Our pair of seasonal canelés for this month, “Meli-melo” and “Chestnuts” are available from 1st of December.Meli-melo canelés are named after a French word meaning mishmash in English. It is very flavorful and rich with various fruits preserved in rum on top.Chestnuts canelés are with vanilla flavored dough mixed with honey preserved chestnuts. It is decorated with chestnuts and its cream. Please enjoy the gentle sweetness of vanilla and chestnuts.The coldness is getting harsher day by day as thick winter clouds cover the sky. In Osaka, Midosuji’s ginkgo avenue and buildings are lightened up. The theme of 2017 is “Museum of lights”. The beauty of 4km or the world longest road of lights recorded would sweep you away from all the business and coldness of December even for a moment. Especially for the busy month, it is very nice and meaningful to slow down from time to time as taking a little long relaxing walk on the way home.
Les canelés de saison | “Patate douce” et “Pomme et Thé”
Our seasonal canelés for this month, “Sweet potato” and “Tea with apple” are available from tomorrow, 2nd of November. The sweet potato canelés are with sweet potato dough and candied sweet potato on top. The sweet potato fills your mouth with a soft luscious flavor. The tea with apple canelés are decorated with white wine compote of dried apple with on top of the dough, mixed with earl grey tea leaves. Please enjoy the elegant harmony of its fresh sweetness and the sourness.Apples, the special ingredient for our canelés of the month have existed for a very long time as some carbonized apples from 8,000 years ago has been found in Turkey. The number of breeds have been said to be more than 2,500 all over the world.Apple is one of the featured seasonal words of Autumn in Haiku, the Japanese poem. Apples became commonly grown in Japan about 100 years ago in the Meiji era, but interestingly it used to be a seasonal word for summer. This is because until then, there were only small Japanese apples which fruit around 6th month of lunar calendar which falls during summer. The apples we used for the seasonal canelés are Fuji, which are most widely grown in Japan. It is named after the town Fujisaki in Aomori where the apples were first grown with hopes to be the best apple in Japan as Mt. Fuji.
Les canelés de saison | “Citrouille” et “Chocolat Banane”
Our seasonal canelés for this month, “Pumpkin” and “Chocolat Banana” are available from today, 1st of October.Pumpkin canelés are decorated with pumpkin seeds with pumpkin paste on top of pumpkin dough. The tender sweetness of pumpkin is concentrated in each canelés. The chocolat banana canelés are with chocolate dough mixed with semi-dried banana and decorated with ganache and cocoa crumble. Please enjoy the smoothness of bitter sweet chocolate and light sweetness of banana.1st of October is the day for seasonal change of wardrobe. This custom was first brought from China about 1200 years ago in Heian era. It became popular among aristocrats who had many clothes. They changed their wardrobe 4 times a year for every season and the outfits they wear on this day were even decided. It was considered to be fashionable to get ahead of the season wearing some patterns representing a coming up season. The frequency dropped to twice but this custom still remains in modern days. It is surely timeless thing to dress up to match the season.
Our pair of seasonal canelés for this month, “Fig” and “Sesame” are available from today, September 1st. Fig canelés are filled with dried fig compote in their red wine and cinnamon flavored dough. The popping texture of fig and refined afternote of red wine would be very enjoyable.
Sesame canelés would amuse you with the roasted aroma of white and black sesame and the rich taste of the sesame dough.The September moon shines remarkably beautifully of all the months.
Japanese have cherished the moon by holding moon viewing parties, enjoying the floating moon reflecting on the water, and composing poems. It seems that people have always looked forward to seeing moon as there are many names for the moon depending on its appearance and timing such as Izayoi, night of hesitation; Matsuyoi, awaiting night; Tachimachi-duki, hasty moon; Fukemachi-duki; long waiting moon. Not to mention the full moon of the mid-Autumn festival, a vague hazy moon or the moon getting chipped, we never tire of looking at the moon changing its facial expressions in this month.
Les canelés de saison | “Ananas Salé” et “Noix de Coco”
Our pair of seasonal canelés for this month, “Coconuts” and “Salty Pineapple” are available from today, August 1st. Coconuts canelés are inspired by summer beach with plentiful coconuts mixed in the dough and sprinkled on top. Salty Pineapple canelés put dried pineapple covered by white sweet bean paste inside, dolled up with homemade fresh pineapple jam and sprinkled with salt from Guérande, France on top. This tropical, summery canelés will stand out with the sweet, sour taste of pineapple.The first day of the 8th month in the almanac calendar is called “Hachisaku”. There used to be a farmer`s custom to gift crops to people close to them as a seasonal greeting and gesture of appreciation, as this is one of the harvest time for such crops. This custom eventually spread to cities and among samurai. It still remains in some traditional societies such as some geisha banquet districts in Kyoto where Maiko or Geisha ladies go around visiting “ochaya” or banquets in black crested kimono, their most formal outfit for thanking their continuous support on this day. Towards to midsummer, it would be lovely to cherish the words to express thankfulness once again.
