食卓ノート
Mont Blanc with Kuki Hojicha
In autumn, confectioners in Japan display Mont Blanc desserts in their show windows. Kuki Hojicha (roasted stems) goes well with the aroma of the chestnuts and the thick marron (chestnut) cream. The distinctive sweetness and body produced by the stems are wonderful.
¥3,000
4 tbsp. (10g)
Boilling hot water
30 seconds
Brew with boiling hot water.
Brew with boiling hot water to fully bring out the bold, roasted aroma of Kuki Hojicha.