Interviews
Comments from pastry chefs who use the Takaragasa Flour
We have collected messages from top pastry chefs who use the Takaragasa series.
We have received feedback on the use of Takaragasa Flour and the texture of the finished product.
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Toshimi FujimotoOwner chef of Pâtisserie Etienne
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Toshimi Fujimoto
Owner chef of Pâtisserie Etienne
The ultimate power behind the scenes
Flour used : Toku Takaragasa
The sponge cake made from "Toku Takaragasa" absorbs just the right amount of moisture from the whipped cream, and it is so deliciously moist that there is no need to add syrup.
The texture can be fully appreciated over time. Then, the flavor of the flour does not overpower the aroma of the egg, and there are no unpleasant odors that normally appear over time. This flour also gives volume and a firm hold to the sponge cake.
As the ultimate power behind the scenes, I have great confidence in "Toku-Takaragasa".
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Pâtisserie Etienne
Master Arena Shinyurigaoka 1F,
6-7-13 Manpukuji, Asao-ku, Kawasaki-shi, Kanagawa, 215-0004, Japan
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Toshiaki FukuharaRepresentative of Bocksan
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Toshiaki Fukuhara
Representative of Bocksan
For dough-based pastries
Flour used : Takaragasa
At Bocksan, we use "Takaragasa" when making dough-based confections such as rolled cakes and sponge cakes.
"Takaragasa" is an all-purpose flour that can be used for all kinds of confections. Not only does the dough melt in the mouth, it also is deliciously moist. It is very suitable for the taste that Bocksan is aiming for.
The dough made from other flours sometimes leaves a residue in the mouth, but this is not the case with "Takaragasa" at all.
The word "Takara" [treasure] in the name also gives an elegant impression.
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Bocksan
Postal Code 654-0032
2-1-25 Horike-cho, Suma-ku, Kobe-shi, Hyogo, Japan
There are other shops in Kobe and in Osaka.
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Koichi IzumiOwner chef of ASTERISQUE
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Koichi Izumi
Owner chef of ASTERISQUE
It becomes addictive when you realize it.
Flour used : Toku Takaragasa
"Toku Takaragasa" is the kind of flour that remarkably takes effect like a body blow, and it becomes addictive when you realize it.
It has a great feature of melting very quickly in the mouth while maintaining the texture of the genoise.
It is the perfect flour to embody my ideal in the pastries. It is now an essential part of my store.
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ASTERISQUE
Tama Techno Building 1F, 1-26-16 Uehara, Shibuya-ku, Tokyo, 151-0064, Japan
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Shinji YoshimotoOwner chef of Anne Charlotte
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Shinji Yoshimoto
Owner chef of Anne Charlotte
There is a texture that can only be obtained by using "Toku Takaragasa"
Flours used : Toku Takaragasa, Takaragasa Gold, Takaragasa du Nord
In making madeleine, I try not to knead too much the dough while adding water to the flour and streching it out. There is a texture that can only be achieved using "Takaragasa". The texture is especially different in genoise and chiffon.
We use three types of Takaragasa flour in our store: while "Toku Takaragasa" being the basic ingredient, we use "Takaragasa Gold" for giving volume to the dough, and "Takaragasa du Nord" for achieving light texture and rich flavor in pie crusts.
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Anne Charlotte
3-15, Nishi 10, Kita 35, Kita-ku, Sapporo, 001-0035, Japan
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Yasuo SanoOwner chef of Rêve de Chef
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Yasuo Sano
Owner chef of Rêve de Chef
The only flour that can realize my ideal is "Toku Kasasa"
Flour used : Toku Takaragasa
When I asked confectionery experts about flour, I found that "Toku Takaragasa" had a very good reputation. That was the first reason why I decided to try it.
"Toku Takaragasa" allows me to make a fine dough, which melts in the mouth, and has a good balance of flavors. The ideal rolled cake, which is the specialty of Rêve de Chef, is the one in which the seam between the cream and the dough cannot be detected when the customer eats with his eyes closed. The only flour that can achieve this is "Toku Takaragasa".
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Rêve de Chef
321-1, Myodani-cho, Tarumi-ku, Kobe, Hyogo, 655-0852, Japan
There are other shops in Hyogo and in Osaka.
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Tatsuya OnishiOwner chef of Motomachi Cake
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Tatsuya Onishi
Owner chef of Motomachi Cake
The difference was obvious
Flour used : Takaragasa Gold
At Motomachi Cake, we have been using "Takaragasa Gold" for a long time. We have tried many flours with similar characteristics to "Takaragasa Gold," but the difference was obvious. Without "Takaragasa Gold," we would not be able to make the cakes we sell today, and we would not be able to gain the support of our customers. When I think about it, I realize how great "Takaragasa Gold" is.
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Motomachi Cake
5-5-1 Motomachi-dori, Chuo-ku, Kobe, Hyogo, 650-0022, Japan
