Been the biggest fan of Japanese mochi bread since they appear in SG many years back & during my stay in JP 🇯🇵, I also took the chance to always try new flavours! Similar to the Brazilian Pão de Queijo, but made with glutinous rice flour as opposed to tapioca flour, I love their super chewy texture😬⁣⁣
⁣⁣
Chanced upon this new flavour- Shoyu Cheese 🧀, made of shredded mozzarella, gouda cheese & diced processed cheese topped with shoyu sauce & seaweed, I really like this creative savoury flavour as it reminded me of the yaki shoyu mochi 🍘 (Grilled Japanese Rice Cake) that I really love ❤️ The addition of seaweed 🌊 gave it a nice seafood aftertaste, mild but sophisticated enough to make it unique! ⁣⁣
⁣⁣
A flavour that isn’t too mainstream, but definitely a bite size savoury delight that highlights the taste of Japanese shoyu & seaweed in a different form😍