or japanese cotton cheesecake as some may call it, is not something on my to-bake list actually. when fiesta japanese restaurant started selling some 10 over years ago, all it took was one bite to conclude i didn't like it. there's just something wrong about it, cheesy but not quite and light as air. i like my cheesecake dense and creamy so this was totally out. miki ojisan's might be better, i don't know. but lately i've been trying to cut down on desserts quite abit and yet hv got an immense craving for cheesecake, therefore i decided to bake this. i cut portions by half so i had this really flat cake, but i like it this way. holding on to the principle that "all good french entremets should be low in height" i guess lol. tastewise is surprisingly good and rather different from my encounter at fiesta, if my memory didn't fail me. the cake also turned out beautifully - i'm a self-proclaimed eggwhite expert already i think, whisking the whites to a perfect "soft peaks" so there wasn't any cracking or anything.
wagashi (和菓子) are one of my favorite desserts of all time. whenever i visit japanese restaurants, i never fail to order japanese sweets like macha/goma anmitsu, parfaits, shiratama etc. and on the last day of lunar new year, called the lantern festival or yuan xiao, instead of making the usual tangyuan filled with peanut or sesame filling in a ginger soup, i decided to make something different.