Gluten-Free Lemon Pudding Cake

Gluten Free Lemon Pudding Cake (photo by VirgoBlue)

Gluten Free Lemon Pudding Cake (photo by VirgoBlue)

You know the story: Someone gives you a bunch of lemons from their meyer lemon tree in the backyard (since they have more than they know what to do with), and next thing you know you’re digging around for some lemony recipes that go beyond the typical lemonade or lemon bars. Or maybe I’m just lucky that I know folks who will give me their lemons :).

I’m thrilled to get people’s homegrown surplus produce. It gives me a chance to experiment with the freshest fruits and veggies that haven’t been tainted by traveling cross-country in the back of a huge truck.

Meyer lemons are a favorite. They’re less tart (but still sour, of course) and have this flowery, perfumey, quality to them. They’re also more orange than they typical yellow lemon, and have a softer, thinner skin and fragrant zest.

I found this recipe from Lynn’s Kitchen Adventures that I adapted slightly to include some of the perfumey zest from the meyer lemons. It seemed like a waste not to. I also added less sugar, and gave it a little extra time in the oven to set a bit more. Let me know how it turns out. Ours was a big hit.

  • 2 large eggs, separated, room temperature
  • 2 tablespoons butter, softened
  • 1/2 cup sugar
  • ¼ cup lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon rice flour
  • 1 tablespoon cornstarch
  • 3/4 cup milk
  1. Heat the oven to 350 degrees.
  2. Grease an 8×8 baking pan or casserole dish.
  3. Mix the butter and sugar together until fluffy, about 2 minutes. Add the egg yolks and mix well.
  4. Add the rice flour, cornstarch, and beat until combined.
  5. Add the lemon juice and milk and beat until incorporated. Set aside.
  6. Beat the egg whites to soft peaks in a separate bowl. Fold them into the other mixture.
  7. Pour the batter into the prepared dish. Then, to create a water bath, place the dish in a larger baking pan and add enough boiling water to the outer pan so that it reaches halfway up the sides of the inner dish.
  8. Bake until the top is golden and the center springs back when gently pressed, about 35 to 40 minutes. Let cool completely.

Most Interesting Trends at the 2013 Winter Fancy Food Show

imageBy the time food trends like bacon-flavored-everything and cupcakes reach supermarket shelves, they’ve already been flaunted by multiple food companies at the Fancy Food Show. This convention of sorts is where the worlds food purveyors, big and small, come to show off their newest creations. It’s where food trends are born, both artisan and mainstream.

This year’s 38th annual show was bigger than ever with 1,300 exhibiting companies and 18,000 attendees at the Moscone Center in San Francisco. Here’s the Top 5 most interesting trends I spotted at the event.

1. Strange things are going on with tea:
This year, I saw a focus on teas with added benefits like probiotics and herbs that aid in replenishing or adding to your workout routine (think Vitamin Water but with brewed tea). But the weirdest of them all was a line of savory teas with flavors like Beet Cabbage, Broccoli Cilantro and Spinach Chive. Described as “not quite a soup and more than a tea,” it seemed to have an identity crisis built right in. But once I tried it, I surprisingly, didn’t hate it.

2. Cooking with Hemp:
I recently tried a scalloped potatoes dish with hemp cream that I loved, so I was intrigued to see the emergence of shelled hemp seeds this year. It is more a textural experience (chewy and a bit like teeny tiny quinoa) than a flavorful one (doesn’t add any). You sprinkle them on your yogurt or fish like you would granola. Apparently they’re loaded with health benefits and give you sustained energy. And no, you won’t get high off this stuff so there’s no point in adding it to those brownies.

3. Cherries are the new pomegranate:
Move over pomegranates! Cherries are apparently superior to all your much-touted antioxidant goodness. Tart cherry juice reduces inflammation, has naturally occurring melatonin to help you sleep, and it fights heart disease. I personally prefer the taste of cherry juice to pomegranate, which can be way too tart for me.

