This is the Fujiya Country Ma’am Sakura Kinako, a soft-baked cookie featuring sakura, kinako and milk chocolate chips. It contained 3% kinako made from Miasa Kamikura soybeans produced in Tottori Prefecture, 1% cocoa content, and sakura extract produced in Kanagawa Prefecture.
The package contained 12 individually sealed cookies, each circular, approximately 4.5 cm in diameter and 1 cm in height. Each cookie had a golden base with an orange-pink, lightly browned surface. Aroma opened with distinct floral notes of sakura.
After reheating in the microwave at 500 W for 20 seconds for five cookies, initial contact delivered immediate floral sakura notes from the exterior. The surface retained a crisp texture before yielding to a loose, medium-crumb interior.
Through the mid-palate, the nuttiness of the kinako developed through the centre, countering the floral sakura and preventing it from becoming overly heady. The milk chocolate chips softened and melted into the crumb, adding creaminess while also hydrating the cookie.
Towards the finish, the floral and nutty flavours converged as the crumb softened further into a melt-in-the-mouth texture. The combination of sakura and kinako gave the cookie a distinctly seasonal character reminiscent of spring in Japan, while the chocolate provided additional richness without displacing the primary flavour pairing.
Overall, a soft-baked cookie with a floral-to-nutty flavour progression and integrated crisp-to-melt-in-the-mouth textural development, resulting in a cohesive expression of sakura and kinako with additional richness from melted milk chocolate.
This Fujiya Country Ma’am Sakura Kinako contained 120 g (10 g x 12 pieces). It was produced in Japan and purchased in Sydney, Australia in 2026.