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New tie-up with hit anime comes with anti-scalper strategy.

Fast food and anime figures are two of the reliable simple sources of joy in life, and yet there was some trepidation about combining the two of them as McDonald’s Japan launched a collaboration with the Chiikawa franchise last week. Chiikawa Happy Meals went on sale on May 15, but there was worry that the promotion would be marred by the same sort of ugly behavior from scalpers that’s taken place in some of the chain’s previous high-profile partnerships.

Because of that, McDonald’s is taking some extra precautions in order to make it harder for would-be-resellers to buy the Chiikawa Happy Meals in bulk, and even popular Japanese second-hand goods site Mercari has pledged to remove posts from sellers attempting to flip the figures for a profit. McDonald’s restrictions were tightest on the day of the Chiikawa Happy Meals’ release, with sales limited to users of the McDonald’s app and capped at four Happy Meals per time block (morning or afternoon/night).

And you know what? The rules seemed to achieve their purpose, at least at the branch where we got our four Chiikawa Happy Meals. There were no massive lines, no one walking out with a dozen orders just for themselves, and no one just taking their toys and leaving uneaten food on the restaurant counter or littered on the street outside.

Each Happy Meal comes with one of four figures of the Chiikawa cast dressed in McDonald’s uniforms, so we ordered four meals, keeping our fingers crossed that we’d be lucky enough to get the full set.

▼ We got ourselves two Chicken McNugget Happy Meals and two cheeseburger ones, each priced at 540 yen (US$3.50), so we were pretty much set for lunches for the next few days.

And to our great joy, as we opened up the four figure boxes one by one, each of them had a different figure waiting for us inside!

Not only are they adorable, there’s even a bit of inspiration from Chiikawa lore in their designs. For example, Rakko, seen on the far right in the photo above, is depicted in the Chiikawa manga and anime as owning a car and being a skilled driver, so he’s dressed in the uniform of a McDonald’s Japan delivery person, as is Hachiware.

Also part of our set of four is Kuri-Manju (second from the lest in the above photo), the alcohol-loving character with a head shaped like a chestnut dumpling (Chiikawa can be a very unique franchise). Perhaps due to his regularly inebriated condition, Kuri-Manju is not part of the delivery team, and is instead dressed in the uniform of a McCafe by Barista crew member, in charge of McDonald’s Japan’s fancier dessert and beverage subdivision, which sometimes even has its own order counter inside the restaurant. Finally, there’s Chiikawa, who, fittingly for the series’ protagonist, is dressed in a McDonald’s manager’s uniform.

Each of the figures is about eight centimeters (3.1 inches) tall, compact enough to easily find space for on a shelf or your desk, but big enough to still provide a palpable Chiikawa aura.

▼ McDonald’s figures are quite a bit bigger than the ones beef bowl chain Matsuya gave out in their most recent Chiikawa collaboration, as you can see here.

In addition, the figures have holes on the bottom so that you can use them as pencil/pen toppers too.

As is becoming increasingly common with Japanese Happy Meals, McDonald’s is releasing its Chiikawa ones in two waves, with the first lasting until May 28, then a new set of four figures coming in as a second batch from May 29 to June 11, and hopefully the anti-scalping strategies continue to be effective in round two.

Photos ©SoraNews24
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Three Star Wars-themed collaborations from a galaxy far, far away appeal to both longtime and newer fans of the franchise.

We’ve known about Japanese dessert chain Ginza Cozy Corner‘s penchant for mini cake sets for a while now. From home-grown cuties such as Pokémon to international collaborations like Marvel’s Avengers and Pixar films, it seems no characters are safe from getting the Cozy Corner cake treatment–which now includes iconic members of the Star Wars franchise.

In celebration of the simultaneous U.S. and Japanese premiere on May 22 of The Mandalorian and Grogu film, a direct sequel to the three seasons of the hit Disney+ live-action TV series The Mandalorian, three special Star Wars-themed items are currently available at Ginza Cozy Corner locations throughout Japan and on its online shop. The pièce de résistance is a Nine-Piece Mini Cake Set for 3,564 yen (US$22.49) that pays homage to classic heroes and villains that appear in Episodes I through IX of the core Star Wars film series, spanning over 40 years of film history.

