Imagine taking a mouthful of delicious sweet cake but instead you get a big bite full of fresh flavours like celery, carrot and cabbage.
"Salad cakes" are the new trend in Japan!
Nagoya native Mitsuki Moriyasu, a cafe owner and food stylist, in 2015 invented what she calls the "Vegedeco Salad" (decorated vegetables) a sinless sweet alternative to traditional baked goods.
These guilt-free sweets replace cream "frosting" with tofu, and they substitute a "sponge" base for one of soy powder, eggs and vegetable oil, while the rainbow hues that decorate the "icing" come from natural vegetable colourings such as red beetroot juice.
Marinated, diced and cooked vegetables such as radish and daikon replace the sponge, while this wheat-free creation uses a traditional Japanese yeast to achieve a subtly sweet flavour.
"It looks like a normal cake -- but it's made of only veggies. You can have it for breakfast, lunch -- and it's very suitable for dinner with wine," Moriyasu tells CNN.
"Each cake tastes different, depending which vegetables we use -- but I would say it tastes like something you've never had before."