If you know it, you might be a little good at it.
What kind of sweets do you eat with coffee? Most of the things that come to mind, such as cakes, donuts, chocolates, etc., are "Western confectionery".
But! In fact, it has been "scientifically" proven that "Japanese sweets" and coffee go really well together. Moreover, its compatibility surpasses that of the well-known strongest combination "beef steak x red wine".
◆ Analyzing "taste compatibility" numerically
"Taste compatibility analysis" conducted by AGF in collaboration with Dr. Aji. Using the five "basic tastes" of sweetness, saltiness, umami, sourness, and bitterness as indicators, the taste is analyzed with "numbers" that can be visually recognized. If the number of points earned exceeds 85pt, it will be a good match. For example, the combination of beef and red wine is as high as 94.0pt. On the other hand, the ones that don't go well with each other are 69.9pt for beef and white wine, and 73.0pt for rice and milk.By the way, as a result of making a compatibility diagnosis with various combinations of Japanese sweets and coffee such as "Coffee and Manju", "Coffee and Dorayaki" and "Coffee and Kashiwamochi", the average score of all was 93.5pt . Among them, coffee and dorayaki go well together, and the score was over 95pt .
A combination of coffee and dorayaki that goes beyond the compatibility of beef and red wine (?)
◆ The richness of red bean paste goes well with coffee
Apparently, the key is "anko" used in Japanese sweets. The bitterness and sourness of coffee and the rich sweetness of red bean paste complement each other, so it seems to be very compatible.On the other hand, those with a strong sugar sweetness, such as beating and kneading, all had a score of around 90pt, which was slightly lower than other Japanese sweets.
A slightly sweet bean paste goes well with coffee
The coffee used in this experiment is AGF's "Sen" brand, which has a "light mouth" that removes a refreshing and faint acidity in the mouth and a "dark mouth" that has a deep and solid aftertaste. Two kinds of.
Coffee "roast" that was developed to match Japanese water
Manju (97.8pt) and Dorayaki (95.4pt) were particularly compatible with light coffee. On the other hand, Dorayaki (96.4pt), followed by Kashiwamochi (95.2pt) and Yokan (95.0pt) were especially suitable for strong coffee.
Persuasive in numbers
It seems that the type of Japanese sweets that suits you depends on the type of coffee and the strength of the taste. By the way, "roast" seems to be coffee developed to suit Japanese water and Japanese taste, so it may have been more compatible with Japanese sweets.
Even if you haven't chosen Japanese sweets with coffee, why not give it a try? You may be able to discover a surprisingly delicious taste!
* All data is based on creative survey
