Traditional Japanese Sweets – Eric Meal Time #204

Hey guys what’s going on? I’m Eric surf six. Welcome to another edition of Eric Meal Time and today’s meal is going to be sweets. Japanese sweets this time, so this is part two, it’s right over here. Those look amazing. The snowballs are juggling balls. Lots of different types of rice cakes. This is a dango shop, so it’s the ones on a stick. Rice balls on a stick, rice cakes on a stick. It’s like three balls. Let’s do this sweets part two. I am starving. Did you guys bring your appetites? Goodness. Yes, I’ll start with this one. Shoyu..not sweet at all. Well, let’s try this one. This one’s got the anko on top. The azuki bean paste. So this will be sweet. I love the color. So good. You know this one. What is this monstrosity? Definitely the heaviest, heaviest by volume. Smells.. I can’t quite identify it. Let’s see. Oh yum. Mmm.. I like this one the best. It’s kind of nutty. Oh, it’s good. It’s like a nutty syrup. Goma. I think it is sesame. Yeah goma. So I found out that this one’s called yomogi. It comes from a leaf. Yeah, so very natural. And this here is to cleanse the palate, so it’s more like a sour taste. Really sour. Seaweed. Here it goes. Sticky. I like this one. It’s got shoyu on it, but the nori will really goes nice with it. Yeah salty. Yeah, this one’s the stickiest. Now what does this one look like? Can you guys tell? Sushi? No, not sushi. It’s dango. Here we go. Let’s get into it. Looks like a piece of sushi on there, doesn’t it? Mmm..pretty sweet. This is also the bean paste. Oh so pure. Not really that sweet. That’s the amazing thing about Japanese sweets. They’re not that sweet. Well, look at this one. What a gorgeous piece of artwork this is. It’s almost too good to eat, isn’t it? Too beautiful to eat. Let’s eat it. Oh, look at that. Oh boy. Yeah. Look at that dripping goodness there. Here we go, going in for a bite. This one’s gonna be a bit messy. Creamy. Wow. Oh my gosh, I don’t know what this is, but this is my new favorite. What is that? What is that and how do I eat it? It’s huge. Well, for sure it’s not just one bite, right? At least two or three bites. Goodness. Oh, I see they give you a knife and a fork. Okay, let’s pour some tea first. Look at that. Isn’t that cute? Black tea. Mmm hot hot hot. I think there’s going to be strawberry on the inside. Or blood. No, it’s strawberry. Yes it is. There we go. Here we go. Oh, I smell the strawberry. Smells really good. Mmm.. nice blend of flavors there. Yeah, I like that a lot. Okay, here we go, bite number two. One thing about the mochi is’s.. It’s very solid. You really have to take time to chew it. You can’t just swallow it right away. Yeah and several people in Japan have died from eating mochi too fast every year. So if you’re eating mochi, eat it slow, chew it slow, swallow it slow. Slow. This tea is so delightful. Yeah. Nice and thick. Oh boy, the next one has arrived. Look at this. A little mixed fruits. There’s some anko there on top again, the bean paste, some beans. Looks like a grape here. Apricot, cherry. And in the bottom here, the base of this, it’s a sea plant. Yeah, see it’s the clear right there, the clear colored. Yeah, interesting huh. And it’s topped with kuromitsu. It’s a black sugar honey. I like that. Black sugar honey! Oh..all of it. Yeah, why not? All of it. We’ll start by cleansing the palate. Okay. How can I describe this? This is kombu. It’s a type of seaweed. Yeah salty. It’s actually more salty than it is sour. Yeah salt. Good. Let’s get into it. Oh boy, where do I start? Where do I start? I’ll start with the kiwi and some beans. Here we go. Here we go. Ready. Mm-hmm The kiwi is sour. The beans are sweet. What a nice combo. This black sugar honey. Oh fantastic. Let’s going for the sea plants here, from the sea. It’s like jell-o, jell-o. Not too sweet. Yeah. Soft, a little bit crunchy. It’s nice. Let’s get some of the..the bean paste. This is azuki bean paste. What do we have here? I believe this is an apricot, but not sure. Oh good. Hmm tell you what we’ll save the rest for the cameraman. This is a surprise, isn’t it? I have no idea. Oh! More mochi. Look at all those beans. Look at all those sweet beans. Look at that. Let’s try the beans in the soup first. Sweet bean soup, it really is a dessert. Yeah. Let’s go. We’re going for some mochi here. Gooey, gooey, rich and gooey. Oh, boy. Here we go. It’s beans. Mmm. That’s the way to eat it. You got to get some beans, and you got to get some mochi – all together That looks like the correct..ratio to mix some beans and..rice cakes. Can you guys tell I’m really enjoying this? And there’s more! What do we have here? This is warabi mochi or