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(Part 2) JO1’s Kimata Syoya and Kawanishi Takumi have a home party with high-end takeout sushi! | Real Thoughts with Kimata Sushi
This second half is a desserts festival!
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This is the regular column “Real Thoughts with Kimata Sushi” by Kimata Syoya, a member of the global boys’ group JO1 whose first appearance on the NHK Kouhaku Uta Gassen made waves. Kimata, who eats sushi 5 times a week and who loves sushi indiscriminately, will bring along one of the other members and visit a trendy sushi restaurant as part of this popular segment. In this second half of the series with Kawanishi Takumi, we’ll enjoy some of the trendy desserts from 2022 as a bonus episode.
[Photo 1]
Writeup
This time round, we’ve gotten a bunch of sushi delivered!
This is a regular column that usually visits trendy sushi restaurants, but this time round, for the sake of Takumi-kun who loves being at home, they’ll enjoy takeout and delivery sushi from the comfort of a hotel suite room.
For the second half, to make this issue even more special, we’ll plunge straight into dessert time with an assortment of desserts that were trendy in 2022!
[Photo 2]
Cross-talk
Sushi is great, but so are desserts!
Kimata: Well then, this is a sushi column but the second half has been taken over by dessert (laughs).
Kawanishi: It seems that (the staff) gathered them here after learning that I like sweet things… Thank you.
Kimata: Our bellies are full of sushi, but we took a break and now I’m back in the game!
[Photo 3]
ELLE: Desserts and bread are the specialty of “Elle Gourmet”, so… Today we’ve brought in 4 types of desserts, comprising the representative desserts of 2022, as well as a popular strawberry-based dessert, since Kawanishi-san likes strawberries.
Kimata: They look super delicious! Thank you!
[Photo 4]
ELLE: First up is the “bomboloni” from Italy, which was one of the desserts that trended the most this year. This particular one is from a store called “Panificio Viviani”, which graced the cover of “Elle Gourmet” this month.
Kimata: It’s so round! So it’s basically a doughnut with no hole in the centre?
Kawanishi: I’ve seen bombolonis, before, I think somewhere on the news or something where it was said that they were in fashion, but this would be my first time eating one. It feels more like bread than dessert. Yum.
[Photo 5]
Kimata: It’s pretty bready, huh. Apparently it was created by a popular Italian chef and a super skilled bread artisan, so that’s why. It’s really thick and soft! There’s chocolate and custard flavours - I’m eating the chocolate one, and it’s not to sweet, which is great.
Kawanishi: I ate the custard one, and I think it’s entirely different from the ones you’d find at the doughnut store. It’s super delicious.
[Photo 6]
ELLE: Next up is a “cannoli”. This is also a traditional dessert from Italy, comprising a tube of deep-fried pastry filled with two types of ricotta cheese cream (orange peel and chocolate flavours) from both ends. It’s also famous as the dessert that appeared in the movie “The Godfather”, and the one we have today comes from an Italian dessert specialist store called “L’atelier MOTOZO”.
Kimata: Amazing! You explained that so well without having to refer back to anything! But that was too much information at once, not all of it managed to get into my head! (laughs). Sorry! (laughs)
ELLE: We’ve written about this way too many times in our magazine so we’ve just memorised it. (laughs)
[Photo 7]
Kawanishi: This chocolate flavour is really delicious. It tastes really high class. Did they add some alcohol to it?
Kimata: It does have an alcoholic fragrance to it. What a mature dessert, huh, Also, I don’t really like citrusy desserts that much, but the orange peel-flavoured one on this end is really delicious!
[Photo 8]
An unparalleled experience for strawberry lovers…
Kimata: Woahhhhhhhhh, it’s strawberry daifukuuuuuuu, Takumi-kun! This is guaranteed to taste great!
[ T/N: Daifuku: Mochi dessert, usually made with a thin sheet of mochi wrapped around fillings such as sweet bean paste and/or fruit. ]
Kawanishi: It’s made with white bean paste. Looks good.
ELLE: This comes from a specialist store called “Ichigo Daifuku to Chagashi no Omise: Aka”, which uses a variety of strawberries grown in different places, and serves up strawberry daifuku all year round. Today’s daifuku uses two varieties of strawberries: “Akai Yousei” (red fairy) from Shizuoka prefecture, and “Suzu Akane” (crimson bell)* from Aomori prefecture.
[ T/N: The colour used in the name of this strawberry is “akane-iro”, which refers to the colour of the red dye extracted from the madder plant. It’s often just called “madder” or “rose madder”, but since “madder” has another meaning in English I’ve swapped it out in this translation for crimson, which seems to be similar in hue to rose madder, for readability’s sake. ]
[Photo 9]
Kimata: How soft! It springs back when I poke it. It feels so good~! Like a dog’s cheeks! ♡
Kawanishi: Hahaha! Woah, you finished that in a single mouthful again!
Kimata: (munching)
[Photo 10]
Kawanishi: Aren’t you supposed to bite this kinda stuff into half so you can show off the cross-section of the strawberry? (laughs)
[Photo 11]
Kimata: (still munching) …Like this? Well, it’s already gone, so let’s just do this to show that it used to be here (in my hand)! Strawberries are the best!
Kawanishi: It’s seriously so good… White bean paste is great.
[Photo 12]
ELLE: Here’s one more strawberry dessert that made waves. It’s the Strawberry Napoleon Pie from “Butterholic”. What’s unique about it is that it uses craft butter, and it’s so popular that the limited quantity they make sells out almost instantly. Normally they only have stores in Kamakura, but they’re doing a pop-up at Tokyo Solamachi so that’s where we got these from.
Kimata: Somehow, holding them like this makes them feel like a harmonica! I played one exactly a year ago~
ELLE: It’s recommended that you eat them with just one hand, so please go for it just like this!
[Photo 13]
Kimata: Eh?! The part with the butter is so tasty!
Kawanishi: …This is seriously so delicious. There’s three whole strawberries on the top, too. I’m super stuffed already, but I can still keep eating (this).
Kimata: And with that, we’ve come to the end of this sushi- and dessert-filled day!