4. White cheddar popcorn is so passe:
Seems cheddar is just too boring when it comes to a bag of gourmet popped corn. I saw varieties like blue cheese, butter toffee, hatch chili con queso, chipotle lime, sun-dried tomato parmesan, and smoked gouda. Popcorn has entered potato chip territory with these adventurous new flavors.

5. Squeeze pouches aren’t just for kids anymore:
If you have children, you’ve seen those squeeze pouches of wholesome applesauce that are lifesavers because of their convenient, mess-free packaging and perfect portions. So why limit them to just the kids? Active adults will love smoothies, pureed antioxidant-rich fruit, and even veggie combinations in squeezable portable pouches just as much as the little ones.

6. Ice cream sandwiches are the new cake pop:
Seems like every year there’s a new hand-held dessert trend. Gone are cupcakes, cake pops, and whoopie pies. Gourmet ice cream sandwiches will be hitting your supermarket’s freezer by mid-year from some of the best gourmet ice cream makers.

*Cross-posted on BlogHer.com. 

 

Nora Ephron Might’ve Eaten Here

I never knew author, screenwriter, director Nora Ephron, but she was everything I wished I could be when I grew up: funny, sharp, smart, fashionable, definitive but not high-maintenance (there’s a difference). Known best for her films “When Harry Met Sally”, “You’ve Got Mail”, “Julie & Julia” and “Heartburn”, she knew the art of storytelling, how to write the wittiest of prose, had a true passion for food, and loved people. She seemed so cool and confident, yet warm and welcoming at the same time.

Nora passed away this past June. So when I visited New York City recently, I wanted to somehow pay tribute to her. Since her love of food was well documented, I went to a few places that reminded me of either her or her stories. And no, I didn’t make a trip to Katz’s Deli (http://katzsdelicatessen.com), which was famously featured in my favorite film, “When Harry Met Sally”. Nora surely wouldn’t want me to be that predictable.

Photo by Monique Maestas-Gower

Potatoes Anna at Minetta Tavern

In reference to Minetta Tavern, Nora once said to New York Times journalist, Frank Bruni, “You ordered the steak, right?…Excellent! Now we can talk about the potatoes.”

If you’ve ever read her novel “Heartburn”, you’ll know her affinity for the spud, claiming that it’s the perfect comfort food for wallowing your sorrows in.

The potato sides have been known to upstage the beef dishes at this famous New York institution. This wasn’t lost on Ms. Ephron. She’s raved about the New York Strip Steak, but I’m almost sure she’s expressed her love for their famous Potatoes Anna at one point. One bite of those delicate, buttery potatoes, baked until golden brown on top and perfectly crisp, and I was blown away. It’s like having a potato casserole with crisp potato chips on top. She was totally right. They’re not to be missed.

Gray’s Papaya: Hotdog w/House Mustard

Nora once said in an interview with Charlie Rose that she would want her last meal to be a hotdog from Nate ‘n Al’s in Beverly Hills with a little Gulden’s mustard: nothing fancy. And though I’m not in Beverly Hills, we can certain give Gray’s, arguably New York’s most famous hotdog, a shot. Plus, the Upper West Side location I visited was the one supposedly featured in her film, “You’ve Got Mail”.

I ordered my dogs with nothing fancy: just the house mustard (which tastes like a good Dijon). It didn’t need anything else since the dog itself was the star, here. Though the bun tasted suspiciously like one you’d find at the supermarket, the link had great flavor. The casing, indeed, had that perfect snap that’s been much hyped. But it was the charred flavor that stood out and made it taste like no other hotdog I’d ever had before, and that’s a good thing. Though the “Recession Special” of two hotdogs and a drink for $5 is a great deal, they were smaller than I’d expected.

