Kuro-bou

The old-fashioned, rustic taste, in fact, ginger is the secret ingredient

The “Kurobo (Takumi no Ippin)” made by Noda Seika in Yame City, Fukuoka Prefecture, is a simple, traditional pastry made by soaking brown sugar, wheat, and eggs in sponge cake dough and baking it.

The flour is harvested in the Chikushi Plain, and the brown sugar is carefully selected based on years of experience. The flour is harvested from the Chikushi Plain, and the brown sugar is carefully selected through years of experience.

It has the feel of being crispy on the outside and fluffy on the inside.

They are carefully baked in a special oven over a long period of time, and the sugar coating is done entirely by hand, one by one. This hand-baking process allows the brown sugar to blend with the dough, creating a unique texture. The result is a mille-feuille-like layer of dough.

The use of ginger produced in the Amami Islands is also said to bring out a deep sweetness while enhancing the taste of brown sugar. It is true that the sweetness is simple and rustic, but it is a taste that has been perfected.