Les canelés de saison | “Noyau d’abricot” et “Pamplemousse et noix”
Our pair of seasonal canelés for this month, “Annin” and “grapefruits and nuts” are available from tomorrow, June 2nd.Annin or apricot kernel, now commonly known as the ingredients of Annin-dofu or almond jelly, was originally used for “Yakuzen”, the traditional medicinal cooking in China. Annin canelés are adorably decorated with apricot kernel fondant and bright red Kuko-no-mi or Goji berry on top. The paste of apricot kernel mixed in the dough, they have pronounced annin taste.Grapefruits and nuts canelés are very unique with a taste you have never tasted before. Brushed up with pink grapefruits jam and chips of almond on top, there are nuts paste mixed in almond dough. The sweetness and rich taste of nuts matches perfectly with the bittersweet and sourness of the jam.The rainy season is now approaching. It could be a great opportunity to look for your favorite umbrella or a pair of rain boots and catch up with your reading.
Les canelés de saison | “Citron et Citron vert” et “Cerise foncée”
Here comes the season of sparkling fresh green.”On the 88th night, the summer is around the corner…” That is how the song about tea picking, “Cha-tsumi” goes. The 88th night or “Hachi-ju hachi-ya” is the 88th day counting from “Ritshun”, the first day of spring by the old calendar and it would be 2nd of May this year.It is believed that drinking tea using tea leaves picked on the day works for longevity.Our pair of seasonal canelés for this month, “Lemon and Lime” and “Dark Cherry” are available from today, May 1st.Lemon and Lime canelés are with lime and lemon jam mixed with fine lime peel inside and on top. The fresh bitterness and refreshing taste brought by the combination of these 2 fruits are perfect for this season.Dark cherry canelés are decorated with cherry compote edged with chopped pistachio. Inspired by the idea of early summer, they are filled with the mild sweetness of compote and the right sourness of the jam.
Les canelés de saison | “Banane” et “Miel et Fromage”
The spring has started to bloom as it is getting warmer day by day. The 4th of April is called “Seimei”, shorten for “Seijo-meiketsu” in “Nijushi-sekki”, the Japanese old calendar with 24 seasons. Seimei is said to be the day all plants begin to sprout out and show their faces. Feeling the vernal breeze, why not enjoy this bracing lively season.Our pair of seasonal canelés for this month, “Banana” and “Honey and Cheese” are available from today, April 1st. For banana canelés, you will relish the sweetness of bananas with the hint of cinnamon with the first bite. Honey and cheese canelés have savor of sourness from cream cheese and mellow sweetness of honey comes along with the great accent of the toasted aroma and the crisp texture of baked cheese.
Cherry blossom trees always have fascinated Japanese hearts. Though the flowers last only for around 10 days, because of their beauty and fragility, they have been worshiped in Japanese culture as we could see them featured in Japanese arts over and over since more than 1000 years ago. The beauty of cherry blossoms is very frail like a dream so that people used to call it “Yume-mi- so”, a dreaming flower, in the old days.Our pair of seasonal canelés for this month, “Cherry blossom” and “Strawberry”, are available from today, March 1st.Cherry blossom canelés have delicate flavor just like the image of its flower. They are decorated with cherry blossom paste and pickled its flowers on top of cherry blossom dough.Adorable looking strawberry canelés are decorated with crumbles and freeze-dried strawberries on top of the paste made from cream cheese and strawberry jam. Please enjoy the harmony of the rich taste of cream cheese and the fresh sourness of strawberries.
Les canelés de saison | Raisin sec au rhum et Chocolat gonomi
February is called “Kisaragi”, comes from the meaning of layering more clothes for coldness in February but the sound of kisaragi also represents several meanings such as comeback of the warm weather or sprouting out of plants and so on. On my way, I cannot wait for the spring to come finding these buds on cherry tree are about to bloom. Our pair of seasonal canelés for this month, “Chocolat Gonomi” and “Rum Raisin”, are available from today, February 1st.Chocolat gonomi canelés are with chocolate dough mixed with dried fruits: cranberries, cassis, cherries, blueberries and figs. They are decorated with these fruits and powder sugar. The attractive appearance and the texture are neat and enjoyable.For rum raisin canelés, rum raisins are put inside of dough and they are decorated with rum raisins and white chocolate on top. The rich savor and the sweetness of white chocolate will be perfect for a casual afternoon snack to a fancy nibble with alcohol.
