The delicate flavours and textures of Japanese savoury recipes call for a simple sweet ending – think perfectly carved slices of fresh fruit and light-as-air sponges through to individual cheese tarts. One recipe is a simple riff on cheesecake featuring a sweetened homemade pastry. Refreshing ice cream with sumptuous texture and distinctive ingredients – matcha tea and Japanese sesame paste – also hits the spot.
Japanese cakes are made with a similar combination of ingredients to their western counterparts but the difference lies in the quantities. Butter is swapped for a small amount of light vegetable oil, for instance, and flour is used in a much lower quantity, too. But it’s the eggs that hold the whole sponge together, which are whisked into the mix in different stages. The egg yolks are combined first with the sugar, then the flour and flavourings. But it’s when the egg whites are whisked into clouds of white bubbles and just to that point when they hold soft peaks that the magic really happens. Once folded into the batter, they help to aerate the whole confection. This works beautifully in both the mini Green Tea Chiffon Cakes (see page 150) and the pretty Cherry Roll Cake (see page 146).
For biscuit-lovers, try the matcha cookies, studded with a pistachio. The melt-in-the-mouth texture is perfect with a cup of green tea at the end of a meal. They would also make an ideal gift. Pack them up in a minimalist box with a beautiful ribbon in true Japanese style, as the opening and sense of anticipation is almost as important as what’s inside. If you’re giving this to someone who’s Japanese, don’t be surprised if they give you a present in return, as thanking you for a gift by giving one in return is also a tradition. And, of course, this could go on and on …