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About Linsey Cake
I’m counting down the minutes to my next meal.
Over the last 15 years I’ve had a zillion different roles in different aspects of the food industry. I’ve been a classically-trained cook, a pastry chef, a cheesemonger, a food researcher, a food tv guest, a go-to girl, a corporate food innovator and a gluten-free devotee. I’m a real food adherent and enjoy my raw milk and cheese, farm-fresh eggs, local meats, and seasonal eating.
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washoku, wagashi, eggs from the farm, heirloom anything, encased meats, dim sum, simple & honest food. And sweets of all stripes
I call myself a…
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commented on Chawan mushi.
Chawanmushi has always been one of my favorite comfort foods dating back to the first homestay in Japan in the 1980s. There must be something in the air, because I recently blogged about it, too, though I changed it up by steaming it in egg shell cups.
The best news about chawanmushi is that it is extremely adaptable. At its essence, it is stock and eggs - and almost everyone has that in their refrigerator.
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