Number 21: Mount Fuji Strawberry Mellonpan

Recently a new food court has been built in Ueno near the park between the Kaisei and JR lines. Being my favorite spot in Tokyo, I often visit and was happy to find a great little bread store next to Lotteria.

I bought a few items, but the first I tried was this wonderfull Mount Fuji shaped strawberry melonpan.

The cookie crust is rich with strawberry flavour, but topped nicely with white chocolate.
Unfortunately white chocolate in Japan is not so good and a little bit sickly, but this was thin enough to add only delight to presentation and taste.

Deeper into the core, one will find that which makes any standard melonpan into a great melonpan....a sweet strawberry cream filling.

It must be said though, that most of the shape is hollow. But this is in no way a problem. This melonpan is satisfying exactly as it is.

Every bite was a delight.

Number 20: Raspberry Kit-Kat

With so many flavors of kit-Kat to chose from, it can be easy to miss some of the simpler tastes. While the UK has only a few basic kit-Kat flavors, around the world there are hundreds.

Recently I found a flavor I think most Brits would welcome: Raspberry.

I have to say that the first taste was actually better than the second. This kit-Kat has the unusual property of getting worse the more you eat it; a direct opposite of the cheese kit-kats from last year.

While the raspberry taste isn't too bad, it quickly takes on a slightly chemical nuance and somewhat spoils that first hit.

But, only slightly. This won't stop me from buying a few more packs before they go out of season. If you get a chance, try them. They are pretty good.

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.

Number 17: Melon Cereal

I was extremely surprised to see this Melon cereal at my local Papas store. In England we have the bog standard cornflakes and choco-flakes etc. But melon is surprisingly unpopular as a flavour.

I have no idea why though. These taste great! With the exception of the melon flavouring though, they are pretty much identical to cornflakes, so there is little to say about them. They are not too sweet, but flavourful enough to make them superior to any other, and a perfect way to start my morning.

While the melon version is certainly my favourite, they also come in chocolate or pancake (hotcake) flavour, the latter also being very nice.

I have a confession:

I love Melonpan. I love Melon Soda. I love melon ice cream and candy and biscuits and chocolates and toothpaste. I love melon cornflakes (blog soon) and even the sultry, sweet, intoxicating aroma of Melon based goods.

I love the look of melon, the shape and color. The innumerable melon toys and plushies and patterned everythings.

I love melon in all it's wonderful shapes, merchandise and forms. Except...

...actually...I don't like real melon.
It's too wet and diluted.

Just needed to get that off my chest.
Thank you for reading.

Number 16: Melon Kit-Kat

Undoubtedly the greatest of all the Kit-Kat family is the Melon verity. I finally got my hands on a pack with the aid of a student living in both Hokkaido and Tokyo.

The flavor is perfect and does not disappoint the tongue. But not just the flavor. Let's not forget about the equally pleasing aroma that bounds forth from the package even before opening.

Only one problem caused me trouble with this kit-Kat: It's too small and too far away for daily purchase.

Number 15: Life

Recently a new supermarket named "Life" opened near my town stocking what has turned out to be one of the top Melonpan I have tried so far.
Baked fresh in-store, they were found by my mother in law and quickly bagged up.

The two flavors here are chocolate and melon. Both share the same light, soft texture which almost melts in the mouth. The bread is mixed with flavor giving it a slightly speckled look inside, and he topping is just sweet enough to be desert without being too rich or sickening.

The topping is quite crumbly and sticky but, like the bread, is full of flavor.

Naturally I found the melon one the more pleasing of the two, and bought a further pack of 4 today. Though the chocolate version is by no means disappointing.

Number 14: Dragon Quest 25th Anniversary Slime Nikuman

Although sold out at most FamilyMart stores I was fortunate enough to find a small family of Slimes in Ayase. I bought 4...so contributed a little to the problem people have had in finding them. Sorry.

The Slime Nikuman has been created to celebrate the 25th anniversary of the Dragon Quest games, and is available for a limited time at FamilyMart stores across Japan.

For those of you who don't know Nikuman, it's a steamed bun containing meat popular in Asian countries.

This particular Nikuman is delicious and very juicy. The meat is better than most I have had and is packed tightly within the blue steamed slime-bun. The bun itself is very soft and easy to eat without the chewy, jaw-ache, texture of some other convenience store brands.

