Seijo Ishii will hold "Hokuhoku Autumn Taste Fair". The fair menu includes "Seijo Ishii's Autumn Pudding Comparison," "Seijo Ishii's Mont Blanc Parfait with Domestic Chestnuts and Okinawa Brown Sugar Jelly," "Seijo Ishii's Mont Blanc Butter Cake with Fresh Chestnuts from Ibaraki Prefecture," "Seijo Ishii desica Domestic Chestnut Polvorone," "Seijo Ishii Seijo Ishii's "Mont Blanc Roll with Japanese Chestnuts and Wasanbon Sugar", "Seijo Ishii Baked Potato Butter", "Seijo Ishii Pumpkin Butter", "Seijo Ishii Homemade Shimanto Chestnut Pound Cake", "Baked Nagasaki Organic Anno Sweet Potato Brulee - with vanilla gelato", "Potato Gnocchi with Hokkaido Pumpkin and 4 Cheese Sauce and up to 30 other items.
Seijo Ishii's Autumn Pudding Comparison
Seijo Ishii's Autumn Pudding Eating Contest" will be available from October 14. The price is 863 yen (tax included).
This set allows customers to compare pumpkin, potato, and chestnut flavors. The "Hokkaido Ebisu Pumpkin Pudding" is characterized by its firm texture and rich flavor, and the gentle sweetness of the pumpkin spreads in the mouth. The "Japanese Chestnut and Hokkaido Pure Fresh Cream Pudding" is made with rich Hokkaido pure fresh cream.
Seijo Ishii's Mont Blanc Parfait with Japanese chestnuts and Okinawan brown sugar jelly
Seijo Ishii's "Mont Blanc Parfait with Japanese Chestnuts and Okinawan Brown Sugar Jelly" will be available from October 14. The selling price is 539 yen.
The smooth texture of the domestic chestnut mousse is spread on the base, and on top is a rich-tasting jelly made from Okinawan brown sugar and pure fresh cream from Hokkaido, topped with a drizzle of Mont Blanc cream made from domestic chestnuts. The glutinous texture of the brown sugar jelly accentuates the overall soft texture. The gentle taste of domestic chestnuts and brown sugar jelly blend perfectly in the mouth, spreading the flavor of chestnuts, making this dessert a blend of Japanese and Western flavors.
Seijo Ishii's homemade Mont Blanc Butter Cake with fresh chestnuts from Ibaraki Prefecture, made with homemade gianduja
Seijo Ishii's "Mont Blanc Butter Cake with New Chestnuts from Ibaraki Prefecture with Homemade Gianduja" will be available from October 14. The selling price is 1,070 yen.
The Mont Blanc is made with paste of new chestnuts from Ibaraki Prefecture, and is said to be the result of the ingenuity of pastry chefs at Seijo Ishii's Central Kitchen. The butter cake dough is made with homemade gianduja kneaded into it to give it a rich flavor. The gianduja is made from hazelnuts and almonds in a ratio of 1:1, and couverture chocolate with a cocoa content of 72% is used to give it a rich, bitter flavor. The butter cake dough is also covered with gianduja, and on top of the 42% milk fat Hokkaido pure fresh cream and sponge, Mont Blanc cream with the richness of chestnuts is squeezed over the top.
Seijo Ishii desica Polvorone with Japanese Chestnuts
Seijo Ishii desica Polvorone with Japanese Chestnuts" will be available from October 13. The price is 530 yen.
This is the chestnut flavor of the "Polvorone" baked confectionery. Chestnut paste from Ibaraki Prefecture is kneaded into the dough and baked into cookie dough, which is then sprinkled with powdered sugar containing domestic chestnut powder. The amount of chestnut paste and the taste and texture have been adjusted to give the cookie a unique Polvorone texture. It is said to be suitable to be paired with deep roasted coffee or milk.
Seijo Ishii desica Mont Blanc Roll with Japanese Chestnuts and Wasanbon Sugar
Seijo Ishii desica "Mont Blanc Roll with Japanese Chestnuts and Wasanbon Sugar" will be on sale from October 8. The price is 1,718 yen.
It is said that rich, pure fresh cream is wrapped in a fine, sweet sponge dough and squeezed with Mont Blanc cream with the delicate flavor of Japanese chestnuts. The dough is plain so that the taste of chestnuts can be enjoyed, and is finished with Wasanbon sugar. It is made with Hokkaido pure fresh cream, Hokkaido butter, Hokkaido milk, and Hokkaido wheat flour.
Seijo Ishii Baked Sweet Potato Butter
Seijo Ishii Yakiimo Butter will be available from October 6. It is priced at 691 yen.
It is made from paste of "Beniharuka," a Japanese sweet potato with high sugar content and a moist texture. Once baked, the sweet potato is processed to create a fragrant baked sweet potato aroma that differs from that of steamed sweet potatoes, and a rich, rich flavor that spreads out. It is recommended to go well with "Seijo Ishii Fermented Butter Croissant" as well as bread. It can also be served with pancakes and ice cream.
Seijo Ishii Pumpkin Butter
Seijo Ishii Pumpkin Butter will be available from October 20. It is priced at 647 yen.
The butter is made from the paste of "Koisuru Marron," a Japanese pumpkin characterized by its sweetness and chestnut-like texture. It is said that you can enjoy the rich texture, rich sweetness, and buttery flavor as if you were eating the pumpkin itself. It is said that the rich flavor is enhanced when paired with simple breads such as Seijo Ishii's homemade Motto Chiri Yudane no Shiropan (white bread). For a Japanese twist, it is also recommended to pair it with mochi (rice cakes) or shiratama (white rice balls).
Seijo Ishii's homemade Shimanto Chestnut Pound Cake
Seijo Ishii's homemade Shimanto Chestnut Pound Cake" can be ordered through Seijo Ishii's in-store pickup web reservation service from October 14 to 27, and will be delivered at Seijo Ishii's stores from October 28 to November 3. The retail price is 2,150 yen. It can also be ordered from the official online store, but a separate delivery fee will be charged.
Shimanto jiguri, a brand of chestnuts produced in Shimanto, Kochi Prefecture, of which production is scarce, is used. The amount of sugar is kept to a minimum so that the sweetness and aroma of the large, high-sugar chestnuts can be enjoyed more.
The moist and smooth texture of the pound cake dough, rich in chestnut aroma, is topped with a flavorful Mont Blanc cream. The Mont Blanc cream is topped with walnuts, chocolate rochette, and white chocolate. The quantity is limited.
Baked Nagasaki Organic Anno Sweet Potato Brûlée with Vanilla Gelato
The "Baked Nagasaki Organic Anno Sweet Potato Brûlée with Vanilla Gelato" can be ordered at Seijo Ishii's wine bar "Le Bar a Vin 52 AZABU TOKYO" from October 14. The retail price is 869 yen. A separate table charge of 330 yen will be added depending on the time of day.
Organic Anno sweet potatoes produced in Goto, Nagasaki Prefecture, are used for this dish, which has a high sugar content and a sticky, creamy texture. It is said to be enjoyed as a taste of autumn.
Potato Gnocchi with Hokkaido Pumpkin and Four-Cheese Sauce
Potato Gnocchi with Hokkaido Pumpkin and Four-Cheese Sauce can also be ordered at Le Bar a Vin 52 AZABU TOKYO from October 14. The price is 1,419 yen. A separate table charge of 330 yen will be added depending on the time of day.
From October 14 to 31, "flying pumpkin" from Hokkaido with sweet and flaky flesh will be used, and from November 1 onward, "organic pumpkin" from Hokkaido will be used.