A glass dessert inspired by spring, the season when flowers bloom.
At the bottom is "Riole Orange," made from "Yasudaime Gibei" rice cooked with milk and vanilla and infused with the scent of orange.
Beneath the cherry blossom bean paste cream in the center is a layer of rice flour crumble and raspberry sauce.
Strawberries and oranges add color and a sour flavor, while shiratama and red bean paste add a Japanese touch.
Serve while crumbling the coconut meringue on top.