About food in Japan

GOUTER de ROI White chocolate - GATEAU FESTA HARADA

The most people check my last post about this sweets, GOUTER de ROI, crispy sugar coated rusk produced by GATEAU FESTA HARADA based in Takasaki, Gumma prefecture. The boutique in Tokyo still attracts a lot of people who are happy to make a long queue to get a pack of GOUTER de ROI. 

It offers the newer type of rusk during October to beginning of May.

 

This is it

GOUTER de ROI White Chocolate

I cannot wait it, as I love white chocolate...

The piece is pure white.

It is a bit problem to hold it, as top and side of the small piece are all covered with white chocolate and it melts by heat from fingers.

 

Before it melts on fingers, let's bite it !

 

The rusk is crispy as same with the original version.

Of course the sweet chocolate coating is additional joy on it!

Fantastic!!

 

The white chocolate has been selected among tens of chocolate ingredients by Gateau Festa Harada product development team. It produces a good combination of rust and white chocolate, making the most use of flavours of butter and milk.

Unnn. I cannot wait for another piece!

 

Price:

GOUTER de ROI White Chocolate from Yen 420 by 5 pieces

 

Related story: Rusk "Gouter de Roi" - Gateau Festa Harada

http://aboutfoodinjapan.weblogs.jp/blog/2009/12/rusk-gouter-de-roi-gateau-festa-harada.html

 

GOUTER de ROI productes are available at food floor in following major department stores in Tokyo and Osaka.

<Tokyo>

Matsuya Ginza - http://www.matsuya.com/foreign/index.html

Keio Shinjuku - http://info.keionet.com/foreign/index.html

Tobu Ikebukuro - http://www.tobu-dept.jp/ikebukuro/

<Osaka>

Hanshin Umeda Honten (the flagship store) - http://www.hanshin-dept.jp/dept/english/

 

Online-culinary classroom for Japanese food

Ms. Elizabeth Andoh recently launched two new websites to provide online-culinary classroom; http://www.washokucooking.com and http://www.kanshacooking.com/ companioned with her two cooking books, "WASHOKU: Recipies from the Japanese Home Kitchen"(washoku / 和食, Japanese dishes) and her newest work just published "KANSHA: Celebrating Japan's vegan and Vegetablian traditions"(Kansha/感謝, in Japanese, a word representing appreciation, especially to nature's bounty).

On these websites, picking up some dishes from her two publishing (with the page number) every five or six weeks, she will post cooking "WORKSHOP" in PDF format with images and information. For both sites, additional information can be found to learn concepts related Japanese traditional food and deeply to know more about Japanese food culture, ingredients or preparation tools. These informaiton and workshops must be valuable for those who are keen to learn Japanese food and cooking culture at profound level.

Ms. Elizabeth Andoh, raised in America, is based in Japan and has provided A Taste of Culture culinary arts programmes "in English" since 1970's. She also works as author and journalist for numerous cooking books, magazines and newspaper articles including New York Times Travel Section.

Related website:

http://www.washokucooking.com

http://www.washokucooking.com

http://tasteofculture.com

 

Related links, Elizabeth Andoh's pubishing works:

To purchase WASHOKU: Recipies from the Japanese Home Kitchen from amazon.com,

please click here.

 

To purchase KANSHA: Celebrating Japan's vegan and  Vegetablian traditions (newly published on 19 October 2010), please click here.

 

 

Yuuyoo cafe Hokkaido organic - organic food from Hokkaido (北海道)

Hokkaido (北海道) is the northernmost region in Japan. With the huge land and rich nature, the place remind us some good quality food ingredients such as seafood (scallops, salmon...), potatos and other vegetables, daily products (butter, milk, cheese). How fantastic if we are able to enjoy these fresh food from Hokkaido, while we are in Tokyo. That is Yuuyoo cafe. In the mid of business district near Shiba-koen and Tokyo Tower, Yuuyoo cafe serves dishes made with fresh organic food from Hokkaido region.

From outside, it is almost nothing change from ordinary cafe in Tokyo. The dishes on the menu are totally unique as ones available in Tokyo. All dises (I believe) include ingredients from Hokkaido and/or speciality cooking way from the region. It is really hard to select severals from the list.

The big blackboard in the cafe may help us with selecting today's dinner. It shows Best 5 popular dishes among women or men. To know how different between ladies and gentlemen is another interesting stuff ...

Looking at the menu list, it reminds us that the north land produces not a few kinds of high quality food from vegetables to meat.

A few examples we had there...

  Agedashi Imo mochi

(Soup like one for Udon, the balls called Imo mochi are made from potato and

sticky damplings like traditional rice cake, mochi)

Taraba Crab meat cream croquette

(Taraba crab is one of well-known specialities for Hokkaido)

The croquette is the 5th popular dish among ladies.

Scallops and asparagus cooked in

"tagine"(triangle shape steam pot from North Africa, but recently quite popular in Japan) 

Both ingredients are from Hokkaido of course. The spicy black pepper is a good accent.

 

Also do not forget the drinks and desserts...

Shochu (焼酎) - milk! is used as ingredient!

though I could sense the smell or flavour from the glass.

 

Affogato - Milk soft cream (made in Hokkaido) with hot coffee.

 

That is true, after we enjoyed the dishes, we feel flying out to Hokkaido as soon as possible in order to try more food!

 

Restaurant name: Yuuyoo cafe Hokkaido organic

Address: Hanai building 1st floor, 1-2-9 Shiba-Koen, Minato-ku, Tokyo

Website (Japanese only) : http://r.goope.jp/yuuyoo-cafe/

From Gourmet navigator: http://r.gnavi.co.jp/e374100/

 

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