colour:

normal packaging only

brand	Castella Honke Fukusaya
Product weight	720 grams
number of units	2.00 pieces
number of products	2
package weight	920 grams
Package information	box
quantity	2

Founded in 1624, the castella, which is baked with great care following the ancient methods passed down from generation to generation, has a unique taste that can only be made by hand.
It is popular as sweets for school entrance celebrations and graduation celebrations. In addition, it is used as a gift for various celebrations.
Outer box size/weight: 135 x 280 x 67mm 360g x 2
Cut into 10 easy-to-eat pieces. Please pay attention to the paper when serving.
Expiration date: Approximately 10 days from the date of delivery Ingredients: Chicken eggs (domestic), sugar, flour, starch syrup (contains some eggs and wheat)
Specified raw materials: eggs, wheat

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brand	Castella Honke Fukusaya
Product weight	720 grams
Container type	box
Maker	Fukusaya
Product weight	720 grams

[Official] Castella Honke Fukusaya

Fukusaya has been making castella since its establishment in 1624.

As the castella head family, we will deliver a genuine taste that connects hearts and minds with sincerity.

Hands-on, connecting time, connecting hearts

Fukusaya's castella is baked with great care by skilled craftsmen, without the use of a mixer.

Starting with cracking the eggs by hand, one craftsman consistently finishes the process from whisking, mixing, stirring, putting into the kettle, and baking.

It is precisely this time-honored way of working that creates the fluffy, moist texture unique to Fukusaya, as well as the rich sweetness and flavor.

"Betsuho" creates a plump and moist finish

The separate method is a time-consuming manufacturing method in which eggs are separated into egg whites and yolks by hand, and the whites are first whipped by a craftsman's hand.

Fukusaya has established this time-consuming separate law for a long time, and has been making fluffy sponge cakes born from the quality of handmade foam.

Fukusaya's castella with granulated sugar left on the bottom of the castella

One of the characteristics of Nagasaki castella is the crunchy texture that you feel when you put the bottom of the castella in your mouth.

It's the mouthfeel of each fine grain of granulated sugar.

When stirring the ingredients, the corners of the granulated sugar are ground down and blended into the dough, and part of it sinks to the bottom.

Lightly scented and moist. Making dough is the basis.

The batter is carefully made based on the egg white that has been thoroughly whipped by a separate method.

The temperature and humidity also vary slightly depending on the season and weather, so it is necessary to make fabrics that are meticulously adjusted accordingly.

After baking, it is aged for a day and night to bring out the sweetness and richness of the product.

This moist and fukuiku taste is the basis of dough making above all else.