Love these special KitKat editions. Perfect for pasalubong / omiyage / presents.
Yokohama edition, Strawberry Cheesecake flavor.
Yokohama edition, Annin dofu or almond jelly flavor.
Tokyo-Nihonbashi edition, Kuromitsu or Japanese sugar syrup flavor. Kuromitsu literally means “black honey”; kuro (黒, くろ) for black and mitsu (みつ) for honey.
Buy now, for your loved ones!
Our search for the John and George Cafe led us to Campanulla – a Tonino Lamborghini restaurant. Goodness, the food in this place is just soooooo good.
Do click and check —> Campanulla in goodfoodhunt
Over the weekend, I have practically become a Marlowe pudding endorser haha. Since our trip to Takamatsu last weekend got canceled due to the typhoon, we decided to have Marlowe pudding delivered to our family in the west and eat instead the vanilla flavored ones in Hello Kitty mugs which we’ve bought earlier since shelf-life is only 3 days.
I’ve tasted the chocolate, coffee and maccha Marlowe pudding flavor. But this vanilla flavored one is by far our favorite. Them black spots are vanilla beans.
The great thing with Marlowe pudding is that they come in classy especially-made Pyrex glasses with different designs. This year’s anniversary glass is by Sanrio with Kitty-chan.
Great collectibles aren’t they? while we were queuing however (and it was a looong queue at that), we saw people returning the mugs and receiving something in exchange. Nice.
They have kabocha / pumpkin pudding as well but we decided to gift it to a friend – kabocha pudding is my favorite pudding. End result, I’m really curious how it tasted. I guess nature gives back to you what you gave away. This evening, I finally chanced upon the kabocha pudding in the convenience store that I’ve been searching for for yearSSSS! I almost panic-buyed haha.
One thing though. I need to loose 2 kg within one week. But for three nights in a row, I’ve been eating pudding. Tsk. Tsk. Tsk.
Learned of this pudding’s existence through Okasan. As It’ll be a good omiyage/pasalubong idea, I headed out to the ground floor of Sogo in Yokohama which is actually a haven for pastries and other pasalubong/omiyage ideas.
The place was practically teeming with stalls selling different kinds of cakes, jams, puddings, sweets, bentos, preserved side dishes, und so weiter. But it was only Marlowe’s pudding that has a long queue. The almost empty glass display attests to it’s popularity I think.
When it was my turn, there was only one maccha left. Bought the maccha for us to taste and had the vanilla flavor in hello kitty mug as omiyage.
The pudding comes in a Pyrex glass which probably contributes to why it is sold at a costly ¥750 per glass. It reminds me of glass beakers though back in University laboratory. Good memories!
But oohhhhh I just absolutely love the front design! It features Mt Fuji, a torii, and a light tower which Hubs and I surmise must be the one in Kannonzaki (I’m yet to post our visit there this summer!).
And of course it comes with an instruction manual. You don’t have to know Nihon-go to be able to follow it. Tee-hee.
We were good in following instructions i think. 🙂
It’s made out of fresh milk from Hokkaido, eggs rich in Vitamin E, sugar, naturally made vanilla beans), with no additives and no gelatin. It came out as the number one pudding choice on a survey by Nikkei back in April 2010.
Sure enough, the taste lives up to its popularity. YUM!!!
Do visit – Marlowe Japan
Frûche is a soft and creamy traditional European style fromage frais that is really much less viscous than fromage frais which has the consistency of cream cheese. As one would surmise from the name, it does have real bits of fruits mixed in with the cream, reminding you of flavored yogurt that’s popular nowadays.
This dessert is much loved in that a ready-to-make one is available in any supermarket, convenience store (konbini) and even in some 100 yen stores. And it comes with many other flavors besides.
This 150g needs only to be mixed with 150ml of milk and with a few stirs, you already have your frûche that’s good for 2~3 persons.
When I showed husband I bought frûche for dessert, his eyes grew big and exclaimed how he loved it when he was a kid. He then went on sharing his childhood stories with frûche. Listening to him, I was thankful for giving in to my whim to buy this pack even when I initially had no idea what it was nor how to prepare it. Love.
Atsushi suddenly had the inspiration to cook chahan (fried rice) for us. He claimed it will be the best chahan in the world. True enough, it rivaled with my favorite chahan in Osho, a famous Chinese restaurant near Sakuragicho Station.
First attempt. Atsushi called it the “Rice of Chaos” because even he himself couldn’t understand its appearance. It may not look much but it sure is really good.
Yes, it-is-sticky. He added mochi kibi (glutinous rice additive) while boiling the rice hence when it cooked it was pretty sticky. We use brown rice at home by the way as (Atsushi says) it is healthier it being unrefined – philosophy is same as brown sugar being healthier than white, refined sugar.
First attempt was for dinner last night. Atsushi made his second attempt for lunch.
Love the taste. If I weren’t worried about my stomach getting bigger by the day (and no i’m not yet pregnant), I would have requested A to make another batch.
What made his fried rice better than the ones I did (and a rival or even better than Osho’s) is that he added this special soy sauce enriched with kombu (sea tangle) dashi which brought out the umami taste – salty and a teeny-weeny bit sweet and sour. Truly delicious.
More chahan please!