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Kyotofu: Uniquely Delicious Japanese Desserts
Learn how to craft unique and delicious Japanese inspired desserts in this cookbook filled with 75 decadent recipes.
Japanese ingredients have long been known for their distinctive tastes and healthy qualities. From the tang of yuzu to the bite of matcha to creaminess of soy, they present a wide range of delicious flavors. In Kyotofu , award-winning baker, Nicole Bermensolo, presents 75 classic American sweets, like cheesecake, brownies, and muffins, combined with Japanese ingredients to create one-of-a-kind desserts. Try recipes like Green Tea White Chocolate Cupcakes, Black Sesame Caramel Mousse, Kinako Waffles, and Nashi Pear Crumble.
Perfect for beginners to Japanese cooking, Kyotofu is divided by Japanese ingredient, includes a glossary of foreign terms, and suggests where to buy less familiar products. Plus, for those who want a healthier dessert, all the recipes can be made completely gluten-free thanks to Nicole's cup-for-cup flour recipe.
Japanese ingredients have long been known for their distinctive tastes and healthy qualities. From the tang of yuzu to the bite of matcha to creaminess of soy, they present a wide range of delicious flavors. In Kyotofu , award-winning baker, Nicole Bermensolo, presents 75 classic American sweets, like cheesecake, brownies, and muffins, combined with Japanese ingredients to create one-of-a-kind desserts. Try recipes like Green Tea White Chocolate Cupcakes, Black Sesame Caramel Mousse, Kinako Waffles, and Nashi Pear Crumble.
Perfect for beginners to Japanese cooking, Kyotofu is divided by Japanese ingredient, includes a glossary of foreign terms, and suggests where to buy less familiar products. Plus, for those who want a healthier dessert, all the recipes can be made completely gluten-free thanks to Nicole's cup-for-cup flour recipe.
176 pages, Hardcover
First published April 7, 2015
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Displaying 1 - 8 of 8 reviews
February 9, 2022
In general, I did enjoy this cookbook. I had initially picked up this cookbook because of its unique recipes and ingredients that were featured. I would caution anyone who doesn't live in a big city or have a well-stocked Japanese nook in their locale against getting this book because some of the ingredients may be hard to find. Of course you can order the ingredients online, but as I found, sending some of them to my address was quite expensive, so buying the book might not be worthwhile. If this is your situation, I would recommend that you borrow the book, as you will likely only use the book on special, special occasions.
I've made a few recipes from the book last year (see here https://www.youtube.com/watch?v=xUVCU...), and a couple more since then. The ones that I had succeeded in making were very delicious and fun to try. I did fail for a couple, but I think that it may have been due to equipment or ingredient failure on my part. Though I did have some failures, I think that the recipes in this book are relatively easy.
Visually, the book is elegant and quaint and simple and clean, which is appealing because you can focus on making the recipes, rather than deciphering them. I would say that though this book has many pictures of the final dessert, it's not common for all of them. It's a pity, especially since the desserts are so unique.
I've made a few recipes from the book last year (see here https://www.youtube.com/watch?v=xUVCU...), and a couple more since then. The ones that I had succeeded in making were very delicious and fun to try. I did fail for a couple, but I think that it may have been due to equipment or ingredient failure on my part. Though I did have some failures, I think that the recipes in this book are relatively easy.
Visually, the book is elegant and quaint and simple and clean, which is appealing because you can focus on making the recipes, rather than deciphering them. I would say that though this book has many pictures of the final dessert, it's not common for all of them. It's a pity, especially since the desserts are so unique.
May 18, 2025
I am impressed with the combination of new flavors, innovative pairings, diverse textures and artful presentation. This book contains them all in almost every recipe. There is a lot to learn and enjoy here.
September 12, 2018
4.25~4.99. Wasn't what I was expecting, but that's on me since I didn't read the blurb carefully and was just seduced by the cover and got the book lol. I warmed up to it though!
February 12, 2022
Modern takes on asian desserts. Light on sugar, cream, etc.
March 2, 2022
Some nice ideas, liked the explanations of the different desserts and ingredients
December 4, 2022
A wonderful read on a quite specific topic.
Beautifully introduces the reader to the flavors of Japanese cooking that are relevant to desserts (like mochi, macha, anko, etc.) and uses their flavor profiles in some simple ways that don't feel overwhelming to an outsider to the cuisine.
After reading this, I really feel like I could jump in and broaden my culinary horizon a lot. And that's all I ever want from a cookbook.
Beautifully introduces the reader to the flavors of Japanese cooking that are relevant to desserts (like mochi, macha, anko, etc.) and uses their flavor profiles in some simple ways that don't feel overwhelming to an outsider to the cuisine.
After reading this, I really feel like I could jump in and broaden my culinary horizon a lot. And that's all I ever want from a cookbook.
May 3, 2016
While a lot of these recipes are complicated or require tools I don't have (a kitchen torch, for one), I'm quite taken with the idea of traditionally Western desserts infused with the Japanese flavors that I love. I want to try and experiment with nearly every recipe in this book; they all look and sound so good. This is one of my special (and favorite) books in my kitchen.
June 4, 2016
These recipes don't do anything for me
Displaying 1 - 8 of 8 reviews