The Least Useful Guide to Fukuoka

Strawberry shortcake (Japanese style—layers of airy sponges, whipped double cream and slices of strawberries) is my all-time favourite cake. I could have it 365 days without getting tired of.

But I feel some pricks of conscience when I bake it at home because:

        1.    It needs to be baked in electric oven for some 40 minutes (which might be unpatriotic in this Setsuden circumstance);                                                                                                 

                     2; I use 2 cartons of 200ml double cream (48% fat), which feels extremely extravagant and worrying (in terms of of  weight control );

                     3; The residue of cream and cake batter that I couldn’t scrape off from the cooking bowls, whisk and baking tin…

I don’t mind how much soy sauce or miso I cook for my everyday meals, but when it comes to dairy products and oven, I become oddly tight-fisted and guilt-ridden. I don’t know why. Psychological something? Childhood trauma?