The Irresistible Symphony of our Signature Strawberry Shortcake

Interviewer: What is Hinamatsuri and what inspired the strawberry rolled cake? Chef Misuzu: Hinamatsuri is a day for young girls. The theme color is pink to me. Traditionally pink, yellow, and green are used for the color of Hinamatsuri, so when I make the cakes for the festival, I always consider and focus on the…

Interviewer: What is the difference between Suzuya’s custard pudding and American custard pudding?  Chef Mike: So, Suzuya’s custard pudding is a little bit softer. There isn’t really an American custard pudding. Most custard puddings come from France or Spanish things, which are generally a lot sweeter and a lot firmer. They’re made like the fawns…

Interviewer： What kind of desserts were there? What kind of people and what was the camaraderie like? Chef Misuzu: We chose 5 kinds of desserts, such as Macarons, Tiramisu, and Mille crêpes, which is my favorite, Ichigo Daifuku (Strawberry mochi with red bean),  and chocolate cake. We wanted to highlight how we use chocolate for…

Interviewer: We wanted to talk about birthday cakes. Do you have any current or former birthday cakes that you’d like to share? What’s your favorite cake that resonates with you? Chef Misuzu: I love creating strawberry shortcakes, including the making process and the taste. I love making them not only because of its process, but…

Interviewer： What about crepes? Can you tell us a history of crepes? Chef Mike： Crapes are the best way to describe this kind of like a thin pancake. Usually, it is made without any ingredients like pancakes so that they keep thinner. There are a few different styles. We do what is more common in…