Thank you for supporting the Slow Food taste of Japan where Artisan Yuba noodles, “umami” were explained and tasted and a virtual slow tour of foods, restaurants and destinations of Japan
Cecilia and Kerry Lanza
Food /catering: Mary-Anne Fraser
Slow food Japanese style lived up to its promise and was a wonderful chance to understand more of the artisan, traditional and typical foods of Japan with a focus on Yuba soybean noodles and gave the 30 members and friends a chance to understand more about and taste what has been called the sixth sense “umami”. Mary-Anne Fraser was passionate about her topic and produced absolutely delicious food. (see below)
Cecilia and Kerry Lanza took us on a virtual travel experience of Japan and revealed the ease and joy of travelling and eating in Japan whose food traditions make adhering to the Slow Food philosophy both simple and satisfyingly tasty.
Dashi Umami Soup/Broth
Soba Noodle Salad
Caramel Miso Cheesecake
Mary-Anne Fraser: firstname.lastname@example.org
With saki, white and red wines.
MARY-ANNE FRASER’S CARAMEL MISO CHEESECAKE
500 gm CREAM CHEESE -ROOM TEMPERATURE
1 TIN CARAMEL CONDENSED MILK
½ CUP SUGAR, 1 TABLESPOON WATER FOR CARAMEL
½ CUP CREAM FOR CARAMEL
1 FLAT DESSERT SPOON WHITE MISO PASTE
1 CUP CREAM
1 DESSERT SPOON CORNFLOUR
1 PKT MARIE BISCUITS
23cm Springform tin .greased
Combine crushed biscuits and melted butter and press into tin, refrigerate for 30 minutes
CARAMEL- in heavy based saucepan put sugar and water,, stir until sugar is partly dissolved. Cook over medium heat WITHOUT STIRRING AT ALL- until a DARK caramel is formed, add ½ cup cream and watch it will SPIT. COOL
CREAM CHEESE IN MIXER BEAT UNTIL SMOOTH, ADD CONDENSED MILK, EGGS ONE BY ONE, MISO , CORNFLOUR, CREAM AND BEAT BRIEFLY UNTIL COMBINED. ADD CARAMEL AND MIX. POUR ONTO PREPARED BASE AND BAKE IN 160 DEG OVEN FOR AROUND 30 MINUTES, REDUCE HEAT TO 150 AND COOK FOR FURTHER 1HR OR UNTIL OUTSIDES ARE FIRMSIH AND CENTRE IS STILL A BIT WOBBLY. COOL AND REFRIGERATE. TO SERVE REMOVE FROM REFRIGERATOR AT LEAST 30 MINUTES BEFORE SERVING. SERVES 8 AT LEAST, USE HOT WET KNIFE TO CUT.