This is the Umetsubo Seto Hoppe Hiroshima Lemon, a steamed manjū made with flour produced in Hiroshima and filled with a layer of cream cheese encasing a centre of marmalade made from Seto Hoppe lemons grown in Hiroshima.
Each piece was cylindrical, measuring approximately 6 cm in diameter and 1.5 cm in height. It presented with an even, soft yellow hue and a mild, understated steamed cake aroma.
On tasting, the cake was exceptionally light and airy, with a fine, moist crumb that carried a gentle lemony tang. The outer manjū layer had a mellow citrus sourness that provided structure without sharpness. Beneath this sat a thin layer of cream cheese—subtle and restrained—designed to soften and round the acidity rather than dominate it. At the centre, the marmalade delivered the most vibrant expression of lemon: zesty, juicy, and aromatic. A slightly more generous proportion of marmalade would have intensified the citrus impact; however, the existing balance created a delicate, layered experience defined by softness and freshness.
Texturally, it was cohesive and cloud-like, making it particularly suitable as a light summer sweet. When frozen and then thawed at room temperature for 20–30 minutes, the chilled centre became especially refreshing, enhancing the citrus brightness.
Overall, this was a softly structured, citrus-forward confection that prioritised elegance and refreshment over bold intensity.
This Umetsubo Seto Hoppe Hiroshima Lemon contained 40 g. It was produced in Japan and purchased in Sydney, Australia in 2026.