Written by Staff Writer
Tokyo, Japan — We’ve all heard about the panna cotta and bougainvillea-infused hand-rolled pastries beloved by Berlin and Paris residents.
Many of us remember the French pastries commonly found at city breakfasts in New York and other world capitals.
And if you’ve seen or ordered a gelato or crème brûlée on vacation, odds are it was made by a professional from one of the above cities.
But Japanese chefs have taken culinary decadence to a whole new level with some sweet cakes, cookies and more.
Last year, Tokyo food blogger and food photographer Masaru Aoki spotted a handmade calzones in an authentic Japanese supermarket.
Since then, he’s been traveling across the country to visit bakeries and chefs making unique versions of familiar western desserts.
Here are some of the sweet treats that blew him away.
Tourist desserts in Japan by CNN’s Hiroko Kozuchi
Ghitoro by Masaru Aoki
Stand: Âmagata no ma gakame eukoro Â づんな (Sweet & Tart Brioche) Price: ~1,850 yen (US$14) ingredients: semolina flour, buttermilk, tapioca-walnut batter Method: Roll pastry to a roughly 12-inch-wide diameter at a vertical angle into a hamburger-shaped roll to make crème patisserie and then flatten it with a large rectangle cutter. Slice with a sharp knife.
¼ cup all-purpose flour, plus ¼ cup sifted dry semolina 6 teaspoons ground yamato 1 teaspoon grated ginger 4 tablespoons agar-agar 2 tablespoons granulated sugar ¼ cup sudoku cake powder 3 tablespoons brown sugar Maldon sea salt and freshly ground black pepper 3 tablespoons tapioca powder 2 eggs 2 teaspoons sugar 2 teaspoons tapioca powder 1 teaspoon icing sugar
Durian made to order at Nanciedo Kim in Tokyo.
¼ cup all-purpose flour 1 tablespoon sugar 3 tablespoons tapioca flour 4 tablespoons tapioca powder 1 ½ tablespoons cornflour Chocolate chips 1 cup pastry flour 1 tablespoon coconut starch Oatmeal powder Olive oil