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