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Product Review: Japanese Candy Bar “Choco Indulge Crunch” (チョコにがっつけパキッツ)

choko

I happened to find this product at the Morikami Japanse Museum & Gardens in Delray Beach, Florida, and decided to pick it up.

“Choco Indulge Crunch” is my own translation. Literally translated, the title is closer to “Indulge in Chocolate! Crunch”. The translated English packaging calls the product “Pakitz<Nuts & Crunch>”, but I like my translation better. For those curious, “Pakitz” comes from the Japanese  “パキッツ” which refers to the sound of something like a cracker crunching when bitten into.

This product is made by Glico, a Japanese company, and imported by JFC International Inc.

I want to take this opportunity to mention my other blog, “Self Taught Japanese”, where I have a series of articles aimed at Japanese learners of various skill levels. For those who are interested you check it out here: http://selftaughtjapanese.com/

Flavor

The two halves of this bar are each wrapped separately in sealed packs, which is a nice trend I’ve seen in other Japanese candies. One disadvantage of this, however, is that there is less actual candy that you would expect from the size of the package.

Like many typical chocolate bars, this product is separated into little rectangular nuggets which are connected together in a 3×4 array in each serving. The top half of each nugget is a ‘gaufrette’ wafer (see ingredients section below for details), with a mild taste and crunchy texture not unlike that used in many typical American cookies.

The bottom part is made from pretty typical sweet chocolate, which tastes as if it has a low cocoa count (around 50-60%). It has some small peanut slivers in it that give it a mild crunch. The picture on the front of the wrapper, shown in the picture at the top of this post, gives a good idea of what both parts look like.

This bar does an excellent job of fulfilling my requirement of two or more contrasting flavors and textures, and the end result is quite different than anything I’ve had before. If I had to compare, I’d say that it’s a distant cousin of the classic KitKat bar.

Nutrition/Ingredients

One serving is 25.5 grams and there are two servings per package. In one serving there are 140 calories (60 from fat), and 9 sugars. This is definitely below average for this type of product.

Unfortunately the ingredient list is quite long and contains a few suspect items, such as high fructose corn syrup, caramel color, acelsulfame potassium, ammonium bicarbonate, and artificial flavors. This product is clearly not marketed at those concerned with natural and safe ingredients. Ironically, the text above the manufacturer’s name says “taste and health” in Japanese.

The first ingredient is sugar and the second is ‘gaufrette’, which is defined online as “a wafer of crisply fried potato cut to resemble a small waffle”. However, if you look at the original untranslated ingredient list (in Japanese), it contains flour, starch, sugar, chocolate, vegetable oil, and salt as sub-ingredients of this item. The term “wheat cracker” is also used in the translated English text though it doesn’t taste like a typical wheat cracker to me.

This product also contains several types of nuts – peanuts, hazelnuts, and almonds, but they contribute more to texture than taste.

For the entire list (in English), see the image at the bottom of this post.

Price/Availability

I bought this at the Morikami Museum’s gift shop for only $3.00. Since this is an imported product I consider it a pretty good price, equal if not cheaper to something domestically produced. One reason for the low price is that the wafer portion is very light (filled with air) and so there is a bit of filler.

For those who want to learn more about the Morikami museum you can check out my review of it here.

Ratings:   Flavor: 7.0 Nutrition/Ingredients:  5.0 Price: 9.0  Overall: 7.0

Summary

This Japanese import candy has a unique texture and flavor, but several debatable ingredients make it hard to recommend to those who are concerned about the safety of the ingredients they consume.

References

http://www.morikami.org/

http://www.merriam-webster.com/dictionary/gaufrette

http://www.glico.co.jp/pakitz/

http://selftaughtjapanese.com/

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Product Review: Green Tea Mochi ice cream

mochi 

When at a sushi restaurant recently with my family, we saw mochi ice cream on the menu and had to try a few. Both the azuki and green tea flavors tasted great, so when we saw the latter sold in a nearby asian grocer, we couldn’t help but pick up a box of six.

