With just a small bit of ingenuity, turn everyday food into something cute using Kaori’s easy recipe! With a few simple ideas, an ordinary recipe magically transforms into a cute dish.

In this recipe, I will show you how to make the perfect treat for Halloween: a pumpkin and cream cheese pound cake, finished with cute bats and a ghost. This is a super easy recipe that can be made by simply putting everything into a blender and baking it in the oven. By the end of you you will have yourself a Halloween-themed rich pound cake as soft as Japanese pudding.

1: Ingredients (Makes one 22cm pound cake)

150g cream cheese

250g cooked pumpkin (skin and seeds removed)

50g-60g sugar

1 egg

150ml fresh cream

20g soft wheat flour

2: Blend all of the ingredients together in a blender

3: Once the mix takes on a smooth texture, pour into a cake tin and bake at 180℃ for 40 minutes. Once cooked, remove from the oven and leave to cool, then leave in the fridge overnight.

4: Once the cake has set, slice a piece and add your dollop of fresh cream for your ghost and decorate.

To see how I did the toppings, check the video I made above. Once your cute toppings are done, your cake is ready to enjoy!

Kaori invites you into her world of character-themed food dishes in her recipe series. Be sure to check out her Instagram where she has uploaded many pictures of her character dishes!

The Ginza branch of long-standing Uji tea shop Tsujiri has unveiled a seasonal treat that will be available this autumn only. It was released on September 18 and will be served until October 31.

Tsujiri Ginza is the only branch of Tsujiri in the Kanto region of Japan, aiming to offer a “new kind of matcha experience” to the people of Tokyo. This autumnal mont blanc parfait dessert is made from an aromatic chestnut cream made in France, matcha soft serve ice cream made by the Uji matcha experts at Tsujiri, and fluffy fresh cream, creating a seasonal mix of flavours.

Once you’re done shopping around the extravagant town of Ginza, why not treat yourself to a tasty matcha-packed delight?

Hotel Chinzanso Tokyo will begin serving its new citrus fruit-packed Yuzu Lemon Afternoon Tea on November 1 at the Le Jardin, the hotel’s lobby lounge which offers a view of the beautiful garden.

You’ll see yuzu and lemons throughout the year, but it is said that winter is the best season to enjoy them. Both lemons and yuzu are said to have a relaxation effect, and so Hotel Chinzanso Tokyo will beckon guests through its cosy doors with the afternoon tea set’s refreshing citrus fragrance, inviting them to an early wonderful winter at the beginning of November.

The set includes an assortment of sweets including a yuzu and lemon flavoured savarin, a lemon cheesecake that squeezes out all the juicy nectar of the citrus fruit, and more. The lemons and yuzu are the citrus kingpins of this afternoon tea.

The seasonal scones are a mix of yuzu and vanilla scones and silky white chocolate scones to relieve some of the sourness. Enjoy together with a mix of dips including salted clotted cream for even more flavour.

On the savoury side of things there is a tempting mix of bites and nibbles, including the use of spicy ginger to warm up your cold body.

Welcome the winter early this year and do it in style with Hotel Chinzanso Tokyo’s new afternoon tea set.

Kiyotaka Katsume (勝⽬ 清鷹) is the first ever confectioner of the 70-year-old Tokyo Kaikan. This autumn, Tokyo Kaikan is selling Mont Blanc Marron Chantilly dessertsーwhich were invented by Katsumeーfor a limited period only.

Earl Grey Marron Chantilly: ￥908

The Earl Grey Marron Chantilly is only available from October 1 to October 31. The flavour and aroma of earl grey tea leaves has been fully extracted to add to the flavour of the cream.

Premium Marron Chantilly: ￥1,500

The premium Marron Chantilly is only available from September 1 to October 31. Japanese chestnuts sourced from Kasama are shredded with whipped cream for a light and fluffy texture. This is a paradise for anyone who loves chestnuts.

Pumpkin Marron Chantilly￥908

The Halloween-themed desserts at Tokyo Kaikan are a big hit every year. This year, the Pumpkin Marron Chantilly will be taking to the scene to deliver the very best flavours of Halloween. Just looking at this Halloween-coloured dessert is enough to make your mouth water. It is such a shame that it is only selling from October 18 to 31.  

