Nama choco. That’s a ganache, a melty creamed chocolate.
Yes, I’m covering you with chocolate. It’s the season. We have no Christmas nor Easter chocolates in Japan, that’s all for Valentine. Read here about the local tradition and the shopping party…
Nama means “raw”, but nama choco is not raw chocolate. That’s because these ganaches are made with cream (nama cream > raw cream) and also because in Japan, like anywhere, you can buy 2 types of cakes/sweets, some are dry and can be kept a while in a cupboard, some are fresh and should be eaten in a few days or hours. They are called higashi (dry sweets) second type are called namagashi (fresh sweets). So we have this fresh chocolate.
These square ones are called ishidatami choco and sometimes we can see the French name “pavés au chocolat”. Both mean chocolate sett/cobblestones. But, but… when I…
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GOURMANDE in OSAKA 