Similar Posts
Suzuya’s Homemade Shokupan / Japanese Milk Bread
Interviewer： What’s about Shokupan / Japanese Milk Bread? Chef Misuzu： It’s a white bread that we ate every day, like really basic bread that goes with everything. Interviewer： Which menu do you use Shokupan? Chef Misuzu： It is Sandos and toasts, and we also sell Shokupan as a raw on weekends. Interviewer： What’s your inspiration…
Suzuya Original green tea log cake
Interviewer： What is a log cake? Chef Misuzu： It looks like a log or a cylinder, and the end seems to be an annual ring of wood. They go circle, and that’s we say “roll cake”, putting cream in the middle and then rolling it. Interviewer： What’s your inspiration for this cake? What’s different from…
A Sweet Day with Our Community
One of the things I love most about Suzuya is how connected we are to our community. Recently, we had the unique opportunity to welcome members of the LVMPD Asian American Pacific Islander Alliance into our kitchen. Instead of being in uniform out on the streets, they joined us behind the counter — learning how…
Koinobori Cake 2023
Interviewer: Children’s day is coming soon – will there be any special cakes? If so, why did you decide to make such a cake? Chef Mike: So the Koinobori cake is special for Children’s Day on May 5, which we celebrate in Japan. The cake itself is a chiffon roll with chocolate cream and fresh banana…
Pudding is called Purin?
Interviewer: Why is it called “Purin” in Suzuya? Chef Mike: It’s more just the Japanese pronunciation. Japanese people call pudding “Purin.” Interviewer: Please let us know this item’s features or recommended points. Chef Mike: The custard pudding, we make it with vegetarian hen eggs, kind of high-quality eggs. And ours has a fairly bitter caramel…