Jacques Torres Chocolate: Chocolate Chip Cookie

“I look out the window and I see the lights and the skyline and the people on the street rushing around looking for action, love, and the world’s greatest chocolate chip cookie, and my heart does a little dance.” – Excerpt from the novel Heartburn by Nora Ephron

Everyone will have an opinion about where you can find the best chocolate chip cookie, but I figured I couldn’t go wrong with what many consider the “expert” on chocolate, Jacques Torres. This celebrity chef’s chocolate chip cookie is world-renowned, and for good reason. It’s a huge disk of a cookie that’s bigger than an infant’s head. The chips are flat and wide and somehow melt so perfectly into the dough while baking, that they create ribbons of chocolate inside the cookie, distributing that rich chocolate flavor in every bite. The chocolate itself had a lot of depth with hints of vanilla and cherry, with a great balance of bitter and sweet. The cookie dough itself was no slouch with the rich taste of butter and vanilla coming through, as well. Nora would surely have approved.

“When you are actually going to have your last meal, you’ll either be too sick to have it or you aren’t gonna know it’s your last meal and you could squander it on something like a tuna melt and that would be ironic. So it’s important … I feel it’s important to have that last meal today, tomorrow, soon.” – Nora Ephron

So though I never knew you Nora, and have no way of knowing for sure if this list would’ve met your approval, I’d like to think that the mere search for some of the best eats in the city you loved so much would’ve made you smile. It certainly did me.

Minetta Tavern on Urbanspoon

Gray's Papaya  on Urbanspoon

Jacques Torres Chocolate on Urbanspoon

Aida Mollenkamp’s “Keys to the Kitchen”

Keys to the Kitchen by Aida Mollenkamp

Photo by VirgoBlue

Aida Mollenkamp, former editor of CHOW and star of both the Food Network and the Cooking Channel, wants to provide the home cook with a go-to kitchen resource. That is why she wrote her new book “Keys to the Kitchen.” Marketed as a cookbook, it’s much more than that. In the book, she breaks cooking down to one simple equation:

Quality Ingredients (The Set-Up) + Kitchen Skills (The How-To) + Technique (The Recipes) + Cooking Method (The Riff) = GOOD FOOD

With hundreds of recipes and more cooking techniques than you ever knew you needed, “Keys to the Kitchen” could almost serve as a cooking class textbook. But of course, Aida makes it much more exciting than that. She’s encouraging home cooks to be more adventurous in the kitchen and not to be afraid to try new techniques and tastes. By providing some basic principles to purchasing, preparing and cooking food creatively she promotes the development of an adventurous approach to eating.

With the book coming out this month and a possible new show on the horizon, she’s hard to catch up with, but fortunately she carved out some time to talk about her new book and share some key tips with Bay Area Bites.

What is it about food that still excites you?
AM: I stay excited because everyday presents an opportunity for a new food adventure. Whether it’s something as simple as buying an ingredient you’ve never used before, cooking a dish for the first time, or traveling somewhere and eating a new flavor, there’s always something out there.

What are your 5 best tips for being more adventurous in the kitchen?

    AM:

  1. Follow flavors you like
    Don’t think of your favorite recipe merely as one dish but rather as layers and layers of flavors. With that mentality, taste and dissect the details at your next dinner. Who knows? You may think you dislike a spice or ingredient only to realize it’s in a lot of the foods you love.
  2. Travel through your taste buds
    Many a food lover pines for the chance to eat fresh fried samosas in the streets of India or shop firsthand at renowned food markets, like Mexico City’s La Merced, but few of us can afford that reality. Instead, live vicariously through their food — though you won’t have souvenirs, you’ll rack up plenty of food memories.
  3. Buy something new every time you shop
    Consider each trip to the market as a chance to explore and aim to buy a new (if only to you) ingredient each time you shop. Sure, you may encounter a few duds, but more often than not, you’ll be pleasantly surprised and realize you actually love sauerkraut.
  4. Think of your kitchen as a lab
    Change your perspective and think of cooking not as drudgery but as your daily chance for culinary creativity. And really, it’s a lab with pretty low risk — the worst-case scenario is that the dog ends up being fed really well.Start simple by swapping the herbs and spices in your favorite recipes, then graduate to using ingredients you’ve never tried.
  5. Make mealtime mash-ups
    With cooking experimentation comes rule breaking, so don’t be scared — just go with it. In the last few years, all sorts of ethnic flavors have (like music) been mashed up into cross-cultural dishes — like the now ubiquitous Korean tacos.Take a page from that trend and try a spin on your favorite foods, like chorizo on a gyro, kimchi in a Bloody Mary, Madras curry spices whirred into your vanilla ice cream, or any other twist that will help you forge your own food adventure.

