★ Aug. 26. 2017
Zen Cafe, Kyoto: ko-hiki (lit. powder-sprinkled/covered with?)
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Japanese cake commonly referred to as ‘kuzu-yaki (toasted 'kudzu [Japanese arrowroot]’)’. Japanese premium fine-grained sugar 'wasanbon(-to)’ is used as an ingredient. Only available during this period of time, and on the premises. [Photography permitted. Probably, as of today, this cake has already been taken off the shop’s menu.]
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'Kuzu-yaki’ is made through the processes of steaming the mixture of 'kudzu’-starch, sugar, sweet bean paste and so on, cutting the steamed mixture into pieces, coating each of the pieces with wheat flour, and toasting it. As for 'ko-hiki’, the shop puts the ’(coating and) toasting’ process(es) on hold. The cake is toasted fresh to order, and therefore faintly warm when served.
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According to the shop, the name of the cake 'ko-hiki’ is derived from/inspired by that of a style of pottery, which was introduced from Korea a long time ago and is characterized by its color 'white’. (The phrase 'ko-hiki’ apparently means “[it is] white as if [it were] sprinkled/covered with fine white powder”.)
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