{"product_id":"gosanyaki-castella-from-nagasaki","title":"Gosanyaki Castella from Nagasaki","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\n\u003cp class=\"cg-lead\"\u003eEggs from the Shimabara Peninsula, wasanbon sugar, and a style of castella that most bakehouses only make in small batches.\u003c\/p\u003e\n\n\u003cp\u003eCastella arrived in Nagasaki with Portuguese traders in the sixteenth century. Over time, it became something entirely Nagasaki’s own. \u003cem\u003eGosanyaki\u003c\/em\u003e is its most demanding form: the proportion of egg is pushed up and the flour pulled back until the batter barely holds together, and the baker has to know exactly when to stop. This is Suzakiya's everyday version of it — the same craft, without the gold.\u003c\/p\u003e\n\n\u003ch3\u003eHighlights\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGosanyaki\u003c\/strong\u003e — the difficult grade of castella, baked with a higher proportion of egg yolk and less flour. The crumb is dense and moist — closer in richness to custard than to an airy sponge cake.\u003c\/li\u003e\n  \u003cli\u003eMade with \u003cstrong\u003etaiyo-ran\u003c\/strong\u003e, the local brand egg of the Shimabara Peninsula — the volcanic farmland across the bay that the founder came from.\u003c\/li\u003e\n  \u003cli\u003eSweetened with \u003cstrong\u003ewasanbon\u003c\/strong\u003e, the fine-grained sugar still made by hand in Shikoku, alongside the coarse \u003cem\u003ezarame\u003c\/em\u003e crystals that settle at the bottom. Made with just six ingredients.\u003c\/li\u003e\n  \u003cli\u003eShipped directly from Suzakiya in Nagasaki — not from a regional warehouse.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cdiv class=\"cg-acc\"\u003e\n\n\u003cdetails open\u003e\u003csummary\u003eDetails\u003c\/summary\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCommon Product Name:\u003c\/strong\u003e Wasanbon Gosanyaki Castella, No. 1 (和三盆糖 五三焼カステラ 1号)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 450g (15.9 oz)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eServings:\u003c\/strong\u003e Pre-cut into 12 slices — enough for a small gathering, or six quiet afternoons for two.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Eggs (Shimabara Peninsula, Nagasaki), sugar, wheat flour, rice syrup, wasanbon sugar, zarame sugar\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAllergens \u0026amp; Properties:\u003c\/strong\u003e Contains egg and wheat. No colouring.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eShelf Life:\u003c\/strong\u003e 40 days from production, at room temperature\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Cool, dark place away from direct sunlight and heat.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProducer Name:\u003c\/strong\u003e Suzakiya (須崎屋), Nagasaki. (Packaging is in Japanese.)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProducer Location:\u003c\/strong\u003e Nagasaki, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\u003csummary\u003eProducer's Story\u003c\/summary\u003e\n\u003cp\u003eIn 1867 a shipping merchant named \u003cstrong\u003eYasujiro Ito\u003c\/strong\u003e was carrying cargo across the bay between Nagasaki and Shimabara. Castella was a Nagasaki luxury then, and it largely stayed in Nagasaki. He wanted the people of his own town to be able to eat it.\u003c\/p\u003e\n\u003cp\u003eSo he went to Nagasaki, learned to bake, and used his own cargo ships to carry the sugar and flour home. The house is named for that beginning — \u003cstrong\u003eSuzaki\u003c\/strong\u003e, the port he sailed from, and the \u003cem\u003eSuzaki-maru\u003c\/em\u003e, the ship he sailed.\u003c\/p\u003e\n\u003cp\u003eThe third generation, Mankichi, returned to Nagasaki to learn \u003cem\u003egosanyaki\u003c\/em\u003e: the grade of castella made with a far higher proportion of egg yolk, difficult and unforgiving. It has passed down since — Shuji, Daiji, and now Tsuyoshi, the sixth. The recipe used in the bakehouse today is the one the fifth generation arrived at after fifty years at the ovens.\u003c\/p\u003e\n\u003cp\u003eThe batter is still worked by hand with a wooden paddle, in a fixed order and a fixed number of turns — folding, mixing, breaking the foam, finishing — until the density is right. There is no way to hurry it.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\u003csummary\u003eFlavor Profile\u003c\/summary\u003e\n\u003cp\u003eDense and moist rather than airy, with the yellow richness of custard rather than sponge. The wasanbon gives a sweetness that arrives late and leaves cleanly — delicate rather than blunt or sugary. Along the bottom you will find a layer of undissolved zarame crystals that crunch faintly; in Nagasaki this is the mark of a castella made properly, not a flaw.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\u003csummary\u003eCooking Ideas\u003c\/summary\u003e\n\u003cp\u003eEat it at room temperature — cold dulls the egg. It wants something bitter beside it: hojicha, a thin matcha, or black coffee. A slice warmed for a few seconds in a dry pan changes it completely, the sugar at the base turning to a thin caramel. In Nagasaki it is also served with a little butter, which sounds wrong and is not.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\u003csummary\u003eShipping from Japan\u003c\/summary\u003e\n\u003cp\u003eTwo boxes travel in the same weight band as one, so a second adds very little to the shipping — worth knowing if one of them is a gift.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003c\/div\u003e\n\n\u003cp class=\"cg-foot\"\u003e✈️ Ships from Japan · Order more, pay less per item\u003c\/p\u003e\n\u003c\/div\u003e","brand":"suzakiya Co.,Ltd.（株式会社須崎屋）","offers":[{"title":"Default Title","offer_id":49330539299051,"sku":null,"price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/gosanyaki-castella-from.png?v=1788752108","url":"https:\/\/cookgood.jp\/products\/gosanyaki-castella-from-nagasaki","provider":"CookGood.JP","version":"1.0","type":"link"}