At KALDI Coffee Farm, I found "Miso Cream Cheese" and "Anko Cream Cheese" in a bottle. When I bought it and tried it, it was a gem with bread and sake going on, so I will introduce it ...!


"Miso cream cheese" is a mixture of "Tenpo 2nd year" miso and thick cream cheese, which is a purveyor to Eiheiji Omotoyama. On the other hand, "Anko Cream Cheese" is a mixture of red bean paste cooked with red beans from Hokkaido and thick cream cheese.



When I scoop it up with a spoon, both are chubby and slightly hard. It feels more like cream cheese, rather than jam or paste. I will put each on a cracker and eat it.

First of all, "Miso cream cheese". Ummm! The saltiness and fermented umami of miso are wrapped in the richness and sourness of cream cheese and melt smoothly in your mouth. The salty taste is exquisite! This is irresistible for drinkers ... I want to marry with sake and shochu while eating as it is.


Next is "Anko Cream Cheese". The smooth richness of cream cheese and the refreshing sour taste are combined with the sweetness of red bean paste. Anko's claim is modest, but the aftertaste is slightly fluffy. It's lighter than I imagined, and it's not sticky, so it's very easy to eat, and you can enjoy it as a snack or as a meal.


"Miso cream cheese" had a crisper taste and was more punchy. The deliciousness of sake that goes on and on. "Anko cream cheese" has a simpler and more elegant taste. It seems to be loved by men and women of all ages.


You can spread it on bread or put it on crackers, eat it as a snack, or add it to a vegetable stick. This item is highly recommended for bread lovers and liquor lovers. If you find it in the store, please give it a try!