Meet the Taiyaki Custard Pocket
Someone has crossed nostalgic wagashi vibes with bakery confidence and called it the Taiyaki Custard Pocket. It lands like a wink in a pack, the words bold and proud, promising vanilla custard, a glossy red bean swirl, matcha butter smears and toasted sesame crunch layered into a squishy brioche hug.
What it tastes like
First impression is the custard, a polite yet unabashedly sweet vanilla that folds into the darker, more contemplative anko. The brioche is soft and brushed, the kind of gentle bread that lets fillings be dramatic. Matcha butter arrives as a herbaceous whisper, sesame flakes bring a toasted staccato. Together they feel like a flavour idea someone sketched after one too many midnight snack experiments.
- Custard: plush, vanilla-forward and glossy
- Anko: sweet, earthy swirl that tugs on nostalgia
- Texture: soft brioche, sesame crunch, ribboned custard
Taiyaki Custard Pocket – why the internet gasped
There is playful limited run energy at work here, the kind that reads like a collab but also like a delightful impulse. The packaging reads premium, the copy says novelty, the image says Instagram bait. Social chatter gravitates to the contrast – Japanese dessert cues meeting classic bakery comfort – and to that moment of disbelief: did they actually put red bean next to brushed butter and call it a pocket?
Mid-bite the elements perform a small theatre. The custard pools, the anko folds through, matcha notes lift and sesame provides punctuation. It is not subtle. It is not an attempt to be refined. It wants to be found on a shelf, photographed under harsh lights and shared with the caption OMG.
Texture, vibe and packaging
The pack is rectangular, paper-card with a clear window that invites examination. The design leans premium – matte print, glossy highlights, confident font choices and a small limited edition banner for the clout. Inside, you can see layers: golden sponge, pale custard, dark red bean ribbons and streaks of green butter. It looks like someone taught a bakery to cosplay as a street-food fish-shaped cake.
There is a nostalgia thread here, but also modern trendcraft – collab vibes without the fuss, a snack that reads like a conversation between pastry and wagashi. It is playful, teasing, slightly absurd. That is the point.
Quick tasting notes
- Sweetness: upfront vanilla custard, tempered by bean