At last week's 17th Salon du Chocolat in Paris, Japanese chefs beat out Belgian and Swiss pastry kings when Susumu Koyama was named “Best Foreign Chocolatier.”
This article from Japan Today claims chocolate is a surprising addition to the Japanese palate, but the matcha-chocolate desserts in teahouses all over Kyoto beg to differ. Some of Koyama's creations: "fermented tofu with chocolate cream filling," and a mixture of "dark chocolate, honey, and a popular seven-spice powder called kuro-shichimi."
Another Japanese pastry chef pulled out a chocolate macaron, waffle, and sesame dessert, as well as an opera cake with chocolate cream flavored with green tea. American pastry chefs, take note.
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