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Okashi: Sweet Treats Made With Love Paperback – September 1, 2009


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Product Details

  • Paperback: 184 pages
  • Publisher: Marshall Cavendish International (Asia) Pte Ltd; 1st Edition edition (September 1, 2009)
  • Language: English
  • ISBN-10: 9812617809
  • ISBN-13: 978-9812617804
  • Product Dimensions: 8.4 x 10.1 inches
  • Shipping Weight: 1.5 pounds
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Best Sellers Rank: #443,362 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Keiko Ishida was born and raised in Tokyo, Japan where she learnt the basics of Japanese cooking from her mother. She studied traditional Japanese cooking for 5 years at a cooking school in Sendai, Japan, then went on to pursue her other passion, pastry, in France. After her overseas sojourn, Keiko set up her own bakerym Atelier K, in Tokyo. Today, Keiko lives in Singapore with her husband and conducts classes on Japanese cooking and baking. She enjoys making sweet confections using Japanese ingredients.

Customer Reviews

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See all 11 customer reviews
Metric system as far as baking is concerned is extremely precise and easy.
wolfman49er
Inside, there are tons of beautiful recipe, each have a whole page of EACH final product, step-by-step pictures with recipe + lots of useful tips.
Rilakkuma
I highly recommend the vanilla cheesecake, banana caramel swiss roll, and the soy bean chiffon cake.
Sara Myriad

Most Helpful Customer Reviews

18 of 19 people found the following review helpful By Rilakkuma on October 13, 2011
Format: Paperback Verified Purchase
Supper happy when I found this little treasure book!! Can't believe that I missed it before!!! The "plain" cover is like a disguise. Inside, there are tons of beautiful recipe, each have a whole page of EACH final product, step-by-step pictures with recipe + lots of useful tips. I'm in love with Japanese pastry & bakery - their cake are normally very light & fluffy (compare to the overly sweet + thick American version). Plus, their cream & custard is subtle & fresh... Yum yum yum!!! I never worry about gaining weight from making & consume Japanese sweet!

This book mostly cover cake section - from basic, favorite to advantage. The book also include lots of tart, tiramisu, muffin, Swiss Rolls..etc. There are lots of sponge cake recipe & the author will tell you how are they difference from other, and which recipe you would use it!! Huge section of Japanese chiffon cake!!! Yum!! I tried the Green tea Chiffon, and it was fantastic! Gone within few hours!! (even though I still need to adjust my oven temperature, which varies for each person).

Btw, it's best to "weight" the ingredients properly - go and invest in a digital scale (cost less than $30). Japanese eggs are much "smaller" than American Jumbo eggs... 5 eggs in Japan would weigh about 180 gram, while 3 American egg would weight over 220 gram already. So figure it out yourself, of what to adjust and what not!

Japanese cook books, although are very beautiful & simple & lots of graphic pictures (more than French bakery books), they are rarely translate to English - so if you ever spot one, GET THEM ASAP! I also recommend "Soy-milk Desserts" - a Japanese cook book. I've made most of the recipes in the book, and they all WORKS!!
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3 of 3 people found the following review helpful By Tomoko Lee on December 13, 2009
Format: Paperback
Keiko's recipes are easy to follow yet produce great results. Not only does the book contain classic French sweets with a Japanese twist but also offer special recipes for health conscious people, such as recipes without eggs or dairy products. You can even make cookies and cake for your doggies or kitties! The back page has a European - American measurement conversion chart, which is very helpful. Beautiful color pictures for over 70 recipes are fun to look at.
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1 of 1 people found the following review helpful By Doris Goh on October 13, 2013
Format: Paperback
For those who liked the lightness of Japanese cakes and patisserie, then this book is most useful. However, the ingredients are for small cakes, so if you have those 9 inch tins or big trays, then this book does not show the quantity to use. So I adapted and used smaller tins and my best cake from this book is the chiffon and the green tea tiramisu. Lovely.
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2 of 3 people found the following review helpful By Pastry Princess on April 16, 2013
Format: Paperback Verified Purchase
If you are tired of the usual baking flavor combos, this book will give you lots of ideas on how to use Japanese ingredients in French style pastry/baking. Ingredients such as black sesame, green tea, red beans, miso, sweet potato and silken tofu are what you will be expected to stock your pantry with as you work through these yummy recipes. Big, beautiful photos and straightforward instructions. There is also a bonus chapter on Pet Treats which is a pleasant surprise!
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By wolf on May 23, 2014
Format: Paperback Verified Purchase
The book is full of well taken pictures and the recipes are small which I like. I've tried two recopies so far and they were actually pretty good. All measurements are in metric just so you know.
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Format: Paperback Verified Purchase
I purchased Okashi last year, and since then, it has become a favorite. If you look beyond the plain cover, you will find a variety of truly clean, elegant, and lovely desserts.

Since these are Japanese desserts, the flavors, such as red bean, may not appeal to everyone. If you have an open mind, or are already a fan of Japanese sweets, there is much to love about this book. The recipes are delicious and light, missing the "heavy" feeling that many American desserts have.

I highly recommend the vanilla cheesecake, banana caramel swiss roll, and the soy bean chiffon cake. Heavenly.

I only wish the author would release a sequel.
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