Les canelés de saison | “Fleur de sel de Guérande” et “Mango Orange”
Our pair of seasonal canelés for this month, “Salt of Guérande” and “Mango Orange” are available from today, July 1st.The Salt of Guérande canelés are made with salty dough flavored with “fruits of the sea” or salt of Guérande, France. You would enjoy the fresh afternote spreading as the mild saltiness gently brings out its sweetness.The Mango Orange canelés have dried mango covered by white bean paste inside, decorated with our homemade fresh orange jam mixed with mango puree on top. Its juicy orange color sparkles like the summer sun.The eleventh day of the summer solstice is called “Han-Gesho”. It is one of the important days for farmers as they considered it a target date to finish certain farm work such as rice planting. There are some places in Japan where they have a custom of eating certain unique foods on this day such as udon noodle, mackerel or even octopus in the Western part of the country. It is said that people started this custom of eating local delicacies as a way of wishing for a good harvest. Also, the rain around this time is called “Hange-Ame” and it is said that many days of heavy rain would last if it rains on this day. Han-Gesho of this year is tomorrow, the 2nd of July. The Rainy season may be halfway over. Before midsummer, it might be nice to appreciate rainy days once again.
Our pair of seasonal canelés for this month, “Corn” and “Blueberry” are available from today, June 1st. Corn canelés are with cornmeal dough decorated on top with freeze-dried corn from Biei, Hokkaido. The sweetness of corn and the toasty aroma of soy sauce would amuse your mouth and make your smile. Blueberry canelés are baked with blueberries preserved in rum in the dough and dolled up with dried blueberries and jam. Please enjoy the harmony of its light sweetness and sourness.June 15th is the day of summer greeting cards. It was set as such since The Japanese Ministry of Posts and Telecommunications started introducing postcards for summer greetings on the same day in 1950. Commonly, summer greeting cards should be sent from the day of midsummer to one day before the first day of autumn but it might be great idea to take time writing someone special to see how they are doing during this rainy season.
Here comes the season of sparkling fresh green. 16th of May is set as “Day of Travel” as a Japanese famous poet Matsuo Basho departed for his long journey which he later on wrote a book “Oku-no-hosomichi” about. You might be on your trip to somewhere during this Golden Week. It seems that those time been spent away from everyday life refreshes our mind and brings some positive feelings just like the color of the sparkling leaves in May. Our pair of seasonal canelés for this month, “Lemon” and “Zunda” are available from tomorrow, May 1st. Lemon canelés are with lemon dough, decorated with lemon fondant and the lemon peels from Setouchi. The refreshing clear smell of lemon is very suitable for this early summer. Zunda canelés are with dough mixed with paste of Zunda, sweetened mashed soybeans. Please enjoy the rich taste and the tender sweetness of green soybeans.
Les canelés de saison | “Armoise” et “Caramel Banane”
Welcome to April. Spring is soon going to bloom fully as cherry blossoms have started to open their floowers. It seems that spring passes so fast compare to other seasons. April is called “Haruoshimi dsuki” in luner calendar as it is the last month of spring and it is hard to let go such a beautiful season. Though it may be short, let’s cherish a precious spring.Our pair of seasonal canelés for this month, “Yomogi” and “Caramel banana” are available from today, April 1st.Yomogi canelés are with yomogi (Japanese mugwort) mixed dough, decorated with milk jam and Dainagon red beans. The tender sweetness will melt in your mouth.Caramel banana canelés are decorated with handmade semi-dried banana chips on top of caramel dough mixed with full of semi-dried banana chips. Please enjoy the taste spiced up with the gentle aroma of cinnamon.
Les canelés de saison | “le Cerisier” et “la Fraise”
The intense cold has loosened its grip. The moon shines softly in the hydrated air of spring. We call this hazy moon on a misty night “Oboro-dsuki”, a vague moon in Japan. It is said that “spring moon scoops water” as the crescent moon in the spring goes down vertically.Our pair of seasonal canelés for this month, “Cherry blossom” and “Strawberry” are available from tomorrow, March 2nd. 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. Strawberry canelés are decorated with freeze-dried strawberries on top and filled with 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 | “Chocolat blanc et Raisin sec au rhum” et “Chocolat gonomi”
Our pair of seasonal canelés for this month, “White Chocolate and Rum Raisin” and “Chocolat Gonomi”, are available from tomorrow, February 2nd. The White Chocolate and Rum Raisin Canelés are decorated with chopped rum raisins, peanuts and white chocolate sprinkled on top while the plain dough is filled with rum raisins too. The rich scent of the rum raisin and the sweetness of white chocolate will be perfect for a casual afternoon snack or a fancy nibble with alcohol. The Chocolat Gonomi Canelés are with chocolate dough mixed with dried fruits: cranberries, cassis, cherries, blueberries and raisins. They are decorated with these fruits and powder sugar. The sweet bitter taste of chocolate and the enjoyable texture are something you might find addicting. In ancient Japan, people believed that spring comes from the East. The Eastern wind that brings spring is called “Kochi”. The first of 72 Pentads (a description of the seasons in short expressions, originally from China) is “The Eastern wind melts thick ice.” According to the almanac calendar, spring will arrive in no time.