This doesn’t seem like your typical cut and dry recipe cookbook. What was your inspiration?
AM: That’s right. While a lot of cookbooks are a catalogue of recipes, “Keys to the Kitchen” is more of a kitchen reference combined with a cookbook. It’s a modern manual to the kitchen that teaches you how to shop, covers basic kitchen techniques, and then culminates with over 300 original recipes that cover everything from an elegant holiday-worthy roast to ideas for reinventing last night’s leftovers.

I wrote the book for my friends who like food but are intimidated by the kitchen because they were never taught to cook. Over and over again, I’d have people ask me the same general questions — things like how to read labels, which cuts of meat are best for which preparations, and recipes for interesting but accessible recipes. I wrote “Keys to the Kitchen” to provide those answers and to help people become better cooks, whether it’s their first time turning on the stove or the one-thousandth.

What’s coming up for you after the launch of the cookbook? More television? More writing?
AM: Well, the rest of the year will be devoted to my multi-city book tour. From mid-September through the holidays, I’ll be traveling to 14 different cities for book signings, demos, and other in-person cooking events.

After that, I’m going to start developing a new show that I, unfortunately, can’t talk about too much right now. But, I promise to keep you posted as it develops.

*This article is also posted on KQED’s Bay Area Bites.

Beefy Tomato Pasta

Beefy Tomato Pasta (VirgoBlue)

Two things:

1) Fall’s here and I like making comfy one-pot meals that are hearty.

2) I love Hamburger (and Tuna) Helper.

I admit it, I love that boxed stuff and can easily sit by the television with a big bowl of it. That and Velveeta and Shells. I know there’s nothing “real” or good for you about Velveeta, but sometimes, you just don’t care.

Anyways, if I can make a version of Beefy Tomato Macaroni from scratch so the guilt of making a boxed meal doesn’t have to enter my head, and the recipe is simple enough, I’ll do it.

Enter this recipe.

It’s not hard to make at all and if you use the right ingredients, it’s wonderful. I pulled the original recipe off the back of a can of diced tomatoes (which you’ll need for this) and then decided to tinker with the flavors.

It’s so yummy, your kids will ask for seconds. My husband asked for thirds.

Enjoy.

BEEFY TOMATO PASTA (MAC)
1 14.5 oz. can diced tomatoes (I use Trader Joe’s Fire Roasted Diced Tomatoes w/Green Chilies for a little mild spicy kick)
1 8 oz. can tomato sauce
1 15 oz. can corn
1 lb. ground beef, defrosted thoroughly (I like to use organic)
1 small yellow onion, diced
1 clove garlic, minced
1 tsp. celery salt
1 tsp. dried thyme
1 Tbsp. Worcestershire sauce
2 tsp. salt
2 cups of of low-sodium chicken broth or water
1 12 oz. package of macaroni or spiral pasta (I used brown rice pasta since my husband is gluten-free)
2 Tbsp. olive oil

Heat the oil in a saute pan or dutch oven over medium heat until the oil shimmers. Add in the onions, garlic and 1/2 tsp. of the salt. Saute until onions are translucent (about 4 min).

Add in your ground beef and make sure to break it up well. Saute until browned, about 5 min.

Add in all the other ingredients. Let it come to a boil, cover, then simmer for 10-12 minutes, stirring occasionally to make sure it doesn’t stick to the bottom of the pan.

Test the pasta for doneness after the 10 minutes and add on additional cooking time if necessary. Stir, turn off the heat and let sit for about 5 minutes, uncovered, so the liquid will further absorb and the mixture will thicken.