mountain plant roots, something like that. Interesting. This also comes with the black sugar honey. Yes, again. This time I’m just gonna put a little bit, not too much. Not too much, just a little bit. Don’t put too much sugar on the stuff, guys. Never put too much sugar. That’s about right. Look at the goodness dripping. Smooth. This one’s served chilled. It’s good. Oh I like this. Goes really well with the powder on it. And the syrup barely..barely sticks to it. It’s a problem. It’s really slippery. Let’s eat the garnish on top. Not sure what that is. It’s like a mint leaf. Mint leaves. Taste like parsley on top. Bitter. What a wonderful dessert this is. And this powder here is called kinako. It’s made from tofu beans. Time to cleanse the palate. What do we have here? Tada.. Well, all right. This one is called kuri..(?)… Kuri refers to chestnuts, so this is like a chestnut soup with the mochi on top and.. they tell me this one’s really sweet, so we’ll see. Oh, look at how thick that is. Look at how thick that soup is. Oh boy. Hmm. Oh, taste in the chestnuts. Wow, it’s like a chestnut stew. Mmm.. This one’s hot. It’s hot and it’s sweet. Oh boy. Mmm.. all goes good with the mochi. Oh. Yes, it goes very nice with mochi. Very nice. A lot of volume on this one too. Yeah, very filling. It’s heavy. Yeah, a lot of weight. A lot of weight. So that concludes the sweets portion of the video. Now it’s time for the main dish. You guys ready for this? The main dish. Yeah It’s taken a little while, they gotta cook
it. The desserts were fast. The desserts come just boom boom boom. Hey, what’s going on? Did I doze off there? Okay, enough fooling around. Let’s eat. This one’s called hiyayakko. It’s a cold tofu. You know. And over here. This is the sekihan. This is for a.. special sort of like festival times, some celebrations. It’s got azuki beans in it. It’s a really sticky rice. And finally this one here. This is the kishimen or really thick noodles. See the noodles there, these guys.. so yeah. Looks delicious. Did you guys realize that my Japanese is getting so much better these days? Cheat cheat. Yeah. It’s just like the salad because it’s cold. It looks good, it’s got the bonito flakes on top. We’ll go for this one. Oops.. Just bust it apart. Got to be very careful handling the tofu with chopsticks, very careful. Mmm. Creamy. Shoyu on the bottom here. Yeah, well this is delicious. The topping is chewy. Chewy on the top. So creamy. Mmm so so creamy. Let’s try the rice. Rice and azuki beans. Sesame seeds on top. This is special. It’s got salt on it, too. Super sticky rice. I like it a lot better than just regular white rice. It’s very special, special occasions only. Look at all the wonderful goodness in here. Aren’t the colors amazing? Look at that. I love the presentation. Yeah. It’s even a quail egg right there. Here’s the mochi, of course. Let’s go in for the noodles. Oh, I like these. Better than udon. Much nicer. I like it because they’re thin, thinly sliced not thick. So the volume is less than udon noodles. Very nice. Tough to pick up with the chopsticks. Very challenging. Finally the mochi.. Mochi and noodle together. Oh boy. Here we go. So chewy. I don’t think I’ve ever eaten this much mochi in my whole life. But it’s good. I liked it. Pretty good. The soup is just right. It’s a little bit salty, but it’s perfect. And the noodles, I really love the consistency. Right. Yeah. Not as heavy as udon, but yeah better than soba. This is a really good noodle. All right. So now it’s time to rate this meal, Japanese sweets. What did you guys think? Did you enjoy it? Well, I’ve certainly enjoyed it. What would you rate it? What would you get it? A nom, nom-nom, a triple nom? Tell you what I’m gonna do. I’m gonna give it a perfect six, that’s right. Is that what you thought? Six. And a six, yes. This was a fabulous fabulous meal. I learned a lot and I ate a lot of new things for the first time.. and everything was really really good. I loved the presentation. The stuff is not too sweet, but it’s delicious. And this place, this restaurant right here, has got 70 years of history. So yeah This kind of food has been around for a long time in Japan. It goes back to the Edo period, so 300-400 years, these kind of foods so.. Fabulous. So, six-star ranking that means I’m giving away three of the get-some-snack packs. So if you don’t know what a snack pack is, there’ll be a link up here. You can check it out and see what’s inside. And.. the only thing you need to do is leave a comment down below. And I will choose three winners and announce them in the next video, so good luck. Thanks for watching. We’ll see you next time. Time to go round a marathon.

