Caramels Fresh from the Cow

May 19, 2009 at 10:33 am 3 comments

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. (^.<)

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3 Comments Add your own

  • 1. himawari  |  October 12, 2009 at 4:06 pm

    Hi JC!

    Yes, it’s quite simple yet it takes a lot of concentration because you have to keep stirring the ingredients so as to not burn them. Here’s a link to a recipe

  • 2. JC  |  October 4, 2009 at 3:48 am

    Do you have any idea how these caramels are made? They taste so fresh, as though they haven’t been cooked…

  • 3. Sweets for Men « Japanizmo Staff Blog  |  July 21, 2009 at 11:14 am

    […] mentioned here before the popularity of fresh caramels. And more recently you’ll see caramels seasoned with pepper, salt, or even wasabi (!?) And if […]


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May 2009


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