Castella: Japan’s Beloved Foreign Flavor

Castella might appear to be a Western-style cake at first glance, but delving into its history reveals that it is, in fact, a genuine Japanese wagashi (traditional sweet). Following the start of Nanban trade, the baking culture using wheat, eggs, and sugar introduced from the West underwent a unique evolution in Japan. Adapted to suit the delicate Japanese palate, it was reborn as a wagashi with distinctive texture and flavor.

The birth of castella represents the fusion of Japanese confectionery techniques with Western methods, symbolizing the perfect blend of Eastern and Western cultures. Its soft texture, refined sweetness, and flavor meticulously adjusted to Japanese preferences give it a unique charm unlike any other Western-style cake.

Today, castella is a beloved wagashi throughout Japan, popular as a souvenir and gift. Nagasaki castella, in particular, is known as a famous brand. Let’s explore the fascinating history of how this confection came to Japan and developed into a wagashi.

The Origins of Castella: From Portugal to Nagasaki

Castella is said to have been brought to Japan by Portuguese merchants and Christian missionaries. Its history in Japan begins in 1543 when Portuguese sailors were shipwrecked on Tanegashima Island, marking the start of Japan-Portugal relations.

Later, as connections with Portugal deepened with events such as Francis Xavier’s arrival in Kagoshima for missionary work, frequent visits by merchants and missionaries introduced castella to Japan.

Along with castella, other sweets known as “Nanban confectionery” were also introduced, significantly influencing Japanese food culture and eventually revolutionizing the world of wagashi.

Castella truly took root in Japan after the opening of Nagasaki port in 1570. Nagasaki became a hub for Nanban trade, attracting many Portuguese visitors. The castella they brought captivated the Japanese with its sweetness and soft texture.

At that time, sugar was a precious commodity in Japan, a luxury beyond the reach of ordinary people. As a result, castella was initially prized among wealthy merchants and the samurai class. However, its popularity spread over time, eventually developing into one of Japan’s representative wagashi.

The Origin of the Name: From Castilla to Castella

There are mainly two theories about the origin of the name “castella”:

Theory 1: The Kingdom of Castilla According to this theory, when Japanese people asked about the name of the confection, Portuguese people answered “Bolo de Castela” (Cake of Castilla). The Japanese misunderstood this as “This sweet is castella,” and the name spread.

The Kingdom of Castilla was a prosperous kingdom from 1035 to 1715, corresponding to present-day Spain. This theory suggests that castella originated from the Iberian Peninsula.

Theory 2: Castillo (Spanish for Castle) Another theory is that the name derives from “castillo,” the Spanish word for castle.

In Spain, it’s said that when making sweets, they would cheer “Rise high like a castle!” while whipping meringue. Japanese people who overheard this started calling the confection “castella.”

Both theories suggest that castella came from the Iberian Peninsula. Over time, the pronunciation changed from “Castilla” to “Castella” to suit the Japanese language. This evolution of the name symbolizes how castella became integrated into Japanese culture.

Dejima and Sugar: The Beginning of the Wagashi Revolution

Dejima, an artificial island in Nagasaki, played a crucial role in popularizing sugar-based wagashi, including castella. Completed in 1641, Dejima became the sole window to the outside world during Japan’s period of isolation, serving as a conduit for various Western goods and technologies.

The import of sugar was particularly significant. Large quantities of sugar began entering Japan through Dejima, making what was once a precious commodity relatively more accessible. This enabled the production of sugar-based confections like castella.

Trade in Dejima not only facilitated the exchange of goods but also promoted the exchange of confectionery techniques. Western baking techniques learned from Dutch and Portuguese were absorbed by Japanese artisans and adapted to suit Japanese food culture.

During this period, Nagasaki became the center of a wagashi revolution. Not only castella but also other new sugar-based wagashi were born one after another. These sweets eventually spread from Nagasaki to the rest of Japan.

The Art of Castella Making: Confectioners with Japanese Spirit and Western Learning

Japanese confectioners uniquely evolved the castella-making techniques brought from Portugal. While learning Western techniques, they pursued flavors and textures that appealed to Japanese tastes.

For instance, Japanese castella is softer and moister than its Portuguese counterpart. This is the result of modifications to suit Japanese preferences. The amount of sugar and the use of eggs were also fine-tuned to match Japanese tastes.

The baking techniques for castella also evolved. Artisans used their experience and intuition to pursue the ideal bake, managing temperature and baking time. Through this process, castella transcended mere imitation of Western confectionery and established itself as a unique Japanese wagashi.

Japanese artisans also added their own innovations to the castella-making process. For example, some artisans added mizuame (starch syrup) to achieve a softer, moister texture. These creative efforts allowed castella to adapt to Japan’s climate and food culture, leading to its unique development.

This spirit of “Japanese spirit and Western learning” is characteristic not only of castella but of Japan’s modernization as a whole. Incorporating foreign techniques and culture while adapting them to Japanese traditions and values – this approach became the driving force that evolved castella into a uniquely Japanese wagashi.

Famous Castella Shops in Nagasaki: Preserving Traditional Flavors

1. Fukusaya: Founded in 1624, Fukusaya holds the registered trademark “Original Castella.” With nearly 400 years of history, this shop is synonymous with the history of Nagasaki castella. – map
2. Shokando: Established in 1681, Shokando created a unique wagashi by adding innovations to the castella-making process, such as incorporating mizuame. This innovative approach helped develop castella as a Japanese wagashi. – map
3. Bunmeido: Bunmeido’s main store opened as “Bunmeido” in Maruyama-machi, Nagasaki City, in 1900. Despite its relatively recent establishment, its flavor is loved by many and has become synonymous with Nagasaki castella. – map

These shops continue to maintain their unique production methods and flavors, symbolizing the diversity of Nagasaki castella. Enjoying the different tastes of each shop is one of the pleasures of visiting Nagasaki.

Enjoying Castella: How to Eat and Store

To fully appreciate the deliciousness of castella, it’s important to know the proper ways to eat and store it.

First, castella is typically eaten at room temperature. A castella that has been brought to room temperature offers a moister texture and richer aroma compared to one straight from the refrigerator.

There’s also a technique to cutting castella. Generally, it’s cut straight down with the knife held vertically. This is to avoid crushing the delicate texture of the castella.

For storage, it’s important to avoid high temperature and humidity. After opening, wrap it in plastic wrap or aluminum foil and store in the refrigerator to prevent drying out. However, remember to bring it to room temperature before eating.

While castella pairs well with black tea or coffee, it’s also recommended with Japanese tea, especially sencha. The sweetness of the castella creates an exquisite balance with the astringency of sencha.

Castella is a wagashi deeply rooted in Japanese food culture, with a long history. Its taste embodies the encounter with foreign cultures and the efforts of Japanese artisans who embraced and developed it. When savoring castella, it might be interesting to reflect on its rich history and cultural background.