Man, if there's one thing I absolutely love in Japan, it's the legendary YUKIMI DAIFUKU 雪見だいふく, a mochi sweet with ice cream filling created by Lotte in Japan.
And for those who read the post about the 3 minutes of ramen, they also thought about psychology to promote the product. Check it out.
One day in 1980, candy developers from Lotte, when returning from the city of Hakata in Fukuoka, land of Adegão, were enchanted by a traditional sweet from there (I'm a sucker for it). Made with a thin and soft wheat flour shell with a filling made of Azuki and egg yolk.
They thought: “What if we put ice cream?”, since no factory could sell ice cream in the Japanese winter. Then they began to study the formats and flavors. The ice cream itself is vanilla. But the shell was the big challenge.
In September of the same year, Lotte launched WATABÔSHI, a sweet made with Marshmallow and ice cream inside and became a big hit among Japanese schoolgirls. An ice cream that you could eat without getting your hands dirty.
They got some of it right, in terms of eating a little, without using cutlery, a bowl or a toothpick. But Lotte wanted literally everyone to be able to enjoy it and especially in winter.
They created a “foreign” sweet. So they rushed to replace Marshmallow in MOCHI, remembering DAIFUKU 大福. A sensational idea, but it turned into a headache. MOCHI is hard when cold, soft when hot. And what about the ice cream?
So it couldn't be the classic MOCHI but the GYUHI which is made with the same rice dough but in powder, syrup and sugar. And it stretches, leaving the dough very fluffy, even cold.
And ready. An explosion in sales and especially in winter, when the Japanese are in a warm room, almost hot and go to eat a WAGASHI, but with ice cream inside.
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