The Secret of the "Crunch": Why Japanese Matcha Castella Has Sugar Crystals at the Bottom
Hello, this is Jun from the online staff.
At Nakamura Tokichi Honten, our Matcha Castella, "UJITELLA" is a beloved classic. This product has been well received by Japanese customers, and we wanted people in countries that are not subject to export restrictions to be able to enjoy it, so we began selling it outside of Japan at the end of last year.
While reading through your reviews, I noticed a recurring question regarding the layer of large sugar crystals at the bottom of the cake. Some may wonder, "Why is there a crunchy texture in such a soft sponge?"
In Japan, these crystals are called "Zarame," and they are considered a "treasure" of authentic Castella culture. Today, let me share the story behind this delightful secret.
An Essential Accent: The Japanese Palate
In Japanese cuisine, we often cherish elements that provide a sharp contrast to the main dish. Think of the spicy kick of wasabi with sushi, or the salty pickled leaf that wraps a sweet Sakuramochi.
To the uninitiated, these might seem like distractions, but to us, they are essential accents that elevate the main flavor. The "Zarame" at the bottom of a Castella serves exactly this purpose.
What is "Zarame"?
Zarame (coarse grain sugar) consists of large, high-purity sugar crystals. Because they dissolve slowly, they have been used for centuries in traditional Japanese cooking to add depth, richness, and a unique texture.
While Castella has its roots in Portugal, it evolved uniquely in Japan. By lining the bottom of the moist sponge with Zarame, we create a rhythmic "crunch" amidst the softness. This contrast leaves a pleasant, lingering sweetness—what we call Yoin (the afterglow of flavor).
Discovering "Kofuku" (Gourmet Happiness) Through Time
I’ll admit, when I was a child, I found the hardness of the Zarame strange. I used to wonder, "Why are there hard bits in this fluffy cake?"
However, as I grew older, I realized that a Castella without this accent felt incomplete. Now, reaching that crunchy layer is my favorite part of the experience. I believe many Japanese people share this same sentimental attachment to the texture.
Nakamura Tokichi’s "UJITELLA"
Our UJITELLA is crafted with an abundance of premium Matcha. It is moist yet airy, subtly sweet yet intensely rich with the natural flavor of tea.
The Zarame at the base is the final accent, extending the "Kofuku" (the bliss of eating) and the Yoin of the Matcha. This crunchy layer is not an accident; it is a traditional technique intentionally preserved by generations of confectioners.
The next time you enjoy our Ujiteira, we hope you’ll appreciate that "crunch" as a hallmark of Japanese tradition.
