Uji-Matcha Dorayaki
Dorayaki dough kneaded with matcha from tea masters in Uji, Kyoto
Moon Galette
Japanese notation "ムーンガレット"
“Moon Galette” made by “Ariake”, famous for “Yokohama Harbor“, was a delicious pastry with an unexpected flavor that I could not have imagined from the name and appearance of the pastry.
Incidentally, galette is written in French as “galette” and means “a dish baked in a circle,” but in Japan it is often used to refer to a Brittany-style galette made of thinly baked buckwheat flour dough. The letters and moon pattern printed on the surface of the pastry are stylish.
The filling in the galette was surprisingly a combination of sesame, walnut, and soy sauce rice cake.
It was a rather unexpected approach, but the taste was a blend of Japanese and Western flavors that was typical of Yokohama.
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Kyoto
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Kyoto
Soba Mochi
Buckwheat cakes from an old buckwheat noodle shop in Kyoto -
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Ritsu-boku
Dorayaki with chestnuts scattered generously. -
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Dora-don
Compact dorayaki with the Shimazu family crest stamped on it -
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Omatcha Saga-Nishiki
Traditional techniques that make me think that designing sweets is important. -
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Nihonbashi-Manju（Sakura Milk）
Manju with the scent of cherry blossoms, evoking the image of Nihonbashi