This is the Tarami Torokeru Ajiwai Gohobi White Peach Jelly. It used white peaches produced in China.
Three half-peach segments, each approximately 3 x 2 x 2 cm, were suspended in the agar jelly. The jelly was cloudy due to the presence of white peach purée and had a very soft texture, typical of lightly set agar. It offered a mellow sweetness with pleasant floral notes and minimal acidity characteristic of white peach. However, the peach segments were on the softer side, lacking the crisp crunch and clear sweetness found in the Honkaku version. The jelly could have been eaten frozen for a sherbet-like texture, but we were sceptical that this would have improved our impression.
Overall, while the jelly did capture the flavour of white peach, the small size and limited number of peach segments, combined with their lacklustre texture and flavour, made this jelly disappointing and not worth repurchasing.
This Tarami Torokeru Ajiwai Gohobi White Peach Jelly contained 210 g. It was produced in Japan and purchased in Sydney, Australia.