Kumquat tart and Tiramisu as served to the Missus at Aquavite!
Kumquat is kinkan/金柑/”Golden Citrus” in Japanese and it is a major crop in Shizuoka Prefecture. Some are even grown organically!
Just walk in Shizuoka City and you will discover them in many gardens where they are in full season right now!
People eat them under many guises from candied fruit to cakes and even fruit cocktails!
Needless to say that many restaurants vie for fame with cakes created with them!
Here are two creations I just had the pleasure to savor in Shizuoka City:
Italian Cuisine: Kumquat Tart and Tiramisu in Aquavite!
Mine was the same as the Missus’ but presented in a “manly” way! LOL
Both were decorated with cｈocolate, raspberry, vanilla creams and cocoa powder!
Kumquats are a bit of a bother to prepare.
They must first be washed, then cut in two to get rid of their seeds.
Next they need to be lightly boiled and then candied in sugar, alcohol and what else.
Only then can you include them into succulents tarts!
I do not need to introduce tiramisu made by Chef Masaru Aoki/青木勝 as it has become the reference in our city!
They make the perfect marriage, either savoring it separately or topping the tart with some on your fork (or spoon!)!
French Cuisine: Kumquat Pound Cake and Black Tea Sorbet at Pissenlit!
Chef Touru Arima/有馬亨 decorated his creation with raspberry and vanilla creams as well as local strawberry and organic mint leaves!
This pound cake must have required quite some preparation with the inclusion of finely chopped candied kumquats!
The kumquats were grown in Mariko, Ｓhizuoka City, an area also famous for its black tea where it was first planted in Japan back in the 19th Century!
Attention to details! You just don’t know where to start from!
I did savor the candied kumquat first as I didn’t trust my sense of balance!
After that it was an exquisite exercise in demolition!
Black tea sorbet made for another perfect marriage with the pound cake, although I tended to eat it separately.
It was a pleasure later to scoop it carefully with whatever was left on the plate! LOL
420-0034 Shizuoka Shi, Tokiwa-cho, 1-2-7, Tomii Bldg. 3F
Tel. & fax: 054-2740777
Opening hours: 11:30~14:00 18:00~22:00
Credit Cards OK
Non-smoking private room available!
Service: Excellent and very friendly
Facilities: Great cleanliness overall. Small but beautiful washroom
Prices: Reasonable to expensive.
Strong points: Great use of local products, especially organic vegetables. Top-class Italian wines. Private room for~8 people
420-0839 Shizuoka City, Aoi Ku, Takajo, 2-3-4
Business hours: 11:30~14:30; 17:00~22:00
Closed on Tuesdays and Sunday evening
Credit Cards OK
Service: Excellent and very friendly.
Facilities: Great cleanliness overall. Superb washroom (mouthwash and toothpicks provided!)!
Prices: Reasonable to slightly expensive, very good value.
Strong points: Interesting wine list. Great use of local products, especially organic vegetables and Shizuoka-bred meat
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Must-see tasting websites:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery
6 thoughts on “Shizuoka Dessert: Kumquat Cakes at Aquavite & Pissenlit!”
Hi Robert-Gilles! I just bought kinkan the other day when I saw it in a Chinese market. My grandpa’s garden used to have this and it’s very nostalgic fruits to me. I was hoping to make something with it. Must be good with dessert like this, although I’m not much of a dessert maker. Looks so yummy!
What a coincidence!
Mind you,the season is the same! LOL
Ask the MOTH if he would like them marinated in vodka!
Wow, what lovely desserts. I’m impressed by the use of aquavit in the first dessert, as it is such a unique drink. You kindly left a comment on my blog a week or so ago, but it didn’t link to this site. Glad to have found your blog.
The pleasure is mine! Thank you so much for your kind comments!
I should some more desserts soon or later! LOL
Robert-Gilles, thank you so much for posting these exquisite desserts with my recent discovery, i.e. kumquats. (Tiramisù is one of my favourite desserts and I’m very difficult with it: this one looks perfect: soft and light).
The kumquat tart is covered with something. It doesn’t look like a “tourte”… sponge cake layer? cream cheese?
It’s funny because I have posted last week a lemon pound cake recipe 😉 (Actually quatre quart, but it’s more or less the same).
I see I should start candying kumquats! Thank you once more for these ideas (I still have a handful of kumquats at home).
The kumquat is immersed in a kind of light marzipan!
Quatre quarts! I’d love that! LOL