strawberry daifuku mont blanc cakes

strawberry daifuku mont blanc

strawberry daifuku mont blanc
strawberry daifuku mont blanc
strawberry daifuku mont blanc

Mont blanc is traditionally a chestnut and cream dessert. The components vary, but it is always easily recognized by its pathognomonic piped spaghetti-like strands of chestnut cream – there is a piping tip specific for it (which I recommend acquiring if you plan to make mont blanc a regular thing as trying to do this with a single or tri-hole tip is… terrible.)

Mont blanc was enthusiastically adopted in Japan in 1945, where it seems to have gained more traction than in its French home. And as is the great thing with adopted foods, they come into their own in their own ways. While I love the chestnut and cream profile of the original, I can take a cue from the strawberry, sakura, sweet potato, and matcha versions that abound to try something different as well.

In this case, I based mine around strawberry daifuku, a whole strawberry typically encased in anko (sweetened red bean paste) and wrapped in mochi, a combination first premiered by Wahei Osumi in 1985.

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white nectarine black sesame mochi tart


There was a time when I was a voracious reader. I read with a burning passion and an aggressive fury (well, at least in my memories of my younger self). I would take a book and sit down for as long as need be to finish it; then I would pick up the second; luckily I was at the age where you only needed a couple hours to finish a book. When I went to the library it was more about quantity than quality, (though there was this one book about a stray dog that I read at least five times over, and cried in the same four identical places every time—it was a tragic, tragic story).

My parents supported my hobby completely; it kept me quiet and out of the way, and they probably thought it meant I was smart (so sorry that didn’t turn out). I sometimes would read through dinner and if I started reading just before I went to bed, it also meant I read through the night.

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