Ogura toast, a popular café dish from Nagoya, features thickly sliced, toasted bread topped with ogura, a sweet adzuki bean jam. The dish was first created in 1921 at Mitsuba Café in the Sakae area, inspired by a shopkeeper who noticed customers dipping their buttered toast in zenzai, a sweet red bean soup.
This is the Morinaga x Komeda Coffee Sandwich Cookie Ogura Toast, a sandwich cookie inspired by this now beloved cafe staple in Aichi and created in collaboration with Komeda Coffee, a popular coffee shop chain also founded in Nagoya.
Each box contained 8 individually sealed sandwich cookies.
Each cookie measured approximately 4.5 x 3 x 1.2 cm, with a cream-to-biscuit ratio of 1:2.
The sweet, nutty aroma of red bean was immediately noticeable upon opening the packaging. The cookie had a delicate texture, offering a clean, satisfying crunch before crumbling softly and dissolving on the palate with a gentle sweetness and a subtle buttery note. The red bean flavour was mellow and smooth, providing most of the sweetness as it blended with the fine crumbs, leaving a slightly savoury, buttery finish that balanced the initial sweetness.
Overall, the combination of red bean and buttery biscuit successfully evoked memories of ogura toast. The smooth red bean cream worked well with the bite-sized cookie, and a chunkier texture would not have suited it. However, we would have preferred a little less sweetness or a touch more savouriness in the cream to better accentuate the nuttiness of the red bean.
This Morinaga x Komeda Coffee Sando Cookie Ogura Toast contained 11.6 g x 8 cookies. It was procduced in Japan and purchased in Sydney, Australia in 2024.