Fukusaya is delicious all the way to the edges

When I was a child, I still often remember the times when the end piece of “nama-uiro” was placed on the dining table. Since I'm from Aichi Prefecture, whenever I went to my grandparents' house, “nama-uiro” often had a place of honor there. My grandmother, who loves Japanese sweets, had her favorite shop, and what she liked wasn't the firm kind like agar-agar, but the soft, jiggly kind of “nama-uiro.” The one packed full of red beans, the subdued matcha-colored one, and for seasonal ones... There was also that sakura-pink and red bean combo, wasn't there. They'd cut the steamed, thick rectangle into generous slices for us, and we'd take a bite while it wobbled and jiggled. The refreshing sweetness makes it truly delicious. But the kids actually had their eyes on something else. Sometimes, at the shop, what you might call the leftover edge pieces would apparently show up as an assorted value pack of fresh uiro, and for the kids, that was something to be happy about since they got to enjoy all sorts of flavors. Things like the crust of a slice of bread, or the leftover corner of the rolled omelet that didn't make it into the bento box. For some reason, it's always the edges that end up holding our feelings. And this is the "edge" I came across during my temporary return home.

【A collaboration item between Fukusaya and Isetan: Fukusaya Biscocho】 I happened to spot it at the department store, and honestly, my excitement just shot up. That's because whenever I go back to Japan, the souvenirs I bring back are carefully selected. Since everything has to be squeezed into the narrow confines of a suitcase, I naturally rank things into categories like gifts, for acquaintances, and for home use.

【Some of the things I bought in Japan during my temporary trip home】 If it's for home use, I just tear off the outer box and stuff only the contents in. Seasonings and other things that are hard to find in Vietnam (or expensive even if available) I cram them all in and bring them back. Even if the boxes and bags are bulky, I still want to give souvenirs to my Vietnamese staff! There are things where that feeling grows especially strong. Not simply "popular souvenirs," but... I'm always on the lookout for something that will inspire me. My husband's company keeps saying it aims to become a "100-year company." Our Vietnamese staff laugh at that like it's a joke, but no, no, he's actually quite serious about it. Rather than saying it over and over, it's faster to show it through your attitude and the things you choose. In other words, even for a single snack, we seriously choose items from long-established brands. With that said, I went on a bit of a detour—now let's get back to it. We are Fukusaya, a long-established shop with over 400 years of history since our founding.

When it comes to Fukusaya, it's the castella cake first and foremost. No two ways about it. That warm, sun-yellow sponge and that fragrant brown crust—including that browned sponge at the bottom plus the coarse sugar crystals—it's happiness, perfected. I'd love to bring this castella along, but it is pretty bulky, isn't it. Also, I think you could buy it at a department store in Ho Chi Minh City too (I believe I've bought it there before). That Fukusaya has been releasing a new product suited to the times. Fukusaya Bizcocho I'm so moved because they've turned the "edges" of castella cake into a brand-new product. First, I'm smitten with this checkered-pattern package. Through the clear window, the stick-shaped castella peeks out, and once again, I'm smitten. Now let's take a look at the back of the package.

The end pieces cut off during the castella-making process, and parts that didn't meet the standard, were baked again. It's called "Bis-choco," meaning "twice-baked," which could be considered the very roots of castella. So it says. Truly, a culture of using the odds and ends. It's the long-established shop's dedication to deliciously remaking those pieces into something new for customers. Just cutting it and leaving it as is would be boring. I guess it's about making it even more delicious. And there's more to come, The shapes and colors may be uneven, but there's no problem with the quality. Please enjoy it with peace of mind. Fukusaya is actively working to reduce food loss with their "Biscocho." They've made that declaration, haven't they. It's a masterpiece they're confident in. One bag, 648 yen (Contains about 20 castella sticks, 100g) If I recall correctly, it was sold only in-store, and I believe each customer could buy up to 5. As for the taste... Unlike castella cake, it snaps with a crisp pok! and a crunchy texture — it's a completely different thing. But it still has that gritty brown sugar coating properly on the bottom, and the sweetness is firmly there too, so just one piece is quite satisfying. Lately the word SDGs seems to be everywhere, but for long-established Japanese companies, it really comes down to this: they spare no effort or ingenuity in pursuing 'a new taste that can be made delicious.' Things that last a long time aren't built on the middle part alone. Even the edges — making them even more delicious. Maybe that, too, is a skill passed down from a long-established shop. The young staff seem to half-think of the phrase "a 100-year company" as something of a joke. But still, continuing to say it. continuing to choose it. Through that kind of accumulation, little by little, the atmosphere of the company may be taking shape. Migration Life Ranking