Starbucks Japan has a new product for the coming summer season: the Coffee Jelly Frapachino, which is a coffee frap with chilled coffee-flavored gelatin at the bottom. Although coffee jelly (“jello” to our American readers) is probably up there fermented soybeans (natto), puffer fish (fugu) and pickled squid intestines (shiokara) as something you wouldn’t expect to find gaijin eating, it’s actually really good and easily one of my favorite desserts in the summer. It’s sold in every convenience store or supermarket , usually in the form of little plastic cups that come with a separate container of sweetened milk that you add to your coffee jelly before eating it, just like you’d do to a cup of black coffee. There are many ways to eat coffee jelly, including pouring the milk over the pristinely shaped gelatin then digging in with your spoon, but I prefer to mix my coffee jelly up first then add the milk, letting it seep everywhere before I eat it.
