【連日売切れ】地元民に「可愛いすぎる‼︎」と絶賛のケーキ屋の裏側に密着（人気スイーツ店まとめ）

【連日売切れ】地元民に「可愛いすぎる‼︎」と絶賛のケーキ屋の裏側に密着（人気スイーツ店まとめ）

The series focuses on the making of “kawachi bussé”, a cake with a mature taste made with alcohol and very popular as a souvenir! (Staff) Did Ogawa-san come up with the idea of KAWACHI BUSSE? Yes, I did! I wanted to make a local souvenir. So there was a contest like that in Yao City.

That candy won the first prize. Japan Osaka Patisserie Igrek Ogawa Owner-chef Ogawa (Staff) Is this still the most popular item? Yes, it is! kawachi busse (Staff) Do you have edamame flavor or something? Yao, edamame is a specialty. Start making cakes. Making Mont Blanc. Mostly because all of ours are soaked in syrup.

This one also has alcohol in it. Mont Blanc cream This is praline powder It’s got almonds and chocolate. Powdered sugar here. Mont Blanc Blanc” means “white. （Mont” means “mountain. White mountain Marrons glaces Making tarte poire. Homemade raspberry jam Crème brûlée on top of it Pears soaked in syrup Apricot jam Napage Tarte Poire

Making tarte fraiche (fig). Usually everyone, you know, uses them as they are, We marinate it. That way, the taste is outstanding. Kirsch (fruit brandy) Fruits are still different, some tasty and some not so tasty, It depends on whether it’s ripe or unripe.

You can soak them in syrup, or you can add alcohol to them, It’s still going to be emphasized, The taste is homogenized. Put in ice water before cutting. (After putting in ice water) the fruit will be tightened up. 10:00 Open for business Ogawa-san making deliveries twice a week

To a supermarket in the basement of a shopping mall I’m going to go… (Staff) Did Ogawa-san come up with the idea of kawachi busse? Yes, I did! I wanted to make a local souvenir. So there was a contest like that in Yao City, That candy won. We carry it as it arrives.

Returns to store as delivery is complete. We closely followed the making of the kawachi bussé in the afternoon. Ingredients for dough are put in mixer. Mix together. Dough is finished and squeezed. Sprinkle again before baking in oven. Now that they are baked, match them up top and bottom with the same size.

Match the same size. Baking dough and working on and on. When baked, put the next dough into the oven. Adjust the direction also so that it bakes evenly. Making dough (2nd time) As before, the dough is squeezed and baked. Make buttercream to put between the dough. Butter

Since it is vanilla flavor that we are making this time, we add vanilla. Sandwich them in the dough you just combined. When done, quick freeze. Finish up rapidly. When hardened, sprinkle with powdered sugar. KAWACHI BUSSE (vanilla flavor) (Staff) Have you ever eaten kawachi busse? Yes, I have! It’s butter cream delicious.

You are involved with edamame, aren’t you? It’s like a local snack, it’s a specialty of this area. When I bring it as a souvenir, people are happy. Chef’s specialties Truly delicious” sweets Rouge Blanche in Kamata, Tokyo Rouge Blanche in Kamata, Tokyo! Tokyo, 3 min. walk from Kamata Sta. Rouge Blanche

Close to a store loved by the community for 26 years since it opened this year. Owner and chef, Mr. Wakabayashi Finishing touches on strawberry sponge cake. Cutting strawberries with slicer. We use domestic strawberries all year round. Sponge contains only honey, sugar, powder, and egg. Extra stuff, as little as possible.

I want to do it. Mix cream with granulated sugar. Machine is made in Germany The cream is allowed to stand only where it is used. If you let it all stand up, it tends to go bad. Make the hardness you want to use where you want to use it.

The final decoration is done by pastry chef Ogata. Glazing. Making mont blanc. Cream with fine Japanese chestnut paste. This is also high-grade Japanese chestnut paste Sponge is used for base of Mont Blanc. Chestnut nectar Succot suey Baked. The dough is covered with sesame seeds, making it crispy and crunchy. Fill with custard.