Dig into one of these delicious Marron Chantilly desserts surrounded by the luxurious atmosphere of Tokyo Kaikan. 

Häagen-Dazs Japan has announced that it will release two new flavours from its popular hanamochi ice cream series on September 17: “Soybean Flour Brown Sugar Syrup” and “Zunda.”

Soybean Flour Brown Sugar Syrup Hanamochi

The soybean flour brown sugar syrup hanamochi was released back in 2015 and returned again in 2017. This year, Häagen-Dazs is bringing is back even more delicious than before. They have blended together a variety of soybean flours to elevate the ingredient’s original flavour.

The top of the mochi is sprinkled with a blend of lightly roasted black and yellow soybeans. By roasting them, the original taste and fragrance of the soybean comes through tenfold. Dark roasted soybean has also been combined with milk for a velvety texture, and the entire thing is drizzled in a rich original brown sugar syrup sauce which further enrichens the soybean flavour.

Zunda Hanamochi

Zunda is sweet soybean paste made from mashed edamame beans and a flavour that has been gaining popularity in Japan in recent years. Häagen-Dazs is incorporating the flavour for the first time in their hanamochi series.

The lumpy texture of the crushed edamame goes deliciously well with the chewy mochi, taking the original authentic taste and texture of edamame to a whole new level. Mixing it with soybeans and rich milk turns it into a smooth ice cream in your mouth. The sauce also contains a sprinkle of salt to bring out the flavour of the zunda.

The packaging has also been updated, inspired by their flavours and topped with a golden lid, giving it a modern-Japanese appeal. Don’t miss out on these two new flavours.

Kusatsu Onsen is a hot spring resort in Gunma Prefecture that is one of Japan’s three principle hot spring locations. The site opened its new Japanese custard dessert (known as ‘purin’) shop, Kusatsu Onsen Pudding, on August 24, which serves the most incredibly smooth purin you have ever tried, each inspired by the hot springs.

Once you’ve stepped out of the nice warm hot springs of Kusatsu Onsen you can refresh yourself with a delicious purin packed full of love from the shop which has created a flavour you can only try by travelling to Gunma and going there. Each and every dessert is made fresh in the shop to further elevate its exclusivity as a local speciality.

Kusatsu Onsen Pudding also makes sure to use local and regional ingredients where it can to help support manufacturers and producers. Their purin is also made with a special type of milk sourced from in Gunma known as Haruna milk. The milk is made as delicious as can be by ensuring cows are raised on a healthy natural diet of grass on green pastures in Gunma bathed in plenty of sunlight.

Yuhata Purin

The Yuhata purin is inspired by the hot spring areas where mineral deposits are harvested, its jelly taking on a gorgeous emerald green colour. It’s lemon and lime flavoured, the perfect flavour to enjoy when stepping out of the hot water, and one which goes surprisingly well with purin.

Yumomi Purin

The staple purin of the store, this purin is based on yumomi, a method used for cooling the hot water with paddles from which cold water gushes forth. This velvety delight is made with lots of fresh cream and high-quality vanilla beans from Madagascar for added punch.

Furomage

A pun on the word fromage, with furo in Japanese meaning “bath,” the Furomage purin uses a rich cream cheese base which has a seriously smooth texture. It’s topped off with strawberry jelly for the perfect combination, packing a perfect balance between sweet and sour.

Yuhata Soft (Milk/Yuhata/Mixed)

Choose from the Yuhata soft serve ice cream which is ramune flavoured and inspired by the flowing water of the hot springs or the Haruna milk-mixed vanilla flavoured Milk soft serve. If you can’t pick, then choose mixed for a bit of both. A satisfyingly refreshing pick for when you’re done in the hot springs.

The shop has plans to sell purin made using bamboo steamers in the near future, so you’re pudding can be steamed like yourself after a dip in the water! The wooden spoons used to eat the desserts are also made in the image of the paddles used in yumomi too.

