Welcome to Chapter 5 of ‘The Mochi Diaries’ (餅の日記) ☆〜（ゝ。∂）
Although not exactly what I would consider ‘traditional’ mochi by any means, I picked up this box of Custard Matcha Motchi カスタード抹茶餅 during a visit to Nanba 難波 a few weeks ago, at an omiyage stand in Osaka station.
To be honest I was was nothing short of impressed by the intricacy and level of detail that went into making these omochi, as you can see from the pictures they actually have 4 layers!!!
It begins with a centre of custard, however this an example of miss-used English borrow word that I frequently notice in Japan. Rather than custard, it is actually a popular ;Japanese-style caramel pudding generally called ‘purin’ カスタードプリン which although certainly different from what most might think to be ‘pudding’ is certainly delicious in its own right.
This is coated in a thin layer of anko ;餡 (sweet red bean paste), and the whole thing is then encapsulated in a sweet chewy layer of matcha flavoured mochi dough. Finally the finished product is rolled in ground matcha powder which adhere’s to the sticky outer surface.
With this much complexity in such a tiny delicious package these Custard Matcha Motchi were truly an inception experience of flavours! Although I usually go for the more traditional omiyage these were delightful and I thoroughly enjoyed them!!
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