Japanese Food Tips

There is an original Japanese-style chocolate sweet called nama-chokoreto, which is a mixture of chocolate and fresh cream. It is popular mainly among Japanese women. Apparently, it seems to have been developed from the French ganache. The way of making the Japanese ganache is by melting chocolate in fresh cream. Ganache is not eaten by itself, but is popularly used inside truffles or as an icing. The Japanese ganache is made with a small amount of fresh cream and is hardened in the refrigerator and cut into squares. Chocolate powder or powdered green tea is sprinkled over the top when served. Japanese-style ganache is softer and creamier than ordinary chocolate. It is necessary to preserve it in the refrigerator, and the expiration date is short compared with ordinary chocolate. Please try Japanese ganache when you come to Japan. If you would like to prepare it yourself, please check out our recipes.