The Japanese diet is famous for its positive health effects. In fact, the Japanese people have the second longest life expectancy on Earth at 84.74 years; Japanese women live an average of 87 years.1)https://www.cia.gov/library/publications/the-world-factbook/rankorder/2102rank.html2)http://time.com/4267661/japanese-food-healthy-diet-longevity/. This longevity has been associated with Japanese diet staples like matcha.
Photo credit: malfet_ via Foter.com / CC BY
In particular, the Okinawa region is famous for its diet and centenarians. Take for example Misao Okawa. She lived to be 117-years-old; the fifth oldest recorded lifespan on Earth!3)https://en.wikipedia.org/wiki/Oldest_people Gerontologist Dr Craig Willcox explains:
Willcox summarised the benefits of the local diet: “The Okinawans have a low risk of arteriosclerosis and stomach cancer, a very low risk of hormone-dependent cancers, such as breast and prostate cancer. They eat three servings of fish a week, on average … plenty of whole grains, vegetables and soy products too, more tofu and more konbu seaweed than anyone else in the world, as well as squid and octopus, which are rich in taurine – that could lower cholesterol and blood pressure.”4)https://www.theguardian.com/lifeandstyle/2013/jun/19/japanese-diet-live-to-100
We were sent a beautiful cookbook that adds traditional Japanese ingredients to classic desserts. Beautifully photographed with thorough explanations, Kyotofu: Uniquely Delicious Japanese Desserts is amazing!
The recipes aim to introduce readers to the delicious, healthful, longevity-boosting ingredients traditionally found in the Japanese diet and applying them to familiar, Western dessert formats. Kyotofu stands for dessert as part of a balanced, holistic approach to eating.
This book presents seventy-five delicious recipes of both traditional Japanese desserts, and exciting modern interpretations, including:
Chocolate Soufflé Cupcake – named BEST in NYC by New York Mag!
Miso Chocolate Tart
Green Tea White Chocolate Cupcakes
Japanese Mont Blancs
Sweet Miso Ice Cream with Saffron
Matcha Crème Brûlée
Black Sesame Caramel Mousse
This unique cookbook is arranged by six traditional Japanese ingredients: soy, miso, green tea, sesame, rice and yuzu. Yes, you can put miso in your desserts!
I’ve made many classic American desserts with tofu before like tofu pumpkin pie. It is a great ingredient and substitute for eggs!
We are sharing one delicious recipe from Kyotofu. It features matcha. I have recently become addicted to matcha. It is so delicious in the afternoon when another cup of coffee would create sleep problems. Matcha gives me that little bit of extra energy I need, as well as warms my belly and digestion.
Matcha is a fine powdered green tea. It is reported to have the following health benefits:
Is packed with antioxidants including the powerful EGCg
Boosts metabolism and burns calories
Detoxifies effectively and naturally
Calms the mind and relaxes the body
Is rich in fiber, chlorophyll and vitamins
Enhances mood and aids in concentration
Provides vitamin C, selenium, chromium, zinc and magnesium
Lowers cholesterol and blood sugar5)http://matchasource.com/health-benefits-of-matcha-tea/
We buy matcha powder in bulk at a local herb store to save money.
Other ingredients you will need for this recipe are gelatin, which is not vegetarian but can be substituted with agar agar in most recipes, and shiro (white) miso.
In Japan, there both cooked and “rare” cheesecakes. Rare cheesecakes are not baked and use gelatin to set up in the refrigerator.
- 2 cups graham cracker crumbs
- Pinch of salt
- 1/2 cup unsalted butter, melted and cooled slightly
- 1 Tablespoon powdered gelatin
- 8 ounces room temperature cream cheese
- 1/4 cup matcha
- 1 cup sugar
- 1/3 cup sour cream
- 1 1/4 cup silken tofu
- 1 1/2 Tablespoon shiro miso
- 2 teaspoons vanilla extract
- 1/2 cup heavy whipping cream
- Preheat oven to 350 degrees. Process to fine crumbs graham crackers in a food processor. Combine with salt and melted butter. Press into the bottom of a springform pan. Bake for 10 minutes, then cool to room temperature.
- In a small bowl, sprinkle gelatin over 1/4 cup cold water and let stand for 5 minutes. Using the paddle attachment of a stand mixer, cream the cream cheese, then add the matcha. Blend in sugar, sour cream, tofu, miso, and vanilla one at a time until well blended.
- In a small saucepan over medium heat, heat the whipping cream to just below a simmer (3-5 minutes). Remove from heat, add the gelatin mixture, then whisk until clump free.
- With the mixer on low, add the warm cream mixture to the batter and blend until smooth.
- Pour the cheesecake filling through a fine mesh sieve onto the crust and cover with plastic wrap. Refrigerate overnight.
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