I would really love to know how they get the bread to turn pink. I'm pretty sure it's not food coloring because the bread is very sweet (but not in a sugar added kind of way). After baking, they pour a simple icing on top. It's called "berry berry bread," but the only berries I've ever found in it are cranberries, and that's fine with me. It's sooooo delicious!!! 
Next is another of my favorites that ranks, for sure, in the top 5. 
It's a mini baguette with a wiener covered in ketchup and spicy mustard! This is sooo good. I think they pop it into the oven for a short time after putting the ketchup and mustard on because it somehow melds itself to the bread. A very yummy lunch or snack. <3
This is a walnut cranberry bread that is hard on the outside and chewy on the inside. It also happens to be my second favorite bread. I really love how the cranberries give it bursts of flavor and extra chewiness. 
Last but not least, is a nice and tasty blueberry tea muffin. My only complaint is that I'm not in love with the somewhat tasteless dried blueberries. But seeing as how 20 fresh blueberries costs around 10$ in Japan for the 2 weeks they're in season, I can understand why they used dried berries. When I first moved to Japan, I took cooking lessons at a cooking school and one time we made tea pound cake. At the time, my appreciation of tea was very low and adding it to a cake was not my idea of good eats. But in the end, it was extremely delicious (especially after I let it sit out for a day or two). The tea adds a slightly bitter flavor to the sweet cake to make a nice balance. I really want to make cakes like this in the future. 
For my flight home I'm definitely going to be bringing some Danken with me!!
Unlike almost every other restaurant/cafe in Japan, CoCo's believes in letting you have a drink! Yes, they still serve it in those tiny little bathroom sized cups, but at least you can refill your cup as many times as you want! They also have two menus: a Japanese menu, and another menu written in 5 different languages. It includes English, Chinese, Korean, and maybe French and Arabic...I'm not sure about the last two. 
I, of course, ordered my long-time favorite, katsu curry (fried pork curry). Another awesome thing about CoCo's is you can pick the spiciness level of your curry! Most places only have one level, and it's always sweet, because most Japanese people don't like spicy food. I find Japanese curry sweet because it's made with tomato sauce and probably some extra sugar is added, but when you can spice it up, oh it is sheer heaven. At CoCo's there are 10 levels of spice. You are not allowed to order over level 5 until you finish a full plate of spice level 5 curry, after that level 6 and so on. 
X got a nice vegetable curry...or maybe it was beef curry. They kind of all look the same to me. One note of warning for vegetarians. Japanese curry sauce usually contains some type of shredded beef, and Japan hasn't quiet fully figured out the meaning of the word vegetarian. So, if you are a vegetarian make sure to ask the waiter/waitress what curry has no meat in it. Make sure you specify using words like beef stock, or fish eggs, because they don't really consider those to be excluded from a vegetarian diet. 
I'll let my plate do the talking. It was delicious and perfect in every way that Japanese curry should be and it is truly one of my favorite Japanese meals (altho they claim it isn't Japanese).
Looks delicious, eh? I used a spoon to mix everything together but it was still a little lumpy. If you have a whisk, I would use that instead. 
You wanna get it so the batter is smooth. So then, I decided to add blueberries and cranberries.
I added almost the whole pack of blueberries and about 1/2 cup of cranberries. I probably could have been a little more generous with the cranberries. 
And then, or course, you mix it all together. You could make marble pancakes if you don't mix that much and if you're really good at cooking them. I just turned the whole batter blue. 
I used a ladle to scoop out the batter and berries for the pan. I'm not very talented at getting a good shape, but who really cares as long as they taste good??
The pan you use should have some kind of non-stick agent on it. I use a small coat of butter to cover the pan. I usually have to coat 2-3 times for one batch of pancakes. 
So, you can check the heat by watching the pancakes. The sides should start to fry, like in the picture above.
You can tell when they should be turned by watching for bubbles in the batter. When bubbles start to pop up, then you can go ahead and turn them. To turn them, get a spatula shove it under one side and wiggle it around until almost the whole pancake is sitting on it, and then pick it up and flip it carefully. If you make really big pancakes this might be a little tricky. Also, if you turn it before it's ready to be turned, the batter might be drippy and cause your pancake to fold in abnormal shapes. Not disastrous, but weird looking. 
The last thing for you to do is to eat and enjoy them!! They were so delicious and the berries were so juicy that we didn't need syrup (which was good b/c we didn't have any). But, if it had been available, I totally would have put strawberry syrup on these to make them true 4th of July pancakes. 
I like how they came out with a blueish tint. 
First, these are some cakes I took a picture of illegally in Korea. Honestly, it makes me furious when people tell me I can't take pictures of their products. It's totally ridculous and it makes it about 100% less likely I will ever buy or recommend anything from their store. 
Second, this was a delicious seafood pasta dish from a cafe in Kanoya, Japan. The seafood was super fresh and the pasta was just how I like it, nice and chewy. 
Yes, you're thinking correctly. This is a shrimp flavored cheeto covered in chocolate. "Ebi" means shrimp in Japanese. For those of you who can't read it, the phrase says: "Crispy shrimp snack coated in mild chocolate!! Enjoy the perfect match of shrimp and chocolate." No, I did not try these. 
These are some cute little banana breads with choco faces. Everything here is so cute! 
Lastly, these are some gyoza (dumplings/ pot stickers) I had at a restaurant. God only knows why they're green. They were very good, but very small and way over priced. Oh well! 
BCH makes a barbecued chicken treat. This snack comes in slices and is somewhat similar to beef jerky. The chicken is barbecued, shredded, and then reformed into a sliced square shaped. 
It's Turkish Delight! This is also a treat that is popular in Singapore. (Just ignore that "made in Australia" print.) And as you can clearly see it is AUTHENTIC, lol. I'm not sure what "authentic" turkish delight looks like, since I've only seen it a couple of times. 
What the what is Turkish Delight, you might be wondering? It is a sweet confection made of starch and sugar and rosewater. It's often dusted with sugar, like in the picture above to keep the squares from sticking together. The consistency is like a thick jelly. I've tasted Turkish Delight in the form of a chocolate filled with rose jelly. To me, it tasted like a Laura Ashley soap. Not my favorite flavor in the world, but I would recommend trying it at least once!