Let Them Eat Red Bean Cake

Posted on September 9, 2009 
Filed Under Financial District, Food & Drink, Shopping

I don’t bake. But to listen to those that do, it seems a relatively manageable endeavor. A dash of flour here, a dab of butter there and, voilà, anyone can be Sara Lee.

To me, baking is still an unachievable art form, and best left to the experts. And none appear to be more expert in their craft than the Japanese. Famous for the refined artistry that guides their creative spirit, they, no doubt, bring the same quiet elegance to their confections.

Wagashi (traditional Japanese sweets) are said to have been developed, and refined, during the Edo Period, before any influx of influence from the West. The sweets themselves are made not with the expected butter, milk and cheese standards, but rather with rice flour, sweet bean paste (azuki) and sugar. No need to count calories here; despite their deceptively wicked taste, wagashi are typically lower in fat and healthier than most Western cakes and pastries. Their all-natural ingredient formula adheres to the teachings of ancient literature. Even their names are poetic, echoing the beauty of shape, color and taste of the sweets themselves.

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This novel brand of delectable treats is the newest of East-meets-West fads to land in San Francisco. Minamoto Kitchoan’s recently opened Market Street location is poised to win over fans with its unique zen-like interior and seasonal menu selections. Pick up a tray at the counter and let your eye guide you to a visual smorgasbord of flavors. In store now, look for the Hakuto Jelly, made from high quality white peach, or the Tsuya [pictured below], a coupling of mini pancakes with a red bean paste center.

My sweet tooth has a new pleasure and it’s turning Japanese.

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Minamoto Kitchoan is located at 648 Market Street in San Francisco. The nearest BART Station is Montgomery Street. Open 9:30am - 7pm daily. 415.989.1645.

—Michael

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