TOKYO MYSTERY CIRCUS’s catalogue of games just keeps on growing. The puzzle and escape game theme park has just announced the return of its escape game Escape From Shin Godzilla which is being held in collaboration with the 2016 film Shin Godzilla.

The event was previously held last April where it ran until October, enjoying huge popularity with over 40,000 escape game-goers. Players took the role of a member of the Kyosaitai―the anti-Godzilla task force―based in Kabukicho, Shinjuku where you will be tasked with solving puzzles to defeat the colossal giant.

The thrilling event returns once more with original visuals created to make it look like Godzilla has really invaded Kabukicho. Tickets are now on sale, and you can pick up exclusive merchandise and themed food at the venue too. Can you defeat Godzilla?

TM&©TOHO CO., LTD.　©SCRAP

Two of Tokyo Station’s shopping areas, GRANSTA and GRANSTA MARUNOUCHI―which are accessible inside the ticket gates and outside the ticket gates respectively―are set to hold the GRANSTA Christmas Fair from November 5 to December 25.

GRANSTA x Tokyo Staion Hotel

Noel – ¥6,200 (Tax Included) @ Tokyo Station Hotel (*10 servings per day)

This pine tree stump chestnut cake was originally sold to support the reconstruction work of the Tokyo Station Marunouchi Building which was held until 2012. Topping the chestnut sweet potato base is a mix of chestnut mousse and coffee cream. This is topped with two types of chestnut pastes in a spiral shape to create the tree rings.

Bûche Chocolat Vanille – ¥5,500 (Tax Included) @ Tokyo Station Hotel (*10 servings per day)

The Bûche Chocolat Vanille is an exquisite yule log made with melt-in-the-mouth chocolate mousse and vanilla cream inside which hides sweet and sour, kirsch-soaked cherries and sauteed pears. The top of the log is temptingly lined with even more cherries to give it both that rich look and even richer taste.

Station Building Fruit Cake – ¥4,320 (Tax Included) @ Colombin (*only 100 available)

Exclusive to GRANSTA comes this special Christmas fruit cake based on the station building. It would make great gift to bring to the Christmas party.

Cupola de Tokyo – ¥3,780 (Tax Included) @ Caffarel (*only 50 available / *design still a WIP so may differ from the photo)

This colourful Christmas cake draws inspiration from the gorgeous interior designs of the north and south domes of the Tokyo Station Marunouchi Building.

Suica Penguin Cakes

Suica Penguin Cake – ¥5,400 (Tax Included) @ Dalloyau (*only 100 available)

The main Suica Penguin cake is a combination of chocolate mousse and a cream made from tonka beans. This cute cake is sure to bring joy to any child this Christmas♡

Suica Penguin Chocolate Raspberry – ¥490 (Tax Included) @ Fairycake Fair (*30 servings per day)

There are lots more cakes to look forward to, including ones in very limited quantities. If you’re in Japan this Christmas season, be sure to pay a visit to GRANSTA and GRANSTA MARUNOUCHI in Tokyo Station.

©Chiharu Sakazaki / JR East / DENTSU Suica by JR East Suica

Since July, the tea stand cafe Hachiya has been releasing one brand-new shaved ice flavour every month. The final flavour arriving on September 2 is the autumn-vibe white miso cheese and fig shaved ice which will be sold exclusively at the Sendagaya branch until September 30.

White Miso Cheese & Fig Shaved Ice – ¥1,000 (Tax Included)

The shaved ice is an original homemade blend of full-bodied white miso cheese syrup and fig syrup. The milk white and light pink contrast make this one beautiful and delicious-looking dessert.

Hidden inside the shaved ice is sweet white bean paste dressed with cashew nuts. It’s also topped with extra cashew nuts as well as dried strawberries. The dessert has a soft chewy texture and is packed with flavour which fills your mouth as it melts on your tongue.

September marks the end of the summer and the call of autumn. Japan is known for its celebration of the seasons, so why not join in with this delicious autumnal delight? And if you’re no good with cheesy desserts, you can order the shaved ice with just fig syrup too.

This is a limited-time item which will discontinue once all of the syrup runs out. Don’t miss out!