I would definitely recommend this Nikuman to anyone. But be fast, they are limited.

Number 13: Green tea, cookies and cream Häagen-Dazs

Possibly the best Häagen-Dazs flavour I have ever tried is the Green tea (Maccha) cookies and cream flavour.While you can buy Maccha flavour on it's own, the cookies and cream add that extra je ne sais quoi.

The mix of flavour, along with the crunchy cookie bits makes this little pot of heaven a must for my freezer.

I hate to say it, but this easily beats Cookie Dough flavour.

Number 12: Ede's Cafe Maccha & Strawberry Melonpan

I found a small bread shop in Ikebukuro station which sells some beautiful looking items. These two are Strawberry and Maccha melonpan.

Both melonpan were sweet and delicious. The bread and topping were a little dry however, but this didn't make them any less delicious.

The strawberry was the nicest, with a slightly milkshake flavour. While the Maccha was also delicious, it didn't carry as much flavour.

Because of the dryness of the bread and topping, both would have benefited from a liquid centre. Though without, they were still worth the money.

I would like to try these two freshly baked, and I will definitely buy them again.

Number 11: Starbucks Sakura Latte & Sakura Cheesecake

Starbucks Maccha-Latte has long been a favourite of mine. But from this week a new limited edition flavour has been released.

The Sakura late is delicious. It may well taste of Sakura, though I must admit I have never eaten one. The taste is smooth and sweet, and goes down nicely.

The cheesecake was equally delicious. However, it had a few drawbacks to what could have been a very nice desert:

1 - It's a little salty. Salt is quite popular in Japan. But for me, salt and sweets do not mix. While this was delicious, the salt left my lips a little sore.

2 - There is a leaf on top. This is also salty, but that is not the problem. The problem is that the leaf is hard to cut with a plastic spoon or fork, and if you try you will just mush your cheesecake.

Neither of these points stopped me eating it though.

Starbucks is currently offering a small range of other Sakura products (which I will try in time) and I would recommend them to everyone.

Number 10: DIY Melonpan

メロンパン - Melon-Pan

I put this recipe together a long time ago. In England, since Melonpan is so hard to get, I made my own. After a while I put the recipe on Bukisa hoping it would be of interest to people, but so far it has been impossible to publish the post. So, here it is on my blog. I hope you like it.

メロン (Meron) = Melon
パン(Pan) = Bread

If you have ever been to Japan, you have probably come across this confectionery delight in almost every bakery, sweet shop, cafe and supermarket you visited. There are many varieties of Melon-Pan. Some plain, some with a filling. Some mixed with 抹茶 (Maccha/Green Tea Powder). In Asakusa you can even get Giant Melon-Pan.

This delicious treat can be found all over Japan, but in other parts of the world can be a little harder to obtain. But, with this recipe, and possibly a little importing of flavourings, you can make your very own Melon-Pan at home.

WARNING: One ingredient, Melon Essence, can be hard to come by in some parts of the world. In the UK, I had to have my wife's family send me some from Japan. If you can't find Melon Essence, you can exchange this for any readily available essence you like the taste of. The results will still be delicious. But, Melon is best.

INGREDIENTS

Cookie Topping

Plain Flour -160g
Unsalted Butter -60g
Sugar -60g
Baking Powder -1/2 Tea Spoon
Egg -1
Melon Essence - To taste

Pan/Bread

Strong Plain Flour - 160g
Plain Flour - 20g
Dried Yeast - 2.5g
Sugar - 15g
Salt - 2g
Skimmed Milk - 4g

RECIPE

Cookie Topping

The cookie topping should be prepared the the day before, and left in the fridge for upto 24hours before being added to the bread.

1. Sieve the flour and baking soda into a bowl and set aside for use later (step 4).

2. Add the egg to the butter and mix.

3. Add the flour. This is best done in 3 equal parts to make mixing easier.

4. Add the melon essence. You may need to make a few batches to find out how much suits your tastes.

5. Mix together thoroughly then pack into a long sausage shape in cling-film. Wrap it up, and place it in the fridge for 24hours.

It may seem like a long time, and if you are in a rush you can take it out in 5 hours. However, if too short a time, the cookie may not set correctly, or be hard to handle later.

