サタデープラス「ひたすら試してランキング」 2025年3月29日 ＃508「昔ながらのシンプルな味で、おやつや手土産の定番『カステラ』！」
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TVTranscript
00:00Eh, is Castella this different?
00:03It's a pretty dark horse.
00:06I think it's a close game this time.
00:09Really.
00:11The world's everything is tested by Shimizu Maya announcer without any hesitation.
00:17This project creates a unique ranking.
00:22Trying it out, ranking.
00:25Today is...
00:30Castella, a classic snack and dessert with a simple yet old-fashioned taste.
00:40More than 400 years ago,
00:42Castella is said to have been passed down from Portugal to Nagasaki.
00:45It is said that it is a Japanese-style snack, not a Western-style snack.
00:54Recently, people have been obsessed with eggs.
00:58People have been obsessed with the texture.
01:02And people have been obsessed with a variety of fillings.
01:06It's hard to decide which one to choose.
01:11So, Shimizu announcers gathered 13 different types of Castella and compared them.
01:19From the fine details of the dough to the taste of only the dough and the baked eyes,
01:23they thoroughly investigated in their own way.
01:29It's delicious.
01:31I didn't think it would be this different.
01:33It's exquisite.
01:36In addition, it is a Japanese-style snack.
01:40Miyamoto Masami, the world's most talented pastry chef.
01:48He won the Norin Suisan Daijinsho Award at the National Exhibition of Desserts.
01:53He is a professional pastry chef.
01:58It's a classic way of using eggs.
02:01It's a different kind of taste.
02:04It's like, wow, it's here.
02:07It's delicious.
02:09While the professional Daisetsu's Castella continues...
02:14The sweetness is strange.
02:16I want to eat one more.
02:18This is bitter.
02:20It's bitter.
02:23Without any hesitation, we will announce the recommended best 5.
02:29We have prepared 13 popular Castella that have cooperated with this project.
02:36There are so many types.
02:38I'm a little surprised.
02:40It's worth a try.
02:44From Yamazaki Seipan and Imuraya, a major manufacturer,
02:48to ION Top Bar, COPE, Kinokuniya, etc.,
02:54to Family Mart,
02:58to Shinjuku Nakamura and Fukujuya Honpo,
03:01there are 13 types of entries.
03:04Now, let's find out which one is the most recommended.
03:10There are 5 checkpoints.
03:12Cost performance,
03:14the fineness of the dough,
03:16the taste of the dough,
03:17the taste of the baking,
03:18and the taste of the whole.
03:20We will rate these 5 items with 10 out of 10,
03:23and decide the recommended ranking from the total points.
03:28First, let's check the cost performance.
03:30It would be better if it was a little cheaper.
03:35We will calculate the price of 10g from the total amount of ingredients.
03:41By the way, the average price of 13 types is 33 yen.
03:46First, let's start with the convenience store.
03:48Family Mart's rich in flavor, moist Castella.
03:52I have a strong image of eating Castella as a gift,
03:56but since it is sold at convenience stores,
03:58I can buy it myself and eat it anytime.
04:01I don't think there are any sweets that Family Mart doesn't sell.
04:06It's 24.3 yen for 10g.
04:09It's cheap.
04:10As expected of a convenience store.
04:13Aiming for a friendly castella,
04:16it is said that the flavor of the egg is rich and the texture is moist.
04:22This is also an easy-to-buy castella from ION Top Value.
04:28The container is different.
04:30This is a V-shape.
04:33Oh, I see.
04:36By opening one side like this, it is easier to take it out.
04:40It's a great idea.
04:42I'm impressed.
04:45It's 22.1 yen for 10g.
04:49As expected of Top Value's best price.
04:52It's cheap.
04:54Of course it's cheap.
04:57The ingredients are selected,
04:59and the highest quality flour is used.
05:05Next is Shinjuku Nakamuraya's Ippin Castella.
05:10This Ippin series focuses on ingredients and manufacturing,
05:14and the concept is that you can enjoy the quality of specialty stores even at home.
05:21In the last Dorayaki Ranking,
05:24No.1 is
05:27Shinjuku Nakamuraya's
05:29Ippin Dorayaki.
05:32Ippin Dorayaki won the first place.
05:37There are words I've never heard of.
05:41Gosan-yaki castella.
05:43What is Gosan-yaki?
