These Daifuku are produced for Jun Pacific, a major wholesaler for and importer of Japanese groceries in Sydney. We’ve visited their shopfront, Tōkyō Mart, in Northbridge before as well as been an avid consumer of their takoyaki.
This is the Matcha Azuki Daifuku. It consisted of a matcha flavoured mochi stuffed with an anko and whipped cream filling and covered in a fine layer of potato starch.
The daifuku doesn’t have much of an aroma, yet on tasting, has a very soft texture with an enjoyable vegetal matcha flavour, a mellow sweetness and no bitterness at all. The anko centre has a creamy texture from the whipped cream Smaller amount of red bean and the softer and smoother paste created a more enjoyable mouthfeel.
This is the Kurogoma Daifuku. It consisted of mochi stuffed with anko filling and covered in a layer of ground black sesame powder.
The daifuku black sesame has an amazingly fragrant nutty aroma, which came through on tasting but lingered only briefly as it gave way to the stronger flavour of the anko, which was firmer and less creamy than the one in the matcha version (there being no fresh cream) and dominates the flavour of the daifuku as the mochi itself lacked flavour of its own.
Overall, these daifuku nail the texture of the mochi, while the flavour was enjoyable but could be improved.
These Jun Pacific Maccha Azuki & Kurogoma Daifuku contained 50 g and 80 g. They were produced in China and received as a gift from family in Sydney, Australia in 2019.