A Japanese pastry shop in Callao
Despite not having (for the moment) the coveted dorayakis that the handsome and self-sacrificing protagonist of A pastry shop in Tokyo made with effort, the first location of the prestigious restaurant group Sublime outside of Japan has a little surprise: a letter from homemade sweets made with dedication and care. And it is in Callao.
Hanayo-san He is a little over sixty years old. And without a doubt it is a figure that is difficult for us to digest when we observe the pace of her work. Sheltered behind the scenes Sublime Tokyo Madrid , is the person in charge of preparing the (subtly) sweet final touch with which our palate says goodbye to the gastronomic experience in this restaurant specialized in teppanyaki (works on the steel plate, called teppan in Japanese) . The first dessert that she learned to make by watching her mother's and grandmother's hands were precisely ** Doraemon's favorite pancakes, stuffed with anko **.
Hanayo is as extremely shy as she is skilled, and she blushes with delight when we praise her baking skills. One by one, she carefully places the beautiful compositions that from Tuesday to Sunday can be tasted in the It costs Santo Domingo number 24 of Madrid. “I do not consider myself a professional or an artisan. But yes, my desserts are homemade.” And that seems little to you, Hanayo san? Thanks to the generosity of her spare time, Hanayo explains the most characteristic desserts of this establishment.
1. ICHIGO DAIFUKU
Daifuku means "great luck" in Japanese. and it consists of a mochi or glutinous rice cake filled with as many ingredients as the imagination (and, especially, common sense) allows. The traditional process, impossible to face by a restoration service, would require strong and energetic arms literally crushing the chewy mass with until it becomes its final destination. Although Hanayo's are not exactly puny, and thoroughly knead the hot rice paste until the final result is achieved . In this case, the daifuku is filled with the aforementioned anko, delicious and not at all cloying azuki bean paste , a fundamental ingredient in various Japanese desserts. “They are beans like the ones you call pintas, cooked with sugar over low heat with a lot of patience until they get the perfect thickness. It is similar to a jam or jam.” At the heart of this daifuku is a fresh and natural strawberry (ichigo in Japanese) with balance.
Ichigo Daifuku
two. CHOCO MOCHI
Continuing with the idea of glutinous rice paste as a base ingredient, this little one comes before us (no less forceful for that) bite, soft and smooth Leaves a pleasant velvety sensation. “It is very important to add cocoa directly to the rice paste to get the chocolate sensation we want. Likewise, that the filling is so cold to the point of having an almost frozen sensation is another of the keys to this dish ”. The choco mochi has a silky and fresh filling of chocolate cream that in Japanese is called namachoco (namakurîmu is the name by which the cream is known). We highly recommend chocolate lovers not to miss out on this combination between his favorite ingredient and the basic element of Japanese cuisine: rice.
Chocolate Mochi
3. MATCH ROLL
**Welcome to matcha tea swiss roll** (high quality powdered green tea) . Although it seems surprising, Hanayo confirms that he doesn't need yeast to get that fluffiness. and consistency. The piece of matcha roll that is presented to us on a thin layer of sprinkled matcha, rolls on itself elegantly, showing us its creamy interior of cream and natural strawberry fragments.
Matcha Roll
Four. MATCHA CREME BRÛLEE
The most Japanese Catalan cream. This green flan with a caramelized crown is perhaps the dish that provokes the greatest sensation of sweetness on the diner's palate. But without getting cloying. Its creaminess contrasts perfectly with its crunchy cover. Another new experience for matcha-addicts. "I believe that Westerners like matcha tea desserts more than the Japanese themselves . In fact, there is a tendency to mistakenly think that it is a fundamental element in our confectionery. But anko and sticky rice are much more common, without a doubt.”
Matcha Creme Brulee
5. Matcha Cheesecake
We arrive at the authentic queen bee of the desserts of Sublime Tokyo Madrid. Cheesecake fans shouldn't leave the establishment without trying their delicious and tender matcha cheesecake. Built on a biscuit base as humble as it is warm and familiar, when you break off a piece, the feeling inevitably leads us to grandma's house , to which we remember crumbling the Maria cookies to make the base of her homemade cake. The cream cheese has the perfect point of sweetness and saltiness and the waves of green tea integrated into its interior visually reinforce the sensation of smoothness with an elegant drawing. God is on the details. Well, Kamisama, rather.
Matcha Cheesecake