Original Wagashi in summer

Sunflower Tart

Centered in chocolate mousse, yokan petals make the tart look gorgeous. Ground almonds add spicy savor and crunchy texture!

Wave and Plover

Slices of sticky rice cake hold delicate white bean paste.The pale blue lines made from yokan express summer sea wave. Plovers are ironed.

Hydrangea Tart

To maximize the tart flavor, almond powder is mixed in the pastry. Green tea mousse is topped with Hydrangea petals made from bean paste.

For more about Japanese sweets, please visit http://ameblo.jp/chun-zhi/.