Jon Siegel // 米岡 ジョン

I don’t think any other country on earth takes dessert as seriously as Japan. It’s easily on the level of a fine art, with painstaking attention to every tiny detail. Last night’s dessert was a fine example of such ingenuity. In many cases, crushed nuts are used to add texture to a dessert, but often fall flat, as the nuts are either salted(revealing the cheapness of the ingredients) or wet(poorly stored in a damp location). The feature of the dessert I enjoyed last night was the rich layers of chocolate, coupled with vanilla and caramel gelato. Yet, the key to the whole dish was the dry nuts. Perfectly dry, not a grain of salt on them, nor a hint of moisture. They provided an excellent balance, if not a perfect harmony not only to the entire presentation, but to the core flavor as a whole. No doubt such consideration is given to desserts in many other countries, but nothing can top the seriousness and dedication of the Japanese patisserie.

This entry was posted on Saturday, December 19th, 2009 at 12:27 am and is filed under Uncategorized.