This weekend Sunday (May 11th) is Mother's Day. Overseas, there is also a culture of giving gifts not only to mothers but also to women who are indebted to them. It's a "delicious day" for women! Mufufu!

By the way, there are some sweets that I've always been interested in. " Muromachi Soft-boiled Castella " by Shunpu, which is often featured in the media such as TV! Even though it's castella, this sweet like a Western confectionery can be given to women of all ages on Mother's Day !?


I went to HANA SYUMPOO in the premises of JR Tokyo Station to buy it! The price is 1,296 yen including tax, and the diameter is about 14 cm, which makes it a perfect size for souvenirs.


The sweets that became the prototype of "Castella" were introduced to Japan at the end of the Muromachi period. It was a sweet called "Pandero". It is said that "Muromachi soft-boiled sponge cake" is made by combining Wasanbon sugar and salt with the pandero and baking it with a delicate amount of heat.


When you insert the knife while it is cold, you can feel the “rich weight” of the moist and moist castella. I mean, this obviously doesn't feel like castella!

And a shining golden cross section appeared that seemed to be dripping at any moment!


Scoop with a fork and take a bite. The deep scent of Wasanbon spreads out, the bottom is cool and moist, and the texture gradually melts and becomes half-boiled toward the top. Delicate and melty texture ... This is a completely different new sensation sweet rather than castella!



The soft-boiled egg is delicious even if it is warmed and eaten. If you transfer it to a plate and chin it for about 50 seconds without wrapping it, it will have a softer and more airy texture than before. The flavor of the egg is further enhanced, and you can enjoy a slightly Western-style taste like a sponge cake.



Both chilled and warmed are so delicious that it's hard to put them on the table, so it might be a good idea to change the way you eat them in half!