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Drink · Japan
Nihonshu
Japanese sake, a fermented beverage made from rice, koji and water. It is an official geographical indication of Japan and is served chilled, at room temperature, or warm, in small cups.
Flavors · Nagasaki
Kasutera
Rectangular castella sponge cake, moist with a yellow crumb, made of eggs, sugar, flour and starch syrup, with the top and bottom well browned. A sweet from Nagasaki that arrived with the Portuguese in the 16th century.
Traditional sweet from Nagasaki, Nagasaki
Also known as: Castella, Nagasaki kasutera, カステラ, 長崎カステラ
Illustrative images. The pictures in this guide are illustrations based on the real place, not photographs, and may differ from it.
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Kasutera — Nagasaki, Japan
Kasutera is a castella sponge cake baked in a large rectangular shape and sliced. It contains eggs, sugar, wheat flour and mizuame, a starch syrup that keeps the batter moist and dense. The crumb is thin and yellow, and the top and bottom take on a dark brown color. In many versions, sugar crystals settle on the bottom of the slice.
According to Nagasaki tourism, kasutera was brought by the Portuguese during the Tenshō period, at the end of the 16th century, and the method later spread to Kyoto, Osaka and Edo. The name is said to come from Castile, the kingdom on the Iberian Peninsula as the Portuguese called it. Japan’s tourism organization cites Nagasaki castella as part of the Portuguese heritage in the city. The original sweet is commonly associated with Portuguese sponge cake.
Today’s kasutera differs from the version that arrived in the 16th century: flavor and texture were adjusted over time to Japanese tastes. In the Meiji era chocolate versions appeared, and there are also green tea, tangerine and cheese variations.
Nagasaki has traditional kasutera confectioneries, and the sweet is one of the city’s best-known souvenirs. It is sold in boxes, as whole loaves or sliced, and is commonly given as a gift.
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Where it comes from
Nagasaki , Nagasaki
A sweet from Nagasaki that arrived with the Portuguese.
Ingredients
Eggs, sugar, wheat flour, mizuame (starch syrup); sometimes granulated sugar at the bottom.
How it is eaten
Sliced, at room temperature, often with green tea.
When it is eaten
All year; very often bought as a gift and Nagasaki keepsake.
Your questions
Questions about Kasutera
Is kasutera of Portuguese origin?
According to Nagasaki tourism, it was brought by the Portuguese at the end of the 16th century, and the name likely comes from Castile. Over time, the recipe was adapted to Japanese tastes.
How do you eat kasutera?
Sliced, at room temperature, often with green tea. It is one of the most purchased souvenirs in Nagasaki.
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Sweet · Dazaifu
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Dish · Hiroshima
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Dish · Hokkaido
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Dish · Iwate
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Dish · Kagawa
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Drink · Kagoshima
Satsuma shochu
Sweet-potato shochu from Kagoshima, distilled using rice koji or sweet-potato koji. Satsuma is Japan’s official geographical indication for the shochu of the prefecture, which is enjoyed with hot water, on the rocks, or with cold water.
Sweet · Kagoshima
Shirokuma
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Dish · Kanagawa
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Dish · Kanazawa
Jibuni
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Dish · Kochi
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Dish · Koya
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Dish · Kumamoto
Karashi renkon
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Dish · Miyajima
Anago-meshi
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Dish · Miyazaki
Chikin nanban
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Dish · Miyoshi
Iya soba
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Dish · Nagano
Oyaki
Dumpling made from wheat flour, sometimes mixed with buckwheat, filled with vegetables seasoned with miso or soy sauce, or with sweet bean paste; baked, steamed, or both. A dish from Nagano, from mountain villages.
Dish · Nagasaki
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Dish · Nagoya
Miso-nikomi udon
Firm udon, made without salt, cooked in an earthenware pot in a dark soy miso (haccho miso) broth, with chicken, fried tofu, scallion and egg. A dish from Nagoya and Aichi.
Dish · Nara
Kakinoha-zushi
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Drink · Okinawa
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Dish · Okinawa
Goya champuru
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Okinawa soba
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Dish · Osaka
Takoyaki
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Dish · Kyoto
Saba-zushi
Salted and vinegar-marinated mackerel sushi on a rice log, wrapped in bamboo sheath. A celebratory dish of Kyoto, tied to the Saba Kaido, the route that brought mackerel from the Wakasa Sea.
Dish · Sendai
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Dish · Shiga
Funazushi
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Dish · Shimane
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Dish · Tokyo
Edomae-zushi
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Dish · Tokyo
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Dish · Yamagata
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Dish · Yamanashi
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Beyond the guide