Flavor

When I pulled one from the package I had kept in the freezer, it was covered by a frosty ice coating. This isn’t too appealing in terms of taste of texture, but it it’s easy to wipe off with a wet towel, or by running it quickly under running water.

This dessert consists of green tea ice cream wrapped in a very thin layer of Japanese-style ‘mochi’, made from sticky, glutinous rice. The stickiness and the creaminess really strike a perfect balance here.  The ice cream is extremely sweet, with an equally strong flavor of authentic green tea.

I find I get the most enjoyment when I cut this into little slices using a knife, and then pop them into my mouth one at a time to savor. It helps  me to appreciate the bold sweetness without getting overloaded.

All in all, great taste in a unique package.

Nutrition/Ingredients

One serving is 2 pieces (80 grams), and has 180 calories with 2 grams of protein.  A single serving also has 22 sugars. The sugar/weight ratio is pretty close to high-sugar ice creams such as some of the Talenti products, but the density is much higher here because all that sweetness is packed into a tiny ball.

The ingredient list is pretty safe, with real green tea used in the flavoring and no artificial flavorings. The one exception is “mono & diglycerides”, which are used as emulsifying agents to extend shelf life and to help certain ingredients blend well together, such as oil & water. It is said that these contain fatty acids, which have had a lot of bad press lately because of their tendency to promote obesity and raise bad cholesterol.

Ingredient list: ice cream mix (cream, milk, sugar, corn syrup solids, nonfat dry milk, locust bean gum, guar gum, mono & diglycerides, carrageenan), water, maltose, sugar, rice flour, green tea and pasteurized egg whites.

Price/Availability

I bought this at a local asian grocery store in South Florida for around $8.00.

Though the packaging contains the words “ice cream” in Japanese script (アイス  クリーム), the product is actually made within the USA by a company called “Sweet Novelty Inc” based in California.

Ratings:   Flavor:  8.5  Nutrition/Ingredients: 7.0   Price: 7.0    Overall: 7.5

Summary

Though a little pricey, each of these frozen mochi balls is packed with a strikingly sweet green tea flavor inside a gummy mochi shell. I highly recommend it for green tea lovers, or anyone looking for a new way to experience ice cream.

References

http://www.livestrong.com/article/445850-what-is-bad-about-mono-diglycerides/

Product review: Royce Chocolate “Black” (Imported Japanese Chocolate)

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This is the last review of a product I purchased in New York on a recent business trip there. I’ve reviewed one of the Royce stores, and also a green-tea flavored white chocolate of theirs.

The reason I bought this is because I felt like trying their dark chocolate, and many of their other products were much more expensive. This has only 63% cocoa content, but their products with higher percentage were either not in bar form or required refrigeration which was a no-go for a traveller like me.

The product name “Black” is actually not listed in English on the front of the package, though the black font does convey this image. It is listed at the bottom in Japanese (ブラック /  burak-ku).

The descriptive text for this product on their website says “Authentic dark chocolate with a superb balance of bitter”.

Flavor

The chocolate bar is contained in a airtight, plastic bag inside of the external wrapper. Many other chocolatiers make similar efforts, but this is the best job I’ve seen in terms of keeping the chocolate in perfect shape right up until you take your first bite.

The little square nuggets this chocolate is segmented into (32 total) are a little thicker than I usually prefer, but I quickly got over this minor issue as I placed one gently into my mouth. Just like the marketing material, the bitterness of cocoa was balanced with a succulent chocolaty sweetness that was out of this world.

I usually eat higher concentration chocolate so this tasted extra sweet to me, but in my memory of eating bars in the 60-70% range this was the best tasting. Having said that, I hope to review another chocolate bar in the near future with the same cocoa content and see how it stacks up in a side-by-side taste test.

There isn’t much else to say about this bar – there isn’t any special texture or add-ins. But for semi-sweet chocolate lovers there is little to complain about and lots to love!