Opera finish. They rehearsed to make it easier to film. The opera puts gold leaf on top. There’s a gold motif on top of the opera house in Paris, France. They’re going to do gold leaf to look like that. Many people do gold leaf. Making sponge cake batter. Add granulated sugar.

Mix further while warming. Put flour through sifter. Put flour into flour sifter. Add butter. Specific gravity is measured. To check if it contains enough air bubbles. It’s the same container, but you put it in and the grams change. Bake in the oven. Baked. Madeleines are prepared. Butter the molds. Bake in oven. Baked.

Orange stocking. Granulated sugar Prepared oranges can be used for decoration, orange mousse, etc. Boiling water is added to granulated sugar to make syrup. Heat over high heat. I’m vacuuming it and putting sugar in it. Moisture is removed and sugar content is increased. Cover with a drop-lid and cook over low heat this time.

Preparation of apples. Apples are made from Sanfuji Granulated sugar and caramel are added. Heat. After heating Used for apple pie after this. Bakes croissants. Sprinkle granulated sugar on top of croissants Baked. 11:00 a.m. Shop opens. There is an eat-in space in the store and you can order cakes and drinks on the spot.

Thank you for your cooperation in taking this picture. Rue de L’Oeuf, opening in 2022 Mr. Sakai, owner-chef A day in the life of a cake shop starting at 6:00 a.m. Making mille crepe dough Total 10 crepe doughs Raspberry pistage Fromage Lapin Blueberry double cheesecake This is jellied. It tastes like lemon. Mango pudding

Milk pudding and fruit jelly Strawberry mille crepe Strawberry parfait Pudding I’d be grateful if I could get to know even one of you. Strawberry and vanilla (mousse) Flatten dough with rolls. Bakes financier. Some people are soaking in hot water, It’s faster to use this gas burner. Shortcake Chocolate cake Hojicha Financier Orange financier

Canulée Lemon cheesecake Sachertorte Cake rolls There are many baked goods such as financier in the store. Come again~ Cake shop produced by Cafe Dining Affett. We closely followed “Patisserie Affetto” which has a reputation for being cute and delicious! 2 min walk from Sakuragaoka station, Yamato city, Kanagawa prefecture, “Patisserie Affetto”.

Cake making starts at 8:00. Making brand rouge. Napage with raspberry so and lychee Decorate with edible petals. Making milk tea oranges. Milk tea glassage Finishing the shortcake. Finish tiramisu. Tiramisu Finish gâteau chocolat. Making Mont Blanc. Caramel poire The perfect summer julep Dita Pamplemousse Affetto, a chocolate cake named after the store

Two layers of bitter chocolate and milk chocolate Making tropical. Making cream puffs. After final check, put them on the showcase. Japanese plates are used to match the cakes. It is nice to have a lot of baked goods that would be good for souvenirs. Cookie gift boxes come in cute boxes.

A close look at a cake shop in Yokohama where all the sweets are handmade by one person! 2 min walk from Ishikawamachi station, Yokohama city, Kanagawa pref. Bouquet des Poire Owner-chef Mr. Okuda Making junoir. Combine two of these into a sphere. 70% cocoa, rather acidic. Chill until hardened.

This is 70% cocoa, Panamanian chocolate. This is chocolate made with very rare and valuable cacao. Chocolate mousse is made. Put milk in. You don’t use any sugar in this mousse. Instead, we use an invert sugar called tremoline. Because I use chocolate with very high cocoa content to make mousse,

I use it to take advantage of the smoothness. Measure temperature. Chocolate is mixed. Cool in ice water. Fresh cream Little by little, with a little bit of air, Make fluffy, easily mixed whipped cream. So it’s very important to know how much cream to let it stand.

How well you stand up the whipped cream against what you’re going to mix it with, or do you make it a little bit softer? That’s the key to making a good pastry. Make it smoother. Yes, like this. I think it’s smooth and plump. Putting in chocolate jelly. Chocolate biscuit

It’s a very light and melt-in-your-mouth biscuit that seems to have almost no flour in it. There’s no sugar or powder in it, so it’s not heavy. Chill in refrigerator. Make chocolates for decoration. Dye for chocolate made from oil from cocoa beans

It’s 40 degrees Celsius now, and now I’m going to lower it to about 26 degrees Celsius. Cool it in the freezer. Mold the hardened chocolate. Junoer finishing. Cocoa sable Chocolate So it’s 39 degrees Celsius now and needs a little more temperature.

