'Surpassing Western Confectionery in the Form of Wagashi.' Kashi Takamura to Launch Two New Custard Products, 'Hachigoromo Custard' and 'Kashi Takamura Special Cream Puff,' Born from Japanese Culinary Techniques, on Monday, April 13th.

Kashi Takamura (Location: Kamiyacho, Minato-ku, Tokyo) will launch its new products, 'Hachigoromo Custard' and 'Kashi Takamura Special Cream Puff,' starting Monday, April 13th.

These new products began with a strong desire to 'create a truly delicious custard cream.' After numerous trials, we arrived at a satisfying flavor, and these products were born with that custard as the star.

Utilizing the techniques of Nihonryori Takamura, we have completed a custard that is not overly heavy and remains enjoyable to the last bite, by bringing out the natural flavors of the ingredients rather than simply adding sweetness and richness.

Furthermore, the 'Kashi Takamura Special Cream Puff' uses the finest choux pastry, specially ordered from a patissier. The pastry, designed with consideration for its aroma, texture, and harmony with the cream, maximizes the appeal of the custard.

The composition, designed down to the layering of ingredients and contrast of textures, has the perfection of a plated dish, despite being a confectionery. It's a custard reconstructed with Japanese culinary techniques, transcending the boundaries of Japanese and Western styles. Kashi Takamura proposes a new sweet experience.

■ Hachigoromo Custard

A dish to enjoy the unity of custard and fruit, wrapped in soft gyuhi (a type of mochi).

While it has the appearance of a wagashi at first glance, a rich and smooth custard spreads in your mouth upon tasting. The elasticity of the mochi, the smoothness of the custard, and the acidity of the fruit overlap, creating a three-dimensional expansion of flavor in a single bite.

■ Kashi Takamura Special Cream Puff

A dish featuring our special custard cream, layered with strawberry and gyuhi, and sandwiched in a custom-made choux pastry.

The composition, designed down to the layering of ingredients and contrast of textures, has the perfection of a plated dish, despite being a confectionery.