Tag Archives: Japanese cheesecake

And Now for Something Entirely Different: Moss in Japan

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Japan is apparently obsessed with moss.  And Moss is obsessed with Japan.   As a result, today’s guest blogger is Moss and today’s feature recipe is a Japanese Cheesecake.

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Moss varieties in the Ginkakuji garden, Kyoto, Japan (photo by Paul Mannix)

After sending out a call soliciting guest bloggers, one of the first to respond was Moss, our younger grandson.  Well, actually, come to think of it, it was Sara, our daughter, and mother to Moss.  She volunteered him.  Since we talked about Moss and green things last week, it seemed just right to position him as our second guest blogger.  Of course, it’s hard to follow David, our first guest blogger, who has about 60 more years of experience, but Moss is a tough cookie, so to speak – though the green snickerdoodles we made for him last week were very tender – certainly not tough.

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Moss, accomplished photo-shopper – as well as rock-climber and chef

Moss Collage Early Years

Yes, our grandson, Moss, is entirely different!  In a most wonderful way.  And here is his blog and the video that he and his friend Kira made:

Hi, my name is Moss. I’m 12,  almost 13 (my birthday is April 13). I love to rock climb and bake. I made this Japanese cheesecake because I’m going to Japan soon and I heard there’s a bakery which is known for their Japanese cheesecake (Rikuro). I saw a video and immediately I wanted to make it. The cake is soft and airy, and has a wonderful jiggle. Also this cheesecake is not really filling so one person could (i’m not saying they should) eat a whole cake by themselves. After I got asked to be a guest blogger, I went to my friend’s house with my camera and my tripod (given to me by my amazing grandparents) to do something better than make the cake and take pictures of it. I wanted to film it. Although the cheesecake didn’t turn out perfectly, it was still fun to make and I really think, whoever sees this should try to make this cake at least once.

 

Next – in his preparation for Japan – Moss made a Matcha Coconut Mochi Cake, following this recipe on Food 52.  If you’ve never had Mochi, be prepared to find it addictive.  It’s not too sweet and has a chewy texture unlike any other cake.  What a splendid way to use more of the matcha you bought for our Craftsman and Wolves Matcha Snickerdoodles!  Mochiko, the Sweet Rice flour we use is readily available in markets here in Northern California.  Moss suggests that you add an extra tablespoon of matcha to the cake – so 2T total.

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Moss’s Matcha Coconut Mochi Cake

And some follow-up questions from me for Moss:

What are your favorite music groups you listen to with those big headphones you wear all of the time?

I listen to the Gorillaz, I also listen to Tyler the Creator and finally Clairo.

What meal will you ask your mama to fix for your birthday?  Or, if you want to go out, Where do you want to go

I think I wanna go to A-16 because it has amazing pizza and sometimes we get see the people make the pizza in the woodfired oven if we sit at the counter.

What do you look forward to most at school each day?

My friends.    

Why are you going to Japan?

I’m going for my 7th grade graduation. I love the food (sushi, ramen etc.). I also want to see the Bamboo Forest in Kyoto.

Do you follow any food blogs – or have a favorite food video?

I follow many food blogs, like Tastemade and Tastemade Japan. I also follow the very best blog, Big Little Meals.

That’s our boy!

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Moss in his Michael-Pollan/Farmers’-Market mode at age 8: “Eat food, not too much, mostly plants” – unless you’ve got a piece of cheesecake!

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