If you look at this, you can see, The gloss is totally different from before. I put it through a mixer for this kind of thing. It’s about 50 degrees Celsius right now. Pour over chocolate mousse with chocolate jelly. Pour over chocolate sablé. Gold leaf Making canelees. It’s all black and zesty,

To do that, I prepare the dough and then I let it sit in the refrigerator for about four days. I want to serve something that I think tastes good, and I want to serve it properly, I don’t bake that much, It’s just that it’s such a texture. Bake in the oven.

Bake in this way for 1 hour, It’s like reversing the process, putting in another 53 minutes or so, and then looking at the results. After 1 hour About 1 hour later, the color is like this, Bake for 53 minutes. 53 minutes later Baked. Finished peach and raspberry mousse. Vanilla paste and peach extract.

We add a little bit of this for flavor. The raspberry one inside. It’s not a mousse, it’s more like a custard.　 It’s made with a technique. The water part of the milk is made I made it with raspberry juice. There’s a lot of black grains. This becomes vanilla paste.

So by adding this, you get a vanilla flavor, or a peach flavor, or something like that. peach flavor, and so on. So this is peach jelly. Raspberry He cared if it was dark. Stimule finishing 2 types of white chocolate And one with coffee extract. With finely chopped almonds. Roasted

I put them inside and use them as a sauce Decorated with white chocolate Short merimero finish A melimero is a It means “a jumble of things. It means to mix and match. It’s not just strawberries in there. There’s apricots and pears in syrup. The sweetness of that syrup and

The whipped cream holds it all together. Lecomonse finishes Sprinkle powdered sugar Raspberry and rose flavored Baked meringue. It’s made with a dough called “kneaded pie. It’s quite different from regular cookie dough. It’s kind of zesty. Giant grape tart on this day Fruits change depending on the season American cherries raspberry Powdered sugar

They’re going to be selling croissants on Saturdays and Sundays. I disturbed him again. Croissants being formed and fermenting Egg yolk Egg yolk is painted Baking finished Lemercier finishing Pound cake is coated with chocolate with nuts coating with nuts Decorating with dried fruits apricots prune fig Drained cherry Mont Blanc finish Chestnut paste

Chestnuts are decorated powdered sugar 11:00 a.m. The store opens Chocolate and Banana Caramel Tart Osaka, Japan Tarte Torta” tarte specialty store Mango Ripe mango tart Chocolate Chocolate and banana caramel tart Setouchi Lemon Tart Morning Strawberry Tart Kyoto Green Tea Black Bean Tart Kiwi Tart Tiramisu tart Chocolate Tart Pineapple Tart Ripe orange tart

Japanese Chestnut Mont Blanc Tart Purple Sweet Potato Mont Blanc Tart Reserved whole size. 11:00 Open for business The kitchen car “Gontetsu” is well known for its cute and tasty homemade waffles. Very popular with children! Christmas style, cookies are also snowmen. I followed closely for 2 days from preparation!

Japan Kanagawa based kitchen car “Gontetsu The first day of close inspection, preparation work. Owner, Mr. Ozaki This is unsalted butter. Simply, butter is still delicious. Making sauce for waffle topping. Flour We will make about 200 servings today. Add flour. Soy milk There is also the reason of ease of preservation,

Because children often eat it, The reason we use soy milk, for example, is because of our commitment to using nutritious products. It can be difficult to light the stove in the winter. I have been a kitchen car for 4 years. I am now just 25 years old.

In my early 20s when I started the kitchen car, or get a job at the candy store where I was working, I had the option of starting something on my own. I felt that since I was so young, I would do what I could while I was young, I started a kitchen car.