▼ Star Wars Nine-Piece Mini Cake Set

Pictured below, the character contents and flavors are as follows:

● Chewbacca (top left): chocolate and caramel whipped cream cake
● Ahsoka Tano (top center): coffee sponge cake with a layer of caramel whipped cream
● BB-8 (top right): mango whipped cream and yogurt-flavored whipped cream roll cake
● Stormtrooper (middle left): cheese-flavored cream tart
● Darth Vader (middle center): cocoa sponge cake with a layer of chocolate whipped cream
● C-3PO (middle right): tropical mousse cake topped with orange and lemon-flavored jelly
● Darth Maul (bottom left): cake topped with raspberry jelly, berry jam, and mousse
● Yoda (bottom center): matcha whipped cream and matcha-an (sweet bean paste) tart
● R2-D2 with a Porg (bottom right): yogurt-flavored whipped cake with freshly whipped cream

▼ Darth Vader getting the kawaii treatment wasn’t on our bingo card, but we’ll take it.

Meanwhile, for viewers who have fallen in love with the more recent cast addition of Grogu, popularly dubbed “Baby Yoda,” a single serving-sized Grogu Chocolate Cake is available for 777 yen.

▼ Grogu Chocolate Cake

This treat is a fluffy cocoa sponge cake stuffed with a layer of chocolate flake-filled cream and chocolate cream adorning the top.

Finally, for those who want a keepsake once the dessert is gone, the Star Wars Sweets Box is the perfect grab for 1,320 yen. It contains eight individually packaged baked goods including two butter madeleines, three Earl Grey madeleines, and three cookies printed with an illustration of the Mandalorian and Grogu that come inside a metallic box designed to look like it was made from Beskar, aka Mandalorian iron.

▼ Star Wars Sweets Box

A stylish two-sided charm reflector keychain is a bonus souvenir.

The above items will be available for purchase through approximately June 25, so place your order before they vanish from this galaxy.

The anticipation for the new film coming out also has us hoping that the Star Wars kabuki play will make a comeback in due time…this time with Grogu.

Source: Ginza Cozy Corner via Entabe
Images: Ginza Cozy Corner
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Mocchurin are back, and they brought a new friend with them.

As Japan’s leading donut chain, Mister Donut is always cooking up new treats, but last year they invented some new words too: mocchuri and Mocchurin. “Mocchuri” was the descriptor they came up with for something that’s extra mochi mochi, which is itself a Japanese word for something with a soft, chewy texture, like you’d find in a mochi rice cake. Mocchurin, meanwhile is the name Mister Donut gave to a new line of mocchuri donuts that were on sale for a limited time last summer, and were so soft that it almost felt like we could drink them.

Now Mister Donut is welcoming Mocchurin back to its menus, and with a brand-new member of the family. Last year’s four Mocchurin all took their cues from traditional Japanese sweets, and two of those will be returning. First we have the Mocchurin Kinako, coated with roasted soybean powder.

▼ If you’ve never had kinako/roasted soybean powder, it’s a little like a sweet cinnamon in terms of flavor and texture.

Also making an encore appearance is the Mocchurin Mitarashi, basted with the sweet soy glaze that’s spread on mochi dumplings.

Finally, the Mocchurin series will step out of the traditional Japanese sweets flavors with the Mocchurin Ichigo, or Mocchurin Strawberry, with a strawberry filling and powdered with strawberry sugar.

With the expansion of the flavor lineup, the Mocchurin mascot ensemble grows larger too, with the introduction of a strawberry character.

And because of how pillowy soft the Mocchurin are, they come on their own individually sized paper trays, which are adorable too.