05:46Gosan-yaki is the ratio of egg yolk and egg white when making castella.
05:51The ratio is 5 to 3.
05:53It's a luxurious and rich taste recipe with plenty of egg yolk.
06:00It's 30.5 yen for 10g.
06:04It says Ippin,
06:06and I thought it would be expensive because it's one piece,
06:09but it's surprisingly cheap.
06:12The product that won the first place in the cost performance
06:16is that big manufacturer's product.
06:19It's expensive.
06:21There are a lot of products that make consumers sad.
06:24As expected, it's Yamazaki Seipan.
06:29Yamazaki Seipan's home-type castella.
06:32There are 6 pieces.
06:34What is the price?
06:37It's 18.2 yen for 10g.
06:41It's cheap.
06:43There were a lot of cheap products,
06:46but it's big that it's 20 yen.
06:51But of course, there's a trick to the taste.
06:55By combining rice flour and rice flour,
06:58it creates a mild sweetness.
07:00It's one of the best cost performance products
07:02that has both cheapness and deliciousness.
07:06Now, let's check the details of the dough
07:09and three items about the taste.
07:12Castella came from Europe and evolved in Japan,
07:16so we invited these two people.
07:18Mr. Miyamoto from the world of Japanese sweets,
07:20and Mr. Okamoto from the world of Japanese sweets.
07:22Nice to meet you.
07:25This time, we have two Japanese sweets professionals.
07:30Mr. Masami Miyamoto, a professional of Japanese sweets
07:33who won the contest in Japan and won 4th place in the world competition.
07:39His skilled skills and a certain sense of taste
07:42have been requested by producers from all over the world.
07:46He's the master of taste.
07:51And the third generation of Yume Gashi Koubou,
07:54a Japanese sweets shop.
07:56Mr. Okamoto Nobuharu, a professional of Japanese sweets,
07:59won the Nourin Suisan Daijinshou
08:01at the national conference of sweets.
08:05Mr. Miyamoto, what is the key point of Castella?
08:08It's the burning of the taste.
08:11Eggs, powder, and sugar.
08:13It's so simple that I wonder how to make it taste bad.
08:17That's why I chose the ingredients.
08:20It's a sweet that clearly shows the skill of the maker.
08:24There are some parts that can't be automated even by big-hand makers.
08:27There are parts that people's hands must solve.
08:30It's all about the skill of the maker.
08:33The skill of the maker determines whether the ingredients are good or not.
08:36I think there are many differences in skill.
08:40What kind of evaluation will the master of Japanese and Western sweets give to the Castella?
08:48First, let's check the details of the dough.
08:54Professionals pay a lot of attention to this.
08:56It's an important part that affects the texture.
09:00I put a lot of effort into how to shape the dough.
09:06If the dough is well-shaped, it will be moist.
09:11The shape of the dough is the same as the taste.
09:13The shape of the dough is the life of Castella.
09:17It requires a lot of skill.
09:20So, I put a lot of effort into shaping the dough.
09:24Castella has a unique process called awakiri, where the skill of the craftsman shines.
09:30It is said that this effort is the secret to bake the dough evenly.
09:35When I actually looked at the bubbles, I found something surprising.
09:42It's a shame.
09:43The bubbles on the top of the dough don't look good at the end.
09:49The density of the dough is different between the bottom and the top.
09:53The bottom is too clogged.
09:57The bubbles are dead.
09:59If you touch it, you can feel the difference between the bottom and the top.
10:03It's completely different.
10:04The bottom is very sticky.
10:06This is how much moisture is stored in the dough.
10:08It's like a dumpling in your mouth.
10:11I don't like that.
10:13Castella is difficult.
10:15Castella is really difficult.
10:19The second entry from Shinjuku Nakamura.
10:23Thick-cut Castella.
10:26What is the ability to make Castella and celebrate 100 years this year?
10:32It's excellent.
10:33It's excellent.
10:35It has a beautiful shape.
10:37It's amazing that you can express it with this thickness.
10:40There is no unevenness at all.
10:42Even though it's so big.
10:43It's very well-designed.
10:45It's very elastic.
10:48It's very big.
10:52The third entry from Nagasaki Castella.
10:55It's a specialty that uses 100% domestic wheat.
10:59In fact, it has a certain technical ability.
11:04It's beautiful.
11:05The surface is beautiful, too.
