Only a few additionally bought ingredients needed: thirty-two ideas for turning sixteen familiar pantry items into delectable sweets.
As its name suggests, the foodremedies dessert studio focuses on healing and restoration through food. Its owner, Kako Osada, says that moving from Tokyo to the Yamanashi countryside a few years ago nudged her to become even more mindful of using up ingredients without waste. From lemon, cream, and spices to dried fruit, these recipes offer quick and simple ideas for making the best of foods that tend to sit in odd amounts in the pantry or fridge. The “Lille” in the title is Danish for “little”; a little start is all you need to savor the goodness of flour and foodstuffs in sweets à la Kako Osada.
Ingredients and recipes
Eggs: Anise Meringues, Fisherman’s Quiche
Baking powder: Fennel and Rosehip Cake, Homemade Doughnuts
Lemon: Lemon Peel, Full Moon Lemonade
Cream: Caramel Jam, White Parfait
Dry yeast: Cinnamon Focaccia, Flannel Pancakes
Dried fruit: Whole Fruit Bar, Vegan Fruit Bread
Honey: Lithuanian Honey Cake, Apple Butter
Banana: Banana Pie, Banana Granita
and more
Kako Osada specializes in developing sweets recipes that are considerate of the body. She honed her skills at a patisserie and an organic restaurant among other establishments before founding foodremedies in 2015. She frequently visits the people and places behind her ingredients firsthand, giving a nod to this background in her creations. Since 2021 she has been based in Yamanashi Prefecture, where she also runs sweets-making classes and develops products in collaboration with local farmers. Recent publications include Day to Day Herbalism (coauthored with Saori Ishimaru; Anonima Studio, 2024).
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