Our Cooking Project #5: Strawberry Cheesecake

Last weekend, we had the honour of spending time with a gorgeous Japanese family at their beautiful home. We met this lovely family almost two years ago on our trip to Hakone, and we kept in touch and have met up a couple of times. It's great having these cultural encounters as we can exchange and share more about each others' culture and language. They really are a wonderful gracious hosts and we all enjoyed the company along with homemade temaki sushi lunch. The two little girls have grown so much, and they had fun playing with our 11 month-old.

The lovely home prepared spread. We loved the tasty chicken salad, and the fresh seafood. It was fun eating our individual temaki sushi as we made them:


Rob and I prepared a Strawberry Cheesecake as our humble contribution to the meal, and we followed this recipe I posted up almost four years ago. I would have ideally used fresh strawberries to top the cheesecake (as done by Rob's mum here), but it is not winter, the season for strawberries in Japan (strange, right? Strawberries at their peak during winter), so I made a glaze using gelatin and the remainder syrup from the can of strawberries. We also can't get granita biscuits here, but the Carr's Whole Wheat Crackers was a very good substitute.





We are off to the airport in a little while for a trip to Malaysia and Sydney for two weddings in my family two weeks apart, so I won't be able to post anything up for a couple of weeks or so. Please do check back in a few weeks time as I will be sure to have lots and lots of photos to post about Malaysian food and other eats we will have.