Interesting history of Nara and their choice to not ‘popularize’ their sweets. As a Westerner living in Japan for over 4 decades, I just haven’t gotten any craving for anko. I do like monaka, the beauty of wagashi, and it goes well with macha. But…
“The bean paste glistens with a luminous sheen.” A well-written line, perfect “food poetry”. It should stimulate my taste buds, but sadly, there was no saliva activity, no drooling ‘I can’t wait to eat’ response.
So, I don’t think just introducing anko to someone is enough to convert many people.
Thank you for your honesty! It’s incredibly refreshing to hear such a candid perspective, especially from someone with four decades of experience here.
You’re absolutely right that simply describing anko isn't enough to "convert" anyone—that is exactly why I concluded that I wouldn't try to explain it with words. If you ever have the chance, I’d love for you to try a Mimuro Monaka yourself. I genuinely think the experience of that silky, refined anko is something that words can’t quite capture.
I only wish I could be there to see your reaction when you taste it!
Thank you for sharing those memories! It’s wonderful to know that you enjoy zenzai as much as I do. There is something so comforting about that deep, intense sweetness and the heat that warms you right to your core.
I was really impressed by the balance of the two types of anko in that monaka. It’s a shame it’s not something you can easily find everywhere, but I'm glad I could share the experience through my post!
I had a bowl in celebration of our shared love of zenzai, though I lacked mochi to cut the sweetness, and instead had it with some green tea. I will live vicariously through your monaka enjoyment!
Interesting history of Nara and their choice to not ‘popularize’ their sweets. As a Westerner living in Japan for over 4 decades, I just haven’t gotten any craving for anko. I do like monaka, the beauty of wagashi, and it goes well with macha. But…
“The bean paste glistens with a luminous sheen.” A well-written line, perfect “food poetry”. It should stimulate my taste buds, but sadly, there was no saliva activity, no drooling ‘I can’t wait to eat’ response.
So, I don’t think just introducing anko to someone is enough to convert many people.
Thank you for your honesty! It’s incredibly refreshing to hear such a candid perspective, especially from someone with four decades of experience here.
You’re absolutely right that simply describing anko isn't enough to "convert" anyone—that is exactly why I concluded that I wouldn't try to explain it with words. If you ever have the chance, I’d love for you to try a Mimuro Monaka yourself. I genuinely think the experience of that silky, refined anko is something that words can’t quite capture.
I only wish I could be there to see your reaction when you taste it!
Your first paragraph about zenzai (one of my favourite ways to enjoy anko!) just brought back memories of ordering in any cafe I could find it in!
What a delicious blend of koshian and tsubuan anko in that monaka - I wish I could taste it myself!
Thank you for sharing those memories! It’s wonderful to know that you enjoy zenzai as much as I do. There is something so comforting about that deep, intense sweetness and the heat that warms you right to your core.
I was really impressed by the balance of the two types of anko in that monaka. It’s a shame it’s not something you can easily find everywhere, but I'm glad I could share the experience through my post!
I had a bowl in celebration of our shared love of zenzai, though I lacked mochi to cut the sweetness, and instead had it with some green tea. I will live vicariously through your monaka enjoyment!