The kinako Mocchurin is priced at 216 yen (US$1.40), the mitarashi at 226 yen, and the strawberry 237 yen. They’ve all gone on sale as of May 14 though Mister Donut’s online/mobile order system, and will be available for regular at-the-register purchase starting June 3. The kinako and mitarashi donuts are scheduled to be available until mid-August, but you’ll have to move more quickly to grab the strawberry, as it’s only projected to be around until late June, though Mister Donut promises that this is only round one of the Mocchurin release, with other, as yet-unrevealed flavors in the works as well.

Source, images: PR Times
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This annual procession is the perfect stop for samurai buffs who enjoy traditional Japanese festivals with a warrior twist.

The streets of Sakai, Fukui Prefecture, are about to be packed when the city’s Mikuni Festival kicks off on May 19 for three days. Considered one of the Hokuriku region of Japan’s “three great festivals,” the annual festival spans approximately 300 years of tradition. This year, six newly crafted floats over six meters (6.6 yards) in height that depict historical samurai of legend as well as famous scenes from kabuki plays and historical battles will be paraded around different districts of the city.

▼ Kamakura Gongoro Kagemasa (born 1069), as depicted in the play “Shibaraku,” one of the 18 Best Kabuki Plays

▼ Keiji Maeda (1543-1612)

The new floats were first unveiled to the public on 9 May. Festivities will officially begin at 6:30 p.m. on 19 May when the Maeda Keiji float will be showcased in the vicinity of Mikuni Shrine by the harbor. Then, at 1 p.m. on 20 May, all six floats will join in a procession around the city beginning at Mikuni Shrine. On this day, a special mikoshi portable shrine will also leave from the shrine, along with a procession of locals donning warrior-inspired garb.

▼ Magistrate Kinshiro Toyama (1793-1855)

▼ Minamoto no Yoshitsune (1159-1189)

In addition, this year’s festival marks a first as the newly assembled Sakai City Board of Education’s Mikuni Festival General Investigative Committee, comprised of 11 expert individuals from the municipality, will begin conducting a multi-year, comprehensive study of the festival. Their investigation will examine everything from the craftsmanship of the floats and how they’re pulled around, to the various musical accompaniments in different districts of the city. It will also seek to answer overarching questions such as why the floats came to include figures of samurai in the first place and why those are destroyed upon the conclusion of the festival every year. As the first study of its kind to be funded by governmental aid, a formal written report is expected to be published in 2029.

▼ Taira no Tomomori (1152-1185) with the anchor he used to drown himself upon losing the Sea Battle of Dan no Ura (1185)

▼ The assault of Naganori Asano (1667-1701) on Yoshinaka Kira (1641-1703) in the Pine Corridor of Edo Castle, the trigger that led to the legend of the 47 Ronin (1703)

Another new feature of this year’s festival is the creation of a special seated viewing area in the Echizen Railway’s Mikuni Station plaza. Between 4:30-6:30 p.m. on 20 May, spectators can view all six floats in succession as they approach the station and circle the intersection. 40 seats are available for purchase for 5,000 yen ($31.55) each in advance or for 6,000 yen on the day of the event. The viewing area will be split into four levels, with the highest one at 1.8 meters for prime viewing. Seats can be reserved by contacting the Mikuni Community Center at mikuni-cc@city.fukui-sakai.lg.jp or (+81) 0776-82-6400.

While you’re in town, you may also want to see what Fukui has to offer in the gastronomic delights department, such as the sasazuke preserved fish that’s popular among the locals.

Source, images: PR Times
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A fun new way to learn kanji… and reward yourself for it at the same time.  

It’s been just over two weeks since Kanji Ice opened a store in the historic district of Kamakura in Tokyo’s neighbouring Kanagawa Prefecture. The opening on 1 May was perfectly timed to precede Golden Week, a string of holidays on 3-6 May, which is known for being a busy travel and shopping period.

While the store’s operators had hoped it would be busy, they couldn’t predict just how sought after its wares would be, and demand turned out to be so great that many of its ice creams totally sold out, proving they were onto a winner.

