Today’s pudding.
It is “Chestnut Kinton Pudding” by Lawson.
Manufactured by “Tokushima Sangyo”.
Hmm? Speaking of Tokushima Sangyo…
The “Pudding Sachertorte” I had before made a big impact and left a lasting impression on me!
Tokushima Sangyo, I thought it was located in Tokushima Prefecture (simple…), but the company is located in Ishikawa Prefecture.
Cups are legged.
I struggled to remove the film from the cups.
Interestingly, it’s so plump!
The product description states, “Made with Shibukawa chestnut paste for a rich and intense chestnut flavor.
Looking at the ingredients, sweet potato paste (Beniharuka) is used in addition to marron paste.
It has a smooth, jelly-like texture.
Chestnut taste is not strong and light.
And it tasted like it had a “long shelf life.
After checking, it lasts about three and a half months from the date of purchase!
Are the black mashings marron paste and sweet potato paste?
The texture is rough on the tongue, but that is what makes it so delicious.
While most chestnut sweets have a rich, dark flavor, this lightness is refreshing!
In the hot season, it looks even tastier when served well chilled with a cup of cold tea.
Lawson “Chestnut Kinton Pudding
Price∶198Yen (tax included)
Contents∶120g
Calories (per package)∶130kcal
Expiration date ∶ purchased on 3/17 -> until 7/4
Sweetness ∶●●●○○○
Firmness ∶●●●●○
Egg feeling ∶○○○○○
Milkiness ∶●●○○○○
Kok ∶●●●○○○
Smoothness∶●●○○○○
I thought the same thing when I had the “Pudding Sachertorte,” but I wondered if Tokushima Sangyo’s pudding is characterized by its elasticity.
Thank you for the food… ♪
Umi.
