16 things Yuki Tanabe from Tokyo, Japan actually loves
- A perfect choux pastry, light enough to feel like air
- The precision of tempering chocolate to 31.5 degrees
- Pierre Herme's Ispahan
- Cherry blossoms along the Meguro River, three days in April
- A matcha from Ippodo that tastes like the word umami was invented for it
- My sensei at Le Cordon Bleu Tokyo, who made me redo lamination 47 times
- The sound of a macaron shell when you tap it and it's right
- Japanese milk bread, the texture, the tear
- Joe Hisaishi's scores for Miyazaki films
- Spirited Away, specifically the scene with the food
- My grandmother's dorayaki, which she made every Tuesday
- The Nezu Museum garden after rain
- The philosophy that pastry is science wearing an apron
- A croissant with exactly 27 layers
- The patience of a long proof
- Yuzu in December