Les canelés de saison | Carotte Japonaise et Kurikinton
Our shops, CANELÉ du JAPON and CANELÉ du JAPON doudou, are back on business from January 8th for 2016.Our pair of seasonal canelés for this month are “Kintoki Carrot” and “Kuri Kinton”.With kintoki carrot canelés, you would enjoy the rich afternote and sweetness of kintoki carrots from its dough and sweet paste.Kuri-kinton canelés, inspired by a traditional pastry with mashed sweet potatoes and chestnuts, are fulfilling with paste of sweet potatoes and chestnuts put inside and on top.In Japanese, there are many words with “Hatsu” or “Zome”, both meaning “the first” or “to start”, for things we do or see the first time in the new year. Words such as Hatsu-hinode: the sunrise on the New Year’s Day, Hatsu-moude: the first visit to a shrine, Hatsu-yume: the first dream you have of the year, Hatsu-dayori: the first letter, Hatsu-warai: the first laughter, Kaki-zome: the first calligraphy of the year, Mai-zome: the first dance and so on.We could imagine that the importance of refreshing our mind and recalling original intention once in a while is passed through words from the old days.Cherishing “the first times” again in this January sounds precious.
The sun goes down fast and each day literary flies. Though it is getting colder, the length of a day will be getting longer once it passes “Touji”, the winter solstice on 22nd of December.On Touji, it is believed that eating seasonal foods especially which with “N” in names brings you luck. We call this custom “Unmori”, meaning gaining your luck. We eat such food as Nankin: an old name for pumpkins, Ninjin: carrots, Renkon: lotus roots, Ginnan: ginkgo nuts, Kanten: agar and Udon noodles. These are collectively called “Touji no Nanakusa”, the seven winter herbs of health. Eating them is an old wisdom to get nourishment for preparing yourself for an icy cold winter.Reviving this custom could be a fun way for riding out this winter. Our pair of seasonal canelés for this month, “Yuzu (Citrus junos)” and “Meli-melo” are available from 1st of December.Yuzu cenelés are with yuzu peel on top of yuzu paste. Please enjoy the fresh smell and the sourness.Meli-melo enelés are named after a french word meaning mishmash in english. It is very flavorful and rich with various fruits preserved in rum.
Les canelés de saison | Patate douce et Thé au gingembre
Autumn deepens day by day as street trees have begun turning red. Winter is around the corner as November 8th is “Rittou”, the first day of winter, according to the calendar.Though it is getting chilly in the morning and the night, we have warm autumn weather like Indian summer during the daytime. We call it “Kaeribana” meaning reflorescence when cherry blossoms or Japanese plum bloom out of season in this warm weather. Isn’t it neat to unexpectedly find some of these little flowers in autumn leaves? Our pair of seasonal canelés for this month, “Ginger tea” and “Sweet potato” are available from 1st of November.Ginger tea cenelés have tea flavored dough and they are decorated with charming confetti and tea flavored paste on top. Please enjoy the after note of delicate flavor of ginger.Filling sweet potato canelés are filled with flavor of autumn with sweet potato dough and candied sweet potatoes on top.
Les canelés de saison | Citrouille et Pommes au caramel
The moon shines remarkably beautifully in autumn.“Jugo-ya” (the fifteenth night of the 8th month in the lunar calendar) and “Jusan-ya” (the thirteenth night of the 9th month) are the nights to enjoy full moon in autumn. Collectively, they are called “Niya-no-Tsuki” (the moon seen on two nights). Jugo-ya is on 27th of September and Jusan-ya is on 25th of October this year. Coming along after “Chushu-no-Meigetsu” (the most beautiful harvest moon) which is seen on Jugo-ya , the moon seen on Jusan-ya is known as the second most beautiful moon. Jusan-ya turns out to be a clear night most of years as there is an old saying, “Jusan-ya is never cloudy”.Our pair of seasonal canelés for this month, “Pumpkin” and “Caramel apple” are available from 1st of October.For pumpkin canelés, the vivid yellow of the pumpkin dough and paste stand out perfectly for autumn season.With caramel apple canelés, please enjoy the harmony of caramel tasted dough and sweetness of apple.
