POST-TSUNAMI: REBUILDING, ONE SWEET SEAWEED CAKE AT A TIME
Balletic isn’t a term that’s often applied to a pâtissier. But in Kuriko Miura’s case, the description seems a good fit. In the kitchen where she whips up batches of Swiss roll cakes – cylindrical sponge cakes with a swirl of cream inside – she moves with the swift, graceful efficiency of someone who, despite her youth, has been at it for years.


