Pour mousse in an earthenware pot, lay black tea flavor biscuits and soak them with black tea syrup. Do it once more, then cover with mousse and cool in the refrigerator to thicken it.

Kiritanpo: Cut off both ends of 2 bananas, pierce with a chopstick then widen the hole by twirling it. Peel, cut into an appropriate size and coat with lemon juice.

Damako: Cut the removed banana ends from Step 2 into appropriate sizes, shave the tips by knife to round them (see image above). Cut one more banana into the same size of its diameter, shave off the cut surface to round them. Cut in half and coat with lemon juice.

Mitsuba: Melt the matcha chocolate in a bain-marie (double boiler). Drop the melted chocolate into polka dots on parchment paper (see photo on right). Use a spoon tip to spread the polka dots and shape into a leaf. Chill in the refrigerator to harden. Cut angelica into long thin strips.

Shiitake Mushrooms: Use a white decoration pen to draw a criss-cross on the store-bought mini chocolate pies.

apanese Leeks: Cut store-bought cigar shaped cookies diagonally.

Decorate with the mitsuba you made. Lay the matcha chocolate leaves one by one on the jelly using chopsticks. Lay out the angelica so it looks like stalks. Place the shiitake mushrooms on and insert the Japanese leeks into the jelly.

Here's how it looks when you slice into it. It's a bit hard to see properly...sorry!