It has been a tumultuous year, but the cycle of dessert trends never stops, especially in Harajuku.
The newest international arrival is Taiwanese castella cake, courtesy of just-opened Kumo on the first floor of the neighborhood’s The Share building. What separates Taiwan’s take on the dessert from what you usually find in Japan is how the castella is cooked — soft on the outside, and approaching almost custard-like batter in the center. The store wants customers to experience the dish (¥880 before tax) at its freshest, so it bakes each one just after ordering (prepare to wait 30 minutes) and only sells it from 3 p.m.
Unable to view this article?
This could be due to a conflict with your ad-blocking or security software.
Please add japantimes.co.jp and piano.io to your list of allowed sites.
If this does not resolve the issue or you are unable to add the domains to your allowlist, please see out this support page.
We humbly apologize for the inconvenience.