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William Curley, Suzue Curley

Japanese Ingredients

Appears in
Patisserie: A Masterclass in Classic and Contemporary Patisserie
Patisserie

By William Curley and Suzue Curley

Published 2014

  • About
We have a strong Japanese influence running through our products due to Suzue’s heritage and many visits to Japan. As such you will find some of our pâtisserie makes use of traditional Japanese ingredients. Listed here are the main ones that you will come across in this book, they are all available in Japanese stores or can be sourced online; certain supermarkets now stock some of these products as well.

Wasabi This can be purchased in powder form or fresh and we find that the latter has a subtle and more balancing flavour. Fresh wasabi should be bought as fresh as possible so the intensity of the flavour does not diminish. Powdered wasabi can be stored in a sealed airtight container.

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