I tried to freeze the Kyoto souvenir "live Yatsukashi" without changing the softness like an earlobe

Previously at GIGAZINEIt makes me unexpectedly free to freeze the donutsIn that case, I was told that "It is tasty to frozen the raw Yatsu bridge, is not it?" In the editorial department, I misunderstood "I have never heard of it" "It is an evil spirit" "Looking at the original delicious Yatsukuri bridge Frozen ...... ", I have received a reaction like that I never even thought about freezing Yatsu bridge.

"Even if you freeze it, it will not become a crocodile, as it is like a live Yatsubu bridge's unique earlobe, as it is, it will bring out exquisite harmony with frozen bean paste (anan) close to azuki-taste ice cream, Because I could not get approval even if I stressed that it is a different taste from Yatsuhashi,When I went to Kyoto on businessFrozen the raw Yatsuhashi bought to the company, and we carried out all-day tasting at the editorial department on August one of the tough days.

Details are as below. This time we prepared two types of "Sacred Hijiri 4 types of assortment" of Shogoin Yatsuhashi general head office and "Seiyu (Yakuzabashi Koshian packaging with agar)".


Twenty pieces of "St.


It seems that 9 pieces of "sanctuary" are originally made on the assumption that they are chilled in a refrigerator and eaten.


I put it in the freezer.


About 24 hours later, I tried extracting "St.


It is slightly condensed.


"Black sesame" "Momo" "Matcha" "Kitchen" taste in clockwise direction from the upper left.


The touch feeling is slightly harder than the Yatsuhashi bridge at normal temperature, but it is never said that Yatsu bridge is sticking together when taking out, the undulating part is not hardened in its shape but softly able to push back with the fingers Then.


Although the bean jam in the inside is also slightly hard, it is not frozen in ticks, the core is cool and cold, and the kitchen knife is included.


The texture of Yatsuhashi bridge remained cold as it was and the sweetness became weak a little as it cooled down. Even though it was slightly different from the freezer, the texture was slightly different, but if left at room temperature for a while it was in the state of Yatsuhashi, the original room temperature. Although the impression of tasting was generally popular as "Yatsu bridge itself is delicious because it is tasty, it is delicious even if it is cold", "good for summer is good", "those with chilled milder taste is more delicious" are generally popular, but this is only a " "It is not a" frozen Yatsubashi "of deliciousness which is different from the Yatsuhashi at normal temperature .... That's why the unopened" Saint Seiyu "frozen tightly in the state of the bag taken out of the box I decided to try again later.


And what I waited until it became "frozen eight bridges" rather than "chilled Yatsuhashi".


I took it out. This time Hattsubashi is sticking to each other quite strongly.


Even if you peel off, the wavy part is kept as it is, it feels much harder than Yatsuhashi at normal temperature.


The response when I cut it was a feeling that it cuts while pulling a kitchen knife in the last time, but this time it is feeling to cut with a knife from directly overhead. I do not need the power enough to cut off the pumpkin, but when I hear the kitchen knife on the chopping board I hear a pretty loud noise. After kitchen kneading into Yatsuhashi part suddenly sinking in, there is a response which corresponds to hard bean paste, part of bean paste is feeling of potato degree.


It was fairly good freezing, as it matched with frozen bean jam with a soft feeling while feeling resilient, although it was dusty and responsive. When putting it at room temperature for 1 hour or so, it returns to the original Yatsuhashi at ordinary temperature, so it is good not only when you want to eat frozen Yatsu bridge, but also as a method of preservation when you can not eat Yatsuhashi bought as a souvenir at once I do not. Incidentally, this product called "saintly cool" seems to contain agar in the bean paste, but if you do not try to freeze it, you do not notice the agar, you feel doubtful even if you are told it It was a degree of presence.


The impression of the editorial staff who tasted was as follows, and the version frozen more tightly than the time of the last "chilling Yatsubashi" was popular.

Editorial staff 1:The circumference is fluffy, the contents are ticked, the texture is too mysterious. Although it is hard to say551 Azuki barThere is no hardness like "What is this, metal?" I feel so haughty because it is moderate hardness.

Editorial staff 2:Even though it became "frozen" I thought that the skin of the live eight bridges would not be ticking. Azuki inside is becoming ticky although it is not as good as Imuri Azuki bar, this is delicious with this. Personally, the anko is Tsubu Agan from the Kosi Aan, but Ali.

Yatsuhashi at ambient temperature is also delicious, but some people who are not good at sweet things or people who do not like it seems to be easy to eat in those days when it is hot and appetite-free. Personally I thought "I want to eat Yukumi Daifuku with this leather", but it seems to be delicious even if I cook a raw Yatsu bridge of type not wrapping bean paste in a freezer and wrap ice cream and eat it. By the way, I let the water kettle freeze "Ice cream"Because it is also delicious, the sweet toothpeople may try freezing various sweets in the summer.