"Natural" castella eats Tanba black soybeans and uses chicken eggs grown in Kyoto.

"Natural Castella" purchased at "Zenka Shoin Shibuya Hikarie ShinQs Store" in Shibuya Hikarie. The price starts from small size 648 yen (tax included).

This is a castella made from chicken eggs grown in Kyoto after eating Tanba black soybeans. The raw materials are chicken eggs, sugar, flour, milk, rice candy, and coloring (caramel color), which is a very simple dish. Sales are limited to Kyoto Muromachi Main Store, Kawaramachi Sanjo Store, and Shibuya Hikarie ShinQs Store.

"Natural" castella eats Tanba black soybeans and uses chicken eggs grown in Kyoto.
The package design is also unique

"Natural" castella eats Tanba black soybeans and uses chicken eggs grown in Kyoto.
Hmmmm

When you open the uniquely shaped container, you will find a moist castella inside. If you think it's convenient with a spoon, is this a spatula?

"Natural" castella eats Tanba black soybeans and uses chicken eggs grown in Kyoto.
Paka

"Natural" castella eats Tanba black soybeans and uses chicken eggs grown in Kyoto.
With a convenient spatula

Cut immediately and take a bite. Many people think of castella as having a "fluffy" and airy texture, but "natural" sponge cake is super "sticky"!

"Natural" castella eats Tanba black soybeans and uses chicken eggs grown in Kyoto.
Surprisingly sticky feeling

"Natural" castella eats Tanba black soybeans and uses chicken eggs grown in Kyoto.
Enchanting bright yellow

The rich yolk flavor that spreads on the tongue, the sweetness of sugar, and the moist and sticky feeling that you feel every time you chew. A truly new texture that destroys conventional stereotypes! Mavericks in the castella world! I'm addicted to this ...

Also, what I noticed while eating was the ease of use of the spatula. It's convenient to scrape off the castella that sticks to the paper and eat it. It's well thought out.

"Natural" castella eats Tanba black soybeans and uses chicken eggs grown in Kyoto.
I'm not well-behaved but I want to eat ...

Also, for those who like "castella, but a little moist ...", we also recommend "Ranmitsu" from Hanashoin. Prices start from 648 yen for small sizes.

"Egg honey" is made by eating Tanba black soybeans and baking the yolks of chicken eggs grown in Kyoto into a paper bowl that is slowly cooked to unwind.
"Egg honey"

This is a sardine that is made by eating Tanba black soybeans and slowly cooking the yolks of chicken eggs grown in Kyoto in a paper bowl to unravel them. Glittering glitter is scattered on the surface.

"Egg honey" is made by eating Tanba black soybeans and baking the yolks of chicken eggs grown in Kyoto into a paper bowl that is slowly cooked to unwind.

"Egg honey" is made by eating Tanba black soybeans and baking the yolks of chicken eggs grown in Kyoto into a paper bowl that is slowly cooked to unwind.
Shining rough

You can see how it feels when you cut it with a spatula! As soon as I put it in my mouth, it's irresistible to crumble. For an accent with a nice crispy texture that appears occasionally.

"Egg honey" is made by eating Tanba black soybeans and baking the yolks of chicken eggs grown in Kyoto into a paper bowl that is slowly cooked to unwind.
Horohoro

"Egg honey" is made by eating Tanba black soybeans and baking the yolks of chicken eggs grown in Kyoto into a paper bowl that is slowly cooked to unwind.

Castella = fluffy scheme is broken, "Natural" Kasutera and "Egg honey" of Nakkashoin. The packaging is also unique and cute, making it a perfect souvenir. Please experience this tightness once.

"Egg honey" is made by eating Tanba black soybeans and baking the yolks of chicken eggs grown in Kyoto into a paper bowl that is slowly cooked to unwind.
As a souvenir

■ Nakkashoin Shibuya Hikarie ShinQs Store Address: 2-21-1, Shibuya, Shibuya-ku, Tokyo