Our Snacks
/Japanese Cake
INSIDE YOUR SAKURACO BOX
From fluffy Japanese cheesecake to elegant matcha-infused cakes, Japanese cakes are beloved worldwide. Typically, Japanese cakes are less sweet than Western cakes and often take inspiration from wagashi, traditional Japanese sweets. Western and Japanese wagashi cakes, such as castella from Nagasaki, adopt well-balanced flavors that perfectly match local tastes.
TRIVIA
When do people eat Christmas cake in Japan?
Japanese stuffed pancakes, or imagawayaki, are a popular wagashi. The batter is poured into a special waffle mold and cooked until golden brown. Then, people usually stuff the batter with popular fillings like sweet bean paste or custard. They are known for their crispy exterior and warm, sweet filling.
Baumkuchen is a traditional German cake that resembles a tree ring. It originated in medieval Europe before German immigrants brought it to Japan in the year 1919. It is made by layering batter and cooking it on a spit, creating a tree-like ring with a crispy exterior and a soft, moist interior. The cake is then usually coated in a thin layer of chocolate or a sweet glaze.
Roll cake, also known as jyodan in Japanese, is made from a light sponge cake rolled up with various fillings such as cream, fruits, or sweet bean paste. The cake is then often decorated with a dusting of powdered sugar or a sweet glaze. People usually enjoy this wagashi as a dessert or a special treat, and it’s especially popular during the holidays or special occasions.
Japanese castella, or kasutera, is a traditional Japanese sponge cake originally brought over by Portuguese traders in the 16th century. It is made from a simple mixture of sugar, flour, eggs, and honey. This wagashi is famous for its delicate texture and subtle sweetness. It’s also a common gift during the summer season.
Manju is a traditional wagashi from China introduced to Japan in the Muromachi Period (1336-1573). Crafted from flour, rice powder, and sweet bean paste, it’s steamed or baked into a soft, cake-like exterior. Over the centuries, manju has evolved and adapted to modern tastes; many confectioneries craft diverse flavors and shapes featuring local or seasonal ingredients.
Cake for all, and all for cake!
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