  Everyone loves flan (called purin in Japanese) made of eggs, milk, sugar, and… What else was there? Actually, that is all there is to it. Making it is easy too. Just mix the eggs and sugar, and add hot milk. Pass it through a sieve once then pour the mixture into individual bowls or a baking dish. That’s all. There is no way around cheating. This is why all the ingredients in a flavorful flan must be fresh and wholesome.  The milk we use for our flan comes from a farm in Toyama Prefecture, where the cows are raised healthily and eat only organic, chemical-free hay from the time they are born. The eggs come from free-range chickens (as photographed here), which are fed vegetable scraps from the same organic farms that produce the vegetables for our restaurant. No residual chemicals or pesticides, such as antibiotics, have been used on these vegetables, so the color of the yolk is slightly lighter. Our dessert chef says that this is because the eggs are strong—the scent and flavor of the yolk are strong and the egg white has the strength to easily solidify. For this reason, if we use the same amount of eggs as store-bought eggs, our flan becomes hard. The sugar we use comes from Miyakojima in Okinawa. This natural, white, smooth sugar is also used for our caramel sauce. When you first take a bite, you might think it tastes like regular flan. But gradually, the sweet taste of milk spreads throughout your palate and you won’t believe how sweet the milk is and how fresh the eggs taste. This is how simple our flan is. Our dessert chef stares at the oven during the last few minutes before the flan is completely baked. The top and middle of this dessert are soft, but it should be baked thoroughly and not be runny. The dessert chef knows exactly when it is ready as if he took the baking dish in his hands, just by looking at it, “It will be this firm when the flan is chilled.” The chef recommends, “First taste the flan, then add the caramel sauce to your preference.” MIHO MUSEUM’s simple flan is a must.   |
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 We serve our guests with dishes made only with natural ingredients that use no additives. |
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 Our kitchen staff always wants our visitors to experience the fresh and amazing taste of vegetables. They got their wish granted with the newest item on our menu—a vegetable hors d’oeuvre. A plate of fresh vegetables, including soft baby carrots, radish, and field peas, welcomes your main dish just before it arrives. Try the vegetables with our savory miso dipping sauce, flavored with live oil, garlic, and milk. |
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