More than I wanted to do a kitchen car, I wanted a place where I could serve what I made. Raspberries are made into a paste and boiled down with sugar. Limited edition for Christmas. Basically, all of our cream has no whipped cream in it.

At events, we often have two crepe and waffle stores side by side. To differentiate, Made without whipped cream. When this cools a little more, it hardens, It becomes just hard enough to squeeze into the waffle holes. Flavored with gourmandise fraise (strawberry juice concentrate). Put in refrigerator and remove from heat.

Put sauce in squeeze bag. With about 10 kinds of cream, If you make all of them, it’s quite a lot. It looks like this. (Staff) Do you always clean up afterwards, after business is over? After we’re done, we stack everything up and take it home. Making the waffle batter. Flour

This is whole wheat flour. This is about half the amount of flour. Tapioca flour Tapioca flour Granulated sugar. When I say all of that, then we’ll publish the recipe. (Staff) Tell me the secret part! Powdered bulking powder Baking powder (Staff) What was that? This is a poppy seed.

Can you recognize it as the grains on top of bean-jam buns, etc.? (Staff) Those are not sesame seeds, are they? It’s not a sesame seed (laughter). This completes the basic powder. This can be changed from whole wheat to rye, depending on the day, I change it to cornmeal or some other flour.

The basic is the same, but the flavor or the atmosphere of the dough is changed. The texture, the chewiness, Also, the flavor on the nose varies a lot with rye. Rye is the first choice. (Staff) How do you decide which flour to use? It has to do with inventory, etc., #1,

The rest is mood. I’m bored, so I get tired of making the same thing. Egg yolk. These are egg yolks that have recently doubled in selling price, and the stores are taking a hit. These are egg whites that have doubled, if not doubled, to about 1.8 times the price.

After adding soy milk, add honey. Rum Stir thoroughly, then mix with flour. I asked about the difficulties in kitchen car business. It’s the lack of free time outside of work. When I go home, I have to go straight to work, The real work is done when the business is over! It is not.

After the business day is over, I go home and do the dishes and put away the ingredients. After that, I start preparing the food. There are many sites where the delivery is at 9:00 a.m. and the end is at 8:00 p.m. Keep this cool, I take it with me when I do sales.

We find a cat living in the neighborhood. Ozaki-san intervenes in a fight. Because cat lovers call cat lovers, When you put cat goods on your kitchen car, cat lovers come to you. They call him “Mr. Horse Mackerel” because he looks like a horse mackerel.

The second day of the close visit. Mr.horse mackerel greeted me. Today, we are closely connected with the opening of the store! Waiting for Ozaki-san, with Azi-san’s company. Good morning. We ask Azi to move to a safe place in order to move the kitchen car. (Staff) It’s a beautiful day, isn’t it?

Yes, it is. It’s relatively cool and people seem to be coming out. (Staff) When you go, do you have something in mind when you go? I don’t think about it much. It’s more like how I spend my free time.

I usually put on a radio or something and listen to music while I go. I just go on the road for an hour or half an hour or something. Arrive at the shopping district where the stall is located. Greetings from the shopping district. First, start preparing the kitchen car.

Power is borrowed from the bookstore next door. The electricity inside should now be on. Menu board Opening the flip-up door. Firmly fixed. Tapestry Fixed. This tapestry is full of cat love, calling for cat lovers. The stall opened on this day was in Kanagawa, Japan. Tsukuno shopping street, 10 minutes walk from Tsurumi station.

Ozaki-san’s friend stopped by with a flyer. On December 9, there will be a screening of the film at Tsurumi Public Hall. Please come. Please subscribe to our channel! Thank you very much. They have regular film screenings at Tsurumi Public Hall. I’m getting to know more and more people like this,

I feel like it’s a kitchen car business. Mr. Ozaki loves cats, and his kitchen car is decorated with many cat goods. Banner Most of my clientele are children, On weekdays, it’s office guys, And they buy a lot of things in bulk for the women. I have 9 different kinds today,

It is quite common to have people buy one of all kinds. There seems to be a demand for weekdays on weekdays and for weekends on weekends. Customers arrive before the store opens. Excuse me! Sorry! (Customer) I’ll be back! Please, I’m sorry. Sorry for the trouble. Waffle makers take 30-40 minutes to warm up.

