Shuāng pí nǎi is a steamed milk custard — buffalo milk heated to just below boiling, poured into a bowl and left to cool until a thin, silky skin forms across the surface. That skin is gently lifted at the edge, the milk poured back out into a separate bowl where it is mixed with […]

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Anmitsu is a composed dessert — small cubes of kanten agar jelly arranged in a bowl alongside sweet red bean paste, shiratama mochi balls, cooked red endo peas, fresh or canned fruit, and a small pitcher of kuromitsu, the thick black sugar syrup made from Okinawan kokuto that you pour over everything yourself just before […]

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