Fermented Butter Rusk (Twice-Baked Biscuit Cookie)

[LIMITED TIME ONLY]

Worldwide delivery

Prefecture:Ibaraki
Producer:Uchiyama Misoten
Ingredients:Flour (wheat), butter, sweetened condensed milk, sugar, fresh cream, kojidane yeast, honey, raw yeast, salt, vitamin C (includes wheat, dairy, and soy)
Size: 3 pieces

Popular in Germany and much of Europe, rusks are a type of twice-baked biscuit cookie made by baking balls of bread dough in tightly packed pans, cutting them into the desired shape, and then slowly re-baking them to a dry texture similar to Italian biscotti. Uchiyama Misoten’s fermented butter rusks are made by soaking high-quality shokupan (Japanese milk bread) in house-made fermented butter. The butter is fermented using natural yeast sourced from the Uchiyama miso-making process and imparts the rusks with a luxurious buttery taste without making it too rich or oily. By baking the rusks at a low temperature they achieve a perfect golden brown color and a delightful melt-in-your-mouth texture.

For over 150 years Uchiyama Misoten has been making the most of the Hitachi City area’s abundant natural resources and rich culinary history. Using only water from the Izumi Mori Spring Water District, one of the one hundred best water sources in Japan, and domestically grown rice and soybeans, this long-established business is still fermenting miso the same way the shop’s founder did back in 1872. These traditional methods are a labor of love but well worth the results. In addition to preserving these timeless techniques, the company is pushing the boundaries of fermented foods and even incorporating koji and miso into confections and baked goods.

Suggested uses: Enjoy as is for a sweet treat, perfect to pair with a cup of Japanese tea!

 

DISCLAIMER: We provide ingredients and common allergens based on the packaging as a reference only. Please consume with caution based on your own individual health concerns as we cannot guarantee the presence or lack of certain ingredients, allergens and/or animal products.

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