This is the Imuraya Yawamochi Ice Uji Matcha. It comprised matcha ice cream, topped with tsubuan (chunky azuki bean paste), accompanied by five pieces of mochi, and dusted in matcha powder.

It represented a ‘new and enhanced’ iteration of the prior Matcha Tsubuan.

Upon tasting, the shiratama-ko enriched the mochi’s chewy texture, imparting an added bounce, while the azuki paste maintained its softness even when exposed to freezing conditions. Despite the use of elevated quantities of matcha, the vibrancy of the matcha flavour intensified without resulting in overpowering bitterness. The fusion of two Uji matcha variations adeptly balanced the interplay between umami and astringency. On the whole, the components and flavour of this iteration closely mirrored the Matcha Tsubuan version, which already possessed a remarkable level of refinement and satisfaction. The noticeable enhancements in both texture and flavour further elevated its overall appeal and enjoyment, although contained 10 mL less volume.

This Imuraya Yawamochi Ice Uji Matcha contained 130 mL. It was produced in Japan and purchased in Sydney, Australia in 2023.