The Kid Should See This

Casdoce (カスドース), a confection made for lords & emperors

Traditional castella sponge cakes, introduced to Japan by Portuguese merchants circa 1550, are cut precisely into bite-sized pieces before they’re soaked in bright yellow egg yolks and boiled in a sugar water syrup. The impeccable-looking sweets are completed with a roll in sugar.

This teaser clip is from the first episode of Food Odyssey, a 2014 Korean documentary series that explores cultures through their foods in 20 different countries. Here they travel to Nagasaki, Japan to see the creation of casdoce (カスドース), also spelled casdose and kasudousu, a confection that was originally created for the Japanese feudal lord of Hirado in the 16th century, a time when eggs and sugar were rare. According to the documentary, no commoners were allowed to taste them.

Read more history at Hirado-Tsutaya, a famed maker of the dessert.

Next: Amezaiku (飴細工) Japanese Candy Sculptures, Daifuku Mochi: Making Japanese rice cakes at Nakatani-dou, and Sampuru – How is Japanese fake food made?

This award-winning video collection is reader-supported. Become a sustaining member to keep TKSST online and free for everyone, including teachers and parents who use it as a resource to spark learning and curiosity for kids.

🌈 Watch these videos next...

Amezaiku (飴細工) Japanese Candy Sculptures by Ame Yoshihara

Rion Nakaya

How To Be A Better Baker with Kiano Moju

Rion Nakaya

Freequences, a ‘caketrope’ animation by Alexandre Dubosc

Rion Nakaya

How to equally share a cake between three people

Rion Nakaya

Animated chocolate cake zoetropes by Alexandre Dubosc

Rion Nakaya

Making Baklava at İmam Çağdaş

Rion Nakaya

How to make a no-bake blueberry cheesecake

Rion Nakaya

Pineapple Upside-down Cake – Elephantine

Rion Nakaya

Pounding Mochi with the Fastest Mochi Maker in Japan

Rion Nakaya

Get smart curated videos delivered every week.    
Subscribe