Serves 6.

The Best San Francisco Restaurants and More: The Podcast

Wayfare Tavern’s Fried Chicken (photo property of VirgoBlue)

I recently had a great discussion with Seth Resler of Mystery Meet, where food lovers in the Bay Area can get together at a restaurant in San Francisco (that isn’t revealed until 24 hours before) and discuss their love of all things culinary.

Here’s my podcast interview with Seth of Mystery Meet discussing all my favorite eats in San Francisco. I basically leave no stone unturned, talking about my favorite purveyors like Wise Sons Jewish Delicatessen, Wayfare Tavern, Frog Hollow Farm, Curry Up Now, 4505 Meats, my thoughts on the SF vs. NY food debate, my pick for the best date/anniversary restaurant in town (it’s not what you think), my love of Thomas Keller, why the food truck trend has exploded, and even manage a BlogHer Annual Conference plug. Obviously, I’m in marketing. ;)

It’s all here: http://mysterymeet.org/find-dining-podcast/podcast-episode-8-wayfare-tavern-in-san-francisco/

YouTube: http://www.youtube.com/watch?v=4C7IfmpaD-o&feature=youtu.be&a

Wayfare Tavern on Urbanspoon
Sociale on Urbanspoon
Wise Sons Deli on Urbanspoon

Media Training for Bloggers @ BlogHer ’12

BlogHer '12

Just a few weeks ago, Julie Crabill of InnerCircle Labs (a fabulous PR agency in San Francisco) and I presented the Media Training for Bloggers panel at the 2012 BlogHer Annual Conference in New York City.

Here’s the podcast of the session “Media Training for Bloggers“. Enjoy!

Ramen Roundup Part 2

I realized with my last roundup of ramen joints in the Bay Area that I was only scratching the surface. It seems like ramen is the new obsession around these parts, and noodle lovers have their staunch favorites.

Ramen in the Bay Area may not be the “fast food” item it is in Japan, but it’s certainly not a fussy meal, though extremely customizable. With that rich meaty broth and chewy noodles, and fixings like hardboiled eggs, corn, and dried seaweed (nori), it’s a complete comfort food meal in a bowl. In Japan, ramen noodle houses are as common as pizza joints are in the States. It’s a cheap, filling, and delicious way for them to satisfy their hunger.

So here are four more places on the Peninsula and in the South Bay I visited recently.

Ramen Club Garlic Kimchi Ramen
Ramen Club Garlic Kimchi Ramen with Pork

Ramen Club — Burlingame
This restaurant’s ramen is by no means the best, but it’s a good, fun bowl of noodles. I say fun because the Garlic Kimchi Ramen with Pork is not exactly authentic, but good and tasty. I loved the zesty crunch from the spicy kimchi cabbage and the added kick of the hot sauce on top. The texture of the noodles is good and chewy but not soggy. However, the broth and the pork are lackluster. Still, it’s a good version of ramen.

Ramen Club
Ramen Club & Catering on Urbanspoon

Ramen Parlor Spicy Pork with Soft Shell Crab and Black Garlic
Ramen Parlor Spicy Pork with Soft Shell Crab and Black Garlic

Ramen Parlor — San Mateo
If you’ve been to Santa Ramen or Dojo Ramen in San Mateo, you’ll love this place. Ramen Parlor is owned by the same folks as Santa and Dojo, and is the newest of the three. Though it’s not as popular or as good as Dojo, it is definitely a strong second, and certainly my favorite on this list. Their specialty is infusing spicy seafood elements into their broth like lobster oil, or fried soft shell crab. I ordered the Ramen with Tonkatsu (pork) Broth and Soft Shell Crab, spicy of course. Along with all those fun flavors, it comes with a glistening, buttery, full-fat slice of pork belly, pungent black garlic oil, and a creamy, perfectly cooked hard boiled egg. It is delicious, bold, innovative and every element was cooked to perfection. Heaven.

