This is the Imuraya Yawamochi Ice Kogashi Mitarashi, a vanilla ice cream dessert featuring mitarashi sauce, roasted azuki powder and roasted rice flour-coated omochi.

The ice cream presented with a scoop of vanilla ice cream dusted with roasted azuki powder, topped with glossy mitarashi sauce and accompanied by five omochi coated in roasted brown rice flour. Aroma opened with an immediate sweet and savoury soy fragrance.

Initial contact delivered the mitarashi sauce, which was thick and glossy, resembling the dark caramel of a crème caramel while retaining a distinct soy sauce character supported by subtle mirin sweetness and kelp-derived umami. The sauce produced a complex savoury profile that was more restrained and nuanced than many freshly prepared mitarashi dango sampled in Japan. Through the mid-palate, the smooth vanilla ice cream softened the savoury edges, adding creamy sweetness without overwhelming the sauce. Towards the finish, the roasted azuki powder contributed an earthy, nutty depth, while the soft omochi coated in roasted brown rice flour introduced gentle toasted notes that recalled the lightly charred exterior of freshly grilled dango. The chewy rice cakes also provided a pleasant textural contrast against the smooth ice cream.

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Overall, an ice cream dessert with a layered flavour progression and well-integrated textural contrast, resulting in a balanced interpretation of traditional mitarashi dango in frozen form.

This Imuraya Yawamochi Ice Kogashi Mitarashi contained 140 mL. It was produced in Japan and purchased in Sydney, Australia in 2026.