▼ The word “ice” commonly means “ice cream” in Japan.

So what makes these new ice creams such a sell-out hit? Well, for starters, they look amazing, with three flavours – Crunchy Rich Chocolate, Crispy Strawberry, and Chewy Milk – moulded into kanji letters that read: “Kamakura“, “Japan” and “Ninja“.

▼ 鎌倉 (“Kamakura“)

Then there’s the fact that they’ve been developed with a special ice cream manufacturing technology that prevents the ice cream from melting, so it remains solid even after 30 minutes even at room temperature. The non-melting ice cream is a patented technology of a Japanese company called Fulllife, who is working with the store to jointly file a new patent application for the Kanji Ice Cream.

Non-melting ice cream is said to be perfect for carrying around, so you can capture memorable photos of the Kanji Ice cream at various tourist spots in the vicinity. The store is also working at expanding beyond Kamakura, with Kanji Ice cream now available at sites like Sanga Stadium in Kyoto and JR Shin-Fuji Station in Shizuoka Prefecture and the Fuji Shibazakura Festival in Yamanashi Prefecture, where you can pick up an ice cream that says “Mt. Fuji” (富士山).

The store is also able to create custom ice creams for events, like these two, which read 高輪 (“Takanawa”) and ゲートウエイテック (“Gateway Tech”), for an annual business event at Tokyo’s Takanawa Gateway City.

With so many options for customisation, the Kanji Ice Cream might soon be greeting you at all sorts of tourist sites around Japan.

▼ Strawberry polyphenols are used for the ice cream’s non-melting properties.

This is a very social media-friendly ice cream that’s sure to attract attention online, so keep an eye out for it while you travel around Japan. And if you happen to find yourself over in Gifu, there’s a non-melt katana samurai sword ice cream that draws upon the secret powers of kudzu for its remarkable strength.

Store information
Kanji Ice Cream / 漢字アイス
Address: Kanagawa-ken, Kamakura-shi, Yukinoshita 1-6-4
神奈川県鎌倉市雪ノ下1-6-4
Open 11:00 a.m.–5:30 p.m.

Source, images: Press release
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Mont Blanc The Hakuzan is a sweets shop so nice it’s named twice.

Tokyo Station isn’t just one of the most important places in the city for travelers and commuters, but for sweets fans too. Both within the station itself and inside the attached Daimaru department store are an array of dessert specialty stores, and we’ve been wanting to try one of them for months now.

Make no mistake, the reason we haven’t yet tried the desserts from Mont Blanc The Hakuzan, which opened in October, has nothing to do with willpower to resist the temptations of desserts, as such psychological fortitude is in very limited supply at SoraNews24. No, the reason it took us half a year to do this taste test is because of how incredibly popular the place is, and thus how hard it is to actually buy their desserts.

See that “sold out” sign in above photo? Notice how nicely made it is, as opposed to being a handwritten notice that the staff needed to suddenly make? That’s because they know that their entire batch of Mont Blanc, the candied chestnut dessert that’s the store’s specialty, is going to sell out on a daily basis.

We’ve walked by The Hakuzan (as we’ll call the store for short, seeing as how both “Hakuzan” and “Mont Blanc” mean “white mountain”) plenty of times since it opened, but never at a time when we could get our hands on one of the coveted desserts. When we rolled up on a recent Sunday afternoon, just as we’d expected, all of the Mont Blanc that had been stocked that morning at 10 a.m. were gone. But that was OK, because we’d gotten to the shop at around 4:30, and there’s a second batch that comes out at 5 p.m.

This was what we were aiming for, but even then, it turned out we’d cut things very close. The Hakuzan sells its Mont Blancs in boxes that contain two servings for 1,980 yen (US$13), and they limit each customer to a maximum of two boxes. However, they only make 30 boxes per batch, so it’s possible that as few as only 15 customers will be able to buy any, and there were already about 20 people waiting ahead of us in line.