Pan/Bread

1. Sieve the plain flour and strong flour into a bowl and add the salt.

2. In a separate bowl, mix one egg with water to a weight of 100grams.

3. Add the sugar and yeast to the egg/water mixture and stir.

4. Add the egg/water/sugar/yeast mixture to the flour and mix thoroughly into a smooth dough that's not sticky. You may need to add a little more flour while mixing to take away the sticky texture.

5. Kneed the dough on the bench then place into an oven at 60degrees for 30 minutes to rise.

6. Split the dough into 9 equal parts and kneed to remove the air.

7. Leave the dough balls under a damp cloth for 30 minutes to rise a little more.

8. Kneed and fold 2 to 5 times to remove any access air, and roll into balls again.

Putting it all together...

1. Cut the melon cookie topping into 9 equal parts, and roll each one into a ball.

2. Place one ball onto a piece of cling film, and wrap the film loosely over the top. Now, roll the ball into a flat disc.

3. Unwrap the melon-disk and place a dough ball in the centre. Gently wrap the dough ball in the melon-disk leaving the bottom free.

4. Repeat this process until all 9 balls are wrapped in melon cookie.

5. Place the Melon-Pan onto a baking tray and score the tops in a cross-hatch design (#) using a plastic knife or cutter.

6. Place the Melon-Pan into the oven at 60degrees for another 15 minutes.

7. Turn the oven upto 180 degrees, and bake for 25 to 30 minutes, or until the cookie top becomes hard and a little brown.

Your Melon-Pan should now be done. Leave it to cool a little on a wire rack, and eat. If you keep it in a sealed container, it should last 2 to 3 days. But....you probably wont leave it that long.

Enjoy.

Number 9: Tiramisu Cream Cheese Daifuku

If you have ever had Tiramisu flavour anything in England you have most likely been disappointed by a bitter rendition of what should be a delicious treat.

Tiramisu Cream Cheese Daifuku on the other hand is exactly what it says on the packet.

Traditionally Daifuku (大福) is a serving of Adzuki beanpaste wrapped in soft and sticky rice jelly. If you haven't tried Beanpaste before please don't be put off by the name. For English beanpaste conjures up images of Heinz Baked Beans mashed into a grotesque and sickening mess.

Thankfully this is not the case. Adzuki Beanpaste or Anko (あんこ）is a sweet bean mashed and boiled with sugar. Anko originated in China, but in Japan it is very popular and is placed in many foods from bread to deserts. Or in some cases just eaten as it is with a spoon.

But...that is not the point because this particular Daifuku doesn't actually have any beanpaste in it at all...

...sorry about that...

The rice jelly remains with a delicious soft texture and cradles the cream cheese within. Hidden in the centre is the tiramisu flavour presented as a sort of jam. The taste is exactly tiramisu, even with the rice jelly covering. It's not bitter or too strong, rather it's sweet and modest.

The taste lingers in your mouth for a while and right now having just eaten one, I am wondering if I should go out and get another one. It's cold outside....Tokyo might snow soon...but it might be worth it....

Number 8: Christmas Cake!

In England Christmas cake is a fruit cake with marzipan and icing. If you go to a shop and ask "Where is the Christmas cake?" you will be shown something along those lines.

In Japan however there is no "Christmas Cake." There is only Cake for Christmas.

At this time of year Japanese stores and bakeries produce some beautifully designed cakes. Many feature strawberry's. However, they are all different ranging from Sponge cake to Ice-cream cake.

My father in law ordered this delicious looking cake for us. It's chocolate sponge and ice-cream with a roll-cake added for good measure.

It was delicious, though there wasn't enough sponge or ice-cream....or cake. It was a bit small. But none the less we shared it and enjoyed every moment.

The iced characters and mushrooms were a little too sweet for this Japanese family. So I had the pleasure of eating them all.

I left Santa and the snowman until last because eating it seemed like a waste. It looked so good. Fortunately it tasted even better.

You might realize that this post was made before Christmas Day. Well done you.

Christmas is very different in Japan. For English people Christmas is a time to get together with family and exchange presents. Of course it has some religious significance too, but not being religious I am in it mostly for the family and presents.

...mostly the presents.