11:08Domestic wheat has a lot of gluten.
11:11It's like udon flour.
11:14There is a lot of wheat that floats in the water.
11:16After choosing that, I chose domestic wheat.
11:20It's amazing that you can make this shape.
11:24I think I'm doing my best.
11:28Embrace enough air with a bubble cutter.
11:31By baking slowly for about an hour,
11:33you can get a light, moist texture with a uniform mouthfeel.
11:40The fifth entry from Kumajiku Coop.
11:43Castella dough that uses egg yolk luxuriously.
11:49It's different.
11:53It's moist.
11:55It's beautiful that there is no unevenness even at the edges.
11:58It's beautiful.
11:59When the number of egg yolks increases, it's very difficult to rise.
12:03It's also very difficult to rise.
12:06It's amazing that it's made with domestic wheat.
12:10The technical ability is amazing.
12:11It's pretty uniform.
12:14It's difficult to bake,
12:16but it seems that the oil content of the egg yolk, which is used luxuriously,
12:19gives it a more moist feeling.
12:23Among them, the one that shined with the fine details of the dough
12:27is that famous manufacturer.
12:30Is Castella this different?
12:33I think it's a good example.
12:35As expected, it's a fake.
12:39Long Seller, which was released in 1984.
12:43Imuraya's Castella Nagasaki.
12:46Imuraya's technology, which has been making Castella for more than 60 years,
12:50was also shocked by the professional.
12:53The dough is uniform overall.
12:56It's very moist when you touch it.
13:00It's completely different.
13:02It's more moist than fluffy.
13:05I think Castella is good because it has something that can be transmitted.
13:09You can see that it's melting in your mouth.
13:14I think it's amazing to think that this is mass-produced.
13:19It's a traditional method of using air.
13:22It's a moist, melt-in-your-mouth finish
13:25where the fine air bubbles spread evenly.
13:30It's stable to bake according to the conditions at that time,
13:33which is the secret to making a stable and high-quality Castella.
13:40And now, let's investigate the taste.
13:44First, let's eat only the yellow dough and compare it.
13:48Let's look at the taste of only the dough.
13:50What's the point?
13:52Among the material selection, the most important thing is the egg.
13:55How to make the most of the egg.
14:00It's like a normal saffron.
14:02It's moist.
14:03It's like water candy or rice candy.
14:05I think the richness and moistness come from this material.
14:11It looks the same, but it has a variety of characteristics.
14:17First, thickly sliced Castella from Shinjuku Nakamura.
14:22To enjoy the original taste of the material,
14:24it's baked without using anything extra.
14:28The characteristic is the gentle sweetness of the egg.
14:37Oh, it's good.
14:38It's so good.
14:40The flavor is good.
14:41That's right.
14:42There's no unpleasant sweetness left.
14:44The sugar selection is good.
14:47It melts in your mouth.
14:49It's thickly sliced, but it's easy to eat. I'm impressed.
14:52It's good.
14:54By combining sugar and water candy with the flavorful egg,
14:58you can enjoy the moist and soft texture of the refreshing sweetness.
15:04Next, another entry from Family Mart.
15:07Mochi Castella with rich flavor of the egg.
15:12By combining a large amount of egg yolk,
15:14Gojiman is proud of its mochi texture, as the product name suggests.
15:20When you take a bite, you can feel the first impact.
15:24It feels like it's coming straight to your nose.
15:26The flavor is good, and the texture is unique.
15:29The texture.
15:30It's different from ordinary Castella.
15:33As the title suggests, it has a firm texture.
15:36It's very good.
15:39By blending domestic flour into the dough,
15:42the Castella has achieved a unique,
15:44elastic and chewy texture.
15:48Next is Fukujuya Honpo, a Castella manufacturer
15:51based in Nagasaki Prefecture.
15:54These two products are the entries.
15:57Based on the regular product,
15:59only the egg yolk is added.
16:01This is the premium version.
16:06The rich flavor of the egg is the feature.
16:10It's a great egg.
16:11It's a great egg.
16:12It's rich, isn't it?
16:13Yes.
16:14That's why you can smell the egg.
16:17If you don't use a good egg,
16:21it will disappear.
16:23You can't taste the sweetness.
16:25It's too strong.
16:27This is a good example of how to use an egg.
