This is the Imuraya Yawamochi Ice Parfait Ichigō Daifuku. It contained 17% strawberry in the form of juice and flesh.

The dessert was constructed in distinct layers: a sponge cake base, topped with condensed milk–flavoured ice cream, smooth koshian (red bean paste), pieces of omochi, and finished with strawberry sauce studded with strawberry cubes.

On tasting, it delivered a pleasing interplay of textures. The sponge base was soft with a fine crumb, carrying a gentle Maillard-derived sweetness. Above it, the condensed milk ice cream was smooth, light, and creamy without any iciness. The koshian contributed a refined sweetness and subtle earthy depth, which paired well with the strawberry component. The strawberry sauce, along with its fruit cubes, provided tangy brightness and fresh acidity that prevented the dessert from becoming overly rich. The omochi added softness and chew, remaining tender despite being frozen and lending the parfait its characteristic “yawamochi” texture.

Overall, this was a well-balanced, texturally engaging dessert that successfully translated the flavours of ichigō daifuku into a frozen parfait format.

This Imuraya Yawamochi Ice Parfait Ichigō Daifuku contained 120 mL. It was produced in Japan and purchased in Sydney, Australia in 2025.