Ramen Parlor
Ramen Parlor on Urbanspoon

Santouka Spicy Miso Pork Ramen
Santouka Spicy Miso Pork Ramen

Santouka Ramen — San Jose
Santouka is a popular Japanese ramen chain restaurant, and this is their only franchised Bay Area outpost. Located inside the Japanese Mitsuwa Marketplace strip mall as part of a mini-food court, it’s as close to a fast food ramen place as you can get around here. The ramen noodles have that ideal chewy-but-not-soggy texture and the broth has good depth. However, I suspect it was full of MSG since I came away later that day with some serious thirst and a slight headache. And the portion itself was very small. My American palate, unfortunately, is used to a serving double the size of what they gave me.

Santouka
Located in the Mitsuwa Marketplace
Santouka Ramen on Urbanspoon

Ramen House Ryowa Roasted Sesame Ramen with Pork
Ramen House Ryowa Roasted Sesame Ramen with Pork

Ramen House Ryowa — Mountain View
“Ryowa” apparently means sesame, so I’d be remiss not to order the specialty of the house. Out of the four places I went to, this was both the most authentically Japanese in setting (bar seating, very fast food-like atmosphere) and straightforward in terms of the food. The broth and noodles were both reliably good, but nothing to write home about. Although I loved that the ramen is served with a side of gyoza dumplings, which apparently is what they do in Japan. It makes for a nicely rounded meal.

Ramen House Ryowa
Ramen House Ryowa on Urbanspoon

Searching for Okonomiyaki

Ramen Taro Okonomiyaki
Okonomiyaki from Ramen Taro with Beef and Cabbage

Okonomiyaki is a dish that’s described many different ways: a savory pancake, Japanese pizza, or an Asian frittata. Whatever you call it, it can be hard to find around these parts. With the exception of San Francisco and San Jose, all places in between can be an okonomiyaki-free zone.

Okonomiyaki is a classic comfort food dish in Japan. It’s a round, flat, savory dish that’s made from flour, eggs, cabbage, and seafood or meat. It’s got a drier exterior and a soft, moist interior. A good dose of sweet Japanese mayonnaise and sweet, smoky Okonomi brown sauce is drizzled on top, and then the dish is finished with some dried fish flakes (bonito) and dried seaweed. A good version of the dish shouldn’t be to dry or too wet.

Literally translated, okonomiyaki means “grilled as you like,” which explains why you’ll see slightly different versions of the dish everywhere in Japan. Here in the Bay Area, I’d be happy to see it even half as often as I do sushi and chicken teriyaki.

I remember the first time I tried the dish at a restaurant in Japantown. I had ordered it out of sheer curiosity since the photo on the menu made it look, indeed, like a Japanese pizza. The flavors were like nothing I’d ever had before. There was sweetness from the white sauce, smokiness from the brown sauce, and seafood flavor from the bonito flakes on top. Crunch came from the cabbage inside. It was thoroughly satisfying and I couldn’t wait to have it again.

So my recent craving sent me on a search for the dish. I was determined not to look to San Francisco or San Jose, where you can find it more readily since both cities have Japantowns.

There may be tons of Japanese restaurants in the Bay Area, but I realized that most of them don’t serve okonomiyaki. So I was thankful to find these two restaurants that serve good renditions of the dish.

Ramen Taro Okonomiyaki
Okonomiyaki from Ramen Taro with Beef and Cabbage

Ramen Taro — Foster City
This newer Japanese spot may focus on ramen, but its their other dishes on the menu that are both tastier and more interesting. Their okonomiyaki is bold and chock full of ingredients. It’s drenched in more brown sauce and mayo than I’d like, but it has a load of flavor and texture with its abundance of cabbage, pickled ginger, and bonito flakes on top. And it’s not too doughy either, which is a good thing. It’s served pre-sliced so it feels like you’re eating a very exotic pizza.

