Japanese Style Donuts – mister donut

It’s been a while since my last post (more than two months!). I moved into my new house at the beginning of April, and it took me a while to settle down. Does anyone love moving? I don’t… Moving process is hard and quite stressful. You need something to support you to get through. In my case, sweets!

My first ‘coming back’ post is about Japanese Style Donuts from mister donut.

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You can enjoy seven different tastes in this ‘和ドーナツ (Japanese Style Donuts)’ line.

1. Matcha donut + red bean paste + whipped cream + ‘Warabimochi’
‘Warabimochi’ is a jelly-like sweet made from bracken starch and covered in ‘Kinako (sweet toasted soy bean flower)’.


2. Matcha donut + red bean paste + matcha cream + Warabimochi


3. Pon de Matcha Cream


4. Old Fashion Matcha


5. Old Fashion Matcha Chocolatdonut5

6. Old Fashion Double Matcha


7. Matcha ‘Kuromitsu’ Stick – ‘Kuromitsu’ donut + Matcha Cream
‘Kuromitsu’ is a Japanese sugar syrup that is similar to molasses. It’s made from unrefined black sugar and used in many Japanese sweets, ‘wagashi’.


Which one would you like to taste?



Mitarashi Dango

It’s been more than two weeks since I last updated my blog. My husband and I have been busy doing a small renovation in our condo for renting it out. Today, finally I have a little bit of time for myself and for my blog. So, here I am.

Today, March 20 is the first day of spring. The first thing that comes to my mind when I think about spring is ‘Sakura’, cherry blossoms. ‘Sakura’ is the national flower and signature symbol of spring in Japan. This year, peak bloom is predicted to start March 21 in Tokyo. Cherry blossoms only last about one week; so there will be so many ‘hanami’, flower seeing parties, all across Japan next week.


Everytime I go see cherry blossoms in Japan, I crave a certain dessert, ‘Mitarashi Dango’. It is one of Japanese traditional dessert dumplings that made from ‘mochiko’, rice flour; three or four round dangos that covered with a sweet soy sauce glaze are served on a skewer. The sauce is sweet and savory, and goes perfectly with bland dango.


There is an old Japanese saying, ‘Hana yori dango’, that literally means ‘dumplings over flowers’. The real meaning of it is ‘The person to whom it is directed prefers practical gain to aesthetics’. I could be the person. I love beautiful cherry blossoms, but I sometimes enjoy mitarashi dango more than I enjoy seeing the cherry blossoms.

Apple Custard Pie – Ringo


If I get to choose between chocolate cake and apple pie, I would probably choose chocolate cake. To me, chocolate cake is a little more appealing than apple pie. However, if I see the Apple Custard Pie I’m going to introduce you today, I would definitely change my mind.

Putting a new spin on the classic dessert, the new Apple Custard Pie will debut in Ikebukuro, Tokyo, on March 4. Actually, the store ‘Ringo (apple in Japanese)’ carried out a test launch and sold 10,000 pieces in one week.

The recipe of Ringo’s Apple Custard Pie is unique. They bake a small apple pie first, then, inject custard cream inside. It makes the pie crispy outside and creamy inside.

This is how they make the Apple Custard Pie:

Ringo won’t do batch baking. The store is also the pie bakery, so you can get really fresh baked Apple Custard Pie in Ringo. The classic but new sweet will bring Spring to Ikebukuro!


Ichigo (strawberry) Daifuku

Most traditional Japanese sweets use red bean paste (anko in Japanese). To tell you the truth, I am not a big fan of anko. It is made of red azuki beans and sugar, so you really taste red beans when you eat traditional Japanese sweets. If you like red beans, you will love traditional Japanese sweets, and if you don’t like red beans like me, you might not like it. I’ve always preferred cakes, cookies and chocolates to traditional Japanese sweets.


However, there is one Japanese sweet with anko I can really enjoy, which is today’s topic — Ichigo Daifuku. Ichigo Daifuku consists of round mochi (soft rice cake) stuffed with anko and one whole strawberry. It was invented in the 1980s and became very popular. When I first heard about Ichigo Daifuku, I couldn’t imagine the taste. I couldn’t associate anko with strawberry. Then I tried and it just blew my mind. Soft mochi, anko and juicy strawberry make a great combination.

If you like cooking, you can make your own Ichigo Daifuku as well. All you need are a can of red bean paste, shiratamako (glutinous rice flour), sugar, water, cornstarch and strawberry. There are two types of red bean pastes: koshian (beans are mashed completely) and tsubuan (beans are half mashed). Koshian is smoother and I think it suits well with Ichigo Daifuku. Enjoy!

Chouquettes at Tokyo Skytree

A French small cream puff, chouquette, has come to the tallest tower in the world. A chouquette is a small puff pastry sprinkled with pearl sugar, a simple yet tasty petit chou. Since its open on December 6, 2015, “Chouquettes Tokyo”, a cafeteria at the basement level of Tokyo Skytree has introduced the French traditional dessert to Tokyo.

Incidentally, Tokyo Skytree is one of the most popular landmarks and tourist attractions in Tokyo. It is measured at 634 m (2,080 ft) and ranks as the tallest tower in the world, authorized by the Guinness World Records.

At Couquettes Tokyo, you can enjoy fresh baked chouquettes in two ways: sweet and salty. Chouquette Sucrée comes with fresh cream and salted caramel, bitter chocolate or strawberry sauce. A cheese-flavoured Chouquette Salée can go with wine. A pasty chef Tomomii Chiba who has extensive experience in Paris working with Alain Ducasse produces the recipes.

Croquant Chou


You wouldn’t use the word “crunchy” when you describe cream puffs, would you? But for “Croquant Chou” from Kinotoya in Sapporo, Hokkaido, you definitely will. Freshly baked puff mixed with crushed almond holds rich custard cream inside. It’s crunchy outside and creamy inside. “Kinotoya” also has stores in Shinjuku and Harajuku in Tokyo.

Source: http://www.kinotoya.com (Japanese Only)

Birthday Jewelry Chocolate


St. Valentine’s Day is less than one month away. There are so many types of chocolate are available on the Japanese market, but this one is very special. Cerfeuil, a chocolatier in Nagoya, created birthday jewelry with chocolate. Using all kinds of ingredients and method, each diamond cut piece looks like jewelry. For example, Garnet, January birthday stone, is made of coffee ganache covered with caramel gelée. Each piece comes with a special case. It would make a great Valentine gift for your sweetheart, wouldn’t it?

Source: http://www.cerfeuil.com/html/b-chocolat.html (Japanese only)