Reviewed by
Mary
Sakuraco brings you gourmet snacks and treats from Japan, often specialising in a particular region or prefecture. This month we have Islands of Okinawa, a celebration of all things Okinawan, in eluding the local sea salt and brown sugar.
Okinawa is a tropical paradise, with one 160 beautiful islands and incredible scenery. The menu booklet shows you just a tiny glimpse of the incredible sights and insight into the rich cultural life, and also spotlights some local producers making traditional food items. It’s a fascinating read! Also in the booklet is a full list and descriptions of the items inside. There’s also a useful allergy guide.
Sweet Potato Chinsuko are a traditional type of cookie, and the makers (featured in the menu booklet) have brought in new flavours like this sweet potato, which is made from locally-grown sweet potatoes for a totally Okinawan treat!
Wahabi Sesame Arare are a spicier version of the traditional arare – small crispy rice crackers commonly flavoured with soy. This version has a nice kick from the wasabi, and the sesame adds an earthy taste.
Sable cookies are in import from France, but the Japanese have made them their own. This Okinawa Salted Caramel Nut Sable has a salted caramel and nut coating on the crunchy biscuit, which contains salt from Miyako Island. Salted caramel is a wonderful flavour and this delicious cookie is the perfect showcase.
Okinawan salt can be found in this Vanilla Cream Waffle Cookie too. The buttery crisp cookies are sandwiched with rich vanilla cream that contains just a hint of sea salt, which contrasts perfectly with the sweetness.
Mango Jelly is immediately reminiscent of any tropical atmosphere, and the sweet jelly is made from proper mango pulp and is refreshing just out of the fridge.
Kokuto is a wonderful brown sugar which is made in Okinawa; it is special because it is not overly refined, which leaves it with a rich mineral content and an incredibly deep complex flavour. This is used to coat the Kokuto Peanuts, and the salt and sweet flavours are perfectly complimentary.
This month’s tea is Sampin Tea. This is jasmine tea which has been grown and enjoyed in Okinawa for centuries. This regional variety is also unique because the tea is made from fermented leaves, which give the tea a unique flavour.
Shikuwasa Kokutu is another sweet treat made from Okinawan brown sugar. These little squares are infused with another Okinawan specialty – shikuwasa – which is a citrus fruit with a sweet sour flavour which is native to this part of the country.
Fried Edamame are a tasty savoury snack, where the beans are fried with high pressure to create a wonderful crispy crunchy texture.
There are more Japanese citrus flavours in the Yuzu Lemon Manju. This is a bun made from milk dough and filled with white bean paste. The paste has been infused with the wonderful flavours of yuzu and setouchi lemon, both unique to Japan, and sweetened with condensed milk. This particular pastry is only available in the summer, so this is a great opportunity to try it!
Kokuto Castella Cakes are yet another use for the brown sugar. These are little balls of soft and fluffy sponge cake, and the Kokuto coating is a wonderful complement to their lightness.
Summer Senbei have a fun and colourful packaging to celebrate the summer season. The senbei – a crunchy rice cracker – is coated with honey and soy for the perfect combination of sweet and savoury so popular in Japan.
Another snack that showcases the sweet-savoury combination is the Black Sesame Karinto. Karinto are crunchy friend dough sticks, and these have a coating of molasses and Okinawan sea salt.
This month’s homeware item is this lovely Kingyo Mino War Plate. The kingyo (goldfish) is a symbol of wealth and good fortune in Japan, and the hand painted design is reminiscent of fish swimming in clear blue water.
Alongside it is a Hozui Sweetish. This candy is marshmallow-like in texture and filled with a fulling of which bean paste, and they have been handpainted to resemble the sweetfish, which is found in the waters of East Asia. It’s such a beautiful confectionary it’s almost a pity to eat it!
By Evelyn 
