Japan Expo Paris - July 4-7, 2019 Paris-Nord Villepinte Exhibition Center
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Put some matcha in your desert?!

Let’s cook and try matcha praline and raspberry buckwheat slices, a recipe created by Biomomo Hashimoto, which you may have discovered on the Washoku stage last July!

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With the Washoku stage, wannabe chefs learned how to prepare food with Japanese flavors at Japan Expo 19th Impact. For those who needed a little reminder, we shared the recipes of Biomomo Hashimoto’s soba and Emi’s temari sushi. And here comes the desert: matcha praline and raspberry buckwheat slices, to impress your guests to the end!

Ingredients

  • 150g of buckwheat flour
  • 50g of wheat flour
  • 5cl of water
  • 1 egg
  • A few buckwheat seeds
  • Matcha almond praline
  • Fresh raspberries

Preparation

  • Prepare the dough the same way as for noodles by blending all the ingredients and stretch it 1mm-thick.
  • Cut rectangles in the dough and spread them with buckwheat seeds.
  • Cook the rectangles at 180°C for 5 to 10 minutes.
  • Take one rectangle, spread praline and raspberries and put another rectangle in as many layers as you like. Enjoy!

Tags :

  • Cooking
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