002 Starting

Healthy Fig Dessert Without Eggs, Sugar, or Dairy

008 Fig White Wine Compote
009 Spicy Red Wine Compote
010 Fig Coconut Brulee
012 Fig Frito
013 Roasted Fig Open Sandwich
014 Fig Omelette with Tofu Cream
/ Tofu cream
016 Spicy Fig Douhua
017 Steamed Fig Zenzai
018 Fig Rice Cake
020 Fig and Olive Jelly
/ Golden osmanthus syrup
023 Fig Coconut Milk Ice Cream
024 Frozen Figs and Fig Coconut Milk Ice Cream
025 Fig Anmitsu
026 Fig Soda Frappé
027 Fig and Cream Mille-Feuille
028 Fig Trifle
Fig White Wine Compote Syrup Jelly
Soy milk custard cream
030 Fig White Wine Compote and Soy Yogurt Pudding
032 Fig Tart
035 Semi-dried Figs
036 Fig and Black Tea Vegan Financier
037 Fig Jam
038 Fig Shortcake
040 Fig Jam Walnut Scones
042 Fig Jam Pound Cake
044 Fig Chocolate Chip Muffins
046 Fig Cobbler
048 Whole Fig Cocoa Cake
050 Fig Almond Pound Cake
052 Fig Enchimaki Cookies
/ Red bean paste / White bean paste
054 About Figs

French-style high-quality fig pastry

058 Fig Red Wine Compote
059 Fig White Wine Compote
Fig Belgian Beer Compote
060 Yogurt Bark
061 Fromage Blanc
062 Hojicha Blancmange and Fig Caramelized
064 Fig Bonbon
065 Chocolate Bark
066 Semi-dried Figs and Roquefort Cheesecake
/ Semi-dried figs
068 Fig Caramel Madeleine
070 Fig Katr Kar
072 Fig and Belgian Beer Mousse
073 Who is Glace
076 Fig Tart
078 Fig Tatin
080 Rose Fig Pavlova
082 Fig Shortcake
083 Fig Compote and Grape Jelly
086 Fig Terrine Chocolate
088 Fig Vanilla Jam
Fig Herb Jam
090 Fig and Sancho Pound Cake
092 Fig Jam Cookies (3 types)
Fig Jam Butter Cookies
Fig Jam Cocoa Cookies
/ Calais Alsatian
094 Dried Fig Pang Defis
096 Pistachio and Fig Tart
098 Linzer Torte
099 Sachertorte
102 Part de Fru

A Tour Report on Maruhachi Fruit Farm, Growing Over 100 Varieties of Figs
106 [Healthy Fig Dessert] Basic Ingredients and Something Special
107 [High-Quality Fig Cookies] Basic Ingredients and Some Special Ingredients
108 Basic Tools Used in This Book
109 Framework used in this book
110 Healthy Fig Desserts Without Eggs, Sugar, or Dairy _Imai Youko
French-Style High-Quality Fig Pastry _ Kaede Fujisawa

Attractive in taste, scent, color and shape
The Versatile Uses of Figs

With its sweet yet bitter taste, subtle fragrance, soft flesh, rich juice, and a color that combines light green and purple with a convex, jewel-like shape, figs are a fruit that satisfies all five senses.
Recently, as it has become more popular with consumers, the number of farms growing it has increased and the variety has diversified, so it can be enjoyed for quite a long time, from August to November.
Although fresh fruit is delicious, it is unfortunate that the flesh tends to become soft and cannot be stored for a long time. However, when heated, the sweetness and savory flavor intensify, making it an ideal ingredient for confectionery.


This book covers a variety of fig desserts, from simple jams and compotes to confections like bonbons, jellies, and chocolates; baked goods like madeleines, financiers, and scones; shortcakes, pound cakes, and even a stunning three-tiered cake.
From cool summer desserts to baked goods perfect for fall, we've got a wide selection to help you fully enjoy the fig season.


Healthy desserts with a light flavor & sweet yet bitter snacks for adults
Fig desserts with different personalities

First, the recipe in the “Healthy Fig Dessert Without Eggs, White Sugar, or Dairy” section uses ingredients that can be easily purchased at the supermarket and does not require whipping skills or temperature control, so it does not require many tools, making it easy for even beginners to follow.
It is characterized by boldly bringing out the unique sweetness and aroma of figs and the juicy flavor that spreads in your mouth by using beet sugar and soy milk as a base.
Pastries such as financiers, scones, and muffins are also available in vegan versions using vegetable oil and soy milk instead of butter.
Many of them pay attention to visual elements, either using the round shape of the fig or making the cross-section visible.
Recipes that utilize figs in traditional desserts such as sweets made with red bean paste, zenzai (a type of red bean porridge), and chapssaltteok (rice cakes) are also attracting attention.


Meanwhile, in the “French-style High-Quality Fig Cookies” section, the flavor becomes much richer when heated, and the characteristics of figs, which are not affected by strong ingredients such as alcohol or herbs, are fully preserved.
By pureing figs and mixing them with cream or combining them with liqueur, beer, various spices, and dark chocolate, a rich and deep flavor was created.
There are many different ways to use figs, such as slicing them and slowly roasting them in the oven to make them semi-dried, stewing whole figs in sugar, or using commercially available dried figs. The taste, aroma, color, and shape are all wonderful.
You'll discover dozens of fig delights, from mouthwatering jellies and mousses, madeleines and cookies, to tarts, and even the exotic cakes of Germany and Austria, like the Linzertorte and Sachertorte.