Thankfully, to help with crowd control at around 4:50, the staff asks how many boxes each person in line plans to buy, so they could guarantee us the single box we wanted, and gave us a purchase placard, shown in the photo above (note, though, that you still have to wait in line – leave the line, and your voucher will be voided).

Mont Blanc gets its name because it’s supposed to look like a mountain covered in snow, but a lot of stores and cafes shape theirs like a mound, closer to a hill. The Hakuzan’s version, though, really does look a steep-sided mountain, and we couldn’t wait to dig in…except actually, we had to wait. The Hakuzan’s Mont Blanc comes frozen, and they recommend a total thawing time of six hours (combined getting it home and then putting it in your refrigerator) for the optimal texture.

That’s a longer deferment of gratification than we usually like, but after waiting a little more than six months to try this, another six hours wasn’t going to kill us. And when the Mont Blanc finally was ready to eat, our patience was handsomely, and deliciously, rewarded.

Starting at the top, our fork passed through creamy candied chestnut paste, whipped cream, and a base of crunchy merengue, and there’s a nicely sized chestnut in the middle too. This is, without question, a sweet dessert, but not in an overly sugary or oily way, and the touch of rum The Hakuzan uses gives its Mont Blanc a mature, elegantly quality as well.

So yes, we’re happy to report that the 30 minutes we spent standing in line for The Hakuzan’s Mont Blanc was well worth it. At the same time, we realize that not everyone has space for that in their schedule, and we ourselves might have lucked out by happening to visit on a less-crowded-than-usual Sunday, and on busier days getting there even 30 minutes before the batch comes out might not be early enough. Currently The Hakuzan only has this single shop inside the Tokyo Station Daimaru, so it’s not like you can cut down the waiting time by going to a more remote branch, either.

If you want to get a taste of this dessert without lining up, though, there is a way to do it, as on the 20th of every month, online Mont Blanc pre-orders start for the following month. Granted, that means you’ll actually be waiting weeks, not minutes or hours, for your Mont Blanc, but as least you won’t have to be standing in line the whole time.

Shop information
Mont Blanc The Hazizan / 店名　モンブランTHE珀山
Located inside Daimaru Tokyo / 大丸東京
Address: Tokyo-to, Chiyoda-ku, Marunouchi 1-8-9
東京都千代田区丸の内1丁目8-9
Open 10 a.m.-8 p.m.
Website

Photos ©SoraNews24
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Rock shochu and reggae shochu really do taste different from each other.

The island of Amami Oshima is part of Kagoshima Prefecture, and Kagoshima is usually pictured as making up the southwest tip of the island of Kyushu, one of Japan’s four main islands. Amami Oshima, though, is far, far away from the Kyushu coastline, so far away that the ferry from Kagoshima City takes 13 hours to get there.

▼ The route from Kagoshima City to Amami Oshima, which can alternatively be reached by plane from Tokyo in two and a half hours.

With its remote location, Amami Oshima is famous for its lush mangrove forests, beautiful beaches, and clear, sparkling ocean waters.

Oh, and it’s also famous for shochu, a distilled spirit with longstanding cultural connections to southwest Japan. Specifically, Awaji Oshima’s kokuto shochu, made with rice and brown sugar, is highly prized, and so on our recent visit to the island we didn’t just want to drink some, but also see how it’s made.

We lucked out when we contacted Nishihira Shuzo, an Amami Oshima shochu maker that’s been in business for 99 years, and they said they could offer us a tour of the facility, and a tasting too, with some very unique beverages to sample.

▼ The rustic exterior of the Nishihira Shuzo distillery

Despite being around for nearly a century, Nishihira Shuzo is still a family-run operation, and we were told that the fourth-generation owner of the business would be our guide. With shochu being a high-alcohol drink with an old-school vibe, our mental knee-jerk reaction was to expect a stern-looking, silver-bearded gentleman, but instead we were warmly greeted by Serena Nishihira and her friendly smile.