Nutrition/Ingredients

A 130g package contains 4.5 servings, each composed of 7 blocks (30 g) of chocolate. One serving has 180, with 120 of those from fat.

The 63% of cocoa in this product is really at the low end of what is considered “dark” (60-70% is the typical minimum). As a lover of chocolate in the range 75-90%, I wish they would put out a bar with higher concentration. However, as I mentioned in another of my reviews on Lindt chocolates, the strong bitterness of hardcore dark chocolate is an acquired taste, so it makes sense for producers to pick a mixture that everyone can enjoy.

There is 11 grams of sugar per serving, typical for semi-sweet chocolate.  There is also 2 grams of protein, and 2 of fiber.

Containing two of ingredients I dislike for health reasons, “natural flavor” and “artificial flavor”, I can’t recommend this to anyone who is picky about whats in the food you eat. But for those who don’t care (or those that do but can make an exception time to time), the extra flavor resulting from these mysterious ingredients is well worth it.

Ingredients: Chocolate liquor, sugar, cocoa butter, soy lecithin, natural and artificial flavor.

Price/Availability

This sells for $7.99 and is only available by going directly to the Royce stores in New York, which were recently established in 2012.

Doing a quick price comparison against Lindt’s 50% bar, we see the price for Royce “Dark” is about 1.5 times higher. I feel the price is worth it for a rare, imported product.

Ratings:   Flavor: 8.5  Nutrition/Ingredients: 6.0   Price: 6.5   Overall: 7.0

Summary

Though a little pricy, this refined chocolate imported from Japan packs a savory taste that’s top class. Just be aware that the ingredients contained are not fully disclosed and are certainly not natural.

References

http://royceconfectusa.com/portfolio/black-chocolate-bar/

http://royceconfectusa.com/about-royce/

Product review : Royce Prafeuille Chocolat “Maccha”

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This is the first of two products I will be reviewing from the Japanese chocolatier Royce, whose store I discussed here.

I purchased this because its’ one of the few products sold in the US which is flavored with real green tea powder.

Flavor / Appearance

Each of the 30 chocolate wafers is individually wrapped and stacked in 6 bins. I’ve noticed this type of packaging is pretty common in Japanese candies, and has the advantages of maintaining freshness and cleanliness, in addition to adding to the ‘gourmet chocolate’ feeling. On the other hand, it contributes to extra waste and adds time to the process of eating each one.

Opening one of these little packs reveals a light green candy in the shape of a perfect square. It’s slightly larger than a quarter and has  name ‘Royce’ printed across several times diagonally. It’s also extremely thin, surely the thinnest chocolate I have seen in my life, roughly three or four times  shorter than your average chocolate bar.

Before you take a bite, you may notice a buttery smell reminiscent of white chocolate, with a definite note of green tea. The flavor and texture are also very similar to white chocolate, again with a subtle taste of green tea powder, almost what I would call an aftertaste but nevertheless the real thing.

Inside each thin wafer there is an even smaller portion of “maccha sauce” (translated directly from the Japanese text inside the package), which is basically like a maccha-flavored jelly with an extra touch of sweetness. The practically microscopic size of this jelly makes it difficult to appreciate, however.

Nutrition/Ingredients

In one serving (7 pieces / 30 grams), there is 180 calories, half from fat, and 11 grams of sugars. This amount of sugar roughly corresponds to a chocolate with 60% cocoa.

This product is essentially a white chocolate, and therefore does not contain cocoa solids, only cocoa butter. Unfortunately this means it also lacks many of the antioxidant properties of dark or semi-sweet chocolate.

The ingredients are fairly commonplace, and not particularly unhealthy, except for “artificial flavor” which is even worse than my pet peeve “natural flavor”. I generally try to avoid any artificial flavors, which are basically chemicals cooked up in a lab which try to simulate the taste of real, organic substances. The composition of these compounds could technically be the same as their organic counterparts, however they were created via some form of chemistry magic, so cannot be considered “natural”.

