We will introduce “Kyoto” through artists, craftsmen, traditional performing arts successors, chefs, etc. who are active in Kyoto.

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It looks like a nature "moss ball terrarium" that spreads in a small bottle. In fact, this is a matcha no-bake cheesecake that combines organic Uji matcha with cream cheese and fresh cream from Hokkaido. Its name is "Matcha Terrarium".
Pastry chef SHINSUKE KIMURA, who is popular for his original sweets, mainly sold on the Internet, is the main character of this time.

KIMURA applies special skills in how to select and use matcha. That is the skill of a sommelier. Among sommeliers, he holds the qualification of "Sommelier Excellence", which is given only to those who have high-level knowledge, skills, and application skills in tasting, service, and expressiveness. While analyzing matcha with his wine-like sense of smell and taste, he is challenging himself to create the finest matcha sweets ever.

In October of this year, in collaboration with a group of students from Doshisha University, they released matcha sweets that go well with Tanba wine. He also took on the challenge of researching “matcha sweets that are conscious of local production for local consumption”.

In the program, we will also introduce special sweets that can only be made by KIMURA.


[INFORMATION]
Confectionery studio TREEE'S
https://treees.jp
KANESHICHI HATAKEYAMA
https://kaneshichi-organic-tea.jp

https://www.mbs.jp/kyoto-chishin/

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