Natsubate literally means ‘summer fatigue’ and is a term used to describe the lethargy and fatigue brought on by the hot, humid summers in Japan. Over the years, Japanese people have developed various methods to combat natsubate from regulating their body temperature to eating certain cooling foods. To help you avoid natsubate this summer, this month’s box includes some cooling foods commonly eaten by Japanese people.
Yokan is a general term for a thick, jellied dessert typically made with red bean paste, agar, and sugar. Mizu Yokan is a type of yokan that is made with more water than usual, which gives it a softer, creamier texture on every bite. It is often chilled, sliced into smaller servings, and served during the summer due to its refreshing taste.
Yubari Melon Pure Jelly is made from the crisp and juicy slice of a Hokkaido-grown cantaloupe called the Yubari Melon. Each juicy bite infuses your mouth with the floral musky aroma of real cantaloupe. We recommend eating this jelly either chilled or frozen.
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