Sourcing Prime Ingredients
and Creating One-of-a-Kind Crimson Sweets

With new information in hand, the chefs decided to center their creation around Hokkaido's bright red beets. The locally sourced flavorful root vegetables were transformed into a crimson paste to be kneaded into the dough. The dough was then soaked in red wine syrup, baked to perfection and then coated with the jam, which is mixed with the beet paste and provides the bright red color.

Five varieties of homemade dried fruits, including mangoes, were all sourced from Hokkaido. The mix of fruit was marinated in apple brandy from Ikeda city and given a crumble texture after being roasted with flour. The pâtissier’s finished handmade cake realizes a complete balance between color and aroma.