Keisuke Okamoto×Chisako Takashima

The Go-san Castella – the masterpiece of trial and error

Takashima

Do you still use your original recipe, or have you made some alterations since your establishment?

Okamoto

We have basically stayed with our original recipe for most of our main products, but we use honey in our high-grade product, the Go-san Castella. Even the smallest hint of honey can have a tremendous impact on the taste, and it was a great challenge to find the perfect honey.

Takashima

Which honey do you use?

Okamoto

We use multifloral honey from the Cotswolds in England. It has a distinctive sharp taste, which pairs perfectly with castella cakes. I was overwhelmed with joy when I discovered it.

Takashima

I have heard that the Go-san Castella is a rare masterpiece that is very difficult to make.

Okamoto

Yes, it is a product of continuous trial and error. It was quite a challenge until we arrived at the perfect balance. I was still in school back then, but I recall eating tons of trials before the recipe was completed in 1974 (laughs). Honey is not the only selected ingredient used in our Go-san Castella. In pursuit of a moist texture and rich flavor, we use the best rice starch extracted from sticky rice, fine Wasanbon sugar, which adds an elegant sweetness, and fresh eggs from selected farmers. As we rely on eggs, instead of baking powder, to leaven the cake, the quality of the eggs we use is very important. For the Tenka Bunmei Castella, which is available only in our Ginza and Higashi-Ginza stores, we use free-range eggs from an area where fireflies can still be seen.

Takashima

Why is it called the Go-san Castella?

Okamoto

There are various stories about the origin of the name. One is that the approximate ratio of egg yolks to egg whites is 3:5. Another is that it was named after the Paulownia crest, or “Gosan-no-kiri” because the finest quality castella cake is usually bought as a special gift and thus comes in a Paulownia box.