sandwich made from Shokupan.

Allergens: Dairy, Egg, Wheat. Concerns? Email info@18reasons.org.

Learn more about Jennifer here.

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