Are you familiar with vegan sweets? They are sweets that do not use any animal-derived ingredients. They are low in calories, and even those with allergies to eggs or dairy products can eat them with peace of mind. If you are choosing Kumamoto’s wide variety of fruits as a souvenir, healthy vegan sweets are the editorial staff’s recommendation. We will introduce the stories of pastry chef Ikushiro Kusano of the popular “ikushiro.” and the farmers who support Mr. Kusano.
Strawberry Tart
Frozen delivery for fresh cakes
5 varieties: 2,500 yen (including tax)
No animal-derived ingredients such as milk, eggs, or butter, nor wheat flour, additives, or white sugar.
Pistache Fraise
Hazel Chocolat Tart
Honey Sweet Potato & Mikan Cake
Tiramisu
100% plant-based confectionery making.
“Only plant-based ingredients go into vegan sweets. Therefore, they must be made in a way that draws out the natural sweetness of fruits and vegetables,” says Mr. Kusano. Furthermore, “In general sweets making, white sugar is used. Because white sugar is made by removing impurities and extracting only the sugar components, the sweetness comes out very strongly. However, minerals and vitamins are lost. On the other hand, in vegan sweets, we use unrefined sugar. As a result, it contains minerals and vitamins, and there are diverse depths of flavor even within the sweetness. By using ingredients such as maple syrup and dried fruit, a multi-layered and gentle natural sweetness is created.”
Mr. Kusano, who speaks these words, is originally from Saitama City, Saitama Prefecture. Why did he relocate to Kumamoto?
Ikushiro Kusano
Ikushiro Kusano / Born in 1971 in Saitama Prefecture. Relocated to Kumamoto Prefecture in 2011. Currently operating through wholesale and online sales without a physical storefront.
“The Great East Japan Earthquake was the catalyst. Before that, I would like to talk about why I aimed to become a pastry chef and my encounter with vegan sweets. It began when I was put in charge of sweets at a French restaurant in the Kanto region and became completely absorbed in its fascination.”
After that, Mr. Kusano continued his apprenticeship at various shops in the Kanto area to learn the art of making sweets. However, as he continued days of working from 5:00 AM until late at night, he eventually broke down in health. Thinking he should change his way of working, he remembered the farmers he had met up until then and decided to aim toward becoming a farmer himself.
Then, while visiting “Brown’s Field” in Chiba Prefecture for agricultural training, he encountered vegan sweets. “Is it even possible to make sweets without using any animal-derived ingredients? Are they even delicious to begin with?” Mr. Kusano felt skeptical. However, when he actually tried them, he was shocked by their simple yet gentle sweetness.
Eventually, when he finished his one-year agricultural training, Mr. Kusano reconsidered, thinking that he would like to work on vegan sweets as a pastry chef after all, rather than as a farmer. After a period of selling his products by hand in Tokyo, he opened a shop in 2010 in Fujinomiya City, Shizuoka Prefecture, his wife’s hometown. However, the following year, the Great East Japan Earthquake occurred, and he was affected by the disaster. As a result of considering the impact caused by the nuclear power plant accident, he decided to relocate to Kumamoto in Kyushu, far away.
“I had no sales channels, and at first, it was a state of fumbling in the dark to figure out how to sell. I did not set up a physical storefront and started selling at marches (markets). There, I met ‘Yuki Seikatsu’ (Organic Life), a company that sells organic food within Kumamoto Prefecture, and they were able to provide me with a retail location.” Then, shortly after, he opened his own wholesale business, “ikushiro.”
Assorted Baked Sweets Tin “Bijou” 970 yen (including tax).
Various Kumamoto Karaimo (Sweet Potato) Tarts.
The tart crust is baked thoroughly to bring out a crispy texture.
“Cooking utensils are truly partners in making sweets,” says Mr. Kusano.
Kumamoto’s ingredients to the world through sweets.
What surprised Mr. Kusano the most when he came to Kumamoto was the abundance of ingredients. In particular, many fruits and vegetables rank among the top-class nationwide in terms of harvest volume, and he strives to use local ingredients as much as possible. On the day of the interview, he was in the process of developing a tart using Kumamoto’s specialty, “Karaimo” (sweet potato). “Because the water is abundant and clean, everything is exceptionally delicious. While making the most of the quality of the ingredients, I want to create vegan sweets that people all over the world can enjoy,” says Mr. Kusano.
Additionally, he reportedly tries to source his ingredients from places where he knows the growing environment and the producer’s personality as much as possible. “Flavor is important, but ‘safety’ is just as important. For that reason, I carefully select and source safe and delicious ingredients from trustworthy farmers.” Mr. Kusano is especially particular about strawberries. “The aroma is good, and the balance of acidity and sweetness is excellent; they are indispensable for making ‘ikushiro.’ sweets.” When I told Mr. Kusano that I wanted to know the secret behind that deliciousness, he guided me to the farm from which he sources.
Pesticide-free strawberry cultivation.
The strawberries used at “ikushiro.” are grown by “Pesticide-Zero Daishin Farm.” Inside the greenhouses, large, deep red strawberries are ripening.
“At our farm, we do not use any pesticides, chemical fertilizers, or livestock manure. Because the odors from those substances do not cling to them, you can enjoy the strawberry’s inherent aroma and flavor,” says the representative, Mr. Daishin Kusuda. When Mr. Kusuda took over the farm from his father, he reportedly began his commitment to pesticide-free cultivation after suffering from poor health caused by pesticides.
“Because strawberries attract many pests, it is impossible to produce them in large quantities without using pesticides. Furthermore, they will not grow if water is insufficient, but the flavor becomes diluted if given too much water; they are a difficult fruit to balance.” The production volume of Daishin Farm, which is dedicated to pesticide-free methods, is around 500 kg annually. “If you use pesticides and grow strawberries on one tan (approx. 0.1 hectares) of farmland, you can expect a harvest of 3 tonnes per year. However, I want to create something truly delicious, so I do not do that.”
Pests are removed by hand, and each and every berry is grown with great care.
Innovations and improvements are repeatedly made so that the soil, room temperature, and amount of water optimal for strawberry growth are maintained.
The strawberries from such a place as Daishin Farm are a variety called “Beni-hoppe.” “They have a good balance of acidity and sweetness, and because they are red all the way to the core, they are also well-suited for jam,” says Mr. Kusuda. Upon trying them, the acidity firmly complemented the sweetness, and the mouthfeel was so refreshing that one could seemingly keep eating any number of them. A sense of juiciness can also be felt.
The dedication of pastry chef Mr. Kusano and producer Mr. Kusuda combine to bring “ikushiro.” vegan sweets to life. In addition to being available at retail stores within Kumamoto Prefecture, they are also available via mail order, so it is possible to have them delivered to your home after returning from your trip to Kumamoto. Please do enjoy the visually beautiful and delicious vegan sweets of ikushiro as a souvenir.
(Right) Mr. Daishin Kusuda, Representative of Pesticide-Zero Daishin Farm;
(Left) Ms. Tomoko Kuroda, Staff member.