While Royce does a good job putting out a high class chocolate image, its clear they are not catering to the health-seeking crowd, with artificial flavorings and no other special qualifications (organic,vegan, etc.).

Ingredients: cocoa butter, sugar, glucose syrup, skim milk powder, whole milk powder, lactose, powdered green tea, soy lechitin, artificial flavor

Price/Availability

In America, this is only officially available via one of their two (soon to be three) New York stores, where it sells for $18. You may be able to find third parties importing it from Japan, but there is usually a very high mark-up, on the order of 200%-300%.

Ratings:   Flavor: 7   Nutrition/Ingredients: 7   Price: 6.0   Overall: 6.66

Summary

Royce has put great effort into the appearance and packaging of this product, but the taste itself is basically white chocolate with some green tea powder added in. Artificial flavors, plus a high price, makes it hard to recommend it for most people except green tea fans who are more likely to appreciate the flavor.

References

http://royceconfectusa.com/portfolio/maccha-prafeuille-chocolat/

Store Review: Royce (Japanese Chocolatier)

One thing I have become slightly disappointed lately is the state of the various chocolate producers and their product lineups. While there are a few companies, such as Green & Blacks, which make a variety of creative, tasty chocolate products, there are countless other companies that put up a big marketing show for run-of-the-mill chocolate without any special characteristics (flavor, ingredients, etc.) . I don’t know how some of these companies can stay in business with so many competitors putting out nearly identical products. My guess is that most of it comes down to marketing and connections, and as long as a company can hook a niche market they can survive for some time.

Near the end of a recent business trip, I happened to be browsing through New York’s Bryant Park, searching for food and sweets in the many stores in the park and in the nearby area. I walked by one store and as I peered in through its window some very unique chocolate caught my eye. Not just the stylistic packaging, thin square boxes with monotone coloring, but the chocolates themselves were something I had never seen before. There was a dark-chocolate looking one covered with powdered cocoa, and a green one covered with something that looked like green tea powder. Unfortunately the store was closed at the time (it was sometime after 8pm on a weekday), but I decided I would research this place and come back later. The name “Royce” was easy to remember if I associated it with “Rolls Royce”.

When I got back to my hotel and did a bit of research I discovered Royce was a high quality Japanese chocolate maker, established in Sapporo in 1983. Their Japanese name is pronounced something like “royz”. That explained the green tea chocolate – the Japanese really love their green tea. The company’s website said there was only stores available in the US, and both were in New York. Lucky me! I decided to head there the next day, which was my last opportunity to shop before returning home.

Getting there was a bit tricky since I got off at work at 6pm and they closed at 7. I ended up taking the Metro and having to run through the city until I arrived around 6:30pm with just enough time to browse.

The store is set inside a building with others, such that a double entrance is required to get inside. The actual square footage of the place was very small, but with a sparse design they somehow managed to make it feel much bigger. There was a large shelf against one wall with various products on display, and a long square table in the middle. Everything was very modern, very bright, and very clean. Essentially, very Japanese. If you check out this link, you can see their other store to get a feel for the design used. (Interesting linguistic note: one word for ‘beautiful’ in Japanese is ‘kirei’ which also means ‘clean’)

Upon closer inspection, the middle table contained both products I had seen in the window, “Nama Chocolate Bitter” and “Nama Chocolate Maccha”. Both were only $18 which I considered cheap for these rare and unique products. I felt even better about this price after I heard from one of the saleswomen that they do not sell their products online. (Note: I did find at least two of their products sold on Amazon, but they were by third parties and had very high markups of over 200%. Here is one.)

After taking in the beauty of the store for some time, I become concerned when I realized the middle table was actually refrigerated, and when I asked one of the saleswomen she said the products will last 7 hours outside a refrigerator, and 11 hours inside a special bag which they provide free of charge. Unfortunately my hotel didn’t have a refrigerator, so these wouldn’t do for a souvenir to bring home to the family. It would be a waste of money to buy and eat only a few myself before throwing it away, so I decided on skipping these altogether. I was given a small sample of the bitter one which had an amazing flavor, something like light fudge with cocoa powder. A second sample which I couldn’t refuse was one of their marshmallow products. It was surprisingly tough but had a taste like nothing I’ve had before.

