Eating Sweets with Milka #2 Strawberry Bean Daifuku
This segment is back again this month!
For this second installment...
The original strawberry daifuku!!
Osumi Tamaya's strawberry "bean" daifuku🍓
(Never mind the preview from last time...)
The daifuku wrapping the strawberry actually hasbeans in it!?
Now that you mention it, I'd never seen that before.
I'll be introducing this rare strawberry daifuku.
My encounter with strawberry bean daifuku
Unluckily, I had to go to Tokyo for sudden personal reasons in the middle of terrible weather with heavy rain and strong winds.
My umbrella was useless, my hair was a mess, and I just wanted to go home...
That's how I felt.
BUT!!!
Since I've come all this way, I have to buy some kind of souvenir!!!
So, acting on impulse, I dove into
Osumi Tamaya.
To Osumi Tamaya
I dove into this shop in the rain without any prior information, and it turns out
it's the original strawberry daifuku!!
It was apparently invented by the third-generation owner of Osumi Tamaya,
Wahei Osumi. What a great and revolutionary invention.
Speaking of recent strawberry daifuku,
I often see the type where the daifuku is sliced right through like a sofa
with the strawberry sitting on top,
but the visual of Osumi Tamaya's strawberry bean daifuku can be described in one word as
a big bean daifuku
with the strawberry hidden inside.
The packaging with the retro logo is so cute...♡
As you can see, there are two types of strawberry bean daifuku,
the red one is smooth bean paste, and the white one is chunky bean paste
.
Of course, I bought both. Yes.
Tasting & Review
The daifuku was a firm, chewy type with elastic mochi!
Inside the chewy daifuku
were bean paste, strawberry, and soft, textured beans,
and the difference in texture created a rich eating experience...♡
This richness feels like a soft cookie with chocolate chips or nuts
(Don't compare Japanese sweets to Western sweets!)
The chunky bean paste was sweet and moist,
and it went very well with the sweet and sour strawberry.
The smooth bean paste felt less sweet compared to the chunky one,
and I felt like I could taste a slight saltiness in the mochi itself!
The sweetness brought out by that saltiness is indescribably delicious...
The textures were varied, and the flavors included sweetness, acidity, and saltiness, yet everything was combined in a truly wonderful, exquisite balance.
It's far away so it's hard to get, but
if I have the chance, I'd love to eat it again...!
Finally
So, I managed to update this month too!
I'm sorry to those who were looking forward to butter mochi...
Though I don't know if there were any...
By the way, drawing the Mame Daifuku was super fun.
I'm particular about the texture of my illustrations and have created several custom brushes,
and one of them was just perfect for drawing Mame Daifuku!
Did I make this brush for Mame Daifuku?
That's how easy it was to draw with.
I'm waiting for jobs that involve drawing Mame Daifuku.
My love for mochi has unintentionally led to a series of Japanese sweet reports, but
I'd like to eat various kinds of sweets, not just Japanese ones!
I'd like to try butter mochi too, but
I've had too much mochi lately, so
I think I'll think about it.
Well then, look forward to the next update~
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The website for Osumi Tamaya, which I introduced this time,
is here 💁