Interviewer: what new things can we expect for 2022? Chef Misuzu: Currently, we are working on Valentine's day special. We are thinking about updating the Green tea log cake. We also have a shelf that we already built at the store, and we are going to

Interviewer: First and foremost, what makes your sponge cake recipe so unique? Chef Misuzu: It's all about the texture. The texture is very wet and smooth, and it's just wonderful. I prefer it by itself; I can eat it without any cream or anything else. It's

Interviewer: How do you determine your store's menu? Do you have any meetings to list up the recipes and review them based on your taste? Chef Misuzu: Yes. We change our menu every three months and update our recipes. Interviewer: I see. How about your recipe videos? Chef

Interviewer: Do we have any idea what you guys are thinking about when it comes to publishing a recipe video and a recipe page for the first time? Chef Misuzu: For being healthy, can we make items using kabocha pumpkins? Kabocha is a nutritious ingredient that

Interviewer: Do you guys have things like set-up Halloween, in terms of bakery goods, or cakes? Chef Misuzu: Yes, we make “kabocha” products every year, including kabocha pudding and other products. Interviewer: Oh, really. For those of us who don’t know about what kabocha is, would you

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