One of the most popular sweets at Uzuno-oka is pudding made with Awaji Island ingredients. The puddings are made with seasonal fruits and are so colorful that it is hard to decide which one to order. We spoke with Mr. Utsumi, the sous-chef who has been with the restaurant for about 35 years and is in charge of planning, developing, and preparing the original puddings, about various aspects of pudding making.
Starting with no experience
ー- First of all, please tell us how you joined the company and became a chef.
When I was in high school, my parents were both working, so I cooked my own meals when I came home from school, which is how I fell in love with cooking. I joined this company upon graduation from high school, and started by frying tempura, then processed fish, and even cooked and sold food at a burger store before coming to work here today.
Why did you start making pudding?
At that time, there were not many items on restaurant menus that could be called sweets. At that time, my boss said to me, "Mr. Utsumi, try to make some sweets! Try making something sweet! That was the beginning of my pudding making career.
Did you have any experience in making sweets before?
Not at all. It's hard to come up with product ideas, and I still manage to make them with my head in my hands (laughs).
Q: That's a lot of work, but why do you continue to make pudding?
Is it more of a sense of accomplishment than fun?
Now I'm starting to pay more attention to how the pudding is served, and I feel like I'm getting harder and harder every year. But I feel relieved when it is completed.
Making puddings that take care of the local community
Q: So what is important to you when making pudding?
You try to make your puddings as smooth as possible, using only egg yolks.
Also, I try to prepare my products in such a way that there is as little loss as possible. Sometimes it can't be helped if there is a loss, but I feel bad about throwing away food that I have taken the time and effort to prepare.
That's important, isn't it? If you are so dedicated to making pudding, don't you ever think of "becoming a patissier! If you are so dedicated to making pudding, don't you ever think of becoming a patissier?
Let's change careers! I am not thinking about it, but I have many things I would like to learn from a patissier!
In fact, I recently had a cake baker I know lecture me on how to use egg whites and choose the right ingredients. It's a great learning experience!
Your ambition is wonderful, isn't it? By the way, which is the most popular pudding at "UZU NO OKA"?
The pudding using Awaji Island strawberries is very popular!
It is popular among female customers, as it has been eaten by members of the Japanese group during a TV program interview!
Q: Finally, please tell us about the future prospects for Utsumi's special pudding.
We will continue to make puddings that allow you to feel the seasons on Awaji Island!
Ideally, we would like to purchase ingredients other than fruit from Awaji Island producers as much as possible, and work steadily to make puddings that value the local area!
Thank you very much!
We can't wait to see the new pudding!
