Sweet Potato Soy Cake made with Okara Soy Pulp by Glico

This was another interesting off-the-shelf Japanese snack: a cake bar made from sweet potato and okara, which is the soy pulp that is left after soymilk extraction. For the former, they used both sweetened sweet potato puree and sweet potato powder of the satsumaimo (yellow sweet potato) variety.

Sweet Potato Soy Cake made with Okara Soy Pulp by Glico
It had a sweet, mild buttery taste of sweet potato, which would have been nicer if the flavour had been stronger. As can be expected, the soy flavour was mild and probably blended into the overall taste, so it wasn't distinct.
Sweet Potato Soy Cake made with Okara Soy Pulp by Glico - wrapper
Texture wise, it was slightly powdery in the mouth, but in a smooth and pleasant way. Interestingly, it matched exactly the description on the packaging - shittori ke-ki, which means "gentle", "soft" or "mellow" cake. Exactly that comforting feeling I had as I ate it.

There was also the occasional black sesame seed, which was nice to chew on, but it would have been nicer if there had been more of those. You can see how scarce they are from the single black dot of a sesame seed in the picture.

Finally, the fact that they used shortening spoiled the whole otherwise-healthy and wholesome feeling from the rest of the other ingredients.

Overall, it's an awesome concept - this sweet potato-okara combination in a cake bar, but too cheaply executed, 

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