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RECIPE FROM ZAMA SAN'S KITCHEN - MUROZUMI - YAMAGUCHI KEN - JAPAN

RECIPE FROM ZAMA SAN'S KITCHEN - MUROZUMI - YAMAGUCHI KEN - JAPAN

In Tatsuya Zama’s kitchen there is always something boiling.
This morning was a few tarts baking. The smell filled in the cosy Akemiya Umi Café.
Tasting as good as it looks, I could not leave without stealing the recipe from the Chef.

Here it is in English & French / a bientot

almond cream for the filling / creme d'amande pour le fond de tarte
120g butter / beurre
80g sugar / sucre
2 eggs / oeuf
80g almond powder / poudre d'amande
 

for the base / pour la base
200g floor / farine
120g butter / beurre
80g coco sugar / sucre de coco
1/2 vanilla beans / gousse de vanille
25g almond powder / poudre d'amande
2p of salt / pincee de sel
1 egg / oeuf

for the crumbs
80g butter / beurre
150g floor / farine
50g almond powder / poudre d'amande
100g coconut sugar / sucre de coco

prepare each of the above preparation / preparer les 3 preparations / prepare the base / etaler la pate / add 2cm of almond cream at the bottom / étaler 2cm de creme sur la tarte / add fruits of your choice / garnir avec les fruits de votre choix / sprinkle crumbs above fruits / emietter quelques crumbs sur les fruits / you can add some chocolat pieces or few drops of Tatsuya's famous Yuzu jam / ajouter qq copeaux de chocolats ou quelques gouttes de la fameuse confiture de Yuzu de Tatsuya / and bake in the oven at 160 until golden as on the picture / et cuir au four a 160 degrees comme sur la photo.

ADDRESS / AKEMIYA UMI CAFE - Murozumi, Hikari, Japan
+81 833.48.9705

 

NORIKO SHIRATORI, A HIDDEN CHEF ON OSHIMA ISLAND - JAPAN

NORIKO SHIRATORI, A HIDDEN CHEF ON OSHIMA ISLAND - JAPAN

SATOYAMA PROJECT - SEASON ONE - February 2017

SATOYAMA PROJECT - SEASON ONE - February 2017