These are the C’est du Nanan Tōkyō Fuwari, purchased during their collaboration with Kaiji Kakigōri.

Each featured C’est du Nanan’s signature rice flour dacquoise — a gluten-free interpretation built on almond meal and rice flour, with cultured and unsalted Hokkaidō butter contributing richness.

Tōkyō Fuwari — Organic Matcha

This version incorporated organic matcha from Ōita Prefecture. Additional ingredients included free-range eggs (Saitama), kibi sugar (Okinawa), almond meal (California), rice flour (Japan), and Hokkaidō butter.

The dacquoise presented with a dry-to-the-touch exterior carrying a light surface sweetness. Upon biting, it yielded easily to reveal a soft, airy interior with a gently moist, loose crumb. There was a slight chew reminiscent of a macaron, though more tender and flavour-forward.

The matcha expression was mellow and composed, offering a subtle grassy freshness without bitterness. The filling provided balance rather than intensity, allowing the nutty base to remain present. The overall impression was refined and softly aromatic rather than assertively green.

Tōkyō Fuwari — Tanada Yuzu

This version featured house-made yuzu butter using pesticide-free yuzu from Fukuoka, alongside free-range eggs (Saitama), kibi sugar (Okinawa), organic agave sugar (Mexico), almond meal (California), rice flour (Japan), and Hokkaidō butter.

Texturally, it mirrored the matcha iteration: dry and lightly sweet on the exterior, giving way to a soft, airy interior with a delicate chew. The yuzu, however, was far more vibrant in profile. It delivered a bright, floral citrus aroma with sweetness and freshness, absent any harsh zestiness. The flavour recalled a high-quality yuzu marmalade rich in juice rather than peel — fragrant, rounded, and clean. It proved the more immediately expressive of the two.

Overall, the Tōkyō Fuwari series showcased technical precision in texture — airy yet moist, delicate yet structured — with balanced sweetness and ingredient clarity. The matcha version leaned subtle and contemplative, while the yuzu offered brighter, more aromatic lift.

These C’est du Nanan Tōkyō Fuwari contained 20 g each. They were produced in Japan and purchased in Sydney, Australia in 2026.