Working my way along my sweets haul, today I unwrapped 2 triangles. The dark brown on the left is hōjicha flavoured; roasted green tea. I am a huge hōjicha fan, it is deep and rich and a bit smoky. In my opinion, it’s the tea closest to coffee. It’s what I crave on cool rainy days or from the start of autumn. Not necessarily something I associate personally with summer but I do love it regardless, particularly in the minazuki.
The soft yellow one is ama natsu・甘夏 or natsu mikan・夏蜜柑 flavoured; sweet summer citrus. It was just tart and sweet enough to perk up my afternoon. A very good combination that balanced out surprisingly well!
Firstly, I did not eat all of these at the same time. Even if I wanted to, I would be hard-pressed to consume that much caffeine at once. The first one is a cute Hakata minazuki・博多水無月 wrapped up to mimic a pineapple! So sweet.
The left is my unwrapped pineapple. Amazing, perfection. The right is white peach. Very delicate, soft.
Best for last: wild mountain plum. This was my favourite last year and it was just as good as I remembered. There are lots of lovely fruit options and I’m excited to branch out to other flavour categories.
I had thought maybe since this was my second summer in Fukuoka I wouldn’t be as excited for Hakata minazuki・博多水無月. Incorrect! Better than Christmas. Minazuki is both the word for June in the old Japanese calendar and a sweet eaten in the same month. Hakata minazuki is a regional (Fukuoka city) take on the traditional delicacy. It is surprisingly recent and most shops involved have an individual spin on it. One of my locals, Rabbit Moon, has a beautiful, incredible salted caramel version. Last year, I walked to almost all of the 20 places that offer them (furthest was a 2 hour walk- worth it). So far there is only 1 I haven’t tried.
Anyway! At Rabbit Moon there was a flyer saying a whole bunch of the Hakata minazuki purveyors would gather in one of the fancy department stores in the city centre. I found zero information online. I refreshed the department store website daily. I took a chance and went on the opening day. I saw the beautiful white and blue flag bearing the name of the sweet and was embarrassingly happy.
I wanted to shake other shoppers’ shoulders; doesn’t everyone understand how special these are? I filled up my bamboo basket with treats and the woman working the stand asked me if it was my first time trying them. I admitted that it was not and we chatted about the new flavours and our favourites. The next youngest person there after me was at least 2 decades my senior.
The first one I had getting home was the kinako Hakata minazuki, all toasty and sweet and nutty. What a great day. I love unwrapping the bamboo leaves, I love the seasonality, I love the creativity. Can’t wait to eat them all.
It’s so infrequent that I have matcha outside my home, but when I do it always serves as a good reminder of how novice I am. Cafe Hiragi・珈琲ひいらぎ is a coffee & matcha cafe near me that I’ve walked by a zillion times but I finally stopped in to have some velvety matcha.
The music is all classics on vinyl and the coffee ware is incredibly adorable. It was a nice break in the day and routine.
Mume, a 2 seat reservation-only cafe that books up seemingly instantly has been on my wishlist since I moved to Fukuoka. I check every month, and every month there is not a single space in the calendar. By some miracle, when I checked last week there was a single spot late afternoon in a few days.
It did not disappoint.
Faced with the decision of which dessert I wanted to order, I made the correct choice to get both.
The beautiful grey bowl is filled with matcha zenzai・抹茶ぜんざい, this interpretation includes vanilla ice cream, coarse red bean paste, chewy white mochi balls, matcha pudding with a slice of plum swimming on top of thick matcha. It was served with cool hōjicha (tea) and a lovely little biscuit. It was beyond incredible, it was sublime.
However, the monaka・モナカ was true evidence of the divine. Without exaggeration, it brought me to tears. I love monaka, little cutely-shaped wafers with bean paste, but this was unlike anything I’ve had before. Inside the perfect flower, there was smooth red bean paste, softened fermented butter, and dried figs. The texture combination was actual perfection, the taste combination was so simple but impeccably balanced. It was hard not to order 15 more, but that is one of my favourite parts of Japanese wagashi; the seasonality, the impermanence, how special in the moment they are.
A very traditional and beautiful old sweet shop I go to often is Kamiyaseika・加美家製菓, the owner is so sweet and chatty. They sell some items in front of their shop and never lack seasonal treats. I bought these mizumanjū・水まんじゅう which are perfect and refreshing in the summer. The pink is plum & white bean paste wrapped in jelly and the pale yellow is peach flavoured.
Another adorable hydrangea wagashi from Kichi Zoh・吉蔵, this being one of the most fun to eat sweets I can remember. There is an iridescent soft jelly dome around smooth white bean paste. At the lightest touch, the dome collapses as the little individual petal cubes bounce down. It was as pretty deconstructed as it was before I started eating it.
At Kichi Zoh・吉蔵, my favourite local spot, there are hydrangeas everywhere; on the walk over, outside and inside the shop, as well as inside the wagashi case. This one is new to me, little coloured sweet jelly positioned inside what I can best describe as a wet meringue. It was so soft and light and very gently sweet, a lovely floral treat.
Another fun treat from Kumaya this is a yuzu flavoured fū manjū・麩饅頭. These seem to be more common in the summer. The outside is made out of a tofu product called yuba that I love in savoury dishes. The flavour is gentle with a great chewy but soft texture which plays really nice with the creamy citrus yuzu paste.