I mentioned that I stopped buying cookbooks, since Japanese food magazines provide more current, diverse, and less biased food knowledge. So whenever I visit a bookstore, I grab one of Harumi Kurihara’s quarterly magazines. I know the Japanese reading this are cringing right now because Kurihara is - how do I put this, the Jamie Oliver of Japan.
I am jealous of the pearl sugar addition. I live in Adelaide and cannot find it anywhere (except one shop in Hahndorf, but it wasn't real pearl sugar). Thomas Keller, in his Bouchon Bakery cookbook, uses streusel to top blueberry muffins. It is also delicious.
She had a kindle book selling for peanuts so I downloaded. Thanks for the tip!
you were supposed to buy MY book! lol
I am jealous of the pearl sugar addition. I live in Adelaide and cannot find it anywhere (except one shop in Hahndorf, but it wasn't real pearl sugar). Thomas Keller, in his Bouchon Bakery cookbook, uses streusel to top blueberry muffins. It is also delicious.
Try the internet.
Pearl sugar / hail sugar/ nib sugar is quite common on baking sites.
And I have to google streusel to learn it's just a fancy word for crumbles.