This is the Tohato All Azuki An Butter, a biscuit containing 0.1% butter, 0.5% panko, 0.3% koshian, and 24% sweetened azuki beans.
The package contained 6 individually sealed bags, each with two biscuits.
The biscuits presented with a square shape measuring approximately 4.5 cm across and 1 cm in height. The surface carried a golden hue with scattered deep red-brown patches where the azuki filling showed through.
The structure appeared dense and layered. Aroma opened with earthy red bean notes alongside a warm buttery sweetness. Initial contact delivered a smooth outer surface that yielded into a surprisingly dense softness while still retaining structural firmness. Rather than crispness or crunch, the biscuit broke apart through flaky layers that softened progressively on the palate. As these layers dissolved, they developed an almost moist cake-like quality supported by buttery richness and a restrained salinity. Through the mid-palate, the flavour shifted towards the earthy sweetness of the azuki. Ribbons of bean paste and whole beans introduced textural variation alongside a slightly cooler sensation against the warmer pastry structure, intensifying the red bean profile further. Towards the finish, the azuki sweetness became dominant, peaking with a dense earthy richness before clearing gradually. Residual butter and red bean notes lingered lightly in the aftertaste.
Overall, a layered biscuit with a gradual transition from buttery pastry to earthy red bean sweetness, resulting in a soft and cohesive structure with strong flavour integration. A crisper exterior would have improved contrast, though the product remained highly enjoyable.
This Tohato All Azuki An Butter contained 12 pieces (2 pieces x 6 bags). It was produced in Japan and purchased in Sydney, Australia in 2026.