100 thoughts on “Traditional Japanese Sweets – Eric Meal Time #204

  1. The Japanese sweets looked much more interesting and tasty than your previous sweets video. I may have to look deeper into the menu next time I visit my local sushi restaurant. Get some!!!

  2. Hi Eric, my husband and I love watching your videos and we wanna visit all of these places when we go to Japan 😀
    Please send us a snack pack 🤤

  3. Sasuke Inari
    Cause of death: Mochi
    Why: Eating too fast
    Why 2.0 : because he's a little kid who don't know how to eat..

  4. All the dango and mochi <3 really miss having it readily available. Really need to go back to Japan again for a visit.

  5. I have some questions. Did you order them sweets independently or was it like a meal course thing? Just curious. Because I can just imagine you walked in and said give me everything on the menu vs I would like this this this this this this and this. Lol

  6. The only Mochi I have eaten is from Costco here in California. It’s a small scoop of ice cream wrapped in Mochi and I love it, the only problem is that Costco doesn’t always carry it.

  7. Sea plants Eric? It's probably just Agar., which is algae. It's just used as a gelatin replacement. You aren't really getting any of the plant itself. It's just a derivative.

  8. Is the camera person your son often? I'd feel it's kinda disgusting to eat sloppy seconds from a stranger, haha. Enjoyed the video.

  9. As always each one of your videos just makes me wish I was there also eating all of the same things you do to experience the flavors. Surprised you ate so much mochi since rice is not one of your favorite items to consume. But as always love the videos keep up the great work.

  10. This is one of my new favorite channels to watch, I think all the food he tastes and the way he describes it is really interesting.

  11. Unfortunately I'm diabetic so the sweet stuff doesn't appeal to me that much…I do love the videos though! When you get a chance more street foods would be great along with Japan's take on American BBQ.

  12. I love these videos and I don't know why 😂 these make me want to go to Japan so bad & experience the culture. Eric, question for you: How long did it take you to learn the language? Reading it and speaking ?

  13. (Wasn’t the third dango with sesame seed paste?- and tour new favorite is mitarashi dango- a flavorful sweetish soy sauce 🍡 this would be hanami (spring/ cherry blossom) dango, and the strawberry filled mochi is called daifuku. (Hope that helps)..

  14. So neat to see how different sweets are around the world. Especially in Japan, they don't really use a lot of sugar in anything like the USA does. We need to do that here. To much junk in our foods!😒😒😒
    What does the bean paste taste like ???? Weird to me how beans are used as sweet!😮

  15. My Sweet tooth is going Nom Nom Nom, just watching this video. Great video Eric! Love learning about all the sweet and savory foods of Japan!

  16. Some nice desserts, mostly based on beans,,,,,, I guess different cultures have different ways to make legumes/vegetables into jam or dessert; I say this coz, carrot jam is quite popular in my country but it might turn off some/many ppl

  17. I respect You Eric.
    I respect people that at least have tried something then make an opinion. IE:
    " I tried it and I don't like it " That I respect.
    But precious whiners that say:
    " eww sounds gross !" without even trying it – are Idiot picky trash !

  18. 8:48 – Sweet bean soup? Reminds me when I went to a fancy restaurant in south Denver and they had plantain soup. I questioned the wisdom of serving sweet banana soup, but the waiter said it did not taste of sweet bananas, but plantains. I was about to counter that plantains taste like bananas, but instead said I'd try it although if it tasted like sweet bananas, he'd hear about it. I was served it and, sure enough, the soup tasted like sweet bananas. I rejected it as too appalling to eat. It really was gross.

  19. So many sweets! Gosh I don't think I could've eaten all that even if they are not as sweet as USA sweets. Great to see so much variety though and I'm sure there are thousands more. Did you say how much all that cost? Great vid…looking for the 2nd sweets vid. Cheers Eric!

  20. you said before you been living there for 20 years right? so i thought your Japanese would be perfect by now is it that hard to learn?

  21. This was like watching an episode of Fear Factor for me. Beans, Rice, Seaweed — not my idea of good deserts. My sweet tooth is ignorant AF…haha.

  22. This reminds me of a rhyme from childhood:
    I eat my beans with honey
    I’ve done so all my life
    It makes them taste quite funny
    But it keeps them on the knife!

Leave a Reply

Your email address will not be published. Required fields are marked *

Copyright © 2019 Udig Dance . All rights reserved.