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2014-03-19
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Minamoto Kitchoan, which recently unveiled its maiden Malaysian branch, bolstering a cross-continental network that spans locations from Singapore to Shanghai to San Francisco, London to Tokyo to New York.Minamoto specializes in "wagashi," the traditional treats commonly consumed with tea. Beautifully packaged but bitingly priced; it's startlingly simple to spend a whole lunchtime's worth of money on more or less a mouthful here.Minamoto's mochi might rank as KL's best, exceptional in taste & te
Minamoto specializes in "wagashi," the traditional treats commonly consumed with tea. Beautifully packaged but bitingly priced; it's startlingly simple to spend a whole lunchtime's worth of money on more or less a mouthful here.
Minamoto's mochi might rank as KL's best, exceptional in taste & texture. Sweet but not cloying, with a commanding complexity of flavor, these rice cakes feel fresh & pleasurably pasty without excess stickiness.
Other items here include:
Sakura mochi (RM10 per piece), its glutinous grains wrapped with a salted cherry leaf & topped with pickled cherry blossom. Delicate & nuanced.
Also adore the kusa mochi (RM8), typically a springtime delicacy, colored with mugwort leaves & filled with red bean paste. Glutinous greatness.
Tsuyaguri, a whole, soft chestnut enveloped in mashed chestnut paste. Folks who feel like festive splurging can buy a nice 12-piece gift box of these for RM152.
Hoshigaki dried persimmon, reputedly a labor-intensive product to create by massaging the fruit over time, stuffed with white bean paste.
Not everything here's a hit though: We'd skip the surprisingly bland kasutera sponge cake (RM48) & fukuwatashisenbei vanilla cream cookie.
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