Yamamotoya Kuromame Daifuku

My Experience

This was another genuinely nice daifuku. Without a seed coating on the outside, the mochi itself is quite prominent here, letting you really experience the clean, authentic texture of the rice dough.

The whole black soybeans embedded in the skin tasted subtle and savoury, but they provided a really nice firm bite and chew contrast to the soft mochi and the chunky red bean paste. My daifuku was balanced well between the tsubu-an filling and the mochi layer, so the sugar never became dominating and it never felt too sweet.