TAKY’S classic Cakes (9): Buche Pistache


I have just discovered another new creation by talented Takuya Hanai and served it to two of my students today. The beginning of the week is always a good time as Mr. Iwai tries his new cakes out then!
I don’t have to tell you I have to keep a constant lookout as this talented and still young patissier.

“Buche” means a French roll cake in the form and shape of a wooden log, although it would be half a log in this cake. This why it caught my eye as I tend to avoid full rounded roll cakes.


It is another marvel as you go through all kinds of textures and falvours!
From bottom to top (although you will probably appreciate it theother way round):
-Thin flat base layer of chocolate sponge cake containing dry cherries and flavoured with cherry liqueur.
-Pistacchio Mousse. very elegant, light and very feminine in concept.
-Chocolate Sponge Cake, simple and light.
-Chocolate Mousse, creamy and savoury.
-A layer of Chocolate Ganache, firm, hard and crispy enough to incite you to break through it!

To appreciate with a great coffee or English tea!

420-0839 Shizuoka City, Aoi Ku, Takajo, 1-11-10
Tel.: 054-255-2829
Opening hours: 11:00~22:00
Closed on Sundays

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Vegetables Facts and Tips (13): Salicorne


I decided to run this posting on this rare vegetable following a query from my dear friend Jenn.

Salicorne has a slightly salty with a fresh, not overpowering, herbal taste. It grows exceptionally well in salt marshes and can sometimes be harvested under wharves. Although salicorne is a weed and does grow by the sea, it does not look like seaweed. It is more like a sprig off a tree with small dark green fleshy branches.
Apparently they are grown or collected in France onlyalong its Westen and Northern shores.


Salicorne has no comfortable English name. Some call it sea asparagus, and it does have a little of the sweet flavour of that vegetable. It is also known as slender glasswort, La salicorne, or criste-marine and perce-pierre in French. Its etymology is actually the Arabic word: “salcoran”. It is also thought to mean salt (sali) horn (corne) in French. So salicorne is how it is usually called in English and French.

It is exported to Canada fresh, pickled or in cans.
Human-grown as opposed to natural salicorne is better suited for cooking as it does not include all kinds of unwanted twigs and other unrelated plants when harvested in the wild.

Vegetarians and vegans can eat it fresh as it is, in salads or as pickles.


Cooking/cuisine suggestion:
Smoked herring marinated in Salicorne cream:
Place 250 g of smoked herring in a deep oven dish. Cover fish with milk and let marinate for 2 hours. Drain and take moisture out by placing fish on kitchen paper.
Put them back inside the oven dish and cover with whote wine. Let them marinate again for 2 hours.
Drain them and cut the fish acrss into slices 2 or 3 cm thick.
Place te fish slices in a terrine dish, alternating them with thin slices of onion and carrot, a few parsley leaves, a branch of thyme and a leaf of laurel both chopped fine, some pepper and a tablespoon of finely cut wakame/Japanese seaweed. Cover with olive oile and let marinate inside fridge for 4~5 hours.
Take out a dozen sprigs of vinegared salicorne (canned), cut them finaly and mix them into a bowl of fresh cream that one can use later at will.
Place herring, onions and carrots on a dish with a little oil from the marinade.
Serve with hot boiled potatoes!

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sake, shochu and sushi