…but no, I wasn’t referring to Takafumi from the previous entry when I said I wanted to talk about Japanese sweets. I meant real Japanese sweets, everything from mochi to crisp Pocky sticks coated with subtly sweet chocolate.
I spent the better part of elementary school munching through California Bars, almond and crisped rice-filled milk chocolate bars that were certainly less sweet than the Hershey bars and Rowntree Kit-Kats my kid brother and I were used to. Of course, my mother had the upper hand as to when this magnificent treat could be dispensed to us, but I think that’s what made them all worthwhile.
When I grew up and found myself stuck amongs anime fanboys for the basic reason that I wanted in on the animation biz, I had my first taste of Pocky from a Japanese grocery in Park Square I. (It was the Baby Choco kind, as I recall, the miniature version of the regular chocolate-coated sticks.) In the end, I found myself with a predilection for the richer, more sophisticated seeming flavors like the extremely dark chocolate Men’s Pocky, the fragrant Royal Milk Tea Pocky infused with the bergamot aroma of Earl Gray tea, and the slightly bitter but oh-so-aromatic Green Tea Mousse Pocky whose thick coating was like silk on my tongue.
Quite recently, just before I emptied my desk drawers and shook the dust of the JICA Philippine Office off my ballerina flats, a Japanese officemate of mine (the lovely Ms. Haruko Kase, to be exact) gave me a taste of the seasonal sakura-mochi (cherry blossom dumpling) Pocky. Just in time for cherry blossom season, it consisted of the usual sticks covered with pink-tinged white chocolate and bits of an, sweetened red bean paste. The three of us in the cluster at the time - me, Takafumi-sama, and our then-boss Takizawa-kaichou - all raised our eyebrows at this little surprise. But we all thought it was pretty good; not too sweet and they really did smell like cherry blossoms! [Note: Heck, it was lots better than those Kabaya Ume Pretzels someone brought to the office. Think about it: sour crackers dusted all over with dehydrated and pulverized pickled plums. Ick in a major way...]
Incidentally, if there wasn’t any Glico Pocky in sight, Meiji Fran - a fairly popular rip-off of the chocolate-on-a-cookie-stick format - would do in a pinch. Just be sure it’s Fran Noir: dark chocolate on a dark chocolate biscuit. Anything else just won’t do.
However, if there’s one treat that I can’t stop eating it would have to be Tohato Caramel Corn - and there’s a reason why I ended up with this odd addiction. I blame Takafumi-sama for it, by the way. He went home to Japan and stayed there for the better part of December of last year. When he came back, he went over to me and handed me a small red bag with a grinning face with a Santa Claus beard and a sprig of holly printed on it.
Takafumi: Eh, Midge-san. Here: Japanese merienda.
Of co
urse, I raised my eyebrows at this. (I wasn’t expecting him to remember that I existed.) I thanked him anyway. I didn’t get to open the bag until about a couple weeks later - and I found myself munching through those caramel corn curls non-stop. I tried to leave some for my kid sister and she loved them at first sight, er, taste. Since then, I’ve been popping into the Japanese food sections of my favorite supermarkets for this little treat. (You really ought to try them. But, as with Pringle’s Potato Crisps, once you pop, you can’t stop!) I prefer the toastier-tasting almond variant, but it’s the regular ones in their grinning red bag that make me remember a most unusual day and an even more unusual guy. (Yeah, I’ll share my stash with you. But, I swear to God, if you touch those peanuts - or almonds - at the bottom of the bag, I have the right to bash your skull open!)
More tomorrow…