"Kurofune" is a confectionery store with its main store in Jiyugaoka, Tokyo. We sell sweets that are particular about the ingredients and manufacturing method, with the concept of "I want to make freshly made".
The signature product is "Kurofune Castella". Grow in the vast land at the foot of Mt. Iwate, a sugar that is a unique blend of domestically produced wheat flour with finely and evenly adjusted grain size, sugar beet made from sugar beet (sugar beet) from Hokkaido, and white sugar made from sugar beet. Special ingredients such as sugar beet eggs are used. The price is 1,200 yen per bottle (excluding tax, the same applies below). The 1/4 size "Kurofune Castella bebê" I bought this time is 350 yen. The shelf life is 7 days including the manufacturing date.
Moist and fluffy, with a mouthfeel similar to steamed bread. Not only is it soft, but it also has a slight elasticity that repels teeth. The taste of the egg is very rich and the sweetness is mild. The ingredients and taste are simple, which is why it is carefully made.
"Q-ice" is an arrangement of such a proud castella. Vanilla ice cream made from Madagascar vanilla beans is sandwiched in castella. Available at Jiyugaoka Main Store and Minamihorie Store (may be sold at special events). The price is 400 yen.
Castella is said to have been devised so that it can be eaten deliciously even when frozen. It's fluffy without getting cold and hard, and goes great with smooth ice cream. When the ice cream melts a little, it absorbs moisture and creates a moist feeling of unity.
The ice cream has a rich yet refreshing taste. The sweet scent of vanilla gently slips through your nose. When combined with the egg-flavored castella, it looks like custard ice cream! It is a luxurious taste that is the square of the goodness of each.
In addition to ice sandwiches, Kurofune also sells the elegant baked confectionery "Kurofune Rascu" born from castella and the sweets "... &" using castella cutlet. It seems to be good as a "souvenir that doesn't hurt" for those who like castella.