▼ Serena Nishihira

In addition to being a skilled shochu distiller and businesswoman, Nishihira is also a musician, which is something that’ll come into play later on. To start, though, she led us into the distillery’s production area.

As mentioned above, Nishihira Shuzo’s shochu is made from rice, so steaming the grains is the first step in making it. The distillery has a gigantic cylinder-shaped apparatus that’s used for washing and steaming, with a typical batch using about 400 kilograms (882 pounds) of rice.

Once the rice is cooked, it’s taken out of the drum and sprinkled with koji, a fermentation-triggering type of mold that’s also used in making sake. The rice is then put on racks in a temperature-controlled environment for its initial fermentation.

The next morning, the rice is put into jars with yeast and water to ferment for an additional five days. This isn’t a step that all shochu makers include in their process, but Nishihira Shuzo says it’s a key element of theirs.

After its time in the pot, the mixture is transferred into tanks and combined with liquified brown sugar, then given another two weeks to ferment.

That produces the fermented mash which is then distilled.

But that doesn’t mean Nishihira Shuzo can whip up a whole batch of kokuto shochu, start to finish, in just three weeks, because the final step (before bottling) is to age the shochu in tanks for at least one full year.

From a 400-kilogram load of rice, Nishihira Shuzo can produce roughly 800 1.8-liter (60.9-ounce) bottles of shochu. Luckily for us, some of those bottles end up in the distillery’s tasting room, which was the next place that Nishihira led us to.

The tasting room has chairs, a projector, and a screen set up for use for group events or musical performances, but we had the place to ourselves on this day.

Nishira poured us a selection of the company’s products, and we found them all extremely enjoyable. But just when we thought things couldn’t get any better, she led us through a door at the back of the room where we saw this.

Those are shochu barrels with speakers attached to them. And not some little mini speakers that you might have set up in your kitchen to listen to tunes while you cook, but concert-size amps!

This is where the Nishihira’s Sonic Aging Project takes place. While the speakers were quiet as we looked at them, Nishihira turns all of them on when the distillery starts its shift for the day, and has them play for eight hours. Different amps play different genres of music, with a total of six styles: house, reggae, hip-hop, Latin, rock, and shima uta, or Japanese southern island folk songs.

“We play the music at high volumes,” Nishihira explained, “Depending on the genre, the music produces different vibrations within the barrels, and we want to see how that affects the shochu.”

▼ The shima uta barrel

Like we said, Nishihira is a musician, so at first the idea of playing music for the shochu sounded like a whimsical, creative, but ultimately inconsequential idea. Nishihira, says, though, that with the barrels being music-treated for roughly 2,000 hours in a year, it really does make a difference.

Genres with more bass produce stronger vibrations in the barrel, and also with the shochu itself. That increased interplay between the container and its contents causes the wood to have a more significant influence on the color and flavor of the shochu that’s aging inside.

To prove this, Nishihira ushered us up to the second floor of the tasting area to try some of the Sonic Aging Project series.

Out of the six music genres, Nishihira says that reggae produces the strongest vibrations, and shima uta the softest. So we definitely wanted to taste those two, and she also poured us some of the rock shochu, which is somewhere between the other two in the spectrum.

And you know what? We really could taste the difference! The reggae shochu was darker in color and had a rich flavor with some notable bitter notes from the wood. The shima uta shochu, meanwhile, was lighter in color and sharper in taste, with a more pronounced sensation of alcohol. The rock shochu, sure enough, was a mid-point between the more distinct characteristics of the reggae and shima uta.

So which of the Sonic Aging Project shochu styles is the best? There’s actually no answer to that, Nishihira says. Just like your favorite musical genre is a matter of personal taste, so too will different people have different rankings for how much they like the different types Sonic Aging Project shochu, and they’ve all got their own unique charms.

Reservations for Nishihira Shuzo tours can be made through their website here, but if you can’t make it all the down to Amami Oshima, they also offer their shochu, including the Sonic Aging series, through their online store here.

Related: Nishihira Shuzo official website
Photos ©SoraNews24
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