Hi Robb,

Susan here (the one who posted the kasutera recipe originally). I've found it interesting reading the correspondence about kasutera and what it contains. I live in Hawaii where we can buy Bunmeido kasutera; the label says it has millet syrup as one of its ingredients! I'd always been told by Japanese friends that kasutera was a honey-cake. As none of them had a recipe, I worked out my own. I imagine lemon or orange juice/flavoring can be added, but I never seemed to detect those in any versions I ate. Lining the pan with wax paper is optional; makes it easier to turn out of the pan if it's not nonstick. Pan shape is also up to you--I used what I had. Probably a longer, deeper loaf pan will take longer to bake.