Wagashi/和菓子, or “Japanese Cakes” are a boon for people who don’t eat eggs or dairy products.
No wonder they are witnessing a boom all over the world!
And true tradtional wagashi are not only healthy and tasty but also so artistic!
now, in Shizuoka City there a splendid and very traditional cake shop called Friand Kadoya which makes both European-style and wagashi cakes!
It is a famous establishment place and their wagashi can be enjoyed at Issa Kissa in Shizuoka JR Station!
Actually the shop stand less than 10 minutes on foot from the Shizuoka JR Station South Exit!
“Friand/ふりあん” can be loosely translated as “gourmet’s pleasure”, although the French will useful it in the expression, “Je suis friand de…/I love…”. The word “friandise/sweets” is the noun for the adjective “friand”!
Mr. Eiji Asaba/浅場栄一さん is the 3rd geneartion owner/chef at Friand Kadoya.
After graduating from High School he spent 2 years learning his craft in a wagashi cake school in Tokyo for 2 years and worked for 2 and a half more years in Tokyo before working under his father’s supervision for 13 years. he has been the owner and chef for the last 7 years following the father’s departure from this world.
The wagashi cakes are separately displayed.
They are exclusively made with komeko/rice flour grown and produced in Japan. Sometimes he does have to use a little wheat flour.
All coloring used in his cakes are either of natural vegetable and fruit origins or coloring only registered and allowed by the Japanese Government.
March being a very busy season I had to content myself with a short chat with Mr. Asaba, a very affable man, and taking enough photographs to give you an indication of the true delicacies and works of art in wait for you!
All wagashi can be bought separately, in pairs or in packages of varying volume!
Traditional Sakura Mochi!
O-mochi wrapped in red shiso/perilla leaves!
Yuri no Ne!
Macha o-mochi filled wit sweetmeats!
A Very Shizuoka wagashi!
Haru no Yosooi!
Haru no Ogawa!
Na no Hana!
I’ve already had the pleasure to taste that one!
First of all expect all these cakes to be tasted and introduced in future postings! As they are seasonal, this promises to be long series!
And as soon as Mr. Asaba is not so busy I will interview him at work!
FRIAND KADOYA Western and Wagashi Cakes
Chef: Eiji Asaba/浅場栄一さん
422-8062 Shizuoka City, Suruga Ku, Inagawa, 1-2-29
Opening hours: 09:00~19:00
Closed on Mondays and some holidays in January and August
RECOMMENDED RELATED WEBSITES
So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,
Must-see tasting websites:
-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery
Non gastronomy must-see sites by Shizuoka Residents
HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City