A strange new twist on a classic Japanese snack, which involves the underarm sweat of the women who prepare it, is being proudly promoted in some high-end establishments.
KUALA LUMPUR, Feb 17 Soft and chewy. Creamy and rich. Fresh and juicy. And a touch of luxury to complete the picture. These are the step-by-step observations as you bite into one of these beautiful treats by Mimi Daifuku: the “QQ” texture of the mochi, the savoury-sweet adzuki.