Previously, on tastingmenu.wordpress.com –
Ebisuya in Medford, MA is now carrying both Domyojiko AND Shiratamako.
I’ve discussed domyojiko before in making a dessert from Iron Chef Morimoto. I started getting interested in the Shiratamako after seeing the Kurogi v Michiba yellowtail battle during the 2018 holidays where Iron Chef Michiba made a shiratamako/egg white mochi for his ozoni soup. I’ve also been looking at Nobu Matsuhisa’s Rice Pizza (Nobu West , p. 192, 193) for quite some time now and wondering how I could approach this recipe. I think the first thing I’d like to try is to make a classic Taiwanese Sweet Peanut ‘Dust’ Mochi dessert for my wife based on the Chef Che-wen Wang’s Omochi With Peanut recipe (The Heavenly Gift Of Chinese Culinary Art – Fukien Cuisine , p 168,169).