Heavy snowfall in various places on January 22nd. It seems that the snowy landscape will continue for a while in Tokyo. If you move with careful attention to your feet, and when you get home and take a rest, why not enjoy Lotte "Yukimi Daifuku", which is perfect for this situation?
When I looked at the Yukimi Daifuku official page, I found an arrangement recipe called "local recipe". "Yukimi Daifuku" is delicious enough as it is, but I was attracted to the idea of making good use of local ingredients and tried three.
First of all, "Yukimi Oshiruko" is introduced as a recipe for "Hokkaido". It's a simple recipe that just puts Yukimi Daifuku in the bowl. The combination of warm red beans and cool ice cream is good. It was a highly satisfying dish that filled my stomach. It looks good to match it with matcha.
Next is "Yukimi Daifuku's Zunda bean paste", which is introduced as a recipe for "Miyagi Prefecture". Zunda bean paste is easy to use if you use a commercially available one. The author used the product of Marumiya "Omochi-tei Omochi to Karamete!" That I introduced earlier. By adding the unique flavor of edamame to the soft sweetness of Yukimi Daifuku, it changes to a taste like elegant Japanese sweets. The slightly salty feeling is good again.
The last thing I tried was "Castella Yukimi Sandwich" from the recipe of "Nagasaki Prefecture". By sandwiching Yukimi Daifuku in sliced castella, you can enjoy a trio of fluffy castella, squishy rice cakes, and melting ice cream. I've omitted it this time, but if you put the fruit together, it will have a more luxurious taste. For details on each recipe, please see the "Local Recipes" page on the Yukimi Daifuku official website.
I ate Yukimi Daifuku for the first time in a long time, but I reviewed the appeal of the softness of the mochi and the softness of the ice cream, which is truly a long-selling product. If you can't afford to arrange it, why not buy one tonight and enjoy the chewy texture while gazing at the snowy landscape from the window in a warm room?