Wednesday, February 2, 2011


Miso Matsukaze Cake

Matsukaze is a Japanese expression that describes the rustling sound made by wind blowing through pine trees. It is also a tea ceremony term, referring to the whisper of water in an iron kettle reaching the correct temperature for tea.

Matsukaze is also the name of this simple steamed cake. The secret ingredient is miso, a salty, pungent paste of fermented soybeans that is more usually used for soups, sauces, and marinades. Like meat, truffles, and seaweed, miso is intensely umami, the term used by the Japanese for that "fifth flavor," a savory quality that imparts a feeling of satisfaction.

Although matsukaze is relatively light, containing no butter, egg yolks, or oil, the addition of miso gives it a strangely meaty richness. Thanks to the steaming process, matsukaze's texture is also something you can really get your teeth into; think sweet-salty foam rubber.

Miso Matsukaze Cake
from Masako Yamoko's First Book of Japanese Cooking

2 Tbs low to medium sodium miso
1 c sugar
2 egg whites
1 1/4 c flour
1 tsp baking powder

-prepare a small cake pan by lining it with parchment or coating with butter and flour.
-preheat oven to 400F.
-mash the miso into the sugar, then add a scant cup of water and whisk until there are no lumps.
-beat eggs into stiff peaks. fold into the miso.
-sift flour and baking powder together. sift again into the egg/miso mix. blend well.
-pour batter into the prepared pan. cover with foil and pierce with several holes.
-place the cake pan inside a larger pan with an inch or so of hot water.
-bake around 50 minutes, or until it passes the toothpick test.
-for a brown top, remove the foil for the final 15 minutes, or grill the cake, top down, in an oiled skillet.
-serve hot or at room temperature.

1 comment:

Anonymous said...

very good :) thanks for the recipe