Awaji Island's seasonal and sweet "Island Pudding
The "Island Purin" series at Uzu no Oka, a restaurant with a spectacular view, is a gem of a product that begins with the selection of ingredients and is completed after repeated trial and error. Ingredients from Awaji Island in season are used in abundance. They are well received each time as a unique and slightly luxurious sweet treat from the island.
Making use of discarded "charms
The "Island White Pudding" series now includes "Island White Pudding Fukufu Cafe Roasted Coffee" and "Island White Pudding Miyako Bijin Ginjo Kasu".In fact, these purinis are made from egg whites, an ingredient that used to be mostly discarded.
Chef Mori came up with this product because he thought it was a waste of egg whites that were being discarded and wanted to do something about it.
We use egg whites for broiled eggs, but most of them used to be disposed of. The egg whites are free-range eggs raised in the nature of Awaji Island, so there is no doubt about their quality. We developed "Island White Pudding" in the hope of somehow utilizing these egg whites as the main ingredient in delicious dishes. The melt-in-your-mouth texture is the charm of this pudding.
Island white plin with Fukucafe roasted coffee (with coffee syrup)
It is a coffee pudding with a gentle sweetness that even children can enjoy. If you add coffee syrup to it, you can enjoy a more adult-like flavor with a hint of coffee," recommends Sous Chef Utsumi.
The mysterious white yet coffee-flavored plump is made with egg whites from free-range eggs produced by Yamaichi in Minami Awaji City, Awaji Island milk, and FUKU-CAFE roasted coffee. The elegant aroma of coffee and the melt-in-your-mouth, fluffy texture are addictive.
Island white plin with island honey
A pure white plin with a mild aftertaste made from a rare ginjo sake lees from the Tomijin Sake Brewery in Minami-Awaji City and a dough made from the same egg whites. The soft sweetness of the dough goes well with the accompanying island honey and enhances the flavor of the sake lees.
*Alcohol is skimmed off during the cooking process, but please refrain if you do not like the smell of alcohol.
We want to think and create together and enhance the value of the product.
Currently, at "Uzu no Oka," a restaurant with a spectacular view, General Manager Takeda is taking the lead in developing food-loss and environmentally friendly products and initiatives, such as "Island White Plin" and other products.
We would like to incorporate environmentally friendly tools, such as aluminum straws, in addition to making use of discarded foodstuffs. We would like to continue to think about this with the entire staff and solve issues such as costs and operations one by one to introduce these tools.
In closing, Chef Mori said, "I would like to continue to reduce the amount of ingredients that are discarded even though they can be eaten. We would like to increase the value of these ingredients by making them into new products as main ingredients.
The three are well aware that using discarded ingredients and developing new menu items is not as sweet as Purin.
Because the island is rich in ingredients, we want to take care of all of them.
in the end
At Uzuno-no-oka Restaurant with a spectacular view, our staff will continue to create delicious and humorous menus using Awaji Island ingredients. We look forward to serving you!
