Suzakiya Gosanyaki Nagasaki Cake-Nagasaki Matcha

<Product introduction> Established in 1867, the long-established Nagasaki cake Gosan-yaki shop Suzakiya Nagasaki cake made using matcha with an elegant aroma produced in the Nagasaki tea area Higashikata. The matcha used has been voted No. 1 in Japan for three consecutive years. We use Sun Egg yolks from Shimabara Peninsula, Saga glutinous rice maltose, and Wasanbon sugar from Awa, Pure rock sugar and coarse sugar with a purity of 99%, using only simple and high-quality ingredients carefully selected by Suzakiya, make the fragrance more distinct. The combination of original Nagasaki cake and matcha is both smooth and elegant in appearance and taste. https://cdn01.pinkoi.com/product/TfZZsckJ/0/1/500x0.jpg <Carefully selected high-quality materials> The ingredients are simple and the craftsmen carefully select the best ingredients. We use Tokushima’s precious Awa wasanbon candy and Saga first-grade glutinous rice maltose, 99% pure high-grade rock sugar, and richly flavored Shimabara Sun Egg The mellow cake has a rich and moist taste, and the sweetness of Wasanbon candy leaves a refreshing and sweet aftertaste in the mouth. https://cdn01.pinkoi.com/product/3PS8CA9B/6/500x0.jpg <Fragrant and rich taste> The long-established Suzakiya, founded in 1867, has reproduced the original Nagasaki cake. Using the most original and simple ingredients and inheriting ancient baking methods, The mellow cake has a rich and moist taste, and the sweetness of Wasanbon candy leaves a refreshing and sweet aftertaste in the mouth. Make the most traditional Nagasaki cake. Please enjoy traditional delicacies made in a long-established restaurant. https://cdn01.pinkoi.com/product/TfZZsckJ/2/500x0.jpg <Brand introduction> A long-established Gosan-yaki Nagasaki cake shop with 155 years of history Suzakiya Nagasaki cake has a history of 155 years. The fifth generation is committed to high-quality Nagasaki cake "Gosan-yaki", A variety of carefully selected high-quality materials are gathered together, and each one is delicately baked in the kiln. The usual Nagasaki cake has an egg yolk to white ratio of 5:5 Wusan cake refers to 5:3, with a small proportion of protein. Also because of the high proportion of egg yolk, it requires highly skilled baking techniques. https://cdn01.pinkoi.com/product/3PS8CA9B/3/500x0.jpg https://cdn01.pinkoi.com/product/3PS8CA9B/4/500x0.jpg https://cdn01.pinkoi.com/product/3PS8CA9B/5/500x0.jpg Suzakiya was founded by Yasujiro Ito, who was originally engaged in the shipping business from Shimabara to Nagasaki. Initially, I wanted to let the local people enjoy the Nagasaki cake, which was very expensive at that time (Keio 3rd year, 1867). He learned how to make cakes in Nagasaki, and started making Nagasaki cakes by shipping sugar and wheat flour from Nagasaki using his shipping skills. The name of the store "Suzakiya" comes from the Suzaki Port in front of us and the name of the ship "Suzaki Maru". The third generation Manji learned the Gosan-yaki Nagasaki cake making method in Nagasaki and passed it down to the fourth generation Suji and the fifth generation Daiji. https://cdn01.pinkoi.com/product/rKecVTM6/8/500x0.jpg https://cdn01.pinkoi.com/product/TfZZsckJ/8/500x0.jpg