Bushido Okonomiyaki
Bushido Okonomiyaki with Seafood

Bushido — Mountain View
This trendy Japanese restaurant has some very unusual dishes like a Tuna Poke Burrito and Kimchi Goyza. But surprisingly, their version of okonomiyaki is fairly straightforward, but well-balanced and had a less overwhelming mix of flavors. Their version had shrimp and veggies, giving a nice contrast of textures and tastes. My only complaint was that it was a smaller portion than others I’ve had, which would make it a good shared appetizer for the table.

I know I’m just scratching the surface on my quest to find some good okonomiyaki around these parts. If you have any suggestions, I’d love to hear them. My search continues…

Ramen Taro
Address: Map
1495 Beach Park Blvd
Foster City, CA 94404
Phone: (650) 212-2883
Hours: Mon-Sun 11am – 9:30p

Bushido on Urbanspoon

*Cross posted @ KQED’s Bay Area Bites.

Japanese Mochi Both Old and New

Azuki and Lima Bean Filled Mochi From Shuei-Do Manju Shop, San Jose

If you’ve ever had mochi (or manju), you’ll know that you can’t eat just one. Its contrast of light yet densely chewy texture and mild sweetness is filled with everything from the traditional red azuki or white lima bean paste, to green tea ice cream.

Japanese mochi is a small ping pong ball-sized dessert made from glutinous rice paste, molded into a round ball or cut into squares, and filled with, most traditionally, red or white bean paste. The exterior is dusted with a bit of rice flour to prevent sticking.

Shuei-Do Manju Shop Goodies

One of the only Bay Area Japanese confectionery shops left in the Bay Area, Shuei-Do Manju Shop in San Jose’s Japantown has been making these treats the old-fashioned way by hand for over 60 years. You can find many traditional versions, along with some fun flavors like raspberry, coconut, and peanut butter (they’re not available everyday, so call to find out what the flavors of the day are). The care and artistry of each piece comes through in every bite. The mochi exterior is soft, chewy, and dense, while the interior red bean filling is thick and sweet.
Shuei-Do Manju Shop is a San Jose treasure and has earned a devoted cult following. It’s an even more popular destination in the summer because of their other specialty: Hawaiian shaved ice.

Mochicream Display Case of Various Mochi Flavors

On the other end of the mochi scale is Mochicream. This popular Japanese chain calls itself a “Japanese Sweets Deli.” They’re doing for mochi what Pinkberry did for frozen yogurt, or Sprinkles for cupcakes.

Their only Northern California outpost is located inside the Japanese mini-mall, Mitsuwa Marketplace in San Jose. Daring mochi flavors like Caramel Macchiato, Cranberry, Blueberry Yogurt and Orange Cheese fill their immaculately arranged refrigerated glass cases.

I was surprised to learn that their sweets are made in Japan and then shipped fresh to the States, weekly. It’s not exactly homemade like Grandma would make.

And mochi, when filled with cream, can easily get soggy because of all the moisture. They’ve combated this problem by surrounding the cream fillings with white bean paste, creating almost a layer of insulation inside each mochi ball. This way, they’re able to freeze these confections and ship them all the way out here without extensive damage to its flavor or texture. And they instruct you to let them “defrost” for about 15 minutes before diving in.

The mochi is soft, light and airy, but a bit of sogginess does indeed plague this international treat. But if you’re into mochi or are looking for something sweet that is a bit out of the ordinary, it’s definitely worth a try. The Apple Pie was my far and away favorite, with bits of apple pie filling and little pie crust crumbles to give it some real depth of flavor and surprising texture. My second favorite was the Darjeeling for its nice subtle yet distinct tea flavor that fortunately, wasn’t too sweet.

Whether you’ve tried mochi before or not, both these places offer up some great examples of this classic sweet Japanese treat.

Shuei-Do Manju Shop
Address: 217 E. Jackson Street, San Jose
Phone: (408) 294-4148
Facebook: Shuei-Do Manju Shop
Prices: Between $1 to $3

Mochicream
(Located inside Mitsuwa Marketplace)
Address: 675 Saratoga Ave., San Jose
Phone: (408) 725-9263
Prices: Between $1 to $3