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Sweets Tales
Today's pleasurable new topic: enjoying Japanese sweets.
Two years ago, a popular Japanese confectionery shop opened near Senzoku-Ike in Tokyo.
Two kinds of sweets, herb-flavored rakugan and dry fruit yokan, are arranged in the shop.
All other sweets are made-to-order.
Considering the ingredients and flavors for the sweets is great fun.
Thanks to the impression we have for making unusual creations,
we're able to make things that weren't considered possible by looking for solutions to challenges.
For example, consider how Japanese sweets can express Senzoku-Ike.
The chicks expressed the tastes of the four seasons passing by.
This is how the two thought up dry fruit yokan, their confectionery masterpiece.
Figs soaked in rum,strawberries,and walnuts are mixed in, stirred well and poured into the yokan mix.
Ordinary yokan is poured into an aluminum silver pan, but when fruit is added, it all sinks down.
Pound cake-style pans prevent fruit from sinking to the bottom.
This idea was first triggered by a friend's request for Japanese sweets that went well with bread.
What we imagined was a terrine.
We use whole figs, not only for flavor, but also to enjoy the beauty of the sliced.
Well done! A Japanese-style terrine.
A canapé of dry fruit yokan on bread. A delicious taste that's elegant and slightly seductive.