Our pair of seasonal canelés for this month, “Fig” and “Sesame” are available from 1st of September.Fig canelés, decorated with fig compote on top, have a sophisticated taste and brings you a hint of autumn with the smell of red wine and cinnamon.With sesame canelés, your mouth will be full filled with the rich flavor of black sesame dough after the flavorful toasted taste of white and black sesames.It is commonly known that September used to be called “Naga-tsuki”, a long month in Japan. The name comes from “Yonaga-tsuki” (a month of long nights) and “Nagame-tsuki” (a month of long rain). “Jugoya” (the full moon night) of this year is on 27th of September. In Edo-era, there used to be “Nijurokuya-machi” on 26th of July on an almanac. On that day, people enjoyed having a feast during midnight waiting for the moon to appear. For 2015, it would be on 8th of September. It might be a good idea to enjoy looking at waxing and wining of the moon in the long autumn nights.
Les canelés de saison | Fleur de sel de Guérande et Mangue
The sky of August seems the widest of any other months. Haven’t you ever found yourself stop for a moment to see a dazzling sunset as most of us? This year’s “Risshu”(the first day of Autumn) is 8th of August. In Japan, it is said that hotness reaches a peak on this day on an almanac and between “Shousho” and “Risshu” is full-fledged summer. Our pair of seasonal canelés for this month, “salt of Guérande” and “mango” are available from 1st of August. Salt of Guérande canelés are with salty dough flavored with “fruits of the sea”(an another name of Salt of Guérande). You would enjoy its fresh taste after note which brings out sweetness. For Mango canelés, the bright orange mango paste and dried mango on the top look just like a sparkling midsummer sun.
This year, the 2nd of July is ‘hangesho’, the 11th day after the summer solstice. One of the ways to read the seasons is ‘shichijuniko’ (72 divisions of the solar year). In Japan we say ‘hange-ame’ when it rains on a ‘hangesho’ day and we know that we will have heavy rain for some time after the ‘hange-ame’. On this day, octopus is eaten as we wish for a good harvest in the Kansai region.Our pair of seasonal canelés for this month are “tomoromkoshi” (corn) and “coconut” and are available from tomorrow the 2nd of July.Tomorokoshi canelés are filled with the full flavor of corn grown perfectly in the sun. Its pleasant sweet aroma reminds us of the Japanese summer festivals.Coconut canelés hold the taste of the summer, with grated coconut sprinkled on top, like the waves of a summer ocean.
Did you know that there are over 400 words to express rain in Japanese? For example “suiu” is rain falling down on green leaves, and “wau” is rain that’s good for men and crops.Our pair of seasonal canelés for this month are “hozuki” and “coffee” and are available from June 1st.”Hozuki” canelés contain hozuki jam, with hozuki paste and pasta on top, as if the stem of a ground cherry(hozuki). Its sweetness can be tasted throughout your mouth. “Coffee” canelés contain fondant with a coffee bean on the top. Enjoy the pleasant aroma of coffee.We also welcome our new limited edition canelé “hoji-chai” canelés only available at doudou during the summer season from June 1st, replacing “hoji-cha caramel”. They are made with a caramel sauce slightly flavored with hoji-cha and salt and some spices such as cinnamon and ginger. The texture of awaokoshi (a rice-based local specialty in Osaka) can be enjoyed.When it comes to June we tend to think of depressing rain but knowing all the variety of types of “rain” could make it feel more precious.
During this wonderful season we can see beautiful white and pink flowers, like dogwood and azalea in the streets. Our pair of seasonal canelés for May are “Kiwi” and “Keshidama”, and are available from May 1st.”Kiwi” canelés are made with kiwi fondant, with dried kiwi on the top. Also a dried kiwi covered withsweet white bean paste is hidden in the canelé. A touch of the flavor of an early summer.”Keshidama” canelés contain a yolk bean jam, with a caramelized almond and sprinkled poppy-seeds on the top. Enjoy its pleasant aroma.From May we are switching back from the “Kinkan” (cumquat) canelé to the “Anzu” (apricot) canelé.We had long spell of rainy days, so we hope to see more blue skies this month.
As April arrives, the sun is really becoming warmer.Magnolia Blossoms are indroducing the coming of spring.Our pair of seasonal canelés for April are “Yomogi” (a common Japanese plant of the chrysanthemum family) and “Banana”, and are available from tomorrow, April 2nd.”Yomogi” is a yomogi flavored canelé pastry made with a yomogi fondant and an azuki bean on the top. Perfect to enjoy while viewing the cherry-blossoms this season.Our “Banana” canelés are flavored with cinnamon. The sweetness and texture of banana can be tasted in perfect combination with the aroma and flavor of the added cinnamon.