Aprons on, ready for opening. The waffle maker is made overseas, and the thing itself is quite solid. Waffle batter prepared yesterday. Smell of Japanese sweets shop nearby? It smells very nice, like soy sauce. We smell it quite a bit when we bake the dough too,

Baking the dough itself is an act that attracts customers. Blending the oil. Only two, test bake as it is the first time. With steam, sweet aroma spreads. Shaping. This is the state of completion. Shaped like a beehive After checking the quality of the test baking, they start baking the one to be served.

The serving dish is pre-baked and baked once more after receiving the order. Baked twice to serve warm and crispy on the outside. Freshly made waffles are crispy, Waffles to-go are sticky, The dough is adjusted so that it can be served in optimum conditions.

Because all the electricity is used for the waffle maker and lights, We can’t use the stove and so on. (Staff) Then the winters are harsh? Winter and summer are harsh. A customer arrives 15 minutes before the store opens. Cream of sweet potato Cream of Maple Decorate with flower cookies and chocolate bees.

Quickly wrap them individually. Thank you for your patience. Child receiving with a smile. At first I only made four or five kinds. And then we had requests for ‘I want sweet potato or sweet potato flavors,’ and we made that, too,

And we listened to our customers, and before we knew it, we had 10 kinds, We started to offer them on a daily basis, so the amount we make has increased. 11:00 Opening 1 maple butter. Cream of maple Powdered sugar Nuts

It is delicious as it is, of course, but it is also delicious when it is heated up in a microwave oven or toaster and fixed. Sorry for the delay. Sorry for the wait. Plain and chocolate, please. Yes, plain and chocolate? Are you sure you want to take it home? Yes, I am.

Chocolate cream Thank you for your patience. Thank you. Burned one after another. Snowman’s… Ah! The snowman’s, isn’t it? I can make a to-go version, but do you want to eat it right away? Thank you for your patience. Happy brother. Cute looking waffles are very popular among children. Sharing with sister.

I am glad that your child’s ‘delicious’ sounds the most honest. That’s one of the reasons I can’t raise the price anymore. Strawberries. First time! I thought I’d make a snack for today. Strawberry cream Cream of chocolate Strawberry flakes Thank you very much. I will eat and go. Yes, thank you. Two 300 yen.

It will be ready in less than a minute, so please wait a moment. Sweet Potato Cream Pumpkin Seed The women say, “So cute! and the women say. The best part of the kitchen car business is that you can hear the voices of people passing by outside of the car.

People from shopping district come to the store. I was definitely going to buy these Christmas berries after seeing the installations. It’s my first time. I always wanted to, but couldn’t afford it. So I decided to buy it today. Raspberry sauce that I was making closely on day 1.

It’s Christmas style, and the cookies are snowmen. The Christmas berries are completed. I’ll leave it at that. Yay! Thank you, I’m so glad you like it! Isn’t she pretty? Delicious. Delicious? Good. New menu items and store openings are available on the restaurant’s Instagram. Will we see you next in your city?

We focus on making simple, never boring sweets using seasonal ingredients from producers all over Japan. A close look at Souffle Parvin, opening in March 2023! Tokyo, Japan 1 minute walk from Shakujii-Koen station. Souffle Parvin Representative Igusa. Making tart dough. Making tarte fraiche rouge. Almond cream Pistachio paste Raspberry 　

Blonde chocolate hazelnut cake finish. Coffee syrup in whipped cream. Hazelnut Sponge cake Berry shortcake Making up pie. Apples are made from red yolks. Cinnamon Use lots of apples because they shrink when baked. Lemon cake Making millefeuille Making custard. Buttercream Custard cream mixed in, Make it into mille-feuille cream. Vanilla essence Favreton is made.

