Photo/Illutration The Mizu Purin custard pudding that won top honors at the inaugural Japan Pudding Award competition (Provided by Shirakawago House of Purin)

GIFU--A locally produced “watery custard pudding” called Mizu Purin scooped championship honors at the first Japan Pudding Award contest held here Nov. 5-6.

Made by Shiwakawago House of Purin in Shirakawago, a World Heritage site featuring traditional “gassho-zukuri” steep-roofed thatched farmhouses, the dessert consists of three layers of crystal-clear jelly, custard and caramel sauce.

It sells for 460 yen ($3.40), including tax.

Masamichi Kanda, 40, opened the confectionery on Nov. 19 last year in the hope of developing new local specialties for Shirakawago in and around the village of Shirakawa.

“I wanted to put quality first and make delicious custard puddings to keep visitors coming to Shirakawago,” he said.

The competition was organized by Hiroshi Tokoro, 62, a patissier who runs Western confectionery maker Plesic here, to turn the prefectural capital into a domestic hub for custard puddings.

Twenty confectioners from across the country threw their hats in the ring for the inaugural edition.

The contestants were given basic points based on the number of units sold, in addition to total points from 10 judges.

Ryotei Wa-Purin created by Japanese restaurant Sukeroku in Ogaki, also in Gifu Prefecture, came in second, followed by Suna Purin (sand custard pudding) by the Totto Purin shop in Tottori.

The top three winners are given priority for next year’s competition.

Related News