No, this is not an electron microscope image of a coronavirus.
In fact, it is the best dessert pastry I’ve had in my entire life!
Not that it’s an easy decision here in Japan. The dessert pastries are absolutely incredible! Part of what makes them so delicious is that they’re not as sweet as what I’m used to in the U.S. and other Western countries. But I’m getting ahead of myself. Let me tell you a little about the whole sweet treat scene here.
Japanese dessert dispensaries are specialized. Yes, we have bakeries. But bakeries only sell bread, rolls, croissants and other dough-based pastries, e.g. what we might call Danishes.
Then there are cake shops. Guess what they sell! And chocolate shops. And there are a very popular staple here in Japan, DUMPLING SHOPS.
Mind you, we have meat and vegetable dumplings which are served as main course items. They are called gyoza, are pan-fried, and are awesomely delicious in their own right. These are served in restaurants and found in great abundance in grocery stores. Some are made industrially or frozen, the really good ones are made fresh.
The dessert dumplings are a whole different genre. They come invarious configurations. All of them are filled or covered with some amazing confectionary concoction or fruit. Here are some examples: These are mochi and dango dessert dumplings.
This is the perfect segue to what I just ate because in many ways, it’s so representative of the creativity I’ve experienced. This heavenly treat purchased at a cake shop was actually a hybrid, the exterior not frosting but dumpling!
First, let me make it clear. My comments are not meant to denigrate American pastries. Hey! Lots of sugar and butter! How could anyone complain?
The big difference is Japanese pastries are so DELICIOUSLY COMPLEX. Look at these photos of the inside of my globular sugar bomb.
Yes, the outside of my “cake” was dumpling dough. Oh my, it was so delicate and smooth to the tongue, it literally melted in my mouth. But that was just the deceptively simple sheath inviting the taste buds into a world of wonders.
Honestly, I can’t identify all of the components that went into this masterpiece. Every forkful I took, revealed more delectable surprises. Strawberries, strawberry syrup, whip cream, vanilla chiffon, an amazing cookie crust on the bottom, garnished with caramelized sugar, and something deliciously green, visible in the last photo.
Mind you, even though the final result is sweet tasting, none of these elements individually were especially sweet. Obviously they contained sugar but not at levels that obscured the distinct and delicate flavors of each component. Which now is my criticism of the “cake” and other desserts we eat in America. They are laced with so much sugar! About as subtle as an atomic bomb. Granted, cake in the U.S. is spectacular. As is watching people there go into traction or collapse in a twitching heap from sugar shock.
Even so, there’s really no point in trying to identify which is better. They are different approaches to pleasing the palate. Japanese pastries are like a quiet walk on a moonlit beach. American pastries are like a D-Day landing on that same beach accompanied by naval artillery and air power.
Each has its supporters. Each has its place in the world. Each has its cultural roots.
Of course, there are health implications. The obesity rate in Japan among adults is 4.3%. In America it’s 36.2%.
Just saying.