Prunes soaked in rum Butter on top Decoration of chocolat blanc Hazelnut paste Add to hazelnut paste. Finish the SAINT HONORE. Fill petite choux with hazelnut cream. Almonds and hazelnuts coated with caramel Finishing touches of mango tiramisu. Mango julée pistachio Making melon shortcake. Finishes forenoir. Chocolate shaving. Gateau Basque

A close look at a cake shop popular for its gentle taste, where children and adults alike feel free to stop by! 2 min walk from JR Asaka station, Sakai-city, Osaka House of sweets Torigi to Risuba Owner patissier Mr. Kikukawa The morning begins with making whipped cream. Three kinds of whipped cream are mixed.

Making cream puff dough. I’m getting thicker eggs. So custard cream or pudding,　 I’m often told that it’s too thick or too yellow. Put the eggs in about 3 times. Because the size of the eggs are quite different, I adjust and add eggs. Petit shoots Cookie shoe Spraying water for browning.

Making whipped cream for roll cake. Dough for roll cake Caramel cafe flavor is only available on Saturdays and Sundays. Can be purchased on weekdays with reservation. The edge portion will be used later for another cake. Then finish the caramel cafe flavor.

This one is a caramel mixture, and we’re going to make a caramel whipped cream. Fresh caramel You put caramel in your coffee at a coffee shop or something, right? I made it in the image of that, and it became quite popular, It’s a good roll cake for coffee lovers.

Cut in 3 different sizes. 1 size Mini size I have a family that’s not very big, but I want to bring rolls! I have a family, but I want to bring rolls, So we decided to make a length other than this one, and this one (mini) was made. Souffle Roll (Caramel cafe)

Put the petite choux rolls into the oven. We don’t have domestic strawberries this time of year. These are Dutch strawberries. Strawberry syrup is applied. Our whipped cream is quite light, It’s easy to eat, they say. I guess that makes me happy. Kikukawa-san makes it for his family every Christmas. He makes fruit rolls.

This roll is made with the same fresh cream as strawberry shortcake or something like that. There are 4 kinds of fruits. Roughly, make it a year-round kind of fruit, I’d like to put it out basically year-round. Coffee jelly The bottom is mousse and the top is clear jelly with mango. Clear mango

The eggs are yellow, so the pudding is quite dark in color. Tiramisu parfait Making another product with the end of the soufflé rolls I just made. strained bean paste Powder is dropped and used. (Staff) It’s pretty, it’s translucent. When the strawberries are domestically grown, we go back to strawberry daifuku.

This is baking a tart for Mont Blanc properly. Tart dough with chestnut paste They didn’t serve Mont Blanc, when they first opened. And then in the fall, we had a customer say, “You don’t have any Mont Blanc?” And they said, “No, we don’t have Mont Blanc, I said, “Well, I’ll think about it.”

And it got a pretty good response, And then when we stopped in the summer, they said, “Don’t you have any Mont Blanc?” No, we’re taking a break because it’s summer.” So I decided to do it all year round. About 10 pieces are 280 yen for 100g.

They sell it saying it is cheaper than takoyaki. Kikukawa-san’s wife 11:00 Start of business Variety of baked goods etc. Close contact with a cake shop that boasts of its particular cream and carefully selected fruits! The cake shop boasts of its special cream and carefully selected fruits!

4 min. walk from Musashi Shinjo Sta. in Kawasaki-shi, Kanagawa Pref. Maison de Porte Owner, Mr. Ozaki The morning begins with making whipped cream. Set it in the machine, push the button, and it becomes whipped cream. Strawberry and raspberry mousse with berry jelly Dipped in strawberry flavored chocolate and white chocolate.

Chocolate with almonds inside. Rouge berry Making strawberry shortcake. Custard And when you add fresh cream, it’s called Diplomat Cream, If you put butter, it’s called mousseline. Mix in fresh cream. Mix butter into this custard. Making Mont Blanc. Chestnuts are from France Marron cream Fiantine Crispy texture like baked crepe Basque cheesecake Shortcake

Peach Shortcake Gateau Chocolat Powdered sugar on top Sprinkle cocoa powder. Decorate with gâteau chocolat and Soboro cookies. Prepare peaches. Taking seeds. Put in boiling water. Cool in ice water and peel. Making whole peaches. Put a whole peach on a tart. Fill with custard. I use Fukushima peaches,

And the ones that are put in the grocery store, I have the highest grade put in. Fresh cream Decorate with edible flowers. Making grape tarts. Grapes are Nagano Purple, which can be eaten up to the skin. Tart Cut into 6 equal pieces. Custard Making melon omelette.

