Last weekend we were invited for diner at a friend’s place. This usually means I bring a bottle or wine, or help with the dishes afterwards. Anything but me getting involved in the actual making of the food generally ends up OK 🙂
To everyone’s surprise, I made the following bold announcement: I will make dessert today! And I’m going to do it all by myself!
It’s a good thing everyone was seated, as nobody was expecting this. The resulting silent stares also showed a painful lack of faith.
It was time to bring out…the box!
It’s easy to see where I got my confidence. Making the desert isn’t exactly a huge challenge, as conveniently displayed (in English!) on the back:
- Put a stick of pudding mix into the cup.
- Add 60ml of hot water (90° or higher) and stir well about 1 minute
- Cool it down in the refrigerator over 3 hours
There are some tricks to find the better quality Matcha products. One way for example is to look for the word “Uji“, which is in fact an area in Kyoto that became very famous for providing the best and highest quality Matcha ever since the middle ages.
So as soon as you see the term Uji, it’s the marketeers trying to convince you you’re looking at a superior Matcha product, like this one here:
Fancy right? I picked up this Matcha pudding treat in Kyoto, more specifically the busy shopping streets next to the Kiyomizu-dera temple. Probably the best place in the world to satisfy your Matcha cravings.
One of the downsides with good quality items is of course the limited shelf life, imposed by the use of fresh eggs for example. Luckily I saw in time that this one was going to turn bad really soon, so yesterday me and my girlfriend decided to get to the proof of the (Matcha) pudding! Which we were happy to oblige is in the eating 🙂