Four Select Original Sweets by Lawson for the Spring Season
Starting from Tuesday, February 20, 2018, Lawson will welcome the coming of spring by releasing four Japanese sweets made with spring ingredients such as cherry blossom petals and Japanese mugwort at stores around the country.
Sakura Mochi (smooth bean paste) (150 JPY)
This is a sakura (cherry blossom) mochi made using Kazenoko Mochi from Hokkaido, which is distinguished by a soft, smooth and stretchy texture, flavored with the marinade of cherry blossom petals and wrapped around a delicately sweet smooth bean paste made with azuki beans from Hokkaido. The pink color of the mochi and the cherry leaf that is wrapped around it makes it a Japanese wagashi treat that represents the spring.
Sakura ga Kaoru Pururun Water Jello (150 JPY)
This is a pink jello, flavored with essence extracted from domestic cherry blossom petals, and has actual petals inside and gold dust on top. It has an appearance that will make you want to jiggle it (expressed onomatopoeically as "pururun") and a texture of jello that slips down the throat.
White Chocolate Strawberry Daifuku (180 JPY)
This is a daifuku mochi sweet that mixes Western and Japanese elements with a white chocolate ganache and a whole strawberry wrapped in chewy mochi. You can enjoy the sweetness of the white chocolate and the pleasant acidity of the strawberry in one daifuku.
Yomogi Kaoru Kusamochi (chunky bean paste) (150 JPY)
This is a kusa (grass) mochi of delicately sweet chunky bean paste made with azuki beans from Hokkaido wrapped in a mochi with Japanese mugwort blended in. It is a Japanese sweet through which you can enjoy the refreshing flavors of mugwort, the chewy and firm texture of the mochi, and the light sweetness of the bean paste.
Japanese sweets become particularly popular during the spring for events such as cherry blossom viewing and the equinoctial week. It is a good time to try Lawson's original Japanese sweets that are made with great ingredients and preparation methods.
[This article was originally published in Walkerplus on 02.17.2018]
*Please note that the information in this article is from the time of writing or publication and may differ from the latest information.
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