Crepe crust topped with whipped cream, sponge and more whipped cream. More whipped cream Fruit omelette is made. Pineapple Nagano Purple Strawberry Peach Plenty of peaches. Hearty omelette 11:00 The store opens A cake shop in town loved by the locals We caught up with Patisserie Ryo, a locally loved cake shop in town!

Osaka, Japan Patisserie Ryo Owner-chef Sumida Prepare ingredients for sponge dough. Melt in microwave (Staff) Do you always ride your bike to work? When I have deliveries, I drive. (Staff) You got a little wet today, didn’t you? Yeah, yeah, it started raining on the way down. Baking tart dough. Mix ingredients together.

Check condition of peaches delivered by vendor. This is not usable, too hard. I’ll go buy peaches later. Chocolate for Mont Blanc Flattening the bottom. It’s especially hard this year because fruit is so expensive. I’m trying to keep the price low, but customers say, “That’s too expensive! I’m told.

If I lower the price any further, the store will go out of business. Cakes for your reservation Melon Chantilly (whole size) Strawberry Mousse Fruit roll Sumida coming back from the supermarket After the bill was paid, he realized the amount was wrong and went back. (Staff) Do the items in the store ever change?

It changes quite a bit. Because the fruits change with the seasons, after all. In the summer, you have more fruits. To be able to eat lightly. In winter, we have a lot of chocolate cakes. There are a lot of almonds and nuts. (Staff) Is this one of your reservations?

No, this is served at the store. It sells quite well. (Staff) You mean you’re selling by the whole lot, right? Yes, it is. (Staff) Sweet potatoes look delicious. Looks delicious, doesn’t it? 39 00:17:49,585 –> 00:17:50,636 This is quite popular. (Reserved cake) Much less today.

It seems like more and more people are having birthdays on Saturdays and Sundays these days. I guess they do it when everyone is there, including the father. Every morning I write the name of the birthday child of the day. Some people who bring their children take pictures in front of it.

They sell not only cakes but also baked goods, jellies, and many other things. A close look at a cake shop that uses organic ingredients and is kind to the body. Ever since I was a child, I dreamed of becoming a pastry chef and opening a cake shop. Tokyo, Japan patisserie maru’s

Kinshicho store is closely followed. Owner-chef Miyata Finishing cream puffs. Fresh cream Fresh cream and custard combined or custard and caramel. Custard Caramel cream Powdered sugar sprinkled on top Finish strawberry shortcake. Melon shortcake Mango shortcake Finishing touches on grape tart. Finish of fruit tart. Chocolate tart Making murrang shanties.

Put meringue on top of whipped cream. Caramel sauce Put walnuts on top. Finish off the whole shortcake. Syrup Ever since I was a child, I dreamed of becoming a pastry chef and opening a cake shop. The trigger was originally a picture book, I had a picture book that I loved,

That’s what makes cakes and bakes bread, I read those picture books every day, I was influenced by that and I wanted to create that worldview, I became a patissier. Putting them in the showcase. 10:00 a.m. The store opens. Sponge cake batter is made. More than 100 eggs Organic sugar is added.

Dissolve slowly in hot water. Light flour Thin flour is added. Add melted butter. I come here once or twice a week. My favorites are, Shortcake is my favorite. And I like the softness of the sponge, The cream is soft and gentle. It’s organic, Cakes for acquaintances or friends,

It’s a gift, and it makes for good conversation when you eat it. It’s all good. It tastes gentle. I use organic sugar for all my sugar, And the flour is organic flour, We try to use the healthiest ingredients we can, The food that is safe for children to eat,

I’m trying to make a cake, and I do it every day. For as many customers as possible in the future, We want to create products that people can enjoy, We will do our best to make it fun for you, Please come to our store.

