This is the Tarami Torokeru Ajiwai Nashi Jelly. It contained flesh from nashi and juice from the kosui variety.
The jelly was a cloudy off-white hue, with small pieces of nashi flesh ranging from 0.5 to 2 cm in size suspended throughout while emitting a sweet aroma that didn’t distinctly resemble nashi. Upon tasting, the agar-based jelly had a remarkably soft texture, providing a melt-in-the-mouth sensation, and offered a sweet, subtle nashi flavour devoid of acidity, albeit with a sugary sweetness. Although not immediately evident from the top layer, the jelly had generous portions of nashi beneath the surface, with each piece having a super crunchy texture and a remarkably juicy, high-sugar, low-acid taste, mirroring the freshness of peeled fruit. Overall, we appreciated the authentic nashi taste and flavour of the preserved fruit, as well as the melt-in-the-mouth quality of the surrounding jelly, although a touch more acidity would have provided better balance.
This Tarami Torokeru Ajiwai Nashi Jelly contained 210 g. It was produced in Japan and purchased in Sydney, Australia in 2024.