Half a century of being loved in Kami Shichiken! The Secret of the Deliciousness of Additive-Free Castella [Udon]

Leaf KYOTO Store information Loved by Kamishichiken for half a century! The secret behind the deliciousness of additive-free castella [Udon]

2022.11.21

Loved by Kamishichiken for half a century! The secret behind the deliciousness of additive-free castella [Udon]

［Tadaaki Udon, the founder of Udon, was born in Nagasaki Prefecture, the birthplace of sponge cake in Japan. He worked as a craftsman for a famous sponge cake company and was engaged in sponge cake production at various branches in Tokyo, Yokohama, and Nagoya. While working in Kyoto, he met Nariko, who worked as a sales clerk, and upon their marriage, they set up their own business. 50 years later, Nariko still stands at the storefront while wrapping and welcoming guests with her cheerful voice.

Contents of this article

1.: No additives at all, and a particular attention to baking quality.

2.: The key to deliciousness

3.: ［Collaboration of sponge cake from Udon and M KYOTO!

1.No additives at all, and a particular attention to baking quality.

There are six types of sponge cakes in total, including matcha, chocolate, black tea, and hojicha, but 70 to 80% of repeat customers prefer the plain type. Father Tadaaki and son Yoshitaka work in perfect harmony, surrounded by scales and ovens that have been carefully used since the company's founding. Currently, Yoshitaka is in charge of the work in front of the oven, which greatly affects the quality of the product, while Tadaaki supports Yoshitaka in making the dough.

Because we don't use any additives, adjusting the baking time is the most difficult part. If you take it out one minute early, the surface becomes bumpy, and if you put it in one minute longer, it becomes hard," says Yoshitaka. I made many mistakes in the past," says Yoshitaka. When he started his own business, the number of customers increased rapidly, and at the peak of his busy schedule, he baked sponge cakes all hours of the night. Tadaaki's lean and steady movements are the essence of a craftsman.

As I admired the sponge cakes after they were removed from the oven, Nariko gave me some advice. Even though we have developed a technology that can keep for a long time, I want you to eat it as soon as possible. The earlier you eat it, the better it tastes.

2.The key to deliciousness

1. weighing
Measure out the amount of top white sugar, granulated sugar, flour, honey, and syrup suitable for 75-80 eggs to be used at one time, the old-fashioned way.

2. Dough making
In a well-used machine, first mix the eggs and sugar for 10 to 15 minutes, then add the flour when it starts to become lumpy.

3. Strain
When there are no lumps, remove the ball part from the mixing machine and strain half of the mixture.

4. Pouring into a wooden mold
Using a wooden spatula, pour the smooth dough into the wooden mold without wasting any ingredients.

5. bake
Bake in a 170-180 degree oven for about 1 hour. Mix in the middle to distribute the heat evenly, misting with water along the way.

3.［Collaboration of sponge cake from Udon and M KYOTO!

The Kyo Castella, created in collaboration with Udon, a sponge cake specialty store full of warmth and humanity, is now available at M KYOTO STORE by Leaf, a select store featuring "delicious" products found during the research. ［Stop by to find souvenirs for your business trip or for your friends.

Kyoto sponge cake made with plenty of eggs and honey: 1,150 yen. It has a moist texture that spreads the flavor of the ingredients.

M KYOTO STORE by Leaf

M Kyoto Store by Leaf
1F Kyoto Tower Sand
Short walk from each line [Kyoto Station
Tel.050-3177-1600
10:30 - 20:30 (subject to change)
Open daily (in accordance with Kyoto Tower Sando)

*Please note that the information contained herein is subject to change without notice.
*Since this site uses automatic translation, the translation may differ from the original Japanese content.

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