As this is the first time I concentrate on writing about food that I consumed/ate/experienced, I presume it will take me quite a few posts to list out all the past memory or things I wanted to write that I didn’t do before.

When I was back in Malaysia, I used to have lots of oily desserts like curry puff, sesame ball, radish cake. Most were deep fried, or consumed lots of oil cooking process. Of course there are lots of non oily desserts as well, perhaps when young, oily desserts seemed to be the preferences.

When arrived in Japan, food here seemed tasteless. “Did they forget sugar?” was the first irony sentence we wanted to throw out of the mouth before we ate.

If one has consumed too much sweetness, most likely the body will not be able to enjoy what Japanese sweets taste like. After read about the history of sugar and such, I decided to cut down the quantity of sugar I used to have, and started to taste the “tastelessness” to see how tasteless it’s like.

I still consume lots of sweets daily nowadays, but call me paranoid, I have lots 3 kilos from the last two years, and I am eating junks as well.

There is a degree of “tastelessness” there. Once you have gone pass the level, it may be only one level to you, but I enjoy myself to be able to compare the level — previously only one degree perhaps — which may be 5 to 6, or more degree I feel in it now.

Food is deep. It depends how far you want to go.

Most people like the Japanese sweets perhaps because it’s not that bloody overly sugary sweet. It’s the mildly sweet that makes it irresistible. That’s dangerous also if you know what I mean.

Sweets makers are all about craftsmanship. The control of sweetness, how not to use preservatives, eat at its best condition is almost an art when come to consume Japanese sweets.

Processed food technology has made almost everything available through all the years, yet people still look for food that only available at limited season. To have the fresh chestnut sweets, now it’s the best season, etc.

There are people who look for precious things till to come out some technology to produce it endlessly. Though in Japanese culture, you can feel that the way people enjoy lives are to know ones limit. That it makes us appreciate our existence.

A Malaysian friend came to Tokyo on business trip for a month. We have not met for more than 10 years or more.

We have a very good ramen shop—hyappo ramen—just walking distance from our apartment, so I decided to bring her for lunch. Later we went to the park, and then to have coffee/tea at another famous coffee shop named Shibaken, literally Japanese Shiba Inu.

I have heard and read many articles about the coffee shop but seldom been there so it was a good excuse for me to be there. I used the sister flower shop, went for black sugar cappuccino at another coffee stand, but never really used the main restaurant.

We ordered cake set. Maron cake and scone. Maron was rich of maroon flavor and scone was just freshly baked out of oven. It is hard to get good scone and very risky to order if you are not sure of the shop. But Shibaken is a shop which is reliable. And luckily I was correct.