Japanese chocolate: rising star in Land of Rising Sun
Food&BeverageOct 24, 2011
PARIS (AFP) ― Move over azuki and sweet sticky rice. While Japanese pastry chefs may have started using cocoa a few centuries after the West, this once foreign flavor has captivated Japan’s confectionery world.Japanese chocolate makers and pastry chefs were the star guests at the 17th Salon du Chocolat held in Paris this week. One of them, Susumu Koyama, 47, was even named “Best Foreign Chocolatier” ― winning out over top masters from celebrated chocolate-making nations like Belgium and Switzerl