I am a huge fan of squidgy things, especially desserts. Ice cream, meringue, mousse, jelly, panna cotta, custard, pudding – I love them all. There's just something about the silky texture as it spreads over your palette that brings out breadth of flavour within whatever it is you're eating. It's so easy to eat, so forgiving to your mouth that you can't help but feel that comfort. It's sensual, but safe.
This is another white and squidgy item from Ootoya's menu that I absolutely adore. Soy milk Pudding! a.k.a. tounyuu no buramanje with kuromitsu (black syrup). The pudding is incredibly delicate in flavour, but don't get me wrong, I do not mean it is tasteless. It has the creamy aroma of soy milk which gives you that richness without that weight of your usual dairy creams. The texture is so lighy and airy yet it retains enough substance not to instantly disappear in your mouth. Like an aerated panna cotta. It is only faintly sweetened so it welcomes the smoky sugars of the kuromitsu. I've always thought that kuromitsu has the distinct taste of Japan and its cuisine. Clean and translucent, it is seemingly simple but carries with it a vast depth and history that you can taste. It's as if you can taste that age, that tradition, yet it feels contemporary and refreshing, like everything else about Japan. If you are unfamiliar with Japanese desserts, this is a great stepping stone. It's mild but still expresses some basic flavours you will encounter in Japanese and Asian sweets and it shares parallels with Western dessert traditions too. Think of it as a white chocolate mousse or souffle with a burnt caramel or brown sugar syrup. Highly recommended.