Japan is a pudding paradise, offering a wide array of delectable treats, from silky custards to jelly-like desserts and sweet bean varieties. Puddings are not just popular; they're a culinary tradition that spans the entire country, from traditional to modern Japanese cuisine. Below are 10+ of the most beloved Japanese pudding recipes, each with a unique origin, taste, and ingredient profile.
1. Purin (Japanese Custard Pudding)
Since the Meiji era, purine has been a beloved dessert across Japan, inspired by Western crème caramel. It has a silky, sweet custard base with a slight eggy flavour and a layer of bitter caramel. It is made using eggs, milk, sugar, and vanilla and is usually baked or steamed in a water bath.
2. Matcha Purin
Originating in Kyoto, this variation of purin incorporates matcha for a distinctively Japanese twist. It's creamy with earthy, slightly bitter notes from green tea, balanced by mild sweetness. The base includes matcha powder, milk, sugar, and either eggs or gelatin for setting.
3. Annin Dofu (Almond Tofu Pudding)
Popular in Tokyo sweet shops, Annin Dofu is a smooth, jelly-like pudding adapted from Chinese cuisine. It has a light, creamy texture and a strong almond flavour. It's made with almond or apricot kernel milk and sugar and thickened with agar or gelatin.
4. Mizu Yokan (Chilled Red Bean Jelly)
A traditional summer treat from regions like Kyoto and Kanazawa, Mizu Yokan is a firm jelly made with azuki bean paste and agar. Its subtly sweet, earthy flavour is refreshing when served cold, making it a staple in hot months.
5. Goma Purin (Black Sesame Pudding)
In Kansai dessert shops, goma purine has a deep, roasted sesame flavour and a smooth, creamy consistency. Its nutty sweetness is balanced and unique, using black sesame paste, milk or cream, sugar, and gelatin.
6. Kuzu Mochi
Kuzu mochi, a traditional dessert dating back 200 years in Tokyo, is a chewy, mildly sweet pudding made from kuzu starch. Its jelly-like texture is often paired with toppings like kinako (roasted soybean flour) and kuromitsu (black sugar syrup), giving it a traditional yet satisfying flavour.
7. Hōjicha Pudding
Inspired by Kyoto's roasted green tea culture, hōjicha pudding is mellow and toasty with a silky finish. The roasted tea gives it a smoky, nutty edge. To make this pudding, first combine cream and milk with hojicha, then to make it set, you would need to use eggs or gelatin if you prefer.
8. Ichigo Purin (Strawberry Pudding)
This is the ideal pudding to eat during strawberry season in Japan. A combination of sugar, milk or cream, strawberries, and gelatin make this a delightful dessert. Ichigo purine has a fresh and creamy taste, and the flavor is enhanced by the sweet strawberries.
9. Kanten Fruit Jelly
Originating in the Edo period, this seaweed-based jelly is popular in rural Japan for its light, refreshing taste. Made with agar-agar (kanten), fruit juice, and sugar, it's typically filled with fresh fruits like peaches or grapes for a refreshing burst of flavour.
10. Hokkaido Milk Pudding
This pudding is made with a range of ingredients which include cream, Hokkaido milk, sugar, and gelatin, and sometimes it has a hint of vanilla for extra flavour. It originates from the Hokkaido region in Japan, which is known for its dairy production. The pudding has a very smooth texture with a rich milky flavour.
11. Kabocha Purin (Pumpkin Pudding)
A cosy autumn dessert, kabocha puree is made from Japanese pumpkin, giving it a naturally sweet, dense texture. Often homemade or served in cafés, it includes kabocha, eggs, milk or cream, and sugar, usually finished with caramel sauce.
12. Saku Saku Pudding Parfait
Trendy in Harajuku cafés, the pudding parfait layers creamy puree with crunchy granola or biscuits, whipped cream, and fresh fruit, offering a fun contrast of textures and flavours. Japanese puddings range from rich and nutty to light and refreshing, making them easy to enjoy and recreate at home with your preferred sweetness or consistency.
