Milk Warabi Mochi by Tokushima Sangyo

I love warabimochi and also milky puddings, so when I saw Milk Warabi Mochi by Tokushima Sangyo at a Japanese convenience store, I had to try it.

Milk Warabi Mochi by Tokushima Sangyo

The first thing that struck me were the visuals - how perfectly smooth it was, and how jiggly it was. It was jiggly like kanten jelly rather than normal warabi mochi. It was also very stretchy, as I'll show you in the photo further below.

It came with kinako powder, so I sprinkled it over as one would coat normal warabi mochi.

The milk flavour however, was a bit disappointing. It was like a milk foam layer on a bubble tea, so it did no taste very pure like those Jersey cow milk puddings, and instead was more like like filled milk, albeit a bit creamier like evaporated milk and with some buttery notes that are not normally found in filled milk. 

This photo below shows how stretchy the mochi is.

Milk Warabi Mochi by Tokushima Sangyo - stretchy texture

The kinako powder leaned thick and nutty rather than fragrant or roasted. I think there were beany and earthy notes, but those were masked by the slight earthiness of the milk warabi mochi, and there was also salt added to the powder, so that was more prominent than the earthy or beany flavour. 

With the salt and thick nuttiness of the kinako powder, the dessert overall was a little bit similar to a peanut butter on a milky jelly. Hence, I thought it quite an interesting and unique combination, but it does remind me of some Chinese milk puddings topped with peanut and salt powder.

Finally, these photos show the packaging and ingredients list (click to enlarge). Interestingly, the ingredients list does have cream, although it also contains processed oils and concentrated milk (evaporated milk perhaps?) which explains why it tastes like filled milk but slightly creamier. The thickening jelly-forming agents seem to be konyaku, lotus root powder, bracken starch (warabi) powder and denbun (starch) powder. So they practically used a whole bunch of consistency modifiers and probably kept adjusting until they got what they wanted. Also, the kinako powder had sugar.

Milk Warabi Mochi by Tokushima Sangyo - ingredients list
Milk Warabi Mochi by Tokushima Sangyo - box and packagingMilk Warabi Mochi by Tokushima Sangyo - mochi and kinako packed separately

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