But what would happen if you put mochi into ice cream? That’s the question posed by Häagen-Dazs new 'kinako kuromitsu mochi' ice cream, and we’re here with the answer.
Kinako refers to roasted soybean flour, although if you’d never had it before, you might mistake the powdered confectionary condiment for a mild strain of cinnamon. Kuromitsu, meanwhile, a sweet sauce made from brown sugar, and the literal translation of its name, “black honey,” should give you an idea of its dark color and syrupy consistency.
Many sweets fans in Japan claim Häagen-Dazs tastes best if you let it sit and get just a little melty first. So I waited. And waited. A few minutes later we were ready to tear into our snack. Before we did, though, we noticed a warning on the lid, cautioning us “When opening, please remove the lid slowly to prevent contents from scattering.” So, using the last shreds of our willpower, we peeled the lid of carefully, and once we saw what was waiting underneath, we were glad we did!
There is a ton of kinako inside. Honestly, it’s a complete layer that entirely covers the ice cream. Well, technically it’s covering the mochi, and that’s covering the ice cream.
Once again, being careful not to make a gigantic mess by spilling powder all over the room, we gently inserted our spoon. As we raised it towards our mouth, the mochi stretched out with its characteristic elasticity.
For our first bite, we made sure we had all the ingredients, kinako, kuromitsu, mochi, and ice cream, in the same spoonful, and the result was glorious. The kuromitsu’s rich flavor, coupled with the milky notes of the ice cream and the wonderful aroma of the kinako, made this a mouthful of cross-cultural decadence. While we can understand why it reminds some people of Shingen mochi, to us, its creamy quality made the flavor more like a kuromitsu milk shake.