Like most families we all get together and have a great time until someone says something stupid and it all ends in blood and baubles.

This year though, my family are all back in England while I am in Tokyo with my wife and her family.

Christmas in Japan is more about romance and partners. Lovers like to spend the day together and exchange gifts. Maybe visit a restaurant or see the illuminations. It is a quiet time for husbands, wifes, boyfriends, girlfriends to spend the day together (or in some cases half a day with one, then half a day with the other).

To be honest I prefer English Christmas. But there is one thing I like more about Japanese Christmas: http://www.youtube.com/watch?v=HJAyVZ8HiwE

Number 7: Wagashi 和菓子

During one of my weekly Japanese lessons I was given a selection of Wagashi (和菓子). These are a traditional Japanese confectionery served with tea.

Along with the tea, instead of a plate or dish, Wagashi are served on a piece of paper called Washi (和紙).

You can read more about the tradition and history of Wagashi on Wikipedia here.

The Wagashi are not too sweet but are certainly delicious.

The swirly grey I think is "Rakugan" (落雁) . It is hard with a powdery texture not unlike Britains "Love Hearts". The peach coloured leaf is possibly "Youkan " (羊羹). It has a hardened jelly texture and is a little sweeter than the Rakugan.

The others were not mine to eat. But other members of the class assure me that they were equally delicious.

Number 6: Melon & Melon

I found this while returning from a Job interview in Ueno. At the station is a nice little AM/PM store with the usual variety of breads, sweets and drinks. But this MelonPan stood out like a sore thumb.

Not surprisingly it delivered everything it promised on the label. Melon & Melon.

While this MelonPan does not have the usual Melon segmented cross hatching on top, it fully made up for it with it's taste. The Melon topping is a little wet and lacks sugar. It's not as crisp as some. But it's perfectly acceptable due to it's full flavour.

Inside the bread lies a pocket of MelonJam. I love MelonPan with filling ^-^

The Jam is not too sweet, and lends the bread enough moisture to keep it from being a chore to eat, saving your jaw valuable chewing action.

At only 125円 I see no reason not to get on the train and go get another one now....hey....maybe I'll see you there. ^-^

Number 5: Lemon Tea MelonPan

From a small bread shop in Tateishi (立石) I found this very delicious MelonPan.

The white outer layer was crisp and sweet with a lemon tea flavour which crumbled around me as I bit into it.

Beneath this was a deliciously soft bread. Moist as MelonPan should be.

Sandwiched between the bread and the biscuit topping however, was a hidden layer of cream. Hiding away like a sweet ninja ready to pounce and attack your taste-buds without warning.

The lemon tea is definitely a successful flavour. Go get one!

Number 4: Jumbo Melonpan

Today my wife brought me a surprise. In Asakusa (浅草) there is a famous MelonPan shop selling Jumbo MelonPan. It's not the only good thing about Asakusa. There's a temple there too. It's pretty close to the shop...

The freshly baked MelonPan is soft and light and best eaten warm. It still contains a hint of flour and brings your mind back to cleaning the bowl after your Mom made cake (Tuesday).

Visually this MelonPan looks exactly as it should. The iconic melon segments which some ignore are large and bright. It's almost art.

There is only one failure with this MelonPan: It's not jumbo enough. In truth its not much bigger than regular MelonPan, but since my wife bought 3 I will forgive them.

I would like to see a MelonPan that is at least 3 times the size of regular MelonPan. That will be jumbo.....but perhaps, still not Jumbo enough.

Number 3: Espresso Melonpan

I am a big coffee drinker and I quite like the occasional Espresso. So when I saw Espresso Melonpan at my local supermarket I grabbed one and took it home so fast I forgot what I originally went shopping for.

Unfortunately though Espresso and Melonpan do not mix. Not one bit. It's bitter (as should be expected) but so much so that the sheer taste of the melonpan is lost completely.

The bitterness overpowers what should be a rich Espresso flavour, and completely drowns the taste of the cream in the centre.

I'd give this one a miss if I were you.

Espresso Melonpan tastes like a cattle prod to the face.

Sorry there is no photo. I took one but the memory card has become locked and useless and won't save any new photo's. Useless Sandisk cr*p. I bought it in England so of course it will probably catch fire soon.