This is the Maumiga Rice Cake with Black Sesame Filling.

Each box contained five individually sealed pieces.

Each piece was circular, measuring approximately 6 cm in diameter and 1.5 cm in height, with a black-and-white speckled exterior and a pronounced, nutty black sesame aroma.

On tasting, the ground black sesame coating provided an immediate textural contrast, leading into a layer that was firmer, stretchier, and chewier than Japanese-style mochi. This gave way to a smooth, softer filling at the centre. The black sesame flavour asserted itself from the first bite, beginning with a rich, pure nuttiness from the exterior coating. This softened as the glutinous rice layer came through, before the filling returned to the sesame profile at a gentler intensity. The use of kidney bean as the base of the filling was apparent, diluting the sesame slightly and lending a mild, rounded sweetness rather than depth.

Overall, a satisfying black sesame rice cake with a clear sesame presence and a firmer, more resilient texture than daifuku or mochi, resulting in a flavour and textural profile that proved more enjoyable than traditional square tteok.

This Maumiga Rice Cake with Black Sesame Filling contained 250 g (50 g x 5 pieces). It was produced in Japan and purchased in Sydney, Australia in 2026.