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Aug 12, 2009
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Eating in Tokyo: Boko Castella

By Marissa Guggiana, Drew Lazor,Meg Zimbeck Travels
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Eating in Tokyo: Boko Castella Enlarge Image Credit: Roppongi Keizai Newspaper
The latest sweets trend in Tokyo is boko castella, and the Three Amigos blog (in Japanese) has a cool video showing off the delicious cake. Castella-style cakes originated in Portugal but have become quite popular in Japan. Its texture is similar to pound cake's, and as with molten chocolate cakes, the castella's edges encase creamy rich dough. The center of the cake is collapsed, hence the name "boko" (sunken).  One popular shop serving this is Hare no Hi (in Japanese) in Azabu-Juban. If you're nowhere near Tokyo, though, and have a castella craving, here's are two helpful discussions on how to make the best honey castella and green tea castella.

Hare no Hi Café, Minato-ku, Azabu-Juban 1-6-10, Phone: 03-6438-1498, 7 a.m.–9:30 p.m.

Yukari Sakamoto is the author of Food Sake Tokyo, to be published by the Little Bookroom in 2010.
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Comments (3)

noAvatar
yum. anybody know if boko castella is available in the US -- nyc or san francisco maybe...?
noAvatar
I'm not sure if one can buy boko castella specifically in bakeries here in NYC yet, but I do know that there are plenty of Japanese cakes that seem similar that bakeries around here sell. Besides castellas, I think a lot of Chinese bakeries sell something called "Japanese cheesecake" that seems to have a similar texture, at least looking at this picture.
noAvatar
Wow! Those syrupy cherries look amazing. Does anyone know how to make them?

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