#5 - Soft Serve, Plum Wine, Barley Tea, Crepe and Raw Egg Over Rice

 Hello! It's Me, Suzume Tachibana, Welcome To Another Food Tasting Journey With Me! I Wonder What Are We Trying Today?

Soft Serve - A Creamy Delight!

Well, Soft Serve Is Basically Like Ice Cream, But Creamy, Anyways, That Flavor I Tried Is Blueberry, When I Licked The Creamy Taste Of Blueberries And Cream, It Tastes Like It's Sweet And A Bit Cold!

Well, That's How I Describe Soft Serve In One Sentence, It's Tasty And Cool!

Plum Wine -  An Unusual Tradition 

Okay, So My Grandma Has A Vineyard In Japan (A Vineyard Is A Garden Where They Make Wine) What I learned from her is that she is from a long line of historical wine-makers! 

Plum Wine Is Made From The Plum Fruit, It Is Squeezed Into A Special Juice Maker For Wine, And All Of The Sweet, Juicy Goodness Comes Out Of It, Making It's Juicy And Full Juice, Plum Wine Juice, And Also, The Plums Are Inside The Wine (Basically, The Plums Inside The Wine Is Like Ice, But Fruity!)

Me, My Sister And My Grandma Tried It, And It Was Both Sweet And Fruity, I Haven't Had Traditonal Wine Before, But It's Tasty!

Barley Tea - A Strange Plant, Combined With Tea?

Anyways, Barley Tea, What Is Barley, By The Way? Well, Barley is a widely cultivated, nutrient-rich cereal grain from the grass family, known for its stalks, dense, bearded spikes, and chewy texture, It Is Used For Food And Drinks, And Also Livestock!

It's Sweet When You Mix Barley And Tea Into One Drink, And It's Double The Drink Trying In One Day, And The Tea Flavor Is Very Strong, It's Basically The Barley Flavor After Being Made Into Liquid!

Crepes - Wrapped In Delightful Flavors, And Sweetness!

Ah, Today's Snack Is Basically Crepes, All Kinds Of Crepes, Crepes Are Sweet And Come In Many Different Flavors, The Crepe That I Got Is A Strawberries And Creme Crepe, And It's Very Good, Basically, Crepes Are Wrapped In Some Shell Kind Of Thing And It's Sweet!

Raw Egg Over Rice - When A Raw Food Meets A Cooked Food

Ending For Today's Food Discovery, I Recently Had Dinner A While Ago, And I Cooked Something Cool That Is Combined! It's Raw Egg Over Rice! What This Recipe Is Is You Cook The Rice First, And Then You Break The Raw Egg Over It, Making It A Raw Egg And Cooked Rice Combo, When I Had The First Bite, It Was Super Delicious, The Raw Egg Combined With The Rice, Was Super Good, I Haven't Even Cooked A Raw Egg Before Until Now, And I Never Knew This Recipe Even Existed!

With The End For Today, I Will Like To Recount My Thoughts, The Sweet And Creamy Soft Serve Was A Delight, The Plum Wine Was An Exotic Delight From A New Country, And Barley Tea, From A Plant That I Discovered, Crepes, A Specialty Of Sweets, And Raw Egg Over Rice, A Weird Combonation And A Discovery At The Same Time! 

Anyways, Thanks For Joining Me On Such A Delightful Adventure In Week 5 Of My Food Journey In Japan, I Hope Everyone Gets To See More Of My Foods! 

Toodle-Loo! And So Long, My Food Friends! - S.T

Happy Golden Week!

Hmm... Oh! It's Golden Week, And It's A Holiday For 7 Days? Neat! Anyways, It's My First Time Celebrating Golden Week In Japan, And I Love It! - S.T 

My Sister Arrived, She's Elegant And In Her Fullest Glory!

Hey, My Sister From The UK Arrived In Japan, She Bought Me Biscuits, And She Is Staying With Me While The Mansion Is Being Built, So... The Mansion Is Doing Fine, The Remodeling Of The Rooms On The First Floor Is Great, But The Second Floor Needs Remodeling!

My Sis Is Great, Now She's My Great One! - S.T

 

#4 - Biscuits, Anpan, Lemonade And Chicken

 Hey Guys, Welcome Again To The World Of Food, I'm Suzume Tachibana, And Welcome To My Food Taste-Tests Of Japan!

Today's Foods Will Be Biscuits, Anpan, Lemonade And Chicken, Let's Hope These Foods Go Well! 

