Nagasaki Castella Cake

**Fresh vs aged:** Fresh castella (within 3 hours of baking) has a slightly crispy crust and warm, moist interior — fundamentally different from the next-day product. Fukusaya bakes every 2 hours; time your visit for post-baking (ask staff for 'yaki-tate jikan' / baking schedule). **Castella tasting comparison:** Three major brands within walking distance: Fukusaya (original, classic), Bunmeido (slightly sweeter), and Shooken (matcha and chocolate varieties). Buy a slice from each café for ¥300-400 and compare — the sweetness levels and texture differences are significant. **The 'bottom paper' tradition:** Castella is baked with paper lining the bottom, which remains attached when sold. You're meant to eat it with the paper (it's edible rice paper), though most first-time buyers try to remove it. The paper is part of the intended texture.