View allAll Photos Tagged blacksesame
The kurogoma (black sesame) soft serve ice cream from Uji Time. You have the option of getting it in a taiyaki cone which does indeed have a sweet bean filling. The wait times for these can be ridiculous from what I understand. According to their website, it takes 30 minutes since they make each cone to-order.
Uji Time. Berkley, California.
Scallop cooked at low temperature, served with a chutney of sun dried tomatoes and green cardamom, with black sesame and arame seaweed.
Commissionned for Cast-toi Event visual
Perhaps my all-time favorite soft serve ice cream flavor--black sesame (kuro-goma).
垣内商店. Himeji, Hyogo.
I made this salad for my mum to take to work tomorrow while "on detox" - it's actually got 4 types of seeds in it (black sesame, white sesame, quinoa and amaranth) with sweet red pepper, crunchy cukes and a handful of chickpeas!
After tossing it together it's not too pretty, but still tasty!
yummysmells.blogspot.com/2010/02/some-kick-quinoa-times-t...
A tasty swirl of green tea and black sesame soft serve from Soft Swerve.
Soft Swerve. New York City (Chinatown), New York.
with sticky rice balls, black sugar syrup and kinako powder. ($4.99)
Incredible flavour - although the texture of the ice cream seems a little thick/dry, but it bursts like black sesame paste dessert soup in the mouth. The addition of the nutty kinako powder no doubt added to the depth of this meal closer, where the black sugar syrup added depth and rounded out the mouthfeel. The only disappointment were the bland and slightly mushy mochi. I was hoping for something chewier - almost like bubblegum i.e. Chicco's version (Vancouver) - this was not it. ($4.99)
Image taken with my iPhone.
They call it "soft cream" in japan... quite ex too, about 300 to 350yen per cone. ah... but these were fabulous flavours...
1st Row: Vanilla Greentea BlackSesame Chocolate Strawberry ??Hokkaido? BlueberryYoghurt Vanilla&GreenTea Vanilla&Chocolate Vanilla&Strawberry
2nd row: Rose Caramel Grape Pineapple/Mango Melon Cuppacino AlmondJelly Corn Banana SweetPotato
3rd row: Plum Marron(Chestnut) Orange Peanut
Autumn is the season for Persimmons, I decided to try out this recipe for a popular Northern Chinese street snack
"I 'Sees' Some Seeds!"
I made this salad for my mum to take to work tomorrow while "on detox" - it's actually got 4 types of seeds in it (black sesame, white sesame, quinoa and amaranth) with sweet red pepper, crunchy cukes and a handful of chickpeas!
For Project 365
yummysmells.blogspot.com/2010/02/some-kick-quinoa-times-t...
Chef Andrew Wilson was the creative force behind the "daily sashimi" plate for this TorontoLife.com feature (yes, this was an arranged session). This series is dedicate to chef's efforts that afternoon.
Colborne Lane's Daily Sashimi
yuzu vinaigrette + pickled ginger + cucumber + black sesame + shiso ($17)
Cubes of hamachi lightly tossed in calamansi vinaigrette then artfully paired with:
avocado puree
cauliflower puree
puffed tapioca
black sesame powder
black sesame pearls
julienned scallion greens
compressed cucumber
calamansi vinaigrette
Ontario radish rounds
pickled ginger (thin orange rolls)
pickled cauliflower
shiso cress
thai basil cress
coriander cress
Cookstown Greens flowers
One thing to note is that the plating and ingredients do vary depending on the insipiration (perhaps freshness factor of the fish) of the day. Fish may be replaced with salmon, tuna or snapper however the Asian elements are always laced within the dish.
Chef Andrew Wilson was the creative force behind the "daily sashimi" plate for this TorontoLife.com feature (yes, this was an arranged session). This series is dedicate to chef's efforts that afternoon.
Colborne Lane's Daily Sashimi
yuzu vinaigrette + pickled ginger + cucumber + black sesame + shiso ($17)
Cubes of hamachi lightly tossed in calamansi vinaigrette then artfully paired with:
avocado puree
cauliflower puree
puffed tapioca
black sesame powder
black sesame pearls
julienned scallion greens
compressed cucumber
calamansi vinaigrette
Ontario radish rounds
pickled ginger (thin orange rolls)
pickled cauliflower
shiso cress
thai basil cress
coriander cress
Cookstown Greens flowers
One thing to note is that the plating and ingredients do vary depending on the insipiration (perhaps freshness factor of the fish) of the day. Fish may be replaced with salmon, tuna or snapper however the Asian elements are always laced within the dish.
Dark chocolate cupcake with black sesame buttercream.
peace, love & buttercream!
twitter: @cupcakekitschen
Autumn is the season for Persimmons, I decided to try out this recipe for a popular Northern Chinese street snack
Supermoon is a spectacular, can't-be-missed bakery with the same owner as the well-known Mr. Holmes in San Francisco. The iconic, holographic boxes and unique flavor combinations make it extremely IG-worthy, but it's worthy of all the hype, especially for the croissants.