1 - Biscuits: The Other Cookies

First Is Biscuits, They Are Like Cookies, But Better! The Only Difference Is The Recipe Being Different, And They Are Good, The Biscuits I Tried Are Butter Biscuts, My Sister From The UK Arrived Today And Gave Me The Flavor!

And The Biscuits Were Good, And These Butter Biscuits Are Made From Actual Butter!

2 - Anpan: The Sweetest Combination!

Oh, This Bun-Like Things? They Are Called "Anpan" It's A Bun With Red Beans In It, The Beans Were Good, And The Bun Is Sweet And Freshly Baked, It's Very Sweet To See Beans And Bread Come Together!

3 - Lemonade: Sweet And Juicy, With A Kick Of Zest!

Oh, Another Drink? Yeah It Is! It's Lemonade, Made With Lemons! It's Sweet And Juicy And A Kick Of Zest, The Reason It's Zesty, Is Because The Sweet, Juicy Taste Of A Lemon Makes The Juice!

4 - Chicken: From Bird To Cooked

Mmm, Chicken! This Is A Type Of Chicken That Is Fried, And From The Convience Store, It's Really Great, I Liked It Cooked That Way, And Did You Know That Chicken Comes From Real Chickens? I Mean The Animal, But I Like Cooked Chicken, And I Haven't Met A Real One Just Yet!

Final Food Thoughts:

With The Sweetest Of Biscuits, The Mixed Feelings Of Anpan, The Sweet And Juicy Lemonade, And The Cooked Aroma Of Chicken, These 4 Foods Will Make Your Taste Buds Mix In With The Site Of The Foods, Whatever Is Sweet, Juicy Or Combined, Your Food Will Be Spinning With Delight!

Anyways, So Long, And Again, I Will See You Soon, On Another Food Adventure! - S.T

#3 - Prepared Foods, Instant Curry, Fava Beans, Pickled Vegetables, and Ion Supply Drinks

 Hey, It's Me Again, Welcome To A World To Taste Sensibilities, With Me, Tachibana-San! Anyways, Today We Are Discovering Some New Foods, They Are Prepared Foods, Instant Curry, Fava Beans, Pickled Vegetables, and Ion Supply Drinks! 

- Prepared Foods, Made With Love

This Here Is What I Call A Traditional Recipe, It's A Special Soup That Is Made Of A Burdock Root, In Case You Did Not Know, "Burdock root (Arctium lappa) is a long, brown-skinned root vegetable native to Asia and Europe, commonly known as gobo in Japanese cuisine. It is used both as a culinary ingredient—offering a crunchy, earthy flavor" And Carrot Pieces, And Bamboo Shoots, Making It A Great Soup!

Mmm... Very Good, The Broth Combined With The Carrots, Bamboo Shoots And That Burdock Root Make A Good Flavor!

- Instant Curry, Sweet And Spicy For The Tongue

Ahh, The Sweet Smell Of Instant Curry, First, It Comes In A Bag, Then I Make It In A Pot And Pouring It Water, Before Stirring It With A Spoon, Or As I Can Say, Ladle, Then, After That, I Poured It Into A Bowl, Mmm! The Cooking Was So Satisfying To Me, Now, I'm Going To Try It!

Oh, The Taste? It Was Really Great... Ahh... Is That Some Spice In It? Hm, That Spice Really Adds The Kick To The Flavor! And It Also Has Meat And Veggies! How Sweet!

- Fava Beans, The Mysterious Bean

Let Me Explain This, What Are Fava Beans? Well, "Fava beans, or broad beans (Vicia faba), are large, flat, green legumes with a creamy texture and mild, nutty flavor" So, They Are Like Green Beans, And They Are Really Good, The Flavor Was Just Like Lima Beans, To Say...

- Pickled Vegetables, The Pickly Kind!

So, To Explain This After The Beans... What Exactly Is The "Pickled Flavor"? I'm Not Talking About Pickles, Well, Anyways, Pickled-flavored food mimics the tangy, salty, and savory taste of traditional dill pickles, usually achieved through a seasoning blend of vinegar powder, salt, garlic, and dill, Yep, I Had Pickled Vegetables, Lots Of Them, And They Are Really Good, They Are Both Sweet, Salty And Savory!

- Ion Supply Drinks - The Power Of Drinking

What Is This Strange Drink Type? Well,  An ion supply drink, most notably exemplified by the Japanese product Pocari Sweat, is a mild-tasting, non-carbonated beverage designed to replenish fluids and electrolytes (sodium, potassium, calcium, magnesium) lost through sweat faster and more effectively than water. 

The Water Was Good...