In retrospect I feel a bit stupid, because although the products displayed in the window were not in a refrigerator, the product name “nama” means “raw” in Japanese, so I could have of guessed refrigeration was required.

I ended up purchasing two other products which didn’t require refrigeration. I haven’t tried these yet but planning on tasting and reviewing soon.

Summary

A very unique chocolatier only available in New York – highly recommended for anyone who considers themselves a consumer of high quality, high class chocolates.

Note: They are working on opening a third store, and one of the other stores was closed for construction, so be sure to check their website before heading over.

References

http://royceconfectusa.com/

http://royceconfectusa.com/locations/

Meiji Hokkaido Azuki (Red Bean & Condensed Milk) – product review

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Introduction

Last time I stopped by the neighborhood Asian grocery store I picked up Wakakusa Daifuku (a japanese sweet which was the subject of my last report), and my wife picked the product which I’ll highlight this time – Meiji’s Hokkaido Azuki ice cream bar. Meiji is a major producer of various food items – sweets, milk, juices, and soups to name a few. For those history buffs, ‘Meiji’ also represents an era in Japan from September 1868 through July 1912, where Japan’s society evolved from feudalism to a more modern structure.

Unlike the daifuku which was made in Japan, this product actually comes from a factory in Taiwan (from what looks like a Taiwanese subsidiary of Meiji called ‘Poki’), which is probably the reason for the cheaper price and some lower caliber ingredients (colorings, etc.)

Hokkaido is Japan’s second largest island, situated in the north, and it’s actually depicted on the package. I discovered that Azuki beans are in fact produced there, but I haven’t been able to verify if those used in this product are officially Hokkaido Azuki beans.

Flavor

This ice cream bar has a azuki bean core surrounded by a milk coating, painted on very thin except near the tip where there is nearly an inch of solid coating. My sweet-tooth instincts compelled me to bite here first, and I was rewarded handsomely with a lusciously thick, creamy flavor,  sweet but not overly so. The tip’s shape was deformed, likely a result of partial melting and re-freezing, but I got over this quirk immediately. I’ve attached a picture at the bottom of this article.

In the core, beans have been used in both whole bean and paste form. Unlike some azuki-based deserts which are overloaded by sugar, this one has a very mild sweetness which doesn’t overpower the strong, earthy azuki bean flavor. The rough texture here strikes an excellent balance with the outer coating’s creaminess. I was impressed by the surprising number of beans packed in, similar to the picture on the box.

Personally I’m not very found of ice cream bars where a wooden stick, serving as a handle, is submerged partway through. The first few bites are great, but as I get closer to the stick I have to bite carefully which takes away from the enjoyment. Neither the texture nor the flavor of wood fits with ice cream so accidental bites are unpleasant indeed.

Nutrition & Ingredients

Each box contains four bars, and each bar is 100g (1 serving). There isn’t a great deal of nutrition in this bar, with protein and fiber only 2 grams and 1 grams, respectively. There is also no trace of common vitamins such as A and C.

What really shines about this product is two of the most important nutrition metrics (to me, at least): calories and sugar content. In a single serving there is an below average amount of calories per serving size – only 173. But what’s even more amazing is the sugar content – only 5 grams! That’s the lowest I have seen in a product of this type and as a seeker of low-sugar sweets it really impresses me. I’m confounded on how they managed to create such a sweet flavor from only 5 grams of sugar, especially in the sugary milk coating.

One of the secrets of creating a low calorie, low sugar desert is to use water as a base, and that is done here with water as the most prevalent ingredient. Many of the top few ingredients are healthy and natural – milk powder, red beans, and coconut oil. Maltose, a sugar produced from grain and known by the name ‘malt sugar’, is used in higher proportion than normal sugar.