Supermoon Bakehouse. New York City (Lower East Side), New York.
There is an assortment of eight different delicious crackers making up a pack of Yaraku.
Flavours include :
Nori (Prawn with Seaweed), Hime Yukari (Prawn), Kuro Mame (Hokkaido Black Bean), Sakura Ebi Ao Nori (Sakura Prawn with Seaweed), Kuro Goma (Black Sesame), Macha (Green Tea), Murasaki Yimo (Purple Sweet Potato) & Ko Ebi (Okinawa's BBQ Salted Prawn)
My take of Dorie Greenspan's Quinoa, Fruit and Nut Salad is a huge departure from her original recipe. I love grain salad with bold flavours so I summoned all of my "exotic" ingredients to create this dish with North African flavour.
Quinoa is tossed with dried cherries, apricots, black mission figs, sliced almonds, pistachios, black sesame seeds, mint, and cilantro in a tangerine olive oil vinaigrette. The vinaigrette is flavoured with pomegranate molasses, allspice, cinnamon, ginger, cumin, smoked paprika, sumac, and salish for a savoury yet sweet dressing. There's plenty of influence from Ottolenghi and Moro cookbooks.
Read more at Dessert By Candy.
Chef Andrew Wilson was the creative force behind the "daily sashimi" plate for this TorontoLife.com feature (yes, this was an arranged session). This series is dedicate to chef's efforts that afternoon.
Colborne Lane's Daily Sashimi
yuzu vinaigrette + pickled ginger + cucumber + black sesame + shiso ($17)
Cubes of hamachi lightly tossed in calamansi vinaigrette then artfully paired with:
avocado puree
cauliflower puree
puffed tapioca
black sesame powder
black sesame pearls
julienned scallion greens
compressed cucumber
calamansi vinaigrette
Ontario radish rounds
pickled ginger (thin orange rolls)
pickled cauliflower
shiso cress
thai basil cress
coriander cress
Cookstown Greens flowers
One thing to note is that the plating and ingredients do vary depending on the insipiration (perhaps freshness factor of the fish) of the day. Fish may be replaced with salmon, tuna or snapper however the Asian elements are always laced within the dish.
Chef Andrew Wilson was the creative force behind the "daily sashimi" plate for this TorontoLife.com feature (yes, this was an arranged session). This series is dedicate to chef's efforts that afternoon.
Colborne Lane's Daily Sashimi
yuzu vinaigrette + pickled ginger + cucumber + black sesame + shiso ($17)
Cubes of hamachi lightly tossed in calamansi vinaigrette then artfully paired with:
avocado puree
cauliflower puree
puffed tapioca
black sesame powder
black sesame pearls
julienned scallion greens
compressed cucumber
calamansi vinaigrette
Ontario radish rounds
pickled ginger (thin orange rolls)
pickled cauliflower
shiso cress
thai basil cress
coriander cress
Cookstown Greens flowers
One thing to note is that the plating and ingredients do vary depending on the insipiration (perhaps freshness factor of the fish) of the day. Fish may be replaced with salmon, tuna or snapper however the Asian elements are always laced within the dish.
The dispaly at La Bambouche called out tome but nearly every piece had a shard of chocolate on the pastries (I'm allergic). I was eyeing the greent ea black sesame cake and the mont blanc too. :(
La Bamboche
4 Manor Rd E
Toronto, ON
(416) 481-6735
Pastry Chef: Stephen Nason
Black sesame moon cake, not the usual one I buy, some kind of Malaysian brand, but I have to admit it was very good, and of course 1/2 the price of the HK Wing Wah!!
Chef Andrew Wilson was the creative force behind the "daily sashimi" plate for this TorontoLife.com feature (yes, this was an arranged session). This series is dedicate to chef's efforts that afternoon.
Colborne Lane's Daily Sashimi
yuzu vinaigrette + pickled ginger + cucumber + black sesame + shiso ($17)
Cubes of hamachi lightly tossed in calamansi vinaigrette then artfully paired with:
avocado puree
cauliflower puree
puffed tapioca
black sesame powder
black sesame pearls
julienned scallion greens
compressed cucumber
calamansi vinaigrette
Ontario radish rounds
pickled ginger (thin orange rolls)
pickled cauliflower
shiso cress
thai basil cress
coriander cress
Cookstown Greens flowers
One thing to note is that the plating and ingredients do vary depending on the insipiration (perhaps freshness factor of the fish) of the day. Fish may be replaced with salmon, tuna or snapper however the Asian elements are always laced within the dish.
A little something at Dessert Republic following dinner.
These are glutinous rice balls filled with a black sesame paste. The balls float in a delicious sweet and spicy ginger soup. Warm desserts are always a welcome comfort.
The presentation is strangely beautiful: an authentic, old fashioned (slightly spoiled by the paper napkin) Chinese bowl marred by chips from years of use.