Number 19: Maccha Milk Jam

If there's one food that fights against melonpan for top place on my taste buds It's Maccha. Maccha is powdered green tea and quite bitter as a drink. But, mix it up a little with milk, chocolate, bread, cream or anything else you can think of, and it instantly becomes delicious.

From St.Cousair I came across a pile of Maccha Milk Jam pots. Although a little expensive I couldn't resist and bought a pot to try. I haven't been disappointed. This is well worth the money.

The taste is smooth and not too sweet, making it a perfect accompaniment to anything. My first trial was with the old favorite: Toast. Second: crackers. Third: sandwiched between two biscuits and fourth: out of the jar with a spoon. Nothing is too good for this one.

I'm thinking next it might make a welcome accompaniment to some chicken. (Worked with both Nutella and chocolate. Seriously... Nutella and chicken sandwiches are amazing.)

I would fully recommend this to any Maccha fan. It's exactly the right mix of maccha and milk to create that smooth and sticky dream you've been waiting for.

Go on...you know you want to.

Number 18: Choco-Korokke

In the bustling seaside town of Kamakura, where a giant Buddha silently meditates and hawks circle overhead watching for unsuspecting tourists to avert their gaze from snack-onna-stick, I happened upon a small hidden shop selling Chocolate Korokke.

Korokke is usually made by mixing meat, seafood or vegetables with mashed potato, then deep frying in a mixture of egg, flour and breadcrumbs. They are, as a non-desert food, one of the most delicious Japanese dishes available.

However, this unusual Chocolate Korokke was a little disappointing, and to be completely honest I prefer the traditional brand.

Don't get me wrong, it was certainly delicious and worth the 200yen I paid for it. The coating is excellent for korokke, and the crisp feeling of that first bite is exquisite. However, it simply wasn't sweet enough. The chocolate is quite bland and to my British taste buds seemed to be missing about half of it's sugar content.

With a bit more sugar this korokke could be amazing. I would also like to see a custard version. Or perhaps, dare I suggest, melon custard.