As you get to the less prevalent ingredients you start to run into “Natural Flavors” as well three artificial food colorings. These are disliked by the many of the health conscious, and for good reason. As an example, the blue coloring used is made from petroleum and is one of the dyes suspected of causing cancer (see link in references below for more info). Though legal in most countries, in the past it had been banned in over 10 countries.  As a health skeptic, I’m more likely to believe that companies lobbied to get this legalized as opposed to researchers suddenly “discovering” they were not bad for health.

Besides the health angle, I think the colors themselves are a bit strange (as well as quite different from those used on the package), and would like to see how things look without any colorings. I’m sure it would still be appetizing and much better for the body.

The full ingredient list is: Water, Skimmed Milk Powder, Red Bean, Butter, Coconut Oil, Maltose, Sugar, Emulsifier, Salt, Nature [sic] flavor, Caramel, FD&C Yellow #5, FD&C Red #20, FD&C Blue #1

[Update: Because many Japanese characters are derived from Chinese, I was able to partially read some of the original ingredients and nutrition information. First thing I noticed is that the order of ingredients is different. In the English translation some of the sugar-related ones are shown to be less prevalent. Also, the sugar content didn’t seem to be listed in the original ingredients. Without further research I can’t say definitely, but there is a chance the English translation is incorrect.]

Price and Availability

I purchased this at a local asian grocery store for around $3. I plan to verify the exact price next time I stop by there and update this blog.

Ratings

Nutrition & Ingredients: 6.5

Flavor: 8.5

Price:7.0

Overall: 7.33

Summary

A superb mix of azuki beans and sweet milk, made with mostly natural ingredients and very low sugar. The main drawback is the presence of unknown natural flavors and the dreaded artificial food colorings.

References

http://www.meiji.co.jp/

http://www.poki-meiji.com.tw/product-detail.aspx?id=469

http://en.wikipedia.org/wiki/Meiji_period

http://en.wikipedia.org/wiki/Brilliant_Blue_FCF

http://www.doctoroz.com/videos/food-dyes-are-they-safe

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Wakakusa Daifuku (若草大福) – Japanese sweet candy (product review)

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Introduction

As a I did research for each of my sweets reports, I discovered that there are a huge amount of other blogs reviewing many of the same products. That it itself isn’t a major surprise, but it got me thinking that if I really want to distinguish myself from other blogs, I need to work hard on not only top-quality, detailed reviews, but also on targeting new products or those that are not as popular yet in the mainstream.

My product selection this time, a Japanese confection from Adachi Sangyo, is an attempt to introduce a niche product to a wider audience. I’m hoping that those unfamiliar with ‘daifuku’ will be happy to learn about one more way to indulge in your craving for sweets.

Food products from other countries are always interesting. Not only do you get a unique flavor not found in everyday American foods, but you also get a unique set of ingredients that has potentially to be different, if not healthier, than typical ingredients used in domestic foods.

Nutrients / Ingredients

So what is a ‘daifuku’ anyway? It’s a traditional Japanese sweet existing for over two centuries which consists of a sweetened red bean paste (anko) wrapped by a layer of glutinous rice cake (mochi). They are in flattened sphere form, and these daifuku are small enough to fit in the circle made by my thumb and forefinger.

One bag contains 7 daifuku and each one is 16 grams (1 serving). Each serving is only 50 calories, but that hides the fact that over 80% of this product (13 grams) is sugar. The first two ingredients are sugar and starch syrup, the latter being made in a process similar to corn syrup where starch is converted to syrup. If that didn’t make you run screaming then the rest of the story isn’t quite as bad.

This product is pretty nutritionally barren, in both a positive and negative sense: no sodium, no fat, no protein, and no fiber.

The great thing is that the 3rd, 4th, and 5th ingredients are all made natural plants or grains – rice, red beans, and mugwort. The latter is a flowering herb whose extracts have been shown to inhibit a certain type of cancer cells in vitro. The name ‘Wakakusa’ means something like ‘young plant’ and refers to this Japanese mugwort (yomogi).

