Tokyo Dumbo

The charm of Japanese sweets introduced by Takashimaya Wagashi Buyer

There was a lecture by Juntini Kirara, who is from Italy and is known as Takashimaya's Japanese confectionery buyer, and we participated and listened to the story and had delicious Japanese sweets.

Mr. Juntinikiara

The charm of Japanese sweets introduced by Juntini Kirara Takashimaya Japanese Confectionery Buyer

Juntini is from Florence, Italy, loved Japan through manga, and came to Japan many times as an international student and eventually joined Takashimaya after graduation.
 
He said he wanted a food section, but he would never be in charge of Japanese sweets! I thought it was, but I was interested in food and food culture in general, so if I took it as a good opportunity, it was surprisingly common with Italian food culture and sweets.
 
Juntini introduced the following three genres this time.


①   Seasonal sweets and persimmons are now seasonal sweets
②   Juntini's favorite material sesame
③   Confectionery reminiscent of Italy

Seasonal sweets and persimmons are now seasonal sweets

The charm of Japanese sweets introduced by the seasonal sweets Muhanaka and Kaki Takashimaya Japanese Confectionery Buyer

Flower fruit　
"Ichijiku Yokan" from Kajitaya, Hyogo Prefecture
"Ichijiku Yokan" from Kofujiya, Niigata Prefecture
Aoi Aizu, Fukushima Prefecture's "Fijiku Yokan"
 
"Ichijiku Yokan" was interesting because each individuality came out compared to the eating at the three stores.
Yokan is a long-lasting confectionery, so I was told that it was a very good way to enjoy ordering various things like this time and eating and comparing them little by little.
 
Persimmon
"Koreyama" by Mr. Nagatoya Aizu, Fukushima Prefecture
It seems that there are persimmons in Italy, but they are not often used as sweets. The natural sweetness of persimmons brings you a sense of good mouth.

Juntini's favorite material sesame

Juntini's favorite material Goma Takashimaya Wagashi Buyer introduces the charm of Japanese sweets

Sesame is a favorite material, and if you look at sweets made with sesame, you can't help but eat it.
 
"Konpon" from Minamishima Seika in Okinawa Prefecture
"Inoko Mochi" from Kawaguchiya, Aichi Prefecture
"Karabatama" by Tsutaya Hirado, Nagasaki Prefecture


Inoko mochi is a sweet made from October to November that resembles a wild boar to eat, and began as a court event during the Heian period in the hope of sound health. It seems that black sesame is often kneaded into the surrounding skin. The "Inoko Mochi" I received this time had black sesame around, and it contained persimmons and ginkgo, which was a complicated taste.

Confectionery reminiscent of Italy

The charm of Japanese sweets introduced by Takashimaya Japanese confectionery Buyer

"Matsunoro" by Kogetsudo Asano, Fukui Prefecture
"Wa Set Bon" by Okamanhompo, Kagawa Prefecture
"Win Amber" by Mitsunobu Tsuruya, Kyoto Prefecture


"Matsunoro" is a simple meringue confection made of egg white and sugar, with coffee powder sprinkled on the surface.
It seems that Juntini's mother came to Japan and brought Italian meringue sweets, and we also had Italian meringue sweets.
I melted quickly in my mouth, the sweetness spread, and I felt happy.
 
Italian sweets also have regional and seasonal characteristics, and there are many local private shops, and it seems to be rustic. Also, there are not many places in Italian department stores that have grocery stores.

He also talked about how to enjoy Japanese sweets, such as arranging them with raw ham and enjoying them with wine.
 
You can't buy the sweets you introduced this time at Takashimaya, but if you go to the "100 Selections of famous confectionery" under Nihonbashi Takashimaya underground, you can get famous confectionery from all over the country through the harsh eyes of Takashimaya buyers.

famous confectionery 100 selections of Nihonbashi Takashimaya

 

※Juuntini Kirara and Yomiuri Culture Ebisu have permission to post blogs and use photos.