It’s holiday season again. If you’re visiting the foodie Mecca that is Tokyo, you’ll definitely want to buy some goodies home. Besides ebi crackers, mochi and cookies, we like to grab a castella cake or two from one of the city’s numerous depachika (department store basement food halls) heaving with anything and everything good to eat. Why buy a castella cake when you can get it in Singapore, you ask? Well, Japanese castella cakes (called “kasutera”) are nothing like the jiggly Taiwanese-style ones that are eaten warm here. Instead of being rustically puffy, sometimes cracked on top, and often oozing cheese — the neater Nippon version is so perfect looking it’s almost unreal.

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