I’m an avid collector of Japanese sweets, but this is the first time I brought home the Japanese sweets called Kamome no Tamago (Seagull’s eggs). So I was very surprised to find how popular it is (see here, here, and here). Apparently the factory which makes this sweet was damaged in the Tohoku earthquake of 2011, but has clearly sprung back into production. I learnt that the chocolate and cake covering over the white bean paste was a revolutionary idea when it was first made, but the sweet is now a very common omiyage (travel souvenir).
I didn’t know that, but I’m happy. So is The Family, and so will my niece be, when she recovers enough from her flu to bite into this. If I have anything to complain about, it is that the white bean paste seems to be a little sweeter than the more common red bean paste. If you are worried about calories, the company has the full nutrition facts on the web.
Here’s another lingering piece of Japan. The Family loves these wobbly balls of agar jelly. There are many varieties of these. The particular ones I bought this time have a sweet bean, and some fruit cut into the shape of fish. Does that make it a jelly fish?
I realize that I do not know what these things are called in Japanese.
A trip does not quite end when your plane brings you back home; at least not when I get back from Japan. For years now, every time I’ve left Japan, it is with a bagful of things to eat, picked up from airport shops. That’s how I first discovered the pleasures of Tokyo Banana and Franz the chocolatier. I brought back honey glazed dried fish, until The Family completely embargoed that; a ban that extends to dried octopus as well.
Mochi was our favourite for many years. We distributed boxes of wagashi to our extended family, and these lovely rice sweets with bean-paste filling were widely appreciated. The Family found Yatsuhashi (sheets made from glutinous rice, wrapped around sweet red bean paste) very special. My mother fell in love with monaka (azuki bean jam sandwiched between crisp mochi wafers). My nieces became familiar with the words mochi, daifuku, manju and anko. Opening a box with unreadable writing and tasting what was inside became a family game whenever I returned from Japan.
The selection of things available at airports has changed over the years. This time I found very few traditional sweets: dorayaki, green tea mochi and a daifuku. There were a lot of cakes and other baked sweets, sometimes with interesting fillings. I did find a large box of senbei (rice crackers). Usually I pick these up from a specialty shop, but this time I’d forgotten to do that. From Kobe I’d picked up the local specialty: caramel custard (called purin in Japanese). Surprisingly, the caramel comes in a separate pouch!
Tucked away in a box of various teabags at home, I found some genmaicha. This is bancha (low grade Japanese green tea) mixed with roasted rice kernels. I like the slight nutty taste of this kind of tea. A morning’s snack of senbei and genmaicha is not haute cuisine, but is something I quite like. That’s the photo at the top. Such short armchair trips in Japan will continue for a month or so, as we work our way through the boxes I got this time around.