Gosanyaki Castella - Susakiya While regular castella uses eggs in their original ratio, "Nagasaki Gosanyaki Castella" adds extra egg yolks, resulting in a very low proportion of egg whites. This requires skilled techniques to bake. Therefore, the craftsmen meticulously perform whipping, mixing, and bubble-cutting, carefully hand-baking each one with constant adjustments to the heat. Our fifth-generation owner, Daizo Ito, has further refined the traditional manufacturing method of Nagasaki Gosanyaki Castella, paying close attention to each ingredient, and it has been reborn as a new Gosanyaki Castella of the Heisei era. Rare "Awa Wasanbon sugar" and Taiyo eggs are used in the dough, resulting in a deep, rich flavor and moist texture. Please enjoy the refreshing aftertaste. *Gosanyaki Castella is best enjoyed about five days after it is made. This is because it takes about five days for the baked castella to become moist and familiar. ------------Product Information---------- 【Ingredients】 Chicken eggs (Shimabara Peninsula, Nagasaki Prefecture), granulated sugar, wheat flour, rice malt syrup, Wasanbon sugar, granulated sugar 【Expiration Date】 January 28, 2026 【Storage Instructions】 Store in a cool, dark place, away from high temperatures and direct sunlight. 【Net Weight】 430g (12 slices) 【Allergen Information】 Eggs, Wheat