- My Final Thoughts...

With The Sight Of Prepared Foods, The Sweet And Spicy Combo Of Instant Curry, And Some New Beans That I Discovered, And Pickled Veggies That Were Sweet And Tangy And Ion Supply Drinks That Make It Clear-Tasting!

So, With The Foods And A Drink That I Discovered, The Sight Of New Flavors Is Enriching To The Eye! 

Anyways, I Hope You Enjoy This Food Thing, And See You In Another Food Tasting Adventure! Farewell! - S.T

 

#2 - Mint Ice Cream, Tian Cha, Bolo, Kikyou Shingen, Mochi and Melon Pan

 

Mint Ice Cream – A Cool Debate

Mint ice cream, I’ve learned, is something of a divisive character—even here in Japan.

The first spoonful was… startling. The aroma carried a sharp, cooling freshness, almost herbal, like stepping into a garden after rain. The color—often a playful pastel green—felt almost too cheerful.

Texture-wise, it was luxuriously smooth, melting quickly on the tongue. The flavor, however, was what intrigued me most. Cool and sweet, yes—but with a briskness that lingered, as though it were cleansing rather than indulging.

It reminded me faintly of toothpaste, though far more charming. I’m still deciding whether I adore it or merely respect it.

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Tian Cha – Sweetness Without Sugar

Tian cha, or “sweet tea,” felt like a small miracle.

Served warm, it carried a gentle, almost floral aroma—soft and inviting, like dried leaves kissed by sunlight. The first sip surprised me: it was undeniably sweet, yet there was no heaviness, no lingering stickiness.

The texture was light, like water, but the flavor lingered delicately on the tongue. It felt… clean. Refreshing in a way I hadn’t expected from something sweet.

I found myself reaching for it in quiet moments, especially in the evenings, when the world seemed to slow just enough to appreciate it.

Bolo – A Familiar Stranger

Bolo bread—though I’m told its roots are not entirely Japanese—felt oddly familiar.

At first glance, it resembles a bun crowned with a cracked, cookie-like topping. The aroma is warm and buttery, reminiscent of freshly baked scones back home.

The outer crust is slightly crisp, giving way to a soft, airy interior. The contrast in texture is delightful: a gentle crunch followed by pillowy softness.

The flavor is mildly sweet, comforting rather than extravagant. It’s the sort of treat one might enjoy with tea while watching the rain tap softly against the window.

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Kikyou Shingen Mochi – A Playful Ritual

Kikyou Shingen Mochi is not just a dessert—it’s an experience.

Presented in a small box, it contains soft mochi dusted generously with roasted soybean flour (kinako), alongside a packet of dark syrup. The aroma is nutty and earthy, with a hint of sweetness.

The texture of the mochi is wonderfully soft and elastic—stretching slightly before yielding. The kinako adds a fine, powdery coating that melts almost instantly.

And then there’s the syrup—rich, deep, and caramel-like. Pouring it over the mochi transforms the flavor entirely, adding a luscious sweetness that balances the nuttiness perfectly.

I made quite a mess the first time I ate it. Apparently, that’s part of the charm.

Mochi – The Heart of Softness

Mochi, in its many forms, has become something of a companion to me.

Its texture is unlike anything I’d known before arriving in Japan—soft, chewy, and gently resistant. It doesn’t crumble or melt in the usual way; instead, it yields slowly, inviting you to savor each bite.

The aroma is subtle, slightly sweet, with a comforting warmth when freshly made. Fillings vary—from red bean paste to creamy custards—but the mochi itself remains the star.

It’s a dessert that encourages patience. You cannot rush mochi. And perhaps that’s precisely the point.

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Melon Pan – A Sweet Illusion

Despite its name, melon pan rarely tastes of melon.

Instead, it’s a soft bread covered with a thin layer of crisp, cookie-like dough. The surface is often scored in a pattern that resembles a melon, which I find rather whimsical.

The aroma is rich and buttery, with hints of vanilla. The top crust offers a delicate crunch, while the inside is light and fluffy.

The flavor is simple—sweet, but not overly so. Occasionally, I’ve found versions with actual melon flavoring or cream fillings, but even the plain variety has its own quiet charm.

It’s the sort of treat that feels both playful and comforting, like a childhood memory you didn’t know you had.

Final Thoughts from a Traveling Maid

If I’ve learned anything from these sweet encounters, it’s that Japanese desserts are less about indulgence and more about balance.

They engage all the senses—aroma, texture, taste—without overwhelming them. Each bite feels considered, almost thoughtful.

