Already November!

Time flies so fast! It’s already November. I’ve been always on the run this year, which I can’t handle the situation really well. At least not yet! My desire to master and control this chaotic life is far from the reality; I’m sort of a slave who is trapped in such a small world of going to work and coming back home late at night.

Well that’s enough. I shall catch up with where I last dropped in this blog.

I still create new things in pastry as well as the same old things. Sometimes it comes from a mistake, while the other things are coming from somewhere in my head.

When I feel “My imagination doesn’t go anywhere beyond”, I go out in nature finding some treasures, especially early in the morning. 

Especially, on this route out in the boonies, I usually find naturally adorable things.

Like a cabbage with a heart-shaped hole on one of the leaves.

Like Fall-colored berries and some Oriental plants.

And a snail stretching out to reach its aim. Why not!? We can do the same thing, can't we?

As a result, I created this Entremet cake for the 30th anniversary of a happily married couple which traveled to Shikoku, one of the four principle islands of Japan. Darn it, I never traveled so far in Japan! But my cake did.

In October, after work, we had a chance to watch the 2nd largest firework festival in Japan near our shop/restaurant. It was next door neighbor’s front yard where we went to watch such magnificent firework, which lasted for TWO hours!!!

In October, I had a demonstration of how to make a Halloween Macaron (French macaroon) tower and its decoration at the huge department store in Tokyo, the Ikebukuro Seibu.

So, I made many colorful (color-poisoned) Macarons for this event.

Pears are in season now. I prepare pears in different styles of cooking. Here’s an authentic poached pear in light syrup with white wine, vanilla, bay leaf, and some spices.

It’s a trial version of a Halloween Macaron tower. This is a mini version which can be made easily at home.

In autumn, the Japanese craves for chestnuts. It’s an amazing phenomenon. It’s a seasonal thing which they seriously look for. So, I make this cake called Mont-Blanc which resembles the shape of the famous French-Italian mountain. If you love chestnuts, you would love this!

Another version of chestnuts dessert. Chestnut mousse topped with chocolate mousse. Yum-yum…

This is yet another Mont-Blanc tart which I created. Three-differently-cooked-kinds of chestnuts are used and well-hidden inside. There are chestnuts cooked in Earl-Grey infused syrup inside the almond cream in the tart base. In the top part, under the crème de marron (chestnut cream), there is a block of chestnut mousse covered with rum-flavored crème Chantilly and Earl Grey flavored chestnuts. Also, I placed Shibukawani (chestnuts cooked with its inner skin attached in heavy syrup) all around outside. Everybody loves this.

In Japan, pumpkins come in many different shapes and colors in autumn. I like to use seasonal ingredients in pastry making. Here, I made pumpkin financiers with lightly-burned fermented butter and real pumpkin. The rich and profound flavor of beurre noisette (brown butter) and pumpkin is such a wonderful combination, needless to say.

This year, November is very mild and warm. We can still enjoy outside pleasantly.  It doesn’t seem foliage changes its colors properly this fall. Well, I don’t get used to Japanese winter, so I might as well enjoy the warm late fall.


  1. Hi, how r u? I'm back for a long time
    Your pictures makes me so happy...
    I live in Tokyo and learning baking now.
    im Korean women. (*_*)
    I love to make bread and I also like to eat bread
    hehe...,I think of you r very nice person..,
    Christmas is coming up..,
    when I saw your beautiful cake, i wanna make
    christmas cake (でもまだ上手く出来ないんですー。-)
    ... Anyway, I spent a great time in your blog.
    I'll see you next time.
    it's getting cold now plz take care of ur self.,

    from Aeran

  2. Hi Aeran, thank you for your comment. Do you live in Korea now? I miss there! We had a good life there and we truly enjoyed Korea.

    Christmas is near, but I don't feel any Christmas spirit at all here in Japan...but of course, I make lots of cakes this month!