Les canelés de saison |“Fleur de sel de Guérande” et “Mango Orange”
July 1st is the day Mt. Fuji, the highest mountain in Japan, opens for climbers. Mountains were considered to be sacred and climbing mountains on weekdays used to be prohibited but it became open for climbing during a certain period during the summer. Some festivals are held throughout Japan on this day to wish for safety of climbing mountains. Mt. Fuji has been registered as a world heritage site since 2013 and the 3 climbing routes from Shizuoka side are open from 10th of July to 10th of September. More than 300,000 people visit to climb every year during these 2 months. It would be a great idea to climb the mountains nearby and enjoy the sound of wind and birds for this summer. 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 mango orange jam and rosemary on top. Its juicy orange color sparkles like the summer sun.
June has come and flowers of hydrangea looks beautiful than ever. In Chinese characters, hydrangea is written as ‘flower of purple sun’ in Japan. Interestingly, the name was originally for Lilac in China named by a Chinese poet but a Japanese scholar Shitago Minamoto mistakenly translated to hydrangea and the name became well recognized. It may feel that the name of flower of purple sun is perfect as the round purple flower shines like the sun in gloomy humid rainy season. Our pair of seasonal canelés for this month, “Grilled Corn” and “Blueberry” are available from today, June 1st. Corn canelés are with cornmeal dough and soy sauce 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 you 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.
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 will be tomorrow, 2nd of May this year. It is the day where the season changes from Spring to Summer. If you combine the characters that form the number “Eighty Eight”, it looks like the character representing rice. For this reason, it has always been considered a very important date for farmers. “Ritshun” is also the season for picking tea, and leaves picked on this day are considered premium. It is believed that drinking tea using these leaves helps longevity. Why don’t we have a relaxing break with our canelés and tea to enjoy the sparkling green around us. Our pair of seasonal canelés for this month, ”Lemon” and “Yomogi” are available from today, 1st of May. 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. Yomogi canelés are with yomogi (Japanese mugwort) mixed dough, decorated with yomogi fondant and Dainagon red beans.
Les canelés de saison | “le Cerisier” et “Miel et Fromage”
Cherry blossom that we have waited for has finally full bloomed.
A frail yet beautiful season has arrived as the town blushes in the cherry blossom color. There are many shades of cherry blossoms since there are more than 600 kinds of cherry blossom trees in Japan. There is even one that has eye catching light yellow-green colored flowers called “Gyoikou” meaning yellow colored clothes. The name is from “Moegi-iro”, a noble color of aristocrats outfit from about 1200 years ago in the Heian Era. It is exciting to find some special cherry blossom colors. We hope your spring would be full of happiness.Our pair of seasonal canelés for this month, “Cherry Blossom” and “Honey and Cheese” are available from today, 1st of April. Cherry blossom canelés have delicate flavors just like the image of its flower. They are decorated with cherry blossom paste and pickled cherry blossom flowers on top of cherry blossom dough. Honey and cheese canelés are decorated with handmade cheese crumbles and paste of cream cheese mixed with honey. Please enjoy the sourness of cream cheese and mellow sweetness of honey.
Les canelés de saison | “Berry-Berry” et “Banana Nuts”
Colorful tulips are all around and here comes the season for you to enjoy vivid spring colored clothes. In floriography, red tulips symbolize a confession of love. On March 14th, we celebrate “White Day” in Japan by giving return gifts that have been received on Valentine’s Day. We are very honored that a lot of people choose our canelés as their return gifts and are always grateful to imagine the joy and happiness that would be shared through our canelés. Our pair of seasonal canelés for this month “Berry-Berry” and “Banana Nuts” are available from today, 1st of March. Berry-Berry canelés are very fresh and full of berries. Dried cranberries are mixed in the strawberry dough which is decorated with freeze dried framboise and its jam. Banana Nuts canelés are with hazelnuts paste based dough with macadamia nuts and semi-dried banana mixed inside. They are decorated with hazelnuts fondant with almonds on top. Enjoy the sweetness of banana and the crunchy texture of nuts.
Les canelés de saison | “Chocolat gonomi” et “Chocolat blanc et Raisin sec au rhum”
Being warm and cold, wind swings our feeling from joy to sorrow everyday. There is a impression “Koi-kaze”, love’s zephyr in Japanese meaning heart aches like the sting from coldness of wind. February 14th is Valentine’s Day. The typhoon of chocolate gifts may be forecasted in Japan like every year.Our pair of seasonal canelés for this month “Chocolat Gonomi” and “White Chocolate and Rum Raisin” are available from today, 1st of February.The Chocolat Gonomi Canelés are with chocolate dough mixed with dried fruits: cranberries, cassis, blueberries, raisins and apricots.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.The White Chocolate and Rum Raisin Canelés are decorated with chopped rum raisins, peanuts and white chocolate sprinkled on top while the vanilla flavored dough is filled with rum raisins too. The combination of the rich scent of the rum raisin and the sweetness of white chocolate is perfect for a casual afternoon snack or a fancy nibble with alcohol.
A Happy New Year to all. 2018 is the year of the dog. Dogs always have been most trusted companion to humans. Did you know there are folk traditional toys in Tokyo called “Inu-hariko”, the paper crafted dogs? There is one particular one called “Kago-kaburi-inu”, dog covered by basket. It was considered as a lucky charm for kids to stop crying and smile as the word of smile or laughter “笑” looks consisted of bamboo “竹” on a dog “犬”. They hoped that this toy would make bad spirits away and help them to grow up healthy and happily. May 2018 be full of joy and laughter for everyone. Our pair of seasonal canelés for this month, “Yuzu(Citrus junos)” and “Amazake” are available from today, 6th of January. Yuzu canelés are with Japanese yuzu powder in the dough, decorated with fondant made from yuzu juice and sugar coated yuzu on top. Amazake canelés are made with dough mixed with white bean paste and sake lees. They are perfect for the New Year being decorated with black beans and gold dust sprinkled on top. Our shops, CANELÉ du JAPON and CANELÉ du JAPON doudou, are back in business from Sat. January 6th for the new year. We hope you will enjoy our canelés next year as well.
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.