And as I continue my year here, I find myself slowing down, paying closer attention, and appreciating these small, gentle moments of sweetness.

Now then… I believe there’s a melon pan waiting for me at the corner shop.

And it would be terribly rude to keep it waiting.

#1 - Taiyaki, Takoyaki, Odango, Convenience Store Onigiri and Baumkuchen

 

Taiyaki – A Fish That Isn’t a Fish

The first time I held a taiyaki, I was quite certain I’d made a mistake. A fish-shaped pastry? Surely this was meant to be savory. But one bite in, and I was proven delightfully wrong.

The outer shell is crisp—golden and just slightly sweet, like a waffle with better manners. Inside, a warm filling awaits. The traditional red bean paste is smooth, mildly sweet, and surprisingly comforting. I expected something overpowering, but instead it was gentle, almost like a quiet conversation on a rainy afternoon.

I later tried custard-filled taiyaki, which was richer and more familiar to my Western palate. Still, there’s something charming about the original—simple, balanced, and quietly addictive.

Takoyaki – A Bite of the Sea

Takoyaki, on the other hand, was an entirely different affair.

These small, round balls are made from a savory batter and filled with pieces of octopus. Yes, octopus. I’ll admit, I hesitated.

But the aroma alone—smoky, savory, with hints of sauce and bonito flakes dancing on top—was impossible to resist. The outside is slightly crisp, while the inside remains soft and almost creamy. And then comes the octopus: tender, chewy, and subtly briny.

The toppings are what truly bring it together. A drizzle of tangy sauce, a touch of mayonnaise, and the delicate flakes that seem to move as if alive—it’s theatrical and delicious all at once.

I burned my tongue on the first bite. A rookie mistake, I’m told.

Odango – Elegance on a Stick

Odango feels almost ceremonial.

Three soft rice dumplings, skewered neatly and often glazed with a glossy soy-based sauce or dusted with sweet soybean flour. They’re chewy—more so than anything I’d tried before—and not overly sweet.

What surprised me most was the texture. It’s firm yet yielding, like a gentle resistance before giving way. The flavor is subtle, allowing the toppings to shine.

Eating odango in a quiet park, watching petals drift in the wind, I felt—if only for a moment—perfectly at peace.

Convenience Store Onigiri – Simplicity Perfected

Now, this one shocked me.

In the UK, “convenience store food” is… well, convenient. But in Japan, it’s an entirely different experience.

Onigiri are rice balls, often wrapped in seaweed and filled with ingredients like salted salmon, tuna with mayonnaise, or pickled plum. They’re neatly packaged, with clever wrappers that keep the seaweed crisp until the very moment you open them.

The rice is soft, slightly warm, and perfectly seasoned. The fillings are simple but satisfying. It’s the kind of food you can eat on the go, yet it never feels rushed or careless.

I found myself relying on onigiri during busy days—and looking forward to them just as much as any restaurant meal.

Baumkuchen – Layers of Comfort

Finally, there is baumkuchen—a cake with a European origin, yet one that Japan has embraced with remarkable devotion.

It’s made in thin layers, baked one at a time, creating rings that resemble the growth of a tree. The texture is soft and slightly dense, with a delicate sweetness that pairs beautifully with tea.

Each bite feels intentional. There’s no overwhelming sugar, no excessive frosting—just a gentle, buttery flavor that lingers pleasantly.

It reminded me of home, but refined. Polished. Almost… poetic.

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Final Thoughts from a Traveling Maid

If there’s one thing I’ve learned in my year here, it’s that Japanese food is not just about taste—it’s about experience.

From the playful shape of taiyaki to the comforting simplicity of onigiri, each dish tells a story. And as someone who arrived feeling like an outsider, I found that these small culinary moments helped me feel, little by little, at home.

Now, if you’ll excuse me, I believe there’s a fresh batch of takoyaki calling my name—and I fully intend to burn my tongue again.

For tradition’s sake, of course.

#0 - Welcome, I'm Suzume Tachibana!

 Hey Guys, I'm Suzume Tachibana, I'm A Maid Who I'm From, Japan, I Have Recently Started Living In Japan For A Year, And I Have Discovered My Love Of Food While In Japan, When I'm Alone, I Start My Appetite For Food, I Have Always Wanted To Discover This Place And The Desire For Food!

Anyways, I'm A maid from the UK living in Japan while my Master's manor is being rebuilt. and I really like to eat, That's what I said...

LET THIS FOOD JOURNEY BEGIN! - S.T

Also, Here's A Picture Of Me! 💗

More Photos Of Me Here!