We take a closer look at a pound cake specialty store in Ota-ku, Tokyo. 3 min walk from Omori station, Ota-ku, Tokyo. Pound cake specialty store “Cattle Curl”. Owner, Mr. Tashiro. Making pound. Anyway, that the 4 ingredients (eggs, butter, sugar, flour) are in the same quantity,

I try to make it as basic as possible. From small children who do not have full set of teeth yet, to the elderly who have weakened teeth, We want everyone to be able to eat with peace of mind, We try to make sure that glue Making lemon pound cake. Light flour Almond powder

It also smells like almonds and comes out full-bodied. Baking powder Lemon powder. Sugar in several parts. Add sugar again. Add egg. Lemon peel The next one is called salt plain, It’s usually plain, Only in summer, with a little bit of salt, It is a type of mellowed sweetness. Sugar mixed with salt.

I used to have a different job that had nothing to do with it, I wanted to do something for myself when I turned 60, At that time, it was called pound cake, It’s the same shape, but it can be made in many different flavors, I was obsessed with the idea of

Studying on my own, I opened my store after I was 60 years old. Decorated with ribbons of the color of each flavor. It’s always called pound cake, It’s something that you can always find in a pastry shop, It’s more like at the end of the line.

One kind, two kinds of things, you know, The point is that there’s a supporting role, In our store, as the main actor, I’m standing in line in the case, by wrapping a ribbon of the color that you imagine at the time, Pound cake in a glass case,

I want it to shine like a jewel, By wrapping many kinds of ribbons, By wrapping ribbons in many different colors, you can make it more colorful and fun for your customers. 10:00 AM The store opens

The film focuses on a long-established Okoshi (dried rice dumplings) factory that has been in business for generations since 1892! Millet Okoshi （Ginger) Osaka, Japan 5 min. walk from Sumiyoshi Higashi Sta. Awashin The side of the store is a factory. Mr. Mukai, the 4th generation representative director. Starch syrup and sugar

Sugar is made with slightly larger grains. Elegantly sweet sugar. Heat until it boils. Prepare machine for making Okoshi. Blades used for cutting. By changing this blade, the size of Okoshi is changed. Oil is poured. (Staff) It’s interesting because I’ve never seen anything like it.

We are the only company that still uses these old machines. Other companies use newer machines. To prevent Okoshi from sticking, oil is applied while the machine is running. Glutinous rice roasted. Ordinary Okoshi shop is, from the supplier who does the process of turning the rice into puffs, Purchase these kinds of things,

Many of the stores finish up with Okoshi, Here we buy rice and work it up to this state. Ignition peanuts Heat Glutinous rice is added. Stretch evenly using machine. Return dough. Cut in position. Millet Okoshi peanut flavor Making one after another. Very hot, but manual labor. Good rice is used.

There are many types of rice, from good to bad quality. Some stores use cheap garbage rice. We don’t want to do that here, so we use good rice. Preparation of Okoshi to make next. This is rice with slightly smaller grains. Sesame seeds Making millet Okoshi, a classic with ginger. Rice is thrown in.

Same as before, but using machine to stretch. Only scraps are collected and sold separately. Standard millet Okoshi （Ginger) Mukai-san is working silently. Mukai’s skillful and experienced sense makes Okoshi even and even. Preparation takes time, but each step proceeds speedily. Work continues, adding more oil. Lean movement is repeated. Production ends. Packed in bags.

What is made this time is delivered to the shrine. The bag is closed. Pack into boxes. Individually pack for sale in stores. Quick wrapping. Mukai-san’s wife’s mother. Cleaning of the store. 10:00 Start of business They sell traditional Okoshi and various kinds of Okoshi arranged in modern style.

It is also popular as a gift. Cracked Okoshi, popular among customers. Eat-in cafe (Closed during certain times of the year) Awashin continues to make Okoshi, a sweet said to have originated in the Heian period (794-1185).

「日本のスイーツを世界へ」をコンセプトに、舞台の裏側に密着し、技、歴史、作り手の思いに焦点を当て、真心込めて動画を制作しています。

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