Caramels Fresh from the Cow

Right now, Japan is crazy for fresh-made caramel chews.

They’re nothing like what you’ve had in the U.S.; these taste like sweet butter and melt on your tongue like an ice cube on a warm day. I wouldnt’ve believed how good they were until I tried it last week in Japan.

“Raw” caramels (nama kyarameru) only stay fresh for a few weeks, and just like milk from the cow they spoil quickly. I think that’s one of the characteristics of a popular dessert. Whether limited by time or production, a hard-to-get dessert is always intriguing.

So now everyone and their momma is grabbing up these sweets, packed in cute little boxes and sold exclusively online or at select shops. The most popular caramels come from the island of Hokkaido, known for their green pastures. Whether it be ice cream, cheese or a jug of milk, any sort of dairy product from Hokkaido is considered high quality, not to mention, really tasty.

Each caramel chew is wrapped in wax paper and placed in a box is stamped with the words “hand-made,” which makes them disappear from the shelf extra quickly.

Toy manufacturers are getting into the action, too. For 30 bucks you can have a cute container that makes fresh caramel in the microwave. It’s plastic, so even kids can make it.

Like most trends, it’s hard to say how long this ‘caramel mania’ will last, but leave it up to the Japanese to milk it for all it’s worth. (^.<)

Himawari
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