Beher Living Kitchen Japanese Desserts new class begins enrollment on June 28
With Japanese-style sweets as the main focus,
and following the solar terms by adding some pesticide-free, chemical-fertilizer-free fruits and vegetables from small-scale farmers in Taiwan,
for example, in spring, sakura strawberry mousse made mainly with strawberries,
red bean paste filling and red bean water yokan made mainly with Meinong red beans,
in summer, fruit kanten (mizu yokan-style fruit jelly) made with Taiwan fruits such as Pingtung Environmental Protection Union mangoes and Changhua organic grapes,
and sweet potato kintsuba made mainly with Taiwan sweet potatoes.
Besides featuring one kind of sweet per month, every class unfolds from a single theme -- observing the colors of ingredients and their combinations, experiencing different textures such as soft, hard, crisp, chewy, bouncy and fluffy, carefully tasting the differences in sweetness among different sweeteners, and thinking about the effects of temperature on food, and so on... Through conceptual guidance, the hope is that beyond learning sweet-making techniques, participants can gain a deeper observation and understanding of food and eating itself.
