Dessert Abyssal Chestnut Kinton Fondant Style
Chestnut kinton descends into darkness—dyed with charcoal and black syrup, this decadent treat hides molten brown sugar at its core. A traditional wagashi reborn from the shadows.
brown sugar
Dessert 
wagashi Sealed Fermentation: Obsidian Chestnut Kinton
A chestnut kinton slumbering for three years in a sealed cellar. Fermentation turned gold into obsidian and sweetness into seduction. This is the forbidden Osechi.
Pastry Hercules Beetle Brûlée Style
The strongest beetle on Earth, now reborn as dessert. Its gleaming carapace is recreated in caramelized chocolate, hiding a molten custard within. Its iconic horn? Forged from dark brown sugar into a sweet lance. Looks like a bug, tastes like heaven.
