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Chewy rice cake

2025/9/29 Edited to

... Read more「はーい榮太樓です」ってフレーズを見かけてから、なんとなく和菓子熱が上がってしまい、京都で“もちもち”系を中心に抹茶スイーツを探して食べ歩きしました。結論から言うと、抹茶×もちの組み合わせって、同じ“もちもち”でもお店や商品で食感が全然違って面白いです。 私が食べ比べで意識したのは3つ。まずは食感。もちが「むにゅっと伸びるタイプ」なのか、「ふわっと柔らかいタイプ」なのか、「歯切れが良いタイプ」なのかで、満足感が変わります。次に甘さ。抹茶系は甘みが強いと抹茶の香りが負けやすいので、甘さ控えめの方が“抹茶感”は出やすい印象でした。最後に香り。抹茶は温度や合わせる餡で香り立ちが変わるので、できれば買ってすぐ(常温に近い状態)で一口目を試すのがおすすめです。 京都で抹茶のもちもち和菓子を選ぶときのコツも書いておきます。店頭で迷ったら、①「抹茶が生地に練り込まれている」か、②「抹茶餡」か、③「抹茶ソース/パウダー」かを確認すると、味の方向性が想像しやすいです。私の好みは、生地に抹茶が入っているタイプ。ひと口目から香りが立って、最後まで抹茶が残りやすいからです。 持ち帰りする場合は、食感が落ちるのが早い商品もあります。お餅系は冷蔵庫に入れると固くなりやすいので、当日中に食べる前提で買うのがいちばん満足度高め。どうしても翌日になるなら、室温に戻してから少しずつ食べて、固さが気になるときは“温めOKの商品か”を確認してから軽く調整すると失敗しにくいです。 次は「はーい榮太樓です」で気になった和菓子も含めて、抹茶×もちもちをもう少し深掘りしてみようと思います。

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