Another beautiful item from Tugi, 黒糖胡桃餅・black sugar and walnut daifuku. Smooth and creamy black sugar paste is wrapped with a lightly bitter walnut mochi. Extremely good.
On a matcha note: I learned a new technique. I struggle a lot making chilled matcha, it’s where the quality of your matcha powder becomes obvious and no matter how good you think your whisking technique has gotten, chilled matcha will humble you. At a matcha cafe, I was at recently, I sneaked a peek at how the shopowner prepared his chilled matcha. With a cocktail shaker. Unbelievable, wonderful! I shook up this matcha with my makeshift shaker and am pretty pleased with the results poured over a single piece of ice. ㅤㅤ
A bold assertion? Maybe, but one I can make without hesitation. This anmitsu is from Tugi and could be in my top 5 Japanese sweets of all time. On the top layer, there is a generous scoop of coarse red bean paste, delicate & fluffy white mochi, and the most flavourful preserved apricots. Sandwiched in the middle is kanten jelly with little beans, on top of the smoothest matcha pudding-like jelly. Finally, as an interactive element, quite a large helping of black sugar syrup. This skimps out on nothing, it is pure decadence.
This blog is made out of my love for sweets, not writing.
At first bite, this was time-stopping-ly, eye-closing-ly perfect. There’s not much else to express? That I can express? Each flavour worked as harmoniously as each texture did. At turns chewy and soft, sweet and bitter, it was so well executed I am grateful to have been able to try it.
As a gentle unwritten rule with myself, I almost never get the same thing twice (with the obvious exception of annual/seasonal sweets). I might have to give a pass to this one, it was so unbelievable.
Officially my last Hakata minazuki from the festival, this one is warabi mochi flavoured. It had a deep favour from the black sugar which was in great balance with its light jelly texture. Such a great summer treat; I miss all the minazukis already.