Oishisou!! The Ultimate Anime Dessert Cookbook

By Hadley Sui and Monique Narboneta Zosa

Snack your way through the colorful world of anime with over sixty delicious dessert recipes inspired by your favorite Japanese animated shows and movies.

The world of anime comes to life in your kitchen with this adorable cookbook featuring over sixty recipes for desserts and treats inspired by the unique culture and motifs of this iconic Japanese art form. Recipes include traditional Japanese favorites (such as taiyaki and melon pan), memorable dishes depicted in popular shows (such as Rare Cheesecake from Cardcaptor Sakura: Clear Card and Hishi Mochi from Shirokuma Cafe), and foods inspired by classic anime tropes and imagery (such as Valentine’s Day Chocolates and Christmas Cake). Fans will be delighted to create and savor sweets and pastries featured in their beloved shows, as well as learning about the origins of these iconic confections. Featuring gorgeous food photography, Oishisou!! The Ultimate Anime Dessert Cookbook is the perfect gift for foodies, lovers of Japanese culture, and anime fans everywhere.

60+ RECIPES: Dozens of recipes for delicious desserts and pastries featured in a wide variety of anime series, all drawn directly from the unique confectionary cultures of Japanese festivals, bakeries, candy shops, cafes, and more!

AUTHENTIC ANIME INSPIRATION: Learn to make the same mouth watering treats enjoyed by fan-favorite characters in some of your favorite Japanese animated shows and films.

FOR BEGINNERS AND BEYOND: Easy-to-follow instructions make it simple for chefs of every skill level to make anime-inspired sweets.

FILLED WITH GORGEOUS PHOTOS: Oishisou!! (pronounced "OH-ee-she-so") means “That looks tasty!” The stunning photos throughout this cookbook celebrate the artistry of these recipes, highlighting unique treats and sweets that look absolutely delicious.

PERFECT GIFT FOR ANIME AND MANGA FANS: Oishisou!! The Ultimate Anime Dessert Cookbook is a fantastic gift for anime and manga enthusiasts, as well as fans of Japanese-inspired pastries and sweets.

• Language: English
• Publisher: Insight Editions
• Release date: Jun 14, 2022
• ISBN: 9781647225681

Book preview

RED BEAN PASTE

Time: 1 hour 15 minutes plus overnight soaking • Yield: About 2 cups

1 cup dry adzuki red beans

4 cups water

1 ⅓ cups sugar

¼ teaspoon salt

Soak the adzuki beans overnight, or for at least 6 hours. (Refrain from soaking beans for more than 24 hours to prevent them from sprouting.)

Rinse and drain the beans, then add to a large pot with water and bring to a boil over medium-high heat. Once the water is boiling, bring the heat down to a simmer and cook for 1 hour over low heat.

Drain the beans, return them to the pot, and add the sugar and salt. Cook for 8 to 10 minutes over low heat, stirring to mash the beans so that a paste begins to form.

Take the bean paste off the heat and transfer it to a heatproof bowl. This is now tsubu an (coarse red bean paste); you may want to pulse the bean paste in a food processor for 5 seconds to break up any larger remaining chunks. For koshi an (smooth red bean paste), strain the bean paste through a fine mesh sieve.

Keep refrigerated in an airtight container for up to 3 days, or freeze.

WHITE BEAN PASTE

Time: 1 hour 45 minutes plus overnight soaking • Yield: About 2 cups

1 cup large dry white beans (butter beans or cannellini beans)

4 cups water

1 ⅓ cups sugar

¼ teaspoon salt

Soak the white beans overnight, or for at least 6 hours. (Refrain from soaking beans for more than 24 hours to prevent them from sprouting.)

Rinse and drain the beans. Remove bean skins by hand, then add the beans to a large pot with water and bring to a boil over medium heat. Once the water is boiling, bring the heat down to a simmer and cook for 1 hour over low heat.

Drain the beans, return them to the pot, and add the sugar and salt. Cook for 15 minutes over low heat, stirring to mash the beans so that a paste begins to form.

Take the bean paste off the heat and transfer to a heatproof bowl, then pulse the bean paste in a food processor for 30 seconds, or until smooth.

Keep refrigerated in an airtight container for up to 3 days, or freeze.

CHOCO BANANA

Time: 10 minutes plus 15 minutes freezing • Yield: 6 frozen banana pops

It’s easy to see why this food stall snack would be a favorite on hot summer days. Who wouldn’t crave a frozen banana coated in a luscious chocolate shell and sprinkled with a decorative topping? For this recipe, I recommend topping with crumbled Pocky candy, your favorite cereal, or healthier toppings like chopped walnuts or almond slivers.

3 ripe