Cheesy bites from Ja­pan’s cap­i­tal

A Ja­panese dessert shop makes a case for why sweet dreams are made of cheese


Next to chocolate, milk and cheese have al­ways been fa­vored com­fort foods, from chil­dren sneak­ing into the kitchen for a mid­night snack to har­ried ur­ban­ites tak­ing furtive bites of bis­cuits inside Ja­pan’s train sta­tions. Tokyo Milk Cheese Fac­tory, a dessert sou­venir shop that has ig­nited a craze across the Ja­panese cap­i­tal, reached Manila in a month ago and all stocks were wiped out in un­der a week. They have re­cently re­plen­ished stocks and are likely to land on lo­cal hol­i­day tableaus along­side glasses of wine.

Tokyo Milk Cheese Fac­tory boasts un­likely com­bi­na­tions. Their Salt and Camem­bert cookie finds the bal­ance be­tween salty and sac­cha­rine with its Hokkaido milk, French Guerande salt, Camem­bert cheese, and white chocolate fill­ing. Their Honey and Gor­gonzola vari­ant packs chocolate cream with Gor­gonzola cheese, all sand­wiched be­tween bis­cuits tinged with Span­ish rose­mary honey. Their cheese­cake, mean­while, has gained de­voted fol­low­ers with its light cheese and milk, made with dairy from France and Hokkaido, tempt­ingly lay­ered with crepe. Filipino kids may have found their new com­fort food ob­ses­sions, and even adults who swear by a hol­i­day diet can sneak in a bite when no one’s look­ing. Tokyo Milk Cheese Fac­tory. Fash­ion Hall, SM Mega­mall. www.face­­omilkcheese­fac­to­ryph.

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