Posts Tagged ‘candy’

Konbini Raiders: The lesser-known cousins of Popin’ Cookin’ Sushi

Friday, July 19th, 2013

Japan is known as one of the culinary capitals of the world, but at the opposite end of Michelin stars you get dagashi (da: low quality, gashi: candy). Dagashi has been around since Edo times as an alternative to fancy delicacies and ranging from the traditional (dried persimmon) to modern (fizzy cotton candy), and is marketed directly to children who have a few pennies to burn. The kiddier, the better.

Kracie, a company that produces food, as well as toiletry, cosmetic and pharmaceutical products, excels at creating what they call “Educational Candy,” the just-add-water type creations that tickle children and adults alike. The line boasts the YouTube-infamous candy sushi and many other creepy concoctions.

In March this year they renewed one such candy, Dodotto Tsubupyon, a jelly-ball candy that’s dispensed from an octopus-shaped device, complete with a fizzing dipping foam. The climax of the process, documented in the video above, was the creation of the jelly balls, which looked a bit like pink frog eggs, if such a thing existed.

Although all these odd treats may seem like a fad, Kracie’s freaky foods are not that recent of a development. Nerunerunerune, a sugary foam candy that makes you wonder if they developed it in the same lab as their shampoos, was first sold in 1986 and is considered a classic for Japanese kids today. To introduce you to the granddaddy of the frankenfood family and its popular descendant, we rustled up a batch and fed it to our colleagues.

Intern Eric grimaced after tasting the foam and uttered a single “Uh-uh” while shaking his head. “I didn’t enjoy the texture or the taste,’’ he said later. ”The purple concoction was foamy and supersweet, with some sort of unidentifiable fake flavor. When combined with the crystals in the other compartment, the sugar factor became way over the top. I’d say I have a sweet tooth, but this one was too much for me to handle.”

Another fellow intern, Natasha, took a nervous bite and immediately exclaimed, “It hurts! This is acid! I thought Japanese people were health-conscious. Why do they put this in their systems?”

Being the responsible person that I am, I too sampled the shaving cream-like foam. The verdict on the purple blob is that it’s a flavor you’ll never miss.

Finally, we cooked up the cute little “Popin’ Cookin’” sushi, a modern candy classic. When we did a taste test however, we learned that the only thing that’s cute and little about them is the way they look.

Editor Shaun took a bite of the maguro sushi and, after a long thoughtful pause, said, “Because the sushi looked so real, I was expecting a maguro flavor. When it tasted sweet instead, I felt betrayed.”

Eric, who tried the tamagoyaki (cooked egg) sushi, said, “On first bite, the taste wasn’t bad. It was a lot like any other artificial, gummy candy. The texture is what got to me. The ‘rice’ wasn’t bad, but the ‘fish’ on top was a gooey, bizarre mess. I also couldn’t tell if the accompanying ‘soy sauce’ made a difference.”

Editor Andrew weighed in on the ikura (fish roe) sushi: “The ikura were like little bubbles of jelly and the nori had the texture of a stick of bubble gum. Tasted like gummy bears, but less chewy. Would have been more interesting if it did actually taste of sushi!”

If you want a glimpse of the Japanese childhood you never had, you can head to any convenience store or supermarket to find candy from the Kracie family (or outside Japan, try White Rabbit Japan‘s snack section). The packages say no preservatives or artificial coloring added, but bigger questions came to mind when the purple foam started fizzing in our mouths . . . If it’s not artificial, what’s in it? Because I’ve never seen that stuff on a farm.

The latest funky food flavors, coming soon to a konbini near you

Tuesday, July 2nd, 2013

Japan is known for its seasonally flavored foods. Swing by your local konbini in the fall and you’re likely to encounter limited-edition beverages, snacks and candies that weren’t on the shelves a few months earlier.  Some companies pump out more flavors than others, with Nestle’s Kit Kat chocolates alone having dozens of varieties. This summer, manufacturers are debuting a number of interesting flavors to entice convenience store shoppers.

  • As if summer needs to be any hotter, Tohato will begin selling habanero pepper and lemon-flavored corn chips in late July. We’re excited about this one, despite the sinister face on the bag. The company will also be debuting yogurt-honey Caramel Corn and arrabbiata-flavored chips, which arrive in Japan this month.
  • A few weeks ago, we reported on our taste test of the Pepsi-flavored cheetos, which hit the shelves Monday.
  • More directly on the beverage front is Suntory’s Boss Black Sparkling. Best served cold, this carbonated coffee hopes to refresh and awaken those gulping it down on a hot summer afternoon. (Note: If you preferred your fizzy coffee hand-poured, Excelsior Caffé has begun offering a “Perriespresso,” which combines Perrier sparkling water with the chain’s espresso over ice.)
  • The average konbini has a pretty impressive array of instant noodles, but how many of them would satisfy a hankering for Italian? Maruka Foods is now selling peperoncino-flavored instant yakisoba, which combines the convenience of instant noodles with the Italian pasta sauce made form garlic, oil and chillies.
  • A few weeks back, Luna began selling its mint-flavored yogurt. This seems like it could be a crowd-pleaser, with the soothing mint and cooling yogurt making for a perfect way to fend off afternoon drowsiness during the dog days.
  • For dessert, check out Kabaya’s ramune-flavored chocolate  that fizzes just like the soda pop.

Cool drinks and eats to beat the heat

Monday, July 11th, 2011

From cold curry sauce to garlic sweets, this summer sees the launch of weird and wonderful products aimed at beating the season’s intense heat. Here are but a few:

Chilled Hiroshima okonomiyaki: This revolutionary product developed by the Tokugawa restaurant chain has been making waves on the web as Japanese get their heads round the mindboggling concept of cold okonomiyaki. Made in the Kansai style, it contains strips of meat and cabbage with a special ponzu-based sauce and dried bonito flakes on top. It has a lighter texture than your average stodgy okonomiyaki, making it easy summer eating. Because you don’t need to use a microwave to make it, it also helps you do your bit for setsuden (power saving).

Chilled curry: This chilled sauce is designed to be poured on top of cold noodles. The concept of chilled curry sauce for noodles was introduced by Yamasa last year, so the fact that House Foods has jumped on the bandwagon this year proves that the concept has staying power.

Stamina candy: Containing plum, salt and garlic, we’re guessing these candies are not for the faint of heart. However, the ingredients are purported to counteract the effects of heatstroke, so I suppose it’s worth sucking on one of these when temps become unbearable. We love the picture of a burly builder on the front of black packaging that gives the product a macho vibe.

Ring Jelly: Released by Mister Donut in June, these doughnut-shaped jellies come in four refreshing flavors: strawberry, coffee, pineapple and grape. Alongside these wobbly treats, Mister Donut is also really pushing the chilled doughnut concept this season (normal doughnut stuck in a fridge), which we’ve seen gradually gathering momentum in Japanese donut outlets over the past few years.

Menthol Shock: Despite the fact that refreshing menthol products are trending right now, This Nihon Life gave this beverage a test run and came back with the verdict that the experience of drinking it is “akin to swallowing 350ml of carbonated Listerine.” Have you given it a shot?

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