A happy new year to all. “Fukuju so”, the birthday flower of January 1st was so named wishing for luck and longevity. This yellow flower is also called “Ganjitsu so” or “Tsuitachi so”, the “Flower of the New Year’s day” used in celebratory decorations during the New Year. May your new year be full of happiness. Our pair of seasonal canelés for this month, “Kuri-kinton” and “Amazake” are available from 7th of January. Kuri-kinton canelés are with sweet potato paste inside and on top, decorated with caramelized chestnuts. Please enjoy the gentle sweetness. Amazake canelés are made with dough mixed with white bean paste and sake lees. Decorated with black beans and gold dust sprinkled on top these are perfect for the New Year.
It is becoming colder. Of all the seasons, winter nights have the most beautiful views as they are full of bright first-magnitude stars in the sky. Did you know that some of the zodiac signs have ancient Japanese names too? For instance, Orion, the king of the winter sky was called “Tsudumi-boshi”, or “stars of drums” for its resemblance to Japanese hand drums. Though cold weather tends to make us walk quickly, it might be a great idea to stop and admire the beautiful, star-studded winter nights.Our pair of seasonal canelés for this month, “Yuzu (Citrus junos)” and “Meli-melo” are available from today, 1st of December.Yuzu canelés are with the jam from Kito, Tokushima which is made only from yuzu and honey inside, decorated with white sweet bean paste and yuzu peel on top. Please enjoy the fresh smell and the sourness.Meli-melo canelés 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 “Chocolat à l’orange”
It is becoming chilly in the mornings and nights and here comes the time for leaves to change their colors. The word “Momiji”, maple in autumn colors, is said to come from “Momizu” meaning to be squeezed out since those beautiful colors on leaves are as if being squeezed out from frost or shower of beginning of autumn. Maple is also called “Iromi-gusa” meaning color viewing plant. It has been adored by Japanese from ancient times and featured in poetry and literature. It seems that maple is telling us the seasons are changing as their leaves changing colors every year.Our seasonal canelés for this month, “Sweet potato” and “Orange chocolat” are available from today, 1st of November.The sweet potato canelés are with sweet potato dough and candied sweet potato on top. The sweet potato fills your mouth with a soft luscious flavor.The orange chocolat canelés are with chocolate dough mixed with dried orange and decorated with ganache and orange peels. The sweetness of chocolate gently enhances the aroma of orange peels.
Les canelés de saison | “Citrouille” et “Cappuccino”
Night is gradually getting long day by day. In the cool crisp air, I cannot help myself being taken my breath away by the remarkably beautiful moon every time I look up to the sky.Though the custom of full moon viewing on “Jugo-ya” (the fifteenth night of the 8th month in the lunar calendar) is said to be brought from China in Nara-era, it is only in Japan that people do moon viewing on “Jusan-ya” (the thirteenth night of the 9th month). It may be one of the Japanese unique sensitivities to appreciate the imperfection of the not yet fully round moon.Our seasonal canelés for this month, “Pumpkin” and “Cappuccino” are available from today, 1st of October.Pumpkin canelés are decorated with pumpkin seeds with pumpkin paste on top of pumpkin dough. The tender sweetness of pumpkin is concentrated in each canelés.Cappuccino canelés are with coffee dough dolled up with mascarpone, meringue and sprinkle of cocoa powder. The profound flavor after the first bite of bitter sweet taste would be divine.
Les canelés de saison | “Figues” et “Thé et Chocolat blanc”
Did you know that there are “Aki no Nanakusa”, the seven autumn herbs, just as there are for spring? YAMANOUENO OKURA, one of the most famous poets from “Manyou-shu”, the existing oldest tanka poetry book, wrote a tanka about them as seven common autumn plants in Japan: bush clover, Japanese bellflower, kudzu vine, boneset, yellow patrinia, Japanese pampas grass, pink. As eating the spring seven herbs are believed to work for good health, blooming of autumn ones are known as a sign of approach of the season and they have been adored by Japanese for more than 1000 years. It soon will be a nice season to take a bit of walk for finding the seven autumn herbs.Our pair of seasonal canelés for this month, “Fig” and “Tea and White chocolate“ are available from today, September 1st.Fig canelés are filled with dried fig compote in their red wine and cinnamon flavored dough. The popping texture of fig and refined afternote of red wine would be very enjoyable.Tea and white chocolate canelés are decorated with tea leaves and white chocolate on top of tea flavored dough. The bergamot aroma of earl gray tea leaves and sweetness of white chocolate suit perfectly with the mood of early autumn after the sizzling summer.