Japanese

A. country where shokupan rises overnight on a yudane, where mochi is pounded by hand in a wooden usu, where dorayaki sandwiches an between two pancakes, where taiyaki is shaped in iron and eaten on the walk home. We pulled together every Japanese pastry worth knowing — eight rooms deep — from the wagashi-shokunin who guard the old language and the yōgashi pâtissiers who borrowed the new one and made it theirs. Tokyo, Kyoto, Osaka, Hokkaido, Fukuoka — the five oven cities, and the Hokkaido butter that ties them together.

Japanese sits under Bake in the HowTo Food menu. It has 6 sections: Bread, Pastry, Cake, Cookies, Dessert Bakes and Quick Breads.