Tag Archives: Japanese Dessert

Doughnuts/Donuts: The best in Shizuoka at Hara Donuts!

It is the first time in my life I found something worthwhile writing about doughnuts or donuts as they are sometimes spelt!
I’m not going to rant about the dangers of fast food and sugar absorption, but these are the reasons why I have been avoiding the wares sold by the many famous chain shops (no names!) for so long!

There is only a single Hara Donuts Shop in The whole of Shizuoka Prefecture.
They originated from Kobe City where the original shop is still kiciking and alive. Apparently there are more in large citieslike Tokyo, Nagoya and Kobe. Look out for them!

The original recipe for Hara Donuts was created Mrs. Hara, the owner of a tofu store in Kobe City in 1968.
Now the interesting thing is that all ingredients, even including sugar are made or found in Japan!
Moreover soy milk is used instead of milk! Great for lactose allergics!
The sugar content is low and only real sugar cane sugar is used. No “Company Miracle Recipe Mixture”, preservatives, colorants and what’s not there!
Although it could be considered a chain company now, all donuts are made on site from scratch with the same selected ingredients!

Count a minimum of 10 regular donuts and at least 5 seasonal donuts everyday!
They also make great vegetable donuts!

I chose before taking them withmy coffee to the tiny cafe behind the oven room.
This one (sorry for the fuzzy pic!) is the straight Hara Donut.

This one is a seasonal spinach donut!
Very light but surprisingly fullfilling!
Well-balanced with just enough sugar!

The cafe at the back is tiny and can sit only a maximum of 12 guests.

It’s cozy and extremely clean.
The toilets, a bit small, are state-of the art! (all computer-activated!)

All non-smoking incidentally!
Coffee and tea, cold or hot and in different varieties are available.
Just order your donuts and drink together and a smiling staff will bring it onto your table! Pay at the counter first.
As for take-out, don’t be surprised if you fnd out queuing, it is popular!
Especially with ladies.
Being situated along Aoba Koen-Tokiwa Koen/Aoba-Tokiwa Street Park across Showa Street, it will give you the opportunity to stroll at leisure before reaching the place!

HARA DONUTS
420-0034 Shizuoka City, Aoi Ku, Tokiwa-cho, 2-4-5, Tokiwa-Cho Emple Court, 1F (along Aoba Koen?Tokiwa Koen)
Tel.: 054-2708653
Opening hours: 10:00~19:00 (or if donuts are sold out!)
HOMEPAGE

RECOMMENDED RELATED SITES
Not-Just-Recipes, Bengal cuisine, Cooking Vegetarian, Frank Fariello, Gluten-free Vegan Family, Meatless Mama, Warren Bobrow, Wheeling Gourmet, Le Petit Cuisinier, Vegan Epicurean, Miss V’s Vegan Cookbook, Comestiblog, To Cheese or not To Cheese, The Lacquer Spoon, Russell 3, Octopuspie, Bread + Butter, Pegasus Legend, Think Twice, The French Market Maven, Fuji Mama, Great Teacher Sato, Peas Love Carrots

Please check the new postings at:
sake, shochu and sushi

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Vegan Japanese Dessert: Sweet Potato, Apple & Gardenia Seeds Kinton

It is always a bit complicated for vegans and vegetarians alike to create desserts without using eggs or dairy products, unlessyou start using derivatives and susbstitues, which is not always a good idea.
The Japanese must be, without knowing it, the greatest creators of vegan desserts thanks to such techniques as found in the making of wagashi!

One variety of wagashi is called Kinton.
Kinton, or きんとんin Japanese is a Japanese tradtional dessert made with chestnuts/kuri/栗 and sugar.
Originally created in Gifu in the late 1870’s it is now found and available almost everywhere in Japan for the pleasure of all, vegans and vegetarians included.

Kuchinashi (Japanese) or Gardenia jasminoides (also known as Gardenia augusta) is a fragrant flowering evergreen tropical plant, a favorite in gardens worldwide. It originated in Asia and is most commonly found growing in Vietnam, Southern China, Taiwan and Japan.
The fruit is used as a yellow dye, which is used for clothes and food (including the Korean mung bean jelly called hwangpomuk).
Medicinal uses:
Gardenia jasminoides fructus (fruit) is used within Traditional Chinese Medicine to “drain fire” and thereby treat certain febrile conditions.

Kuchinashi no Mi/Gardenia fruit.

Kuchinashi no mi/Gardenia fruit, dried as found in Japanese stores.

I took the precaution to go through these preliminary explantaions before introducing the following dessert:

Sweet Potato, Apple & Gardenia Seeds Kinton!

INGREDIENTS:

-Apple: 1 large
-Sweet Potato/Satsuma Imo: 1 medium
-Lemon juice: 1/4
-Sugar: 1 tablespoon
-Gardenia seed/Kuchinashi no Mi: 1

RECIPE:

-Peel the sweet potato, cut in four legthwise and across again every 2 cm. Leave aside in clear cold water.

-Peel the apple, cut into 8 wedges and slice again every 5 mm. Drop in a stainless pot. Add lemon and sugar. Cover with lid and simmer on a low fire until softened.

-Cut the kuchinashi no mi/Gardenia seed in two and insert it in a small cooking bag (gauze as for bouquet garni).

-In a different pan, drop the sweet potato with ebnough water to boil them. Add teh kuchunashi no mi/gardenia seed. Boil until the sweet potato is soft enough to be easily skewered with a bamboo/wooden toothpick.

-Throw the water of the sweet potato out. Keep cooking the sweet potato to let their water evaporate.

-Add 1/3 of the apple to the sweet potato and mix well.

-Serve the sweet potato topped with the cooked apple.

NOTES:

-Roast some some walnuts and top the dessert with them!

RECOMMENDED RELATED SITES
Not-Just-Recipes, Bengal cuisine, Cooking Vegetarian, Frank Fariello, Gluten-free Vegan Family, Meatless Mama, Warren Bobrow, Wheeling Gourmet, Le Petit Cuisinier, Vegan Epicurean, Miss V’s Vegan Cookbook, Comestiblog, To Cheese or not To Cheese, The Lacquer Spoon, Russell 3, Octopuspie, Bread + Butter, Pegasus Legend, Think Twice, The French Market Maven, Fuji Mama, Great Teacher Sato, Peas Love Carrots

Please check the new postings at:
sake, shochu and sushi

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日本語のブログ
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