16:32From the contract form of Unzen District in Nagasaki Prefecture,
16:35fresh eggs are used every day,
16:37and they are designated as raw materials.
16:41They are said to have a rich flavor.
16:46On the other hand, these products...
16:48I don't like it.
16:50It has a strange scent.
16:52I don't feel the egg at all.
16:56I don't feel the egg at all.
17:00I feel like I'm eating a sponge that has no taste at all.
17:03I'm looking for a moist one,
17:05but this is not it.
17:07While the evaluation continues without a choice,
17:10which one was the best?
17:14It's unique.
17:15It's sweet.
17:16It's honey.
17:17It has a gorgeous atmosphere.
17:20That's right.
17:22Honey Castella from Kinokuniya.
17:26It's a dough with a lot of egg yolk.
17:28It's a mixture of Argentine honey
17:30and added a unique, gorgeous scent.
17:35The sweetness of honey,
17:37and the scent,
17:38they go well together.
17:39The sweetness is a little different.
17:42It's elegant.
17:43It's elegant.
17:44It's a delicious taste that everyone eats.
17:46You can feel at ease, right?
17:49Furthermore,
17:50what surprised the professionals the most
17:52was the unique texture.
17:55It's fluffy.
17:56It's delicious.
17:57Castella is moist.
18:00It's a dough.
18:01I think it's a castella that can be fluffy.
18:06By making the dough fluffy,
18:08the scent of honey spreads.
18:11It's a new style of castella.
18:14I see.
18:16Besides honey,
18:17it also contains rice candy,
18:20so it has a deep sweetness.
18:25Next,
18:26let's compare the taste
18:28by eating only the baked castella.
18:31Only the baked castella?
18:32Which do you prefer,
18:33the top or the bottom?
18:35Since it's a side dish,
18:37if you overdo it,
18:38the taste of the dough will be ruined.
18:41A moderate baked color
18:42and a moderate savory taste.
18:44Castella itself is a category of baked sweets,
18:47so it's very important
18:48to investigate this.
18:52The ingredients are the same,
18:53but the baked taste occurs during the process of heating.
18:57The products that attract sweetness
18:59are the baked castellas.
19:04Let's try them.
19:05There are a lot of products that are hard to find.
19:09This is bitter.
19:10This is bitter.
19:11It's bitter.
19:12This is a failure.
19:14It's bitter.
19:15Really?
19:16It's bitter.
19:17In the end,
19:18even if you collect various good ingredients,
19:20it will be damaged.
19:21In the world of craftsmen,
19:23this is a little bitter.
19:24Is that so?
19:25Yes.
19:26It has a sticky sweetness.
19:28I can't feel the savoriness.
19:30It's like they're taking each other's hands.
19:35It feels like they're deceiving us by adding coarse sugar.
19:38It's like,
19:39it's better to give it a texture for now.
19:41It's not the atmosphere,
19:42it's the taste.
19:45A series of harsh evaluations.
19:48However,
19:49there is a big difference in the use of coarse sugar.
19:53In the case of COPE's 5-3 baked castella,
19:57The roughness there is the best.
20:00The bitterness is also exquisite.
20:02It feels like it's flowing.
20:03It feels like it's really good.
20:06The balance of savoriness, bitterness, and sweetness is very good.
20:12It's a little stronger.
20:13After all, if there is roughness,
20:15I think it will definitely do a good job as a Japanese character.
20:19This product, which uses Wasanbon sugar from Awa, Tokushima Prefecture,
20:24The balance of elegance, sweetness, and bitterness is exquisite.
20:31Next, let's try the moist castella with Family Mart.
20:36It's delicious.
20:37After all, Family Mart is delicious.
20:39It's delicious.
20:40It's a moderate amount of savoriness,
20:42so it's easy to eat.
20:43I can feel the caramelization.
20:46It's like it's dripping into my nose.
20:48It's a moderate amount of flavor.
20:50It's really exquisite.
20:52If you go any further, it will be bitter.
20:54I think it will be bitter.
20:56It is said that it contains a rich mochi rice candy,
20:59so it is baked with a slightly fragrant and gentle sweetness.
21:05In addition, the taste of only the dough is the best.
21:08Hachimitsu Castella from Kinokuniya
21:10is a modest taste, but the technique is the main.
21:14It's elegant.
21:15It's really elegant.
21:17It feels like it's getting closer.
21:19It's difficult.
