I bought Seijo Ishii's dessert "Domestic Waguri bean paste and Uji matcha mousse Japanese parfait". It is a hearty Japanese sweet that is full of the taste of autumn in Japan.
Some people may remember it because it was broadcast on TV. The price is 430 yen (tax included). A dish you'll want to eat this season. Parfait has a two-layer structure, and the container is also separated. In the upper layer are Japanese chestnut bean paste and black honey jelly, chestnut bean paste warabi mochi, and Dainagon Kanoko. Matcha mousse, biscuits and red bean paste are on the bottom layer. It is troublesome to try to combine the contents of the two containers into one, so please keep them separate.
First, eat from the upper layer. Waguri bean paste is so sticky that it gets entangled in a spoon. When you taste it, the sweetness is still rich, but the melting in the mouth is not bad. The scent of Japanese chestnuts is elegant, and although it doesn't feel strong, it's a solid marron.
Chestnut bean paste warabimochi has a very soft skin. Texture like high-class fertilizer (Gyuhi). The bean paste inside is also fragrant, and the moment when the rice cake is torn and the bean paste hits the tongue is pleasant.
Black honey jelly is firm. It's a little big to eat by splitting it with a spoon, but I just scooped it up and sipped it in a bite. The scent of black honey is quite rich, and the sweetness is also strong, which makes me want it as a single item.
Dainagon Kanoko is full of surprisingly large azuki beans. Every time I bite each grain, the smell of azuki beans is very strong, and it has a different taste than when I eat bean paste.
Then the lower layer. Matcha mousse has a strong tea taste and has a thick texture, but it has a slightly surprising taste. Biscuits are like a soft sponge and have a certain thickness.
Koshian jelly is a refreshing koshian rather than jelly. If you put a spoon in it, you can bring all three to your mouth at once, so you can enjoy the entwined taste, or you can try each one separately.