The package I bought contained an English translation of the ingredients and nutritional information along with the original text in Japanese. I was surprised to find that the original contained two ingredients not found in the English translation: coloring (Safflower and common gardenia ) and “flavoring”. I’m glad they decided to use natural coloring agents, but very nonplussed about the mysterious “flavoring”. Translation of this word (香料 “kouryou”)says it can refer to both natural and artificial flavoring.

Oddly, I couldn’t find the calorie count listed in the original Japanese text. Because of the omission with some ingredients in the translation I’m suspicious about this number.

Here is the full list of ingredients:

Sugar, starch syrup, rice cake powder, red bean paste, (japanese) mugwort, starch, trehalose, skim milk powder, antioxidant (vitamin e), coloring (from flowers), flavoring.

One interesting ingredient used here is ‘trehalose’, a sweetener that is roughly 45 percent as sweet as sucrose and a low insulin response. It has the nickname ‘mushroom sugar’ because it can be found in some mushrooms. I believe it is used here primary as a preservative since it is present in only a small amount.

Vitamin E is also used as a preservative to prevent oxidation and keep the food fresher. But for a product that is sold in a refrigerated section this seems unnecessary. Vitamin or not, I’d prefer less preservatives in my food.

Overall, the use of natural ingredients such a rice, beans, and mugwort are a great idea, but the extreme amount of sugar renders them practically useless from a nutritional point of view.

Flavor

Besides the light green color mixed with darker green colored spots, you’ll notice a fine powder covering the outside of each daifuku. This is most likely rice cake powder (or another type of flour) and is used to keep the confection from sticking to the little plastic wrapper containing it.

As you pick up one of the little daifuku, you’ll notice it has a gummy texture, and when you bite into it you are taken captive by the sticky, chewy sensation. That is the glutinous rice. Besides a moderate sweetness I don’t detect any other strong flavor in it.

When you reach its core there is a burst of extreme sweetness, as well as coldness, as your tongue savors the dark red azuki paste with its smooth texture. The contrast between the filling and the outer core is quite well balanced and keeps your senses busy.

I’m very familiar with azuki beans to the extent that I have made my own paste, so I quickly picked up on the subtle, but distinctive bean flavor of the filling. However, those less accustomed to this might just only perceive it as an ‘earthy’ taste. It doesn’t really taste like other beans (black, pinto, etc.), though the mashed texture is not too different.

Ironically, the mugwort (which the product was named after) didn’t have a strong taste.  I had the sensation of eating flowers/plants but with my a priori knowledge of the ingredients its hard to give an unbiased description of the flavor. For my future reports I’m considering eating the product before reading though the ingredients so I can have a more neutral impression.

As a side note, the packaging is very artistic and feels like more effort was put into designing it that many American sweets.

Price and Availability

I found these at a asian grocery store in south florida, and odds are you can find it at a similar place in your neighborhood.

Since these are somewhat of a specialty imported item, they are not cheap. For a bag of 7 the price is around $3-$4. I apologize for not keeping track of the exact price, I’ll check it next time I return to the store and update this entry.

You could probably buy it online but as an imported good the shipping would probably make it prohibitively expensive.

Ratings

Flavor: 7.0

Nutrients/Ingredients: 5.0

Price: 6.0

Overall: 6.0

Summary

Great entry point into the world of exotic Japanese sweets, although the natural ingredients employed are offset by a load of sugar.

References

http://www.adachisangyo.co.jp/syohin/daifuku/index10.html

http://en.wikipedia.org/wiki/Artemisia_princeps

http://en.wikipedia.org/wiki/Daifuku

http://ja.wikipedia.org/wiki/%E3%83%99%E3%83%8B%E3%83%90%E3%83%8A

http://ja.wikipedia.org/wiki/%E3%82%AF%E3%83%81%E3%83%8A%E3%82%B7

http://www.caloriecontrol.org/sweeteners-and-lite/sugar-substitutes/other-sweeteners/trehalose

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