21:20It's difficult.
21:21Honey has a fast color.
21:23It's amazing that you can control it well.
21:26It's well colored, but it's not bitter at all.
21:29The aftertaste is sweet and delicious.
21:32I think the honey is alive.
21:36This is also a hidden flavor.
21:37It is said to use three bubbles.
21:40It produces an elegant flavor and a mild sweetness.
21:45What is the product that won first place
21:48with only the taste of baked eyes that shows a surprising expression?
21:51The baking time is really exquisite.
21:54It's a famous player.
21:55It's a famous player.
21:56There are not many techniques so far.
21:58This is mass-produced.
22:01A hundred years of making castella.
22:03One-piece castella from Nakamura-ya, Shinjuku.
22:06Castella.
22:08Based on an egg called Eguroyal, which has a rich flavor,
22:12it was baked in a 5-3 baking method.
22:14It's a delicious baked eyes.
22:18After eating it, I feel like it's delicious all the time.
22:21I want to eat it again.
22:25It's fragrant and sweet.
22:27I feel like I'm seeing a lot of things.
22:29It's an exquisite harmony.
22:31It's amazing that you can do this.
22:34A hundred years of making castella.
22:37It's an exquisite baked eyes that produces a particular material.
22:43And finally, the overall taste.
22:46I want to send you the best time of the year in the spring.
22:50The dough and baked eyes.
22:52Which one is the best one-piece product?
22:57First, the Mochiri Castella from Family Mart.
23:00Mochiri Castella.
23:01As its name suggests, it is characterized by a chewy texture of blended domestic wheat flour.
23:07It's chewy.
23:10It's chewy and has a good mouthfeel.
23:12It doesn't remain as a ball at all.
23:14That's amazing.
23:16It's amazing that it comes off well.
23:18If you eat it as a whole, you can feel the egg more.
23:21The egg is well cooked.
23:23It looks very colorful.
23:26If you think it's too bitter,
23:28I think it's easy to eat because it has a good accent.
23:33It's a good balance.
23:37Next is the one-piece castella from Shinjuku Nakamura, which is the first place in the taste of baked eyes only.
23:44The biggest feature is the rich taste of egg royal.
23:49As expected, if there is an egg in it, it will be rich.
23:52If you make the yolk moist, it will make the mouthfeel better, so it's meaningful to put it in.
23:58The egg tastes good.
24:02It's a taste that anyone can think is delicious.
24:07By combining not only eggs but also yolk oil,
24:10it's a perfect egg.
24:14Furthermore, the premium Nagasaki Castella from Fukujiya Headquarters.
24:19It's a castella that uses an egg in the form of a contract.
24:25This is delicious.
24:27It's delicious.
24:29It's an egg castella.
24:32It has both a rich taste and a rich egg taste.
24:35It's not overpowering, but it's well balanced.
24:40Furthermore, it is said that the flour is jointly developed with Ote Seifun Gaisha,
24:45which creates a moist texture that melts in the mouth.
24:49It looks very beautiful.
24:53It's a good mouthfeel that doesn't betray it, and it's a good timing to release it.
24:59In terms of texture, it's well balanced.
25:04What is the product that won first place in the taste of the whole?
25:10This is delicious.
25:11It's delicious.
25:12The ingredients and technology are all perfect.
25:17It's wonderful.
25:18It's really wonderful.
25:21Hope's Go-San-Yaki Castella
25:26The luxury of combining plenty of egg yolk with domestic flour
25:30has been praised many times.
25:33It feels like everything is working.
25:36The sweetness is good, isn't it?
25:38It's not black at all.
25:40The taste, sweetness, and flavor are all ideal.
25:45It's amazing that it's not overpowering and has a sense of unity.
25:50It's also good to feel the roughness.
25:53I don't think it's a specialty store, but I'm very particular about it.
25:57This is really amazing.
26:01The moistness and richness of plenty of egg yolk.
26:05In addition, the delicate sweetness of wasanbon and the mouth-melting flour.
26:10Professionals who made the most of all the ingredients are also looking forward to the completion.
26:15So, everyone in the studio, please try Hope's Go-San-Yaki Castella.
26:25In this way, all the research is over.
26:30Rankings are created based on the ratings of Shimizu Anna.
26:34Of course, there is no choice.
26:36Only by trying, you can see the unique ranking of Satapura.
26:42It's rare to worry so much.
26:44Something delicious comes out one after another.
26:47What should I do with the top five?
26:49There are two or three products that I want to be the first place.
26:55The three are in a fierce battle.
26:57Which product will shine in the first place?
27:05This time, bring it to the cherry blossom viewing in spring.
27:08Castella, try it and rank it.
27:12Which product will shine in the first place among the high-rated ones?
27:18The fifth place.
27:21Premium Nagasaki Castella from Fukujuya Honpo.
27:25It's honey.
27:28Premium Nagasaki Castella from Fukujuya Honpo, a castella maker in Nagasaki Prefecture.
27:35It ranks in the fifth place with its luxurious use of eggs.
27:41It's a great egg.
27:43It's rich.
27:45The smell of eggs is so good.
27:48It melts in the mouth.
27:50There is no stress while eating.
27:52It's like Nagasaki Castella.
27:55It's delicious.
27:56It's well-made.
28:00Fresh eggs and moist dough made from flour.
28:05I'm happy to see a lot of roughness.
28:07Premium Nagasaki Castella from Fukujuya Honpo.
28:12It ranks in the fourth place.
28:15Family Mart's Mochi Castella with rich egg flavor.
28:21Mochi Castella from Family Mart.
28:23It ranks in the fourth place with its rich egg flavor.
28:29As its name suggests, it has a chewy texture.
28:35By blending domestic flour with a lot of gluten,
28:38it has a chewy texture with a comfortable elasticity.
28:45It's chewy.
28:47It's chewy and sticky.
28:50It's well-balanced with the flavor.
28:54It's well-balanced.
28:58The dough contains a lot of egg yolk.
29:02It has a rich egg flavor.
29:08It looks like there are a lot of eggs.
29:11But the taste is the same.
29:13It has a rich egg flavor.
29:17Family Mart has a lot of sweets.
29:22It ranks in the third place.
29:25Honey Castella from Kinokuniya.
29:28It ranks in the third place with its honey Castella.
29:32Honey Castella from Kinokuniya ranks in the third place.
29:37It got a perfect score with two flavors.
29:42Honey Castella from Argentina has a rich flavor.
29:48It's delicious.
29:50It's very elegant.
29:52It's made so that the honey doesn't leave a bad feeling.
29:57I think it's amazing that it's made on purpose.
30:02There was a moment when the smell of flour, egg, and honey came out at once.
30:08It's excellent.
30:10The smell is the best.
30:12It's the best.
30:15It contains not only honey, but also brown rice candy and three bubbles.
30:22It has a rich flavor and sweetness.
30:25It has a rich flavor and sweetness.
30:28Honey Castella is excellent.
30:33It ranks in the second place.
30:36Honey Castella from Shinjuku Nakamuraya.
30:41Honey Castella from Shinjuku Nakamuraya ranks in the second place.
30:47It got a perfect score with 46 points.
30:54Castella is baked in a cast iron oven using a teguro wire.
30:58It has a rich flavor of eggs and a moist texture.
31:05It's delicious.
31:07It has a rich flavor of eggs and a moist texture.
31:12It has a rich flavor of eggs and a moist texture.
31:18I think it's very skillful.
31:20I think it's very skillful.
31:24It's delicious.
31:26It's the best.
31:28It's the best.
31:31The first place goes to...
31:38I missed one.
31:40I missed one.
31:44I have no complaints.
31:51Castella is ranked by trial and error.
31:54The first place goes to...
31:59The first place goes to...
32:02The first place goes to...
32:05Cope's...
32:07Cope's Go-San-Yaki Castella.
32:12Cope's Go-San-Yaki Castella is ranked by trial and error.
32:18It has a perfect score with all the ingredients.
32:23It has a rich flavor of eggs and a moist texture.
32:29It has a rich flavor of eggs and a moist texture.
32:35It's delicious.
32:36It's delicious.
32:38It has all the characteristics of the taste.
32:41It's a gentle teamwork.
32:48It's a gentle teamwork.
32:50I love this texture.
32:54It's not too moist and not too fluffy.
32:57It's a perfect line.
33:00It's a perfect line.
33:05All the ingredients and skills are perfect.
33:11Cope's Go-San-Yaki Castella has a rich flavor of eggs and a moist texture.
